This Lemon Zucchini Bread is a perfect blend of fresh zucchini and zesty lemon. It’s easy to make, moist, and full of flavor. Whether you enjoy it for breakfast, as a snack, or with tea, this simple recipe is sure to become a favorite. The combination of zucchini and lemon creates a light, delicious bread that’s both healthy and satisfying.
Why We Love This Lemon Zucchini Bread
This Lemon Zucchini Bread is a true crowd-pleaser, and here’s why:
Customizable: Love a little crunch? Add some chopped nuts. Want a sweeter finish? Drizzle with a lemon glaze. There’s room for your creativity, so feel free to make this recipe your own.
Moist and Flavorful: The combination of fresh zucchini and tangy lemon creates a soft, moist texture that you won’t find in every loaf. The zucchini keeps the bread light, while the lemon adds a refreshing zing.
Easy to Make: Whether you’re a beginner or a seasoned baker, this recipe is simple to follow. With basic ingredients like flour, sugar, and eggs, you’ll have everything you need on hand. Plus, the prep time is quick, leaving you with more time to enjoy the end result.
Healthy Twist: While this lemon zucchini bread tastes indulgent, it’s also a great way to sneak in some extra veggies. Zucchini is low in calories and packed with vitamins, making this a healthier option compared to traditional sweet breads.
Perfect for Any Occasion: This bread is versatile enough for breakfast, a mid-afternoon snack, or even as a light dessert after dinner. It pairs beautifully with a hot cup of tea or coffee, making it an ideal treat for any time of day.
Ingredients for lemon zucchini bread
All-purpose flour – Gives the bread structure and texture. Don’t substitute it with cake flour.
Baking powder – Helps the bread rise. Don’t replace it with baking soda.
Baking soda – Works with lemon juice to make the bread light and fluffy.
Cinnamon – Adds warmth and flavor. It’s optional, but pairs well with lemon.
Salt – Enhances flavor without making it salty.
Unsalted butter – Adds moisture and richness. If using salted butter, reduce the salt.
Granulated sugar – Sweetens the bread and helps keep it moist. Brown sugar changes the texture.
Lemon zest – Adds a fresh, zesty lemon flavor.
Lemon juice – Works with baking soda for leavening and adds tang.
Vanilla extract – This adds a subtle sweetness to the bread.
Egg – Binds the ingredients and add moisture.
Shredded zucchini – This keeps the bread moist and adds nutrients. Squeeze out excess moisture to avoid sogginess.
Instructions
Making this Lemon Zucchini Bread is simple and straightforward. Follow these easy steps, and you’ll have a delicious loaf ready in no time!
Preheat the Oven – Heat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Prepare the Zucchini – Grate 1 cup of zucchini and squeeze out excess moisture using a towel.
Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Combine Wet Ingredients – In another bowl, beat egg, sugar, and melted butter. Add lemon zest, lemon juice, and vanilla extract.
Add Zucchini – Fold in the grated zucchini to the wet ingredients.
Combine Wet and Dry Ingredients – Gradually mix the dry ingredients into the wet ingredients until just combined.
Bake – Pour the batter into the loaf pan and bake for 55–65 minutes or until a toothpick comes out clean.
Cool and Serve – Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Pro Tips for lemon zucchini bread
To ensure your Lemon Zucchini Bread turns out perfectly every time, here are a few pro tips that will elevate your baking game:
Squeeze the Zucchini
After grating the zucchini, it’s essential to squeeze out excess moisture. Zucchini holds a lot of water, and if you skip this step, your bread could end up too soggy. A clean towel or paper towels work perfectly for this.
Measure the Flour Correctly
When measuring flour, be sure to spoon it into your measuring cup and level it off. Don’t scoop directly from the bag—this can lead to too much flour, which will affect the texture of your bread.
Don’t Overmix the Batter
When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense, tough loaf. A few lumps in the batter are perfectly fine!
Room Temperature Ingredients
For the best texture, make sure your butter and egg are at room temperature. This allows them to mix more evenly with the other ingredients, creating a smoother batter.
Check for Doneness
Every oven is different, so be sure to check for doneness around the 55-minute mark. Insert a toothpick into the center of the bread—if it comes out clean or with a few moist crumbs, it’s ready!
Let It Cool
While it’s tempting to cut into the bread right away, let it cool completely on a wire rack. This allows the flavors to develop and ensures that the bread holds its shape when sliced.
Variations
One of the best things about this Lemon Zucchini Bread is how easy it is to customize. If you’re looking to add a personal touch, here are a few fun variations to try:
Add a Glaze
For an extra touch of sweetness, drizzle a simple lemon glaze over the top. Mix powdered sugar with fresh lemon juice until smooth, then pour over the cooled bread. This adds a delightful burst of lemon flavor and a shiny finish.
Incorporate Nuts
If you love a bit of crunch, fold in some chopped nuts, such as walnuts or pecans. They pair wonderfully with the moist texture of the bread and give it an added richness.
Make it Healthier
For a lighter version, you can substitute whole wheat flour for part of the all-purpose flour. You could also swap out the granulated sugar for coconut sugar or honey for a more natural sweetness.
Add Poppy Seeds
If you enjoy the texture of poppy seeds, try adding a tablespoon or two to the batter. The little seeds provide a nice crunch and work perfectly with the lemon flavor.
Go Gluten-Free
If you’re following a gluten-free diet, you can use a gluten-free flour blend in place of the all-purpose flour. Make sure your baking powder and soda are also gluten-free, and you’ll have a loaf that everyone can enjoy.
Serving Suggestions for Lemon Zucchini Bread
Once your Lemon Zucchini Bread is baked and cooled, the fun begins! Here are a few ideas on how to serve this delightful loaf and make it even more irresistible:
Serve with Tea or Coffee
This bread pairs wonderfully with a warm cup of tea or coffee. The refreshing lemon flavor complements both beverages, making it a perfect breakfast or afternoon snack.
Top with Butter or Cream Cheese
Spread a thin layer of softened butter or cream cheese on a slice for extra richness. The creamy texture adds a nice contrast to the zesty bread.
Add Fresh Fruit
Serve slices with fresh berries like strawberries, blueberries, or raspberries. The sweetness and juiciness of the fruit balance out the bright, tangy lemon, creating a refreshing contrast.
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FAQs about lemon zucchini bread
Here are answers to some of the most frequently asked questions about making Lemon Zucchini Bread:
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but be sure to thaw it completely and squeeze out any excess water before using. Fresh zucchini will give the best texture, but frozen works in a pinch.
Can I make this bread ahead of time?
Absolutely! Lemon Zucchini Bread actually tastes even better the next day once the flavors have had time to meld together. You can store it in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. It also freezes well—just wrap it tightly in plastic wrap and foil and store it in the freezer for up to 3 months.
How can I tell when the bread is done baking?
To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs attached, the bread is done. If the toothpick is covered in batter, give it a few more minutes in the oven.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that the texture will be slightly denser, but the bread will still be delicious and offer a slightly nuttier flavor.
What can I substitute for butter?
If you’re looking for a dairy-free or lighter alternative, you can substitute the butter with coconut oil, vegetable oil, or even applesauce. Just be aware that these substitutes may change the flavor or texture slightly.
lemon zucchini bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup shredded zucchini
- 1 large egg
- ¾ cup granulated sugar
- ½ cup unsalted butter melted
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
Prepare the Zucchini
- Grate 1 cup of fresh zucchini. Make sure to squeeze out any excess moisture using a clean towel or paper towel. This helps prevent the bread from becoming too soggy.
Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set this aside.
Combine Wet Ingredients
- In a separate large bowl, beat the egg, sugar, and melted butter together until smooth. Stir in the lemon zest, lemon juice, and vanilla extract. Mix well to ensure everything is fully combined.
Add Zucchini
- Fold the grated zucchini into the wet ingredients, mixing until well incorporated. The zucchini adds moisture and a lovely green touch to your bread!
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this will help keep your bread light and fluffy.
Bake
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and enjoy!