Description
Moist and zesty Lemon Zucchini Bread is the perfect summer treat, combining fresh zucchini and citrus in a soft, sweet loaf. This easy lemon bread recipe is ideal for breakfast, brunch, or dessert and freezes beautifully. A must-try quick bread that’s bursting with lemon flavor and garden goodness.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
2 large eggs
½ cup vegetable oil
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup shredded zucchini
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk the eggs and sugar until light. Add oil, lemon juice, lemon zest, and vanilla extract. Mix well.
4. Fold in the shredded zucchini. No need to squeeze it unless overly wet.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Zucchini adds natural moisture, so avoid squeezing it dry unless it’s extremely watery.
Don’t overmix the batter to keep your loaf light and fluffy.
This bread freezes well—wrap tightly in plastic and foil and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg