Print

Lemon Zucchini Bread

Lemon Zucchini Bread
Print Recipe

Lemon Zucchini Bread is a moist and flavorful loaf that perfectly combines the bright zest and juice of fresh lemons with the subtle earthiness and moisture of grated zucchini. This easy-to-make bread offers a tender crumb, a burst of fresh citrus flavor, and a versatile treat ideal for breakfast, snacks, or dessert. Made with simple everyday ingredients, it’s customizable, forgiving, and packed with both taste and nutrition.

Ingredients

Scale

Zucchini and Citrus

  • 1 to 1½ cups grated zucchini (about 1 medium zucchini)
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ to ½ teaspoon ground cinnamon or nutmeg (optional)

Wet Ingredients

  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil or melted butter (or coconut oil or nut-based oil for dairy-free)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the zucchini: Grate fresh zucchini and gently squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent the bread from becoming too wet.
  2. Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, and optional spices. Whisk to ensure even distribution and to avoid lumps.
  3. Combine wet ingredients: In another bowl, whisk together sugar, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and fragrant.
  4. Incorporate zucchini: Fold the grated zucchini gently into the wet ingredients until evenly spread, being careful not to overmix.
  5. Blend wet and dry mixtures: Slowly add the dry ingredients to the wet mixture, stirring just until combined to avoid overworking the batter, which could toughen the bread.
  6. Bake: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and enjoy: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Don’t over-squeeze zucchini: Retain just enough moisture to keep the bread tender but avoid waterlogging the batter.
  • Use fresh lemon zest and juice for vibrant, natural flavor instead of bottled lemon products.
  • Bring eggs and liquids to room temperature before mixing for the best texture.
  • Test the bread for doneness with a toothpick to avoid under or over baking.
  • Allow the bread to cool fully for best flavor development and clean slicing.

Nutrition

Keywords: lemon zucchini bread, moist zucchini bread, citrus bread, healthy bread, gluten-free zucchini bread, lemon zest bread, zucchini loaf

Find it online: https://homemademealz.com/lemon-zucchini-bread/