Irresistible Lemon Zucchini Bread Recipe to Delight You

Lemon Zucchini Bread is not just a treat; it’s an experience that tantalizes your taste buds with the perfect balance of sweet and tangy. As you slice into this golden loaf, the aroma of fresh lemons dances through the air, instantly elevating your mood. Gooey Nutella Cookies Flavorful Coffee Cookies Picture a warm kitchen filled with laughter as family and friends gather around, eager to indulge in this delightful baked good.

I remember the first time I made Lemon Zucchini Bread; it was a sunny afternoon, and my mother had just handed me a mountain of zucchini from her garden. Little did I know it would lead to a baking adventure that turned our kitchen into a fragrant paradise. Cinnamon Swirl Banana Bread Imagine slicing into that moist bread, only to discover the hidden treasures of lemon zest and zucchini nestled within—pure bliss! Whether it’s for breakfast, brunch, or a simple afternoon snack, this recipe is perfect for any occasion.

My friends were thrilled when I surprised them with this delicious treat at our weekend gathering; the compliments were endless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Look for firm zucchinis without blemishes; they add moisture and texture to the bread.

• All-purpose Flour: Use unbleached all-purpose flour for better flavor and texture.

• Sugar: Granulated sugar sweetens the bread beautifully; use brown sugar for added depth.

• Lemons: Fresh lemons are essential; their zest enhances both flavor and aroma in the bread.

• Baking Powder: This leavening agent helps your bread rise perfectly; don’t skip it!

• Eggs: Use large eggs; they bind the ingredients together and provide moisture.

• Vegetable Oil: Opt for light vegetable oil for a tender crumb without overpowering flavor.

• Salt: A pinch of salt balances sweetness and enhances the overall flavor profile.

• Cinnamon (optional): A dash of cinnamon adds warmth but is optional if you’re feeling adventurous!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. This will ensure your Lemon Zucchini Bread slides out effortlessly after baking. For more inspiration, check out this pumpkin wild rice soup recipe.

Grate two medium zucchinis using a box grater or food processor until finely shredded. Aim for about 1 cup of packed zucchini, which contributes lovely moisture to your bread without overwhelming flavors.

In a large bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and optional cinnamon. Combine these dry ingredients thoroughly to ensure even distribution before adding wet ingredients.

In another bowl, mix 1 cup of granulated sugar with 2 eggs until well combined. Then add in ⅓ cup of vegetable oil and the zest from one lemon. Stir until smooth—this mixture should look bright and inviting!

Gently fold in the grated zucchini into your wet mixture before gradually incorporating your dry ingredients. Mix just until combined—overmixing can lead to tough bread! You want this batter slightly lumpy but well-hydrated.

Pour the batter into your prepared loaf pan. Smooth out the top with a spatula if you feel fancy! Bake in your preheated oven for about 50-60 minutes or until golden brown and a toothpick inserted comes out clean. Your kitchen will smell amazing by now!

Let your Lemon Zucchini Bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Iced Oatmeal Cookies Slice when slightly warm or cooled down—this is when it’s truly irresistible!

Enjoy every moist bite of this Lemon Zucchini Bread while reminiscing about sunny days spent with loved ones! For more inspiration, check out this Thanksgiving stuffed mini pumpkins recipe.

Perfecting the Cooking Process

Start by grating the zucchini and letting it drain; this step prevents sogginess in your bread. Mix wet ingredients separately before combining them with dry to ensure an even batter. Finally, bake until golden brown for that perfect crust.

Add Your Touch

Feel free to swap out regular flour for whole wheat or gluten-free options. Adding nuts or chocolate chips can also enhance flavor and texture. For extra zing, try incorporating poppy seeds or swapping lemon zest with orange zest.

Storing & Reheating

Store leftover Lemon Zucchini Bread in an airtight container at room temperature for up to three days. If you want to enjoy it later, freeze individual slices wrapped tightly in plastic wrap for up to three months; just thaw when you’re ready.

Baking this Lemon Zucchini Bread reminds me of summer afternoons spent with family, gathering around the table with laughter and stories while enjoying slices topped with butter. Those moments of joy and connection are what make cooking truly special.

FAQ

Can I use frozen zucchini for Lemon Zucchini Bread?

Yes, just make sure it’s well-drained before adding to the batter.

What if I don’t have lemons on hand?

You can substitute lemon juice with apple cider vinegar for a different tangy flavor.

How long does it take to bake Lemon Zucchini Bread?

It typically takes about 50-60 minutes at 350°F until golden brown and baked through.

Print

Lemon Zucchini Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jessica
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 10 slices 1x

Print Recipe

Pin Recipe

Description

Lemon Zucchini Bread is a delightful fusion of sweet and tangy flavors, perfect for any occasion. This moist loaf, enriched with fresh zucchini and zesty lemon, brings a burst of sunshine to your table. Whether enjoyed as a breakfast treat or an afternoon snack, every slice offers a refreshing taste that will leave you craving more!

---

Ingredients

Scale 1x2x3x

• 1 cup grated zucchini
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• ⅓ cup vegetable oil
• 1 lemon (zest and juice)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Grate zucchini and let it drain to avoid excess moisture.
3. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
4. In another bowl, mix sugar and eggs until smooth; add oil and lemon zest/juice.
5. Fold in drained zucchini into the wet mixture, then combine with dry ingredients until just mixed.
6. Pour batter into the prepared pan and bake for 50-60 minutes or until golden brown and a toothpick comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 170
• Sugar: 12g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 0.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg