Description

Easy Lemon Zucchini Bread is a deliciously moist and fluffy loaf with a perfect balance of tangy lemon and fresh zucchini. It’s a quick bread that’s light and refreshing, ideal for any time of day.

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)

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Instructions

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.

Notes

If you prefer a more intense lemon flavor, add extra lemon zest or juice.

For a vegan version, swap eggs for flax eggs and use plant-based oil.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

This bread can be frozen for up to 3 months.

If adding glaze, drizzle after the bread has cooled completely.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg