This incredibly delicious AWARD WINNING Lemon Zucchini Bread comes together in about 45 minutes and bakes in your oven for a quick and easy treat that your family will love! Whether you’re a zucchini lover or just looking to use up some of that garden bounty, this bread is perfect for cleaning out the fridge or just for trying something new and refreshing. You can easily switch up the flavor by adding spices or other ingredients you know, just using what you have on hand. Let’s dive in!
Ingredients You’ll Need
- 2 cups grated zucchini (approximately 1-2 medium zucchinis)
- 1.5 cups all-purpose flour
- 1 cup granulated sugar (or a sugar substitute)
- 0.5 cups vegetable oil (or melted coconut oil)
- 2 large eggs (beaten)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons freshly grated lemon zest (about 2 lemons)
- 0.25 cups freshly squeezed lemon juice (about 1-2 lemons)
Let’s Get Cooking!
Instructions
Here’s how I make this recipe:
Preheat the Oven : Preheat your oven to 350°F (175°C). This is super important for achieving that perfect bake with a soft center and a beautiful golden crust!
Prep the Zucchini : Grate your zucchini and place it in a clean kitchen towel. Squeeze out the excess moisture, be firm but gentle! You want to retain some moisture but not drown the bread. Set aside.
Mix the Wet Ingredients : In a large mixing bowl, beat the eggs, then stir in the sugar, oil, and vanilla extract. Mix together until well combined. The zesty aroma should start wafting about, and it’s going to get even better!
Add Zucchini and Flavorings : Stir in the grated zucchini, lemon zest, and lemon juice. You might want to grab a spoon and just start snacking here because it smells that good!
Combine Dry Ingredients : In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. Don’t skip this step! It ensures that everything gets incorporated evenly.
Bring It All Together : Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix; just a couple folds is all you need for that tender crumb!
Pour Into Pan : Grease a loaf pan with butter or cooking spray and pour in the batter. Smooth out the top with a spatula and get ready for the oven!
Bake : Bake for 50-60 minutes until golden brown and a toothpick comes out clean. If the top starts browning too much before it’s cooked through, simply cover with foil!
Cool and Enjoy : Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. You can slice and enjoy once cool, or dig right in while it’s still warm because who can resist that?
Why I Love This Recipe
This is my go-to recipe when I have a pile of zucchini staring at me, or when I’m in the mood for something sweet but not too decadent. I mean, it’s comfort food at its finest! I’m a real sucker for that lemony zing paired with the moist, tender crumb. And the best part is, you can use whatever you have on hand. Got some walnuts? Toss ’em in! Dried cranberries? Even better!
Serving Suggestions
This Lemon Zucchini Bread is super versatile. Here are a few fun pairings:
- With a Cuppa: Enjoy it as a warm afternoon snack with your favorite tea or coffee.
- Toasted: Pop slices in the toaster for a crispy finish, then slather with butter or cream cheese.
- Elevated Dessert: Serve it with a scoop of vanilla ice cream or whipped cream for a scrumptious dessert.
Storage and Reheating Tips
- How Long It Keeps: This bread can be stored in the refrigerator for about 5-7 days. It’ll get even moister as it sits!
- Reheating Instructions: The best way to enjoy leftovers is to pop it in the microwave for about 10-15 seconds while it’s still in a slice; or I love to reheat it in a toaster oven for that crispy texture.
- Freezer-Friendly? Yes! You can freeze this bread for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil. Thaw it overnight in the fridge, then slice and enjoy.
Why This Recipe Works
Quick & Easy
This recipe comes together in under 45 minutes, including prep and bake time. It’s perfect for a busy weeknight when you need a sweet treat for the kids (or yourself!).
Comfort Food
Baked with tons of flavor and that bright lemony zing, this zucchini bread hits all the right spots for comfort food cravings!
Customizable
You can use whatever ingredients you have on hand. Add chocolate chips, swap in different spices, this bread can handle it all!
Budget Friendly
With everyday ingredients, this recipe won’t break the bank. Plus, it makes great use of that summer zucchini surplus!
If you loved this AWARD WINNING Lemon Zucchini Bread, be sure to check out my Rosemary Focaccia Bread, my Easy Zero Carb Bread, or my Air Fryer Garlic Knots! You can find them on my blog!
This recipe is a true testament to why home cooking is such a joy. Being able to whip up something so flavorful and satisfying with simple, fresh ingredients truly warms my heart. So the next time you’re in a pinch for a sweet treat, remember you have the tools to create your own zesty, moist Lemon Zucchini Bread. Happy baking, friends! For more Recipe Follow us in Pinterest.
Lemon Zucchini Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Grate your zucchini and squeeze out excess moisture using a clean kitchen towel. Set aside.
- In a large mixing bowl, beat the eggs and stir in sugar, oil, and vanilla extract until well combined.
- Stir in grated zucchini, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Grease a loaf pan and pour in the batter, smoothing out the top.
- Bake for 50-60 minutes until golden brown and a toothpick comes out clean. Cover with foil if the top browns too much.
- Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.