I can’t begin to tell you how excited I am to share this recipe with you! This Lemon Zucchini Bread is the perfect combination of sweet, tangy, and just the right amount of moisture. And before you ask, yes, zucchini in a bread sounds a bit unusual, but trust me, the flavor is absolutely incredible! The addition of lemon adds a fresh, citrusy brightness that makes every bite unforgettable. Whether you’re new to zucchini bread or an experienced baker, this recipe will quickly become one of your favorites.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup powdered sugar (for the glaze)
- 1 tablespoon lemon juice (for the glaze)
How to Make Lemon Zucchini Bread:Step By Step
- Prep Your Ingredients: Start by preheating your oven to 350°F (177°C) and grease a loaf pan (9×5 inches) with cooking spray or line it with parchment paper for easier removal.
- Dry Ingredients First: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix the Wet Ingredients: In another large bowl, beat the sugar, eggs, and oil together until smooth. Add in the vanilla extract, lemon zest, and lemon juice, stirring until well combined.
- Add the Zucchini: Gently fold in the grated zucchini. No need to squeeze out the excess moisture from the zucchini – that will keep the bread perfectly moist!
- Combine and Pour: Slowly incorporate the dry ingredients into the wet mixture. Stir until just combined, but don’t overmix. Pour the batter into the prepared loaf pan.
- Bake to Perfection: Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. The smell when this is in the oven is incredible!!
- Cool and Glaze: Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. In a small bowl, mix the powdered sugar and lemon juice to create a tangy glaze. Drizzle it over the cooled bread.
Details and Nutritional Information
Details
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8 slices)
Nutrition (Per Serving)
- Serving Size: 1 slice
- Calories: 240
- Sugar: 23g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Notes and Tips for Perfect Lemon Zucchini Bread
- Zucchini Prep: There’s no need to peel the zucchini. The skin softens as it bakes and adds a lovely texture.
- Perfect Lemon Flavor: Use fresh lemon juice and zest for the brightest, freshest flavor. Bottled lemon juice just doesn’t compare!
- Keep It Moist: Don’t wring out the zucchini. Its moisture is what makes this bread incredibly soft and tender.
Frequently Asked Questions
Can I freeze this Lemon Zucchini Bread?
Absolutely! This bread freezes beautifully. Simply wrap it tightly in plastic wrap and then foil, or store it in a freezer-safe bag. It will last up to 3 months in the freezer.
Why use zucchini in bread?
Zucchini adds incredible moisture without overpowering the flavor. Plus, it’s a sneaky way to add some veggies to a sweet treat!
How do I know when the bread is done baking?
Insert a toothpick or cake tester into the center of the loaf. If it comes out clean, your bread is done. If not, give it another 5 minutes and check again.
Storage Instructions
Once your Lemon Zucchini Bread has cooled completely, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week or freeze it for a few months.
More Delicious Dessert
Final Thoughts: Why You’ll Love Lemon Zucchini Bread Recipe
This Lemon Zucchini Bread is anything but boring!! It’s light, refreshing, and just the right amount of indulgence. I’m kicking myself for not having tried this sooner! Try it for yourself, and I bet you’ll fall in love with this zesty, veggie-packed bread just like I did.
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Lemon Zucchini Bread: A Sweet and Zesty Treat
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Vegetarian
Description
Lemon Zucchini Bread is a wonderfully moist and flavorful quick bread that combines the sweetness of zucchini with the bright, zesty taste of lemon. Topped with a fresh lemon glaze, this easy-to-make recipe is perfect for breakfast, dessert, or an anytime snack. It’s a delightful way to sneak in some veggies while enjoying a treat. Bake a loaf today and share it with family or friends!
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup powdered sugar (for the glaze)
- 1 tablespoon lemon juice (for the glaze)
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the sugar, eggs, and oil until smooth. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gently fold in the grated zucchini.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cooled bread.
Notes
- No need to peel the zucchini before grating; the skin adds texture and color.
- You can add nuts or blueberries for extra flavor.
- To freeze, wrap the loaf in plastic wrap, then foil. Store for up to 3 months.
- The glaze is optional but adds an extra pop of lemon flavor!
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Zucchini Bread, Zucchini Lemon Bread, Easy Zucchini Bread