Description
A delightful quick bread that blends the essence of fresh zucchini with the vibrant flavors of Limoncello and ricotta, creating a perfect balance of sweet and savory.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup grated zucchini
- 1 cup ricotta cheese
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup limoncello
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly.
- Mix together the flour, baking powder, baking soda, and salt until well combined.
- Whisk the grated zucchini, ricotta, sugar, eggs, limoncello, vegetable oil, vanilla extract, and lemon zest until smooth and fragrant.
- Add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, checking with a toothpick for doneness.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Consider adding chopped nuts or chocolate chips for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Limoncello, Zucchini, Ricotta, Bread, Italian Dessert, Quick Bread, Summer Recipe