Name: Limoncello Zucchini Ricotta Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 cup grated zucchini (about 1 medium zucchini); 1 cup ricotta cheese; 1/2 cup granulated sugar; 1/4 cup limoncello liqueur; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Zest of 1 lemon; Optional: powdered sugar for dusting

Description

A moist and flavorful loaf combining the brightness of lemon, the freshness of zucchini, and the creaminess of ricotta cheese. Perfect for a summer treat or a cozy afternoon snack.

Ingredients

Scale

1 cup grated zucchini (about 1 medium zucchini)
1 cup ricotta cheese
1/2 cup granulated sugar
1/4 cup limoncello liqueur
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 1 lemon
Optional: powdered sugar for dusting

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, combine grated zucchini, ricotta cheese, sugar, limoncello, vegetable oil, eggs, and vanilla extract. Mix until well blended.
In another bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Pour batter into prepared loaf pan and smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired, slice, and serve.