Why You’ll Love This Recipe

This Lemon Zucchini Bread is a delightful balance of flavors and textures. The zucchini keeps the bread moist and light, while the lemon zest and juice add a fresh, tangy kick. The combination of granulated and brown sugar gives the bread a subtle sweetness and a slight caramelized flavor. If you’re looking for a quick, easy, and delicious baked good, this recipe is a must-try. Plus, the option to add nuts like walnuts or pecans gives it a little extra crunch, making it even more satisfying.

Ingredients

2 medium zucchinis, grated (about 2 cups of zucchini)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon (optional)
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1/3 cup vegetable oil (or substitute with melted coconut oil)
1 teaspoon vanilla extract
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons fresh lemon juice
1/2 cup chopped walnuts or pecans (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray, or line it with parchment paper for easy removal.
Prepare the Zucchini: Grate the zucchinis using a box grater or a food processor. After grating, place the zucchini in a clean kitchen towel and squeeze out any excess moisture.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
Mix the Wet Ingredients: In a large bowl, beat together the granulated sugar, brown sugar, eggs, oil, vanilla extract, lemon zest, and lemon juice. Whisk until smooth.
Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in the Zucchini: Gently fold the grated zucchini into the batter. If adding walnuts or pecans, fold them in at this stage.
Bake the Bread: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick comes out clean. If it starts browning too fast, cover with foil.
Cool and Serve: Once baked, remove the bread from the oven and let it cool for 10 minutes in the pan. Then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

Servings: 8 slices
Prep time: 15 minutes
Cook time: 50-60 minutes
Total time: 1 hour 10 minutes

Variations

Add a Glaze: For extra sweetness, drizzle a simple lemon glaze over the bread after it cools.
Swap the Nuts: You can replace the walnuts or pecans with any nut of your choice, or leave them out altogether for a nut-free version.
Make it Vegan: Swap the eggs for flax eggs (1 tablespoon ground flax + 2 tablespoons water for each egg) and use a plant-based oil like coconut or olive oil.
Zesty Twist: For a more intense lemon flavor, add a bit more lemon zest or juice to the batter.

Storage/Reheating

Storage: Store your Lemon Zucchini Bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
Freezing: To freeze, wrap the bread tightly in plastic wrap or foil and place it in a freezer-safe bag. It will last for up to 3 months. To thaw, leave it at room temperature for a few hours or warm it in the oven at 300°F (150°C) for 10-15 minutes.
Reheating: Reheat slices in the microwave for 10-15 seconds or in the oven for 5-10 minutes to restore its soft, fresh texture.

FAQs

1. Can I use a different type of flour for this recipe?

Yes, you can substitute the all-purpose flour with whole wheat flour for a heartier texture, or gluten-free flour for a gluten-free version.

2. Do I need to peel the zucchini before grating?

No, you do not need to peel the zucchini. Just grate it with the skin on for added texture and nutrients.

3. How do I avoid the bread becoming soggy?

Make sure to squeeze out as much moisture as possible from the grated zucchini before adding it to the batter. This will help prevent excess moisture from making the bread soggy.

4. Can I substitute the oil with something else?

Yes, you can substitute vegetable oil with melted coconut oil or even applesauce for a lower-fat version.

5. Is this recipe gluten-free?

The recipe as written is not gluten-free, but you can use a gluten-free flour blend to make it suitable for those with gluten intolerance.

6. Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice is preferred for its flavor, you can use bottled lemon juice if necessary, but it may not provide the same brightness.

7. How do I know when the bread is done baking?

Test the bread by inserting a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs, the bread is done. If it comes out wet, bake it for a few more minutes.

8. Can I add other fruits or vegetables to this recipe?

Yes, you can experiment with other ingredients like grated carrots, apples, or even a bit of chopped pineapple to create unique variations of the bread.

9. How should I store the leftovers?

Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, freeze it for up to 3 months.

10. Can I make this recipe into muffins?

Yes, you can easily turn this bread into muffins. Fill muffin tins with the batter and bake for 18-22 minutes, or until a toothpick comes out clean.

Conclusion

This Easy Lemon Zucchini Bread is a delicious, light, and refreshing treat that’s perfect for breakfast, snacks, or dessert. With its balance of tangy lemon and moist zucchini, it’s a crowd-pleasing recipe that’s sure to become a favorite in your kitchen. Whether you enjoy it plain or with a sweet glaze, this bread is easy to make and even easier to enjoy!