Description
A moist and citrusy quick bread made with grated zucchini, creamy ricotta, and a splash of Limoncello — perfect for brunch or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1 cup ricotta cheese
- 1/2 cup vegetable oil
- 1/4 cup Limoncello liqueur
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat sugar and eggs until light and fluffy.
- Add ricotta cheese, vegetable oil, limoncello, vanilla extract, and lemon zest; mix until combined.
- Fold in the dry ingredients until just combined.
- Gently fold in grated zucchini.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Do not wring out the zucchini — its moisture is essential.
- Use whole milk ricotta for the creamiest texture.
- Substitute Limoncello with lemon juice and zest for an alcohol-free version.
- Wrap and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Limoncello Zucchini Ricotta Bread, zucchini bread with ricotta, lemon quick bread, limoncello dessert loaf, moist zucchini cake