zucchini lemon bread recipe

Written ByJenny Smyth Posted on
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The Best zucchini lemon bread recipe

I’ve been making this zucchini lemon bread recipe for years, and it’s always a hit with my family. I first tried it at a local farmer’s market, where I picked up some fresh zucchinis and a lemon from a vendor. The combination of the slightly sweet zucchini and the tangy lemon is just perfect, and the addition of lemon zest gives it an extra boost of flavor.

The best part is that it’s incredibly easy to make – just mix all the ingredients together, pour into a loaf pan, and bake until it’s golden brown. It’s perfect for a quick breakfast or snack on-the-go, and it’s also great for serving at gatherings or special occasions. My kids love helping me mix the batter, and they always get excited when they see the finished product come out of the oven.

As for me, I love how versatile this recipe is – you can serve it as is, or top it with a glaze made from powdered sugar and lemon juice. Either way, it’s sure to be a crowd-pleaser. And let’s not forget about the health benefits – using zucchini instead of traditional flour makes this bread much lower in calories and carbs.

Plus, the lemon adds a nice dose of vitamin C. It’s a win-win all around! As for where this recipe comes from, I’ve seen similar versions popping up all over social media lately – but I like to think mine is the best because I’ve tweaked it to perfection over the years.

The technique behind making this bread is pretty straightforward – just be sure to squeeze out as much liquid from your zucchini as possible before mixing with other ingredients.

Zucchini Lemon Bread

4.7 from 937 votes

A moist and tangy zucchini lemon bread perfect for breakfast or a snack. This recipe combines the freshness of lemon with the mildness of zucchini, creating a delightful balance of flavors.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Batter

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp lemon zest
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup fresh lemon juice
1 1/2 cups grated zucchini

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan and set it aside.
3Grate the zucchini using the large holes of a box grater.
4Place the grated zucchini in a clean cheesecloth or paper towels and squeeze out as much liquid as possible.
5You should have about 1 cup of grated zucchini.
Set aside.
6In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
7Whisk until well mixed.
8In a separate bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
9Add the eggs, one at a time, beating well after each addition.
10Stir in the vanilla extract and lemon juice.
11Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
12Fold in the grated zucchini and lemon zest.
13Pour the batter into the prepared loaf pan and smooth the top with a spatula.
14Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
15If the top of the bread begins to brown too quickly, tent the pan with aluminum foil.
16Remove the bread from the oven and let it cool in the pan for 10 minutes.
17Then, transfer the bread to a wire rack to cool completely before slicing.
18This will allow the bread to set and make it easier to slice.
19Once cooled, slice the bread and serve.
20Enjoy your zucchini lemon bread.

🔧Equipment

Mixing bowl
Loaf pan
Oven
Cheesecloth or paper towels

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 300mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 4g

📝Notes

Tips: For added texture, you can mix in 1/2 cup of chopped nuts or 1/2 cup of chocolate chips. To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and add 1/2 tsp of xanthan gum.

This zucchini lemon bread recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a potluck or picnic.

One thing that makes this recipe so great is that it reheats beautifully – just pop it back in the oven for 5-10 minutes before slicing and serving.

You can also store leftovers in an airtight container at room temperature for up to 3 days before reheating as needed.

❓ Frequently Asked Questions About Zucchini Lemon Bread

Q: What type of flour should I use in this recipe?

You can use either all-purpose or whole wheat flour in place of traditional flour.

Q: Can I use frozen zucchini instead of fresh?

Yes, you can use frozen zucchini in this recipe.

Q: How do I store leftover bread?

Store leftover bread in an airtight container at room temperature for up to 3 days.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting traditional flour with gluten-free flour.

Q: How do I know if my bread is done baking?

Bake until golden brown and set at 350°F (175°C). Use a toothpick to check for doneness – if it comes out clean, it’s done.

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