lemon zucchini bread recipe

Written ByJenny Smyth Posted on
lemon zucchini bread recipe
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The Best lemon zucchini bread recipe

I’m so excited to share my favorite lemon zucchini bread recipe with you all. This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a delicious breakfast or brunch option, or a tasty side dish for dinner, this lemon zucchini bread is sure to please.

I love how the brightness of the lemon zest pairs with the subtle sweetness of the zucchini, creating a flavor combination that’s both refreshing and satisfying. My kids adore helping me mix the batter, and they always get excited when they get to lick the spoon afterwards. The best part?

This recipe is incredibly easy to make and requires minimal effort, making it perfect for busy weeknights or lazy Sundays. Plus, it’s packed with nutritious ingredients like zucchini, lemon juice, and whole wheat flour, making it a guilt-free treat that we can all feel good about enjoying. I’ve made this recipe countless times over the years, and every time it turns out perfectly moist and flavorful.

I’ve even shared it with friends and family who have raved about its delicious taste and tender texture. In fact, this recipe has become such a staple in our household that I’ve started making it whenever we have guests over – it’s always a hit! One of the things I love most about this recipe is how versatile it is.

You can serve it as a side dish during dinner, or as a snack on its own. It’s also perfect for packing in lunches or serving at picnics. And don’t even get me started on how great it smells while it’s baking – the aroma of freshly baked bread wafting through the house is simply irresistible!

So go ahead and give this recipe a try – I promise you won’t be disappointed!

Lemon Zucchini Bread

Lemon Zucchini Bread

4.6 from 923 votes

This Lemon Zucchini Bread is a delightful blend of moist zucchini and tangy lemon, perfect for breakfast or a snack. It is easy to make and bursting with fresh flavors.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 10Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Bread

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 granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup grated zucchini
1/4 cup lemon juice

For the Lemon Glaze

1 cup powdered sugar
2 tbsp lemon juice

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease a 9×5-inch loaf pan and set it aside.
3This will prevent the bread from sticking to the pan.
4In a large mixing bowl, combine the flour, baking powder, baking soda, salt and lemon zest.
5Mix well to ensure all dry ingredients are evenly distributed.
6In another bowl, mix together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
7This should take about 2 minutes with a whisk.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Be careful not to overmix.
10Fold in the grated zucchini and lemon juice.
11The batter should be thick and slightly lumpy.
12Pour the batter into the prepared loaf pan.
13Spread it evenly with a spatula.
14The batter should reach the top of the pan.
15Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
16The top should be golden brown.
17While the bread is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
18If the glaze is too thick, add more lemon juice.
19If it is too thin, add more powdered sugar.
20Once the bread is done, let it cool in the pan for 10 minutes.
21Then, remove it from the pan and let it cool completely on a wire rack.
22Drizzle the lemon glaze over the cooled bread.
23Allow the glaze to set for a few minutes before slicing and serving.
24The glaze should be shiny and slightly tacky to the touch.

🔧Equipment

Mixing bowl
Baking pan
Oven
Grater
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 1g❤️Cholesterol: 25mg🧂Sodium: 200mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 3g

📝Notes

Tips: For a moister bread, add 1/2 cup of chopped nuts or 1/2 cup of chocolate chips. You can also add a streusel topping for extra texture.

Watch Video Of How Lemon Zucchini Bread Works

This lemon zucchini bread is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting treat after a long day. It’s perfect for family gatherings because everyone loves helping with the mixing and getting to enjoy warm slices straight from the oven.

To store leftover slices, simply wrap them tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months. When reheating, slice into individual portions before microwaving on high for 10-15 seconds per slice or until warmed through.

❓ Frequently Asked Questions About Lemon Zucchini Bread

Q: What’s the best way to store leftover lemon zucchini bread?

Cool completely before storing in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Q: Can I use bottled lemon juice instead of fresh lemons?

While bottled lemon juice will still yield delicious results, using fresh lemons will give your bread an extra boost of flavor and aroma.

Q: How do I ensure my zucchini bread stays moist?

To keep your zucchini bread moist, make sure not to overmix the batter, use buttermilk instead of regular milk for added moisture, and don’t overbake.

Q: Can I substitute other types of citrus fruits for the lemons?

While other citrus fruits like oranges or grapefruits can add unique flavors to your zucchini bread, lemons are still the best choice due to their bright acidity and citrusy aroma.

Q: Is this lemon zucchini bread suitable for gluten-free diets?

This recipe uses whole wheat flour which may contain gluten; if you’re looking for a gluten-free option, substitute with gluten-free flour blend.

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