Lemon Zucchini Bread Recipe
Introduction
Lemon Zucchini Bread is a moist and flavorful treat that combines the freshness of lemon with the subtle earthiness of zucchini. It’s a perfect snack or breakfast option that feels both light and comforting.
Ingredients
- 1 ½ cups grated zucchini
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons lemon zest
- 2 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, whisk the eggs and sugar until smooth. Stir in the grated zucchini and lemon zest.
- Step 2: Gradually add the flour to the wet ingredients, mixing just until combined. Pour the batter into a greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Variations
- For extra moisture, add ¼ cup of vegetable oil or melted butter to the batter.
- Try adding a teaspoon of cinnamon or nutmeg for a warm spice twist.
- Swap lemon zest with orange zest for a different citrus flavor.
- Ensure zucchini is grated finely and gently squeezed to remove excess moisture before mixing.
Storage
Store the lemon zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To reheat, thaw completely and warm in a low oven or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash works well as a substitute and offers a similar texture and mild flavor.
Do I need to peel the zucchini?
Peeling is optional; the skin is thin and soft when baked. Keeping it adds color and nutrients.
PrintLemon Zucchini Bread Recipe
This Lemon Zucchini Bread is a moist and flavorful quick bread that combines the fresh taste of zucchini with bright, zesty lemon flavor. Perfect for breakfast, a snack, or a light dessert, it offers a delightful balance of sweetness and citrus tang with a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a standard 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare the zucchini: Grate the zucchini using a fine grater and gently squeeze out excess moisture with a clean kitchen towel, then set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest until well combined.
- Combine wet ingredients: In a separate bowl, beat the eggs, sugar, vegetable oil, and vanilla extract until smooth and creamy.
- Make the batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the grated zucchini carefully to avoid overmixing.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack of the oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter as it can make the bread tough.
- Grating the zucchini finely and squeezing out excess water helps maintain the bread texture.
- For extra lemon flavor, consider adding a light lemon glaze on top after cooling.
- You can substitute half the all-purpose flour with whole wheat flour for a heartier bread.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: lemon zucchini bread, zucchini bread, lemon bread, quick bread, moist bread, vegetarian bread, citrus bread
