Irresistible Lemon Zucchini Bread Recipe You’ll Love

The tangy aroma of lemon zucchini bread wafts through the kitchen, making taste buds tingle with excitement. Each slice promises a delightful mix of zest and sweetness, perfect for breakfast or an afternoon snack.

Imagine the joy on your family’s faces as they take their first bite of this moist, flavorful loaf. It’s the kind of recipe that brings everyone together, making even the busiest mornings feel special.

I distinctly remember baking this lemon zucchini bread for my best friend’s birthday brunch. The smiles and compliments were endless as we paired it with freshly brewed coffee.

Essential Ingredients

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

• Zucchini: Choose firm zucchinis; they add moisture without overpowering the flavor.

• All-Purpose Flour: Standard flour works best for achieving the perfect texture.

• Granulated Sugar: Sweetens the bread while balancing the tanginess of lemon.

• Baking Powder: Essential for that delightful rise and fluffy texture.

• Eggs: Use large eggs to bind everything together beautifully.

• Lemon Zest: Freshly grated zest gives an intense lemon flavor that can’t be beaten.

• Lemon Juice: Fresh juice enhances the bread’s tangy notes and adds brightness.

• Cinnamon: A dash adds warmth and depth to the overall flavor profile.

• Vegetable Oil: Keeps the bread moist and tender—no one likes dry loaf!

• Salt: Just a pinch enhances all the flavors without being noticeable.

• Powdered Sugar (optional): For a sweet dusting on top, elevating both presentation and taste.

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

Let’s Make it Together

Preheat and Prep Your Oven: Preheat your oven to 350°F (175°C) while you gather your ingredients. Grease a loaf pan with cooking spray or butter for easy removal later.

Mix Dry Ingredients Together: In a bowl, whisk together flour, baking powder, cinnamon, and salt until well combined. This ensures an even distribution of flavors throughout your batter.

Combine Wet Ingredients in Another Bowl : In a separate bowl, beat eggs and sugar until creamy. Stir in oil, lemon juice, and zest until fully mixed. This mixture should smell heavenly!

Add Zucchini to Wet Mixture : Fold in shredded zucchini gently into the wet ingredients using a spatula. Be careful not to overmix; we want that lovely moisture without turning it into mush.

Combine Wet and Dry Ingredients : Gradually add dry ingredients into the wet mixture until just combined. The batter should be thick but pourable—perfectly balanced for that dreamy texture.

Bake Until Golden Brown : Pour your batter into the prepared loaf pan and smooth out the top. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Your kitchen will smell divine!

Don’t forget to let it cool before slicing—if you can resist! Enjoy every moist bite of this delicious lemon zucchini bread as you bask in its joyful flavors!

Perfecting the Cooking Process

Start by grating zucchini and squeezing out excess moisture, then mix the wet ingredients first. Combine with dry ingredients gradually to avoid lumps and ensure even flavor distribution.

Add Your Touch

Feel free to add chocolate chips or nuts for extra texture. Experiment with herbs like rosemary for a unique twist on flavor that will surprise your taste buds.

Storing & Reheating

Store lemon zucchini bread in an airtight container at room temperature for up to three days. To reheat, pop slices in the microwave for 10-15 seconds for that freshly-baked taste.

The first time I made lemon zucchini bread, my neighbor knocked on my door asking what smelled so good! That moment sparked a lovely tradition of sharing loaves with friends.

FAQ

Can I use frozen zucchini for this recipe?

Yes, just thaw and squeeze out excess moisture before using it in the batter.

How can I make this recipe gluten-free?

Substitute regular flour with gluten-free flour blends for a delicious alternative.

What can I serve with lemon zucchini bread?

Pair it with cream cheese or butter for a delightful spread that complements the flavors perfectly.

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Lemon Zucchini Bread

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Lemon Zucchini Bread is a delightful fusion of tangy lemon and moist zucchini, creating a perfect treat for breakfast or an afternoon snack. This easy-to-make loaf boasts a vibrant color and irresistible aroma that will brighten your kitchen and have your family asking for seconds. With its balance of sweetness and zest, this recipe is not only delicious but also a fantastic way to use up extra zucchini from your garden or fridge.

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 2 large eggs
• ½ cup vegetable oil
• ½ cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• 1 cup shredded zucchini

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, beat the eggs and sugar until creamy. Mix in the oil, lemon juice, and lemon zest.
4. Gently fold in the shredded zucchini into the wet mixture.
5. Gradually add the dry ingredients to the wet mixture until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
8. Let cool before slicing.

Nutrition

• Serving Size: 1 slice (50g)
• Calories: 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 30mg