Lemon Zucchini Bread Recipe

There’s something magical about sneaking veggies into dessert, and this Lemon Zucchini Bread is my undercover hero — blending that garden-fresh goodness with a citrusy zing that’ll totally rock your taste buds! 🍋✨

My Lemon Zucchini Bread recipe is probably going to be your next favorite. It combines grated zucchini and zesty lemon zest for a delightful, fresh flavor.

The structure of the bread comes from 1 ¾ cups of all-purpose flour, and it rises beautifully, thanks to a combination of baking powder and baking soda. You could eat this bread without any glaze at all, but honestly, it’s not really a proper Zucchini Bread if it doesn’t have an intoxicatingly sweet glaze made from powdered sugar on top.

Lemon Zucchini Bread Recipe Ingredients

• Zucchini: Adds moisture and texture; rich in vitamins and fiber.
• Lemon Zest: Provides a fresh, vibrant citrus aroma and flavor.
• Sugar: Sweetens the bread; helps create a tender crumb.
• Vegetable Oil: Keeps the bread moist and tender.
• Flour: Creates the structure; provides carbohydrates.
• Lemon Juice: Enhances the tanginess; balances sweetness.

Lemon Zucchini Bread Recipe Ingredient Quantities

• 1 ½ cups grated zucchini
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons lemon juice
• ¾ cup powdered sugar (for the glaze)
• 1 tablespoon lemon juice (for the glaze)

How to Make this Lemon Zucchini Bread Recipe

1. Set your oven to 350°F (175°C) to preheat. Prepare a loaf pan measuring 9×5 inches by greasing and flouring it.

2. In a bowl of medium size, combine the flour, baking powder, baking soda, and salt. Whisk together until well combined and proceed with the recipe as directed.

3. In a very big bowl, beat together the sweetening substance, the oil from a vegetable source, egg-like substances, and the yellow vanilla until the mixture holds together very well. Fold in the yellow part of the lemon and the juice of the lemon.

4. Slowly incorporate the dry components into the wet components, mixing only until combined.

5. Lightly mix in the grated zucchini so that it is evenly combined with the batter.

6. Spoon the batter into the prepared loaf pan, leveling the top with a spatula.

7. Cook for 50-60 minutes, or until a toothpick put into the midst comes out unsoiled. Allow the loaf to cool in the pan for about 10 minutes before moving to a wire rack.

8. When the bread is cooling, prepare the glaze. Whisk together the powdered sugar and lemon juice. Make sure it’s smooth.

9. Slightly warm bread is waiting for you, and you’re ready to set the glaze on it. Now, this is the moment where you want to drizzle it on and let it set. The glaze is very close to what a royal icing would be if you were to make it. I mean, it shouldn’t have quite that kind of a set because we want something kind of drippy on top.

10. Allow the bread to cool fully before slicing and serving. Savor your Lemon Zucchini Bread!

Lemon Zucchini Bread Recipe Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Medium-sized bowl
4. Large bowl
5. Whisk
6. Electric mixer or hand mixer
7. Spatula
8. Toothpick
9. Wire rack
10. Measuring cups
11. Measuring spoons
12. Grater
13. Citrus zester
14. Juicer

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?A: Yes, you can substitute whole wheat flour, but the texture might be denser. Consider using half whole wheat and half all-purpose for better results.
• Q: How should I store the Lemon Zucchini Bread?A: Keep it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also stick it in the freezer for up to 3 months.
• Q: Can I use a different oil besides vegetable oil?A: Yes, you can use other neutral oils such as canola or sunflower oil. Olive oil can also work, though it may slightly change the flavor.
• Q: Is it necessary to squeeze the moisture out of the grated zucchini?A: No, you need the moisture from the zucchini to make the bread moist. So don’t squeeze it.
• Q: What can I use if I don’t have fresh lemons?A: If using bottled lemon juice, it is acceptable to omit the zest. However, fresh lemons are recommended for the zest and juice.
• Q: Can I make this recipe vegan?A: To create a vegan version, you might use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water for each egg) and a plant-based oil, like coconut oil.
• Q: Can I add nuts or other mix-ins?A: Definitely! Chopped nuts such as walnuts or pecans, or even dried fruits like cranberries, can be wonderful additions for an extra texture.

Lemon Zucchini Bread Recipe Substitutions and Variations

Substitute with 1 ¾ cups of whole wheat flour for a nuttier flavor in the all-purpose flour.
Use 1 cup coconut sugar or ¾ cup honey for a different sweetness profile, instead of granulated sugar.
Use ½ cup of melted coconut oil or unsweetened applesauce to replace the vegetable oil for a texture that is lighter.
In the absence of fresh lemons, use 2 tablespoons of juice from a bottle of lemon plus 1 teaspoon of lemon extract for the batter.
To make this recipe without dairy, you can replace the eggs with ½ cup of unsweetened applesauce or 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.

Pro Tips

1. Draining the Zucchini After grating the zucchini, place it in a clean kitchen towel or paper towel and gently squeeze out excess moisture. This helps prevent the bread from becoming too soggy and ensures a better texture.

2. Room Temperature Ingredients Ensure that the eggs and lemon juice are at room temperature before mixing. This helps the ingredients combine more smoothly and results in a more even texture throughout the bread.

3. Gentle Mixing When incorporating the dry ingredients into the wet mixture and folding in the zucchini, be careful not to overmix. Overmixing can lead to a dense bread due to excessive gluten development.

4. Customizing the Glaze If you prefer a thicker glaze, simply add more powdered sugar, a tablespoon at a time, until you reach your desired consistency. Conversely, if you want a thinner glaze, add a bit more lemon juice.

5. Testing for Doneness In addition to using a toothpick to check for doneness, gently press the top of the bread; it should spring back lightly. This ensures your bread is thoroughly cooked without being overbaked.