This Easy Lemon Zucchini Bread is a tasty way to use up fresh zucchini and enjoy a zingy lemon flavor. It’s moist, sweet, and the perfect snack any time of day!
Baking this bread fills your kitchen with a wonderful smell. I love enjoying a slice warm with a bit of butter—it’s a simple delight that brightens my day!
Key Ingredients & Substitutions
Zucchini: Start with fresh, medium-sized zucchini. You can use yellow squash as a substitute, but zucchini has a mild flavor that works best. Grate it finely so it mixes well into the batter.
Lemon Zest and Juice: Fresh lemon zest and juice are key to a bright flavor. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but fresh is always better for taste.
Vegetable Oil: While vegetable oil is great for moisture, you can substitute it with melted coconut oil or applesauce for a healthier twist. If you want to add some flavor, try using olive oil.
Sugar: Granulated sugar is used for sweetness, but you can use coconut sugar or a sugar substitute for a lower-calorie option. Keep in mind it may change the texture slightly.
How Do I Properly Grate Zucchini for This Recipe?
Grating zucchini correctly is important to ensure it blends well into the bread. Start by washing the zucchini and trimming off the ends. Use the finest side of a box grater or a food processor to grate it. Make sure to remove excess moisture afterward.
- Place the grated zucchini in a clean kitchen towel and wring it out, removing as much water as possible. This helps prevent a watery bread.
- Use only finely grated zucchini; larger pieces can disrupt the texture of the bread.
Following these tips ensures your zucchini bread turns out moist and delicious! Enjoy this simple baking project and share with friends or family for a delightful treat!
Easy Lemon Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 2 teaspoons vanilla extract
Main Ingredient:
- 2 1/2 cups finely grated zucchini (about 2 medium zucchinis)
Optional Toppings:
- Powdered sugar for dusting
- Lemon glaze for topping
How Much Time Will You Need?
This easy lemon zucchini bread takes about 20 minutes of prep time and approximately 55 to 65 minutes to bake. You’ll need to wait a little longer for it to cool before slicing, making the total time around 1.5 hours. It’s a quick, delightful treat you can enjoy with family or friends!
Step-by-Step Instructions:
1. Preheat the Oven & Prepare Pans:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease and flour two 9×5-inch loaf pans or line them with parchment paper to keep your bread from sticking. This ensures easy removal later!
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This combines all the dry ingredients and ensures your bread has an even flavor. Set this bowl aside for now!
3. Combine Wet Ingredients:
In a large mixing bowl, put together the vegetable oil and granulated sugar. Using a hand or stand mixer, blend them until they are well combined and smooth. Mixing them well gives your bread a nice texture!
4. Add Eggs and Flavor:
Now, add the eggs one at a time, mixing well after each addition. Next, stir in the lemon zest, fresh lemon juice, and vanilla extract until everything is fully incorporated. This step adds that delightful lemony flavor!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined—it’s important not to overmix. This keeps your bread tender and fluffy!
6. Fold in Zucchini:
Use a spatula to gently fold in the grated zucchini. Be careful not to over-mix this step either; just ensure the zucchini is evenly distributed throughout the batter.
7. Bake the Bread:
Divide the batter evenly between the two prepared loaf pans. Place them in the preheated oven and bake for about 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s ready when it’s slightly golden brown on top!
8. Cool Down:
Once cooked, remove the loaves from the oven and allow them to cool in the pans for about 10 minutes. After that, carefully take them out of the pans and place them on wire racks to cool completely.
9. Add Final Touches:
If you’d like, sprinkle powdered sugar on top or drizzle with a lemon glaze made from powdered sugar mixed with a little lemon juice for extra sweetness before serving.
Enjoy your delicious, bright, and moist lemon zucchini bread with a cup of tea or coffee! It’s a perfect treat for any time of day.
Frequently Asked Questions (FAQ)
Can I Use Other Types of Squash Instead of Zucchini?
Absolutely! You can substitute zucchini with yellow squash if you have it on hand. Just make sure to finely grate it to ensure it mixes well into the batter, just like zucchini does.
How Do I Store Leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months.
Can I Reduce the Sugar in This Recipe?
Yes, you can reduce the sugar by up to half a cup without significantly affecting the bread’s moisture. Keep in mind that this may also alter the overall sweetness, so adjust to your taste preference!
Can I Make This Recipe Gluten-Free?
Definitely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure it has the right binding agents, or consider adding a bit of xanthan gum according to the package instructions for best results.
