Zesty Lemon Zucchini Bread Recipe That Brightens Any Day

Zesty and moist, this lemon zucchini bread brings sunshine to your kitchen with its vibrant flavors.

Summer’s bounty of fresh zucchini transforms into a delightful quick bread bursting with bright citrus notes.

Each slice promises a perfect balance of sweet and tangy goodness.

The tender crumb melts in your mouth, showcasing how simple ingredients can create magic.

Grated zucchini adds incredible moisture and subtle green flecks throughout the loaf.

Fragrant lemon zest provides a cheerful pop of flavor that wakes up your taste buds.

You’ll love how easily this bread comes together with minimal effort.

Grab a slice and savor a taste of seasonal comfort that will have everyone asking for seconds.

Sweet Lemon Zucchini Bread Appeal

• Savor Unexpected Vegetable Sweetness: This zucchini bread transforms an ordinary vegetable into a delightful, moist dessert that sneaks extra nutrition into a treat everyone will love.
• Master Simple Baking Skills: Perfect for bakers of all levels, this recipe requires basic mixing techniques and common ingredients, making it an excellent way to build confidence in the kitchen.
• Capture Bright Lemon Flavor: The combination of lemon zest and juice adds a refreshing citrus twist that elevates the bread from ordinary to extraordinary, creating a perfect balance of sweet and tangy notes.
• Enjoy Versatile Serving Options: Whether served as a breakfast pastry, afternoon snack, or dessert, this bread works wonderfully for multiple occasions and pleases both kids and adults with its crowd-pleasing taste.

What’s in Sweet Lemon Zucchini Bread

• All-Purpose Flour: The base of the bread that provides structure and texture.
• Baking Powder: A leavening agent that helps the bread rise and become light.
• Baking Soda: Helps the bread brown and adds lift to the mixture.
• Salt: Enhances the overall flavor of the bread.

• Eggs: Bind the ingredients together and add moisture to the bread.
• Vegetable Oil: Creates a tender and moist texture in the bread.
• Granulated Sugar: Adds sweetness and helps with browning.
• Buttermilk: Provides tanginess and helps activate the baking soda.
• Vanilla Extract: Adds depth and warmth to the bread's flavor.

• Zucchini: Adds moisture and subtle green color to the bread.
• Lemon Zest: Provides bright, citrusy aroma and flavor.
• Lemon Juice: Adds tanginess and helps balance the sweetness.

• Powdered Sugar, Lemon Juice, Lemon Zest: Creates a sweet and tangy glaze to top the bread.

Steps for Baking Lemon Zucchini Bread

Step 1: Warm Up the Oven

Crank the oven to a toasty 350°F.

Grab your 9×5 inch loaf pan and give it a generous coating of grease and flour to prevent any sticky situations.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Step 3: Whip Up Wet Ingredients

• Eggs
• Vegetable oil
• Granulated sugar
• Buttermilk
• Vanilla extract
• Shredded zucchini
• Freshly grated lemon zest
• Lemon juice

Step 4: Create the Batter

Slowly fold the dry ingredients into the wet mixture.

Stir gently until everything just comes together – don’t overmix or you’ll end up with a tough bread.

Step 5: Bake to Perfection

Pour the batter into your prepared pan.

Slide it into the preheated oven and bake for 50-55 minutes.

The bread is ready when a toothpick inserted in the center comes out clean.

Step 6: Cool Down

Let the bread rest in the pan for 10 minutes.

Then transfer it to a wire rack to cool completely.

Step 7: Add the Finishing Touch

• Powdered sugar
• Lemon juice
• Lemon zest

Drizzle the glaze over the cooled bread and get ready to enjoy a slice of sunshine!

Tips for Lemon Zucchini Bread Perfection

• Pat shredded zucchini with paper towels to remove excess moisture, preventing soggy bread.
• Adjust sugar levels based on personal preference or dietary needs without compromising texture.
• Add optional ingredients like chopped nuts or mini chocolate chips for extra crunch and complexity.
• Wrap bread tightly in plastic wrap or store in airtight container to maintain moisture for 3-4 days at room temperature.
• Slice bread before freezing, making it easy to thaw individual portions for quick snacking or breakfast.

