Zucchini Lemon Bread
A refreshing and moist loaf that blends the flavors of lemon and zucchini, creating a perfect balance of sweetness and citrus. This is an easy-to-make, delightful treat that’s perfect for breakfast, snacks, or even dessert!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional, for extra warmth)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp lemon juice 🍋
- 1 tsp lemon zest 🍋
- 1 cup grated zucchini (lightly squeezed to remove excess moisture)
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper to make it easy to remove the bread after baking. - Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside. - Prepare Wet Ingredients:
In another bowl, whisk together the eggs, sugar, vegetable oil, vanilla extract, lemon juice, and lemon zest. Mix well until all ingredients are fully combined and smooth. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can lead to a denser loaf. Fold in the grated zucchini, ensuring it’s evenly distributed throughout the batter. - Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 50–55 minutes. Check for doneness by inserting a toothpick into the center of the bread; it should come out clean when the bread is done. - Cool and Serve:
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your Zucchini Lemon Bread with a warm cup of tea or coffee!
Nutritional Information (Per Slice – Approximate):
- Calories: 210
- Carbohydrates: 28g
- Protein: 3g
- Fat: 10g
Q&A:
Q: Can I substitute zucchini with another vegetable?
- A: You can try using finely grated carrots or sweet potatoes instead of zucchini. Just ensure the moisture is squeezed out, as you did with the zucchini, for the best texture.
Q: Can I use whole wheat flour instead of all-purpose flour?
- A: Yes! Whole wheat flour can be used for a healthier twist. It may make the bread denser, so you might want to reduce the flour by about ¼ cup to balance the texture.
Q: Can I make this recipe gluten-free?
- A: Absolutely! You can use a gluten-free all-purpose flour blend in place of the regular flour. Be sure to check that the baking powder and baking soda you use are gluten-free as well.
Q: Can I make this ahead of time?
- A: Yes! You can bake this zucchini lemon bread ahead of time and store it in an airtight container for up to 4-5 days at room temperature. It also freezes well for up to 2 months. To freeze, wrap it tightly in plastic wrap and foil, then place it in a freezer bag.
Q: How can I make this bread more moist?
- A: If you find the bread isn’t as moist as you’d like, try increasing the amount of zucchini or adding 1-2 tablespoons of sour cream or Greek yogurt to the batter for extra moisture.
Tips for Success:
- Grate the zucchini finely: A finer grate will distribute better throughout the bread and make for a lighter texture.
- Don’t skip squeezing out excess moisture from the zucchini. This will help the bread maintain the right texture without being too soggy.
- Add a lemon glaze: For extra lemon flavor, drizzle a simple glaze made from powdered sugar and lemon juice on top of the cooled bread.
Prep Time: 15 minutes
Bake Time: 50–55 minutes
Total Time: 1 hour 10 minutes
Servings: 8–10 slices
This Zucchini Lemon Bread is a perfect balance of refreshing citrus and the richness of zucchini, making it a delightful treat that’s both satisfying and light.