Limoncello Zucchini Ricotta Bread (Print-Friendly Version)
A moist bread blending zucchini, ricotta, and citrus flavors from limoncello liqueur.
# Ingredients Required:
→ Dry Ingredients
01 -
240 grams all-purpose flour
02 -
5 grams baking powder
03 -
2.5 grams baking soda
04 -
2.5 grams salt
05 -
200 grams granulated sugar
→ Wet Ingredients
06 -
3 large eggs
07 -
250 grams ricotta cheese
08 -
120 milliliters vegetable oil
09 -
60 milliliters Limoncello liqueur
10 -
5 milliliters vanilla extract
→ Produce
11 -
170 grams grated zucchini (about 1 medium zucchini)
12 -
Zest of 1 lemon
# Detailed Directions:
01 -
Preheat the oven to 175°C. Grease and flour a 23x13 cm loaf pan.
02 -
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
03 -
In a large bowl, beat the sugar and eggs until the mixture is light and fluffy.
04 -
Add ricotta, vegetable oil, Limoncello, vanilla extract, and lemon zest to the sugar and eggs; mix until evenly combined.
05 -
Fold the dry ingredients into the wet mixture until just blended.
06 -
Gently incorporate the grated zucchini into the batter.
07 -
Pour the batter into the prepared loaf pan and smooth the surface evenly.
08 -
Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
09 -
Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool fully before slicing.
# Helpful Advice:
01 -
Drain zucchini well to avoid excess moisture which can make the loaf soggy.
02 -
For intensified Limoncello aroma, brush the cooled loaf with a Limoncello glaze.
03 -
Store airtight at room temperature up to 3 days or refrigerate for up to one week.