lemon zuchini bread recipe

Written ByJenny Smyth Posted on
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The Best lemon zuchini bread recipe

I’ve been making this lemon zucchini bread recipe for years, and it’s always a hit with my family. The combination of fresh zucchini, tangy lemon, and sweet honey is a match made in heaven.

I love how the zucchini adds moisture to the bread without making it too dense, and the lemon gives it a nice brightness. This recipe is perfect for any occasion – whether you’re looking for a quick breakfast on-the-go or a special treat to serve at your next dinner party.

My kids love helping me mix the batter, and they always get excited when they smell the freshly baked loaves wafting from the oven. Plus, this bread is ridiculously healthy – with whole wheat flour, zucchini, and lemon juice, it’s basically a superfood.

I like to make a batch on the weekends and freeze it for future use – it’s perfect for school lunches or as a snack after dinner. My family loves when I serve it toasted with butter or cream cheese for an extra-special treat.

And let’s not forget about the health benefits – zucchini is packed with vitamin C and potassium, while lemon juice has antibacterial properties and can help boost your immune system. It’s really a win-win situation all around!

I’ve tried making this recipe with other types of squash or even carrots, but nothing compares to the flavor and texture of zucchini. The key to making this bread work is using high-quality ingredients – so don’t be afraid to splurge on some organic lemons and fresh zucchini from your local farmer’s market.

Lemon Zucchini Bread

4.6 from 1493 votes

A moist and flavorful quick bread packed with lemon zest and shredded zucchini. Perfect for breakfast or a snack, this bread is a delightful way to use up summer zucchini.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp lemon zest
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup shredded zucchini
1/4 cup lemon juice

For the Lemon Glaze

1/2 cup powdered sugar
1-2 tbsp lemon juice

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease a 9×5-inch loaf pan and set it aside.
3This ensures the bread won’t stick to the pan.
4In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and lemon zest.
5Whisk these dry ingredients together until well mixed.
6In a separate bowl, mix together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
7Stir until the mixture is smooth and well combined and the sugar is fully dissolved.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Be careful not to overmix.
10Fold in the shredded zucchini and lemon juice.
11Pour the batter into the prepared loaf pan.
12Smooth the top with a spatula.
13This will create a nice even surface for baking.
14Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
15The top should be golden brown and spring back lightly when touched.
16Allow the bread to cool in the pan for 10 minutes.
17Then, remove it from the pan and let it cool completely on a wire rack.
18This prevents the bread from becoming soggy.
19While the bread is cooling, prepare the lemon glaze.
20In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
21Add more lemon juice or powdered sugar as needed to reach your desired consistency.
22Once the bread is completely cool, drizzle the lemon glaze over the top.
23Allow the glaze to set for a few minutes before slicing and serving.

🔧Equipment

Mixing bowl
Baking loaf pan
Box grater
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 1g❤️Cholesterol: 25mg🧂Sodium: 200mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 3g

📝Notes

Tips: For a fun twist, try adding 1/2 cup of chopped walnuts or chocolate chips to the batter. You can also use this recipe to make muffins by dividing the batter into a greased muffin tin and adjusting the baking time accordingly.

This lemon zucchini bread recipe is always a good idea – whether you’re planning a family gathering or just need a quick breakfast option. To store leftover bread, simply wrap it tightly in plastic wrap or aluminum foil and refrigerate at room temperature for up to three days.

You can also freeze it for up to two months by placing it in an airtight container or freezer bag. When reheating frozen bread, simply thaw overnight in the refrigerator or reheat at room temperature until warm.

And don’t forget about serving ideas – try slicing the bread thinly and serving it as toast with butter or cream cheese, or cubing it and adding it to salads or soups.

❓ Frequently Asked Questions About Lemon Zucchini Bread

Q: Why does this recipe call for so much zucchini?

The amount of zucchini called for in this recipe may seem excessive – but trust me, it’s necessary! The moisture from the zucchini helps keep the bread moist and delicious.

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