Lemon 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
Scale
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
Find it online: https://dylangranv.com/lemon-zucchini-bread-recipe/
