This Luscious Lemon Zucchini Bread is a sunny treat that combines fresh zucchini with a burst of lemon zest. It’s moist, tasty, and perfect for any time of day!
Every bite feels like a surprise with the zesty lemon in there. It’s become a hit in my house—I even catch my family sneaking slices before breakfast! 🍞
I love how easy it is to whip up! Just mix everything together, bake, and enjoy a slice with tea. It’s a great way to sneak in some veggies while satisfying a sweet tooth!
Key Ingredients & Substitutions
Zucchini: This bread is great for using up that extra zucchini in your fridge. If you don’t have fresh zucchini, you can use frozen. Just thaw and drain any excess moisture before adding.
All-Purpose Flour: While I stick to all-purpose flour here, you can switch it out for whole wheat flour for a heartier texture. Start with a little less, as whole wheat absorbs more moisture.
Butter: Unsalted butter gives the best control over saltiness. If you need a dairy-free version, swap it with coconut oil or a plant-based butter alternative, keeping the same measurement.
Lemon Juice & Zest: Fresh lemon juice is key for brightness, but bottled juice works if you’re in a pinch. When zesting lemons, avoid the white pith to keep flavors vibrant and not bitter.
Granulated Sugar: You can reduce the sugar by about a third or substitute with honey or maple syrup. Just remember to adjust the liquid in the recipe accordingly!
How Do I Make Sure My Zucchini Bread Stays Moist?
Getting the right moisture balance is important in zucchini bread. To enhance this, first squeeze your grated zucchini in a clean kitchen towel to remove excess liquid. This helps prevent a soggy bread.
- When you add the zucchini, fold it in gently so you don’t overmix. Overmixing can lead to a denser bread.
- Don’t forget to check for doneness with a toothpick; it’s always better to check a few minutes early.
- After baking, let your bread cool completely to avoid a gummy texture on the inside!
How to Make Luscious Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- ½ teaspoon lemon extract (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Lemon slices (for garnish, optional)
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 15 minutes to prep and 50-60 minutes to bake. Be sure to let it cool for a good 10 minutes in the pan before transferring it to a wire rack. Total time: around 1 hour and 15 minutes, plus cooling time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5 inch loaf pan so your bread won’t stick.
2. Mix the Dry Ingredients:
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside for now; it will come in handy shortly!
3. Cream the Butter and Sugar:
In another large mixing bowl, cream your softened butter and granulated sugar together until it’s nice, light, and fluffy. This step creates a lovely texture for your bread!
4. Add the Eggs and Flavors:
Now, beat in the eggs one at a time. After that, stir in the vanilla extract, lemon zest, and lemon juice until everything is well mixed together.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to your wet mixture. Stir just until everything is incorporated; you want it combined but don’t overmix!
6. Fold in the Zucchini:
Gently fold the grated zucchini into the batter so it’s evenly distributed. This will keep your bread moist and delicious!
7. Pour and Bake:
Pour the batter into your prepared loaf pan and spread it out evenly. Pop it into the preheated oven and bake for about 50-60 minutes. To check if it’s done, insert a toothpick into the center – it should come out clean.
8. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps maintain its texture.
9. Make the Glaze:
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. This will be your delicious glaze.
10. Drizzle the Glaze:
Once your bread is cooled, drizzle the glaze over the top. It adds a sweet, zesty finish!
11. Garnish and Serve:
Optionally, you can garnish your bread with lemon slices for that extra touch. Slice it up, serve, and enjoy this delightful treat!
Enjoy your moist and zesty lemon zucchini bread!
Can I Substitute the Zucchini with Another Vegetable?
Absolutely! You can substitute grated zucchini with grated carrots or apples for a similar texture. Just keep in mind that this may alter the flavor slightly, so choose a vegetable that complements the lemony taste.
What If I Don’t Have Fresh Lemons?
No worries! If you don’t have fresh lemons, you can use bottled lemon juice. Just ensure it’s 100% lemon juice for the best flavor. You’ll need to use a little less than the recipe suggests—about 3 tablespoons should work well instead of the 1/4 cup of fresh juice.
How to Store Leftover Lemon Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. If you want to keep it longer, it freezes well! Wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Make This Recipe Gluten-Free?
Yes! You can use a 1:1 gluten-free baking flour as a substitute for the all-purpose flour. Just be sure to check that your baking powder and baking soda are gluten-free as well. The texture may vary slightly, but it should still be delicious.