Lemon Zucchini Bread Variations to Try

• Gluten-Free Zucchini Bread: Replace wheat flour with almond or gluten-free blend for celiac or wheat-sensitive individuals, maintaining same moisture and texture.
• Low-Sugar Citrus Loaf: Swap sugar with stevia or monk fruit sweetener, reducing caloric content while preserving zesty lemon flavor profile.
• Vegan Zucchini Bread: Substitute eggs with flax eggs, use coconut oil instead of regular oil, and select plant-based milk for dairy-free alternative.
• Keto-Friendly Version: Utilize coconut or almond flour, replace sugar with erythritol, incorporate cream cheese for added richness and lower carbohydrate content.

Serving Lemon Zucchini Bread Ideas

• Breakfast Bliss: Slice the zucchini bread and serve alongside a steaming cup of coffee or tea for a delightful morning treat.
• Afternoon Tea Companion: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an elegant dessert that impresses guests.
• Picnic Perfect: Pack slices in a portable container for a sweet and moist snack during outdoor adventures or family gatherings.
• Gift from the Kitchen: Wrap a loaf in parchment paper and tie with a ribbon for a homemade gift that shows love and care.

Storing Sweet Lemon Zucchini Bread

• Store the sweet lemon zucchini bread loosely covered with plastic wrap or aluminum foil at room temperature for up to 3-4 days. Keep it on a countertop away from direct sunlight or heat sources.
• Wrap the bread tightly in plastic wrap or place in an airtight container to maintain moisture. Refrigerate for extended freshness, lasting up to one week. Allow the bread to come to room temperature before serving for best taste and texture.
• Slice the bread and wrap individual portions in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature for quick enjoyment.
• Place a paper towel under the bread when storing to absorb excess moisture and prevent the bottom from becoming soggy.

FAQs

• Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the bread will be denser and might require slightly more liquid to maintain moisture.

• How do I prevent my zucchini bread from becoming soggy?

Squeeze out excess moisture from grated zucchini using a clean kitchen towel before adding it to the batter to ensure a better texture.

• Is it necessary to peel the zucchini before grating?

No, you don’t need to peel the zucchini. The skin adds nutrition and color to the bread, and it will blend seamlessly into the batter.

• Can I freeze this lemon zucchini bread?

Absolutely! Wrap the cooled bread tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months.

Lemon Zucchini Bread Recipe

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4.8 from 18 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Moist lemon zucchini bread brings sunshine to your morning with its perfect balance of tangy citrus and garden-fresh flavor. Crumbly, sweet slices promise a delightful treat that pairs wonderfully with coffee and delivers pure homemade comfort in each delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup grated zucchini
• 1 1/2 cups all-purpose flour
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup buttermilk

Leavening and Seasoning Ingredients:

• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Finishing and Glaze Ingredients:

• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• Zest of 1 lemon

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Instructions

1. Prepare the oven to 350°F and thoroughly coat a 9×5 inch loaf pan with grease and flour to prevent sticking.
2. In a medium bowl, thoroughly combine flour, baking powder, baking soda, and salt using a whisk to ensure even distribution of dry ingredients.
3. In a separate large mixing bowl, vigorously blend eggs, oil, and sugar until smooth and well-integrated. Incorporate buttermilk, vanilla extract, grated zucchini, lemon zest, and fresh lemon juice into the wet mixture.
4. Carefully fold dry ingredients into the wet mixture, stirring gently until just combined to maintain a light, tender texture. Avoid overmixing to prevent a tough bread.
5. Transfer the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 50-55 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no raw batter.
6. Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack. Let it cool completely to room temperature.
7. Create a tangy glaze by whisking powdered sugar with fresh lemon juice and zest until smooth. Drizzle the glaze generously over the completely cooled zucchini bread, allowing it to set before slicing.

Notes

• Choose fresh, firm zucchini for the best texture and moisture in your bread, grating it just before mixing to prevent excess water.
• Squeeze out extra moisture from grated zucchini using a clean kitchen towel to prevent soggy bread.
• Consider using whole wheat flour or gluten-free flour blend for a healthier or gluten-sensitive version of the recipe.
• Enhance the lemon flavor by adding a touch of lemon extract or using Meyer lemons for a more delicate citrus taste.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 230
• Sugar: 17 g
• Sodium: 160 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg