Lemon Zucchini Bread Lemon has a way of brightening any day, much like a sunny afternoon. I remember the first time I made this easy lemon zucchini bread for my book club; the aroma of sweet lemon and warm spices filling my kitchen was pure bliss. Every bite was a perfect balance of moist zucchini and vibrant lemon zest, a delightful treat that had everyone asking for the recipe. It’s incredibly simple to whip up, even on a busy weeknight, and the bright, fresh flavor is always a crowd-pleaser. Let’s get cooking!
Why You’ll Love This Lemon Zucchini Bread
I know you’ll adore this recipe for so many reasons. It’s a truly delightful quick bread that checks all the boxes:
- Incredible Taste: The bright lemon flavor perfectly complements the subtle sweetness of the zucchini, creating a wonderfully balanced taste.
- Quick & Easy Prep: You can have the batter ready in just about 15 minutes, making it perfect for those spontaneous baking urges.
- Healthy-ish Twist: Packed with fresh zucchini and made with wholesome ingredients, it feels like a guilt-free indulgence.
- Budget-Friendly Baking: Zucchini is often an affordable staple, making this a delicious treat that won’t break the bank.
- Family Favorite: Kids and adults alike rave about this moist lemon zucchini bread; it’s a guaranteed hit for snacks or breakfast.
- Versatile Treat: Whether for breakfast, a snack, or even dessert, this homemade lemon zucchini bread always hits the spot.
- Moisture Guaranteed: The secret to this moist lemon zucchini bread is the grated zucchini, ensuring a tender crumb every single time.
Ingredients for Lemon Zucchini Bread
Gathering the right lemon zucchini bread ingredients is the first step to baking this delightful loaf. The combination of fresh zucchini and bright lemon creates a wonderfully moist and flavorful quick bread.
- 2 cups all-purpose flour – the base of our bread
- 1 teaspoon baking soda – for leavening and rise
- 1/2 teaspoon salt – balances the sweetness
- 1 teaspoon ground cinnamon – adds warmth
- 1/2 teaspoon ground nutmeg – complements the cinnamon
- 1 1/2 cups granulated sugar – for sweetness and moisture
- 2 large eggs – at room temperature, for binding and richness
- 3/4 cup vegetable oil – keeps the bread incredibly moist
- 1 teaspoon vanilla extract – enhances the overall flavor
- 1/2 cup lemon juice – provides that essential tangy brightness
- 1 tablespoon lemon zest – packs an extra punch of lemon flavor
- 1 1/2 cups grated zucchini – finely grated and squeezed to remove excess moisture, this is key for texture
- For the Glaze:
- 1 cup powdered sugar – for a sweet, smooth topping
- 2-3 tablespoons lemon juice – to create the perfect consistency for the glaze
How to Make Lemon Zucchini Bread
Whipping up this delightful quick bread is a breeze! You’ll love how simple this zucchini lemon bread recipe easy makes it to bake a fantastic loaf right in your own kitchen.
- Step 1: Preheat your oven to 350°F (175°C). Get a 9×5 inch loaf pan ready by greasing and flouring it well. This ensures your beautiful bread doesn’t stick.
- Step 2: In a large bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Give it a good whisk to combine everything evenly.
- Step 3: In a separate bowl, beat the 1 1/2 cups granulated sugar and 2 large eggs until the mixture looks pale and fluffy. This aeration helps create a lighter bread.
- Step 4: Stir in the 3/4 cup vegetable oil, 1 teaspoon vanilla extract, 1/2 cup lemon juice, and 1 tablespoon lemon zest. The aroma of the lemon zest alone is intoxicating!
- Step 5: Gradually add the dry ingredients from Step 2 into the wet ingredients from Step 4. Mix with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can make the bread tough.
- Step 6: Gently fold in the 1 1/2 cups grated zucchini. Make sure to squeeze out any excess moisture from the zucchini before adding it for the best texture.
- Step 7: Pour the batter into your prepared loaf pan. Spread it evenly.
- Step 8: Bake for 50-60 minutes. The best way to check if it’s done is to insert a toothpick into the center. If it comes out clean, your bread is ready! The top should be golden brown and smell wonderfully lemony. This step is crucial for baking lemon zucchini bread at home successfully.
- Step 9: Let the bread cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
- Step 10: While the bread is cooling, prepare the glaze. Whisk together 1 cup powdered sugar and 2-3 tablespoons of lemon juice until it’s smooth and pourable. Adjust with more lemon juice if it’s too thick.
- Step 11: Once the bread is completely cool, drizzle the lemon glaze over the top. Enjoy the beautiful finish!
Pro Tips for the Best Lemon Zucchini Bread
I’ve learned a few tricks over the years to make this lemon zucchini bread absolutely perfect. Follow these tips, and you’ll get a wonderfully moist and flavorful loaf every time.
- Always use fresh zucchini. Grate it finely and squeeze out as much excess moisture as possible before adding it to the batter. This prevents a gummy texture.
- Don’t overmix the batter once you add the flour. Mix until just combined; a few small lumps are perfectly fine. Overmixing develops gluten, leading to a tough bread.
- Ensure your oven temperature is accurate. An oven thermometer can be a lifesaver. Too hot, and the outside will burn before the inside is cooked.
- Let the bread cool completely before glazing. If it’s warm, the glaze will melt and run off, rather than setting nicely on top.
What’s the secret to perfect Lemon Zucchini Bread?
The secret to a perfect, moist loaf is definitely the grated zucchini, but also squeezing out excess moisture and not overmixing. That, plus the bright lemon zest, ensures it’s never dry. For more baking tips, you can check out our baking philosophy.
Can I make Lemon Zucchini Bread ahead of time?
Yes! You can prepare the batter and store it in the refrigerator overnight. Just give it a quick stir in the morning before baking. The baked bread also keeps well. You can find more information on food storage on our privacy policy page.
How do I avoid common mistakes with Lemon Zucchini Bread?
Avoid overmixing the batter, as this makes the bread tough. Also, make sure to squeeze the grated zucchini dry to prevent a soggy loaf. Finally, don’t overbake! For more details on baking, visit our homepage.
Best Ways to Serve Lemon Zucchini Bread
This vibrant loaf is incredibly versatile and delicious served in so many ways. You’ll find yourself reaching for these lemon zucchini bread slices for breakfast, a snack, or even a light dessert.
- Morning Delight: Enjoy a slice toasted with a smear of butter or cream cheese. It pairs wonderfully with a cup of coffee or your favorite herbal tea.
- Afternoon Treat: Serve a slice plain or with a dollop of Greek yogurt for a lighter, yet satisfying, snack. It’s perfect for an energy boost between meals.
- Dessert Companion: For a sweeter finish, pair a slice with a scoop of vanilla bean ice cream or a light fruit salad. The bright lemon flavor complements sweet dishes beautifully.
Nutrition Facts for Lemon Zucchini Bread
This delicious loaf of lemon zucchini bread is a treat that’s surprisingly reasonable in calories. Here’s a look at the nutritional breakdown per serving, so you know exactly what you’re enjoying:
- Serving Size: 1 slice
- Calories: 300
- Fat: 15g
- Saturated Fat: 2g
- Protein: 3g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 25g
- Sodium: 200mg
Nutritional values are estimates and may vary based on the specific ingredients used and precise serving size. For more information on our data sources, please see our terms of use.
Understanding nutritional information is important, and for more on healthy eating, you can consult resources like the Eatwell Guide.
How to Store and Reheat Lemon Zucchini Bread
Once your beautiful loaf of lemon zucchini bread has cooled completely, you’ll want to store it properly to keep it fresh and delicious. Knowing how to store and reheat this bread will ensure you can enjoy it for days to come.
- Cooling is Key: Make sure the bread is entirely cool before storing. If you try to store it while warm, condensation can form, making it soggy.
- Room Temperature Storage: For enjoying lemon zucchini bread within 3-4 days, wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. Store it on the counter.
- Refrigerator Storage: If your kitchen is particularly warm or you want to extend its freshness slightly, you can refrigerate it. It should stay good for up to 4-5 days.
- Freezer Friendly: For longer storage, up to 3 months, wrap the cooled bread tightly in plastic wrap, then in aluminum foil. This double layer protects it from freezer burn.
- Reheating: To enjoy a slice warm, pop it in the toaster oven for a few minutes until heated through. You can also microwave a slice for about 10-15 seconds, but be careful not to overheat it.
Frequently Asked Questions About Lemon Zucchini Bread
What is lemon zucchini bread?
Lemon zucchini bread is a delightful quick bread that combines the moistness of grated zucchini with the bright, tangy flavor of lemon. It’s a popular way to use up garden zucchini and offers a wonderful balance of sweet and tart notes.
Is this a simple lemon zucchini bread recipe?
Absolutely! This recipe is designed to be straightforward and beginner-friendly. With clear instructions and common ingredients, you can easily create a delicious loaf. It’s perfect for anyone looking for a simple yet impressive bake. If you need help, feel free to contact us.
Can I use frozen zucchini in this recipe?
While fresh zucchini is ideal for the best texture, you can use frozen zucchini if needed. Make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the batter to avoid a gummy consistency.
What can I serve with lemon zucchini bread?
This versatile bread is delicious on its own, but it also pairs beautifully with a variety of accompaniments. Try it toasted with a smear of butter or cream cheese, or serve it alongside a fresh fruit salad or a cup of yogurt for a light breakfast or snack.
Variations of Lemon Zucchini Bread You Can Try
Once you’ve mastered the basic recipe, don’t be afraid to get creative! There are so many delicious ways to adapt this lemon zucchini bread to suit your tastes and dietary needs.
- Healthy Lemon Zucchini Bread Recipe: For a lighter version, try swapping half the all-purpose flour for whole wheat flour, and reduce the sugar slightly. You can also experiment with a sugar substitute if you’re watching your sugar intake.
- Gluten-Free Option: Easily make this a gluten-free treat by using a good quality gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum for proper binding.
- Vegan Lemon Zucchini Bread: To make this recipe vegan, simply substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use a dairy-free milk for the glaze.
- Lemon Poppy Seed Zucchini Bread: Add 2-3 tablespoons of poppy seeds to the dry ingredients for a classic flavor combination that pairs beautifully with the lemon.
Zucchini Bread: Bright Lemon Flavor is Divine
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This recipe for Lemon Zucchini Bread with Lemon Glaze is a moist and flavorful quick bread. The combination of zucchini and bright lemon creates a delightful balance of freshness and indulgence, perfect for any meal.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 2 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups grated zucchini
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the granulated sugar and eggs until light and fluffy.
- Stir in the vegetable oil, vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the bread cools, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
- Drizzle the glaze over the cooled bread.
Notes
- Ensure your zucchini is finely grated and excess moisture is squeezed out for the best texture.
- For an extra burst of lemon flavor, add more lemon zest to the batter.
- This bread freezes well. Wrap tightly in plastic wrap and then in foil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg