Easy Lemon Zucchini Bread Recipe

There’s something incredibly comforting about a slice of homemade quick bread, especially when it’s bursting with bright citrus and hidden vegetables. Easy Lemon Zucchini Bread is a wonderfully moist, flavorful loaf that brings together the tang of fresh lemon and the delicate texture of grated zucchini. It’s a perfect example of how baking can be both wholesome and indulgent. This recipe is simple enough for beginners yet satisfying for seasoned bakers looking for something fresh and seasonal.

Lemon and zucchini may sound like an unexpected pair, but together, they create a light, moist crumb that’s subtly sweet and bursting with flavor. The zucchini adds moisture without overpowering the taste, while the lemon brightens every bite. It’s great for breakfast, brunch, or an afternoon snack, and pairs beautifully with tea or coffee. You don’t even need a mixer—just a few basic ingredients and a loaf pan. Whether you have extra zucchini from the garden or you’re just in the mood for a vibrant, soft quick bread, this recipe hits all the right notes. It also freezes beautifully, making it a fantastic make-ahead option.

Why You’ll Love This Recipe

1. Incredibly Moist Texture – The zucchini keeps the bread tender and moist without being soggy.
2. Bright, Fresh Flavor – Lemon zest and juice add a refreshing citrus note that balances the sweetness.
3. Easy to Make – No mixer needed; just mix, pour, and bake.
4. Great Use for Zucchini – A perfect way to use up garden-fresh or extra zucchini.
5. Freezer-Friendly – Stores well for future snacking or gifting.

Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Vegetable oil or melted butter
• Fresh lemon juice
• Lemon zest
• Vanilla extract
• Grated zucchini
• Optional: powdered sugar and lemon juice for glaze

Variations

• Glazed: Add a sweet lemon glaze for a bakery-style finish.
• Whole Wheat: Substitute half the all-purpose flour with whole wheat flour for added fiber.
• Vegan: Use flax eggs and plant-based oil or butter alternatives.
• Nutty: Add chopped walnuts or pecans for texture and flavor.
• Coconut Twist: Mix in shredded coconut for a tropical flair.

How to Make the Recipe

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

In a separate bowl, beat together the eggs, sugar, oil, lemon juice, lemon zest, and vanilla extract.

Step 4: Add Zucchini

Stir grated zucchini into the wet mixture. No need to squeeze it unless it’s extremely watery.

Step 5: Combine

Gradually add the dry ingredients to the wet ingredients and mix just until combined. Don’t overmix.

Step 6: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Glaze (Optional)

Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack. If using a glaze, mix powdered sugar and lemon juice and drizzle over the cooled loaf.

Tips for Making the Recipe

• Use small to medium zucchini for the best texture and flavor.
• Don’t peel the zucchini; the green flecks look beautiful and add nutrients.
• Avoid overmixing to keep the bread light and tender.
• For more lemon flavor, increase the zest or add lemon extract.
• Let the bread cool completely before slicing to avoid crumbling.

How to Serve

Serve slices warm or at room temperature, plain or with a smear of butter or cream cheese. It pairs wonderfully with a cup of tea or coffee and makes a lovely addition to brunch spreads, lunchboxes, or even dessert tables. You can also serve it with fresh berries or a dollop of whipped cream for a more decadent twist.

Make Ahead and Storage

Storing Leftovers

Wrap the cooled bread tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 3 days or in the fridge for up to 1 week.

Freezing

Wrap the loaf (or individual slices) in plastic wrap and then foil. Store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently before serving.

Reheating

Warm slices in the microwave for 10–15 seconds, or reheat in a toaster oven for a slightly crisp exterior.

FAQs

1. Do I need to peel the zucchini?

No, the skin is soft and adds color and nutrients.

2. Should I squeeze the zucchini dry?

Only if it seems excessively watery. Otherwise, just drain lightly.

3. Can I make muffins instead of a loaf?

Yes, adjust the baking time to 20–25 minutes for muffins.

4. Can I use bottled lemon juice?

Fresh lemon juice is preferred for flavor, but bottled can work in a pinch.

5. Can I double the recipe?

Yes, you can double it and bake in two loaf pans.

6. Can I use coconut oil or olive oil?

Yes, both are great alternatives to vegetable oil.

7. How do I know when it’s done baking?

A toothpick inserted in the center should come out clean or with a few moist crumbs.

8. What’s the best way to grate zucchini?

Use the fine side of a box grater for a smooth texture.

9. Can I reduce the sugar?

Yes, but it may slightly affect the texture and moisture.

10. Is it okay to add poppy seeds?

Absolutely! They add a nice texture and pair well with lemon.

Conclusion

Easy Lemon Zucchini Bread is a delightful way to bring fresh, seasonal ingredients into your baking. With its moist texture, bright lemon flavor, and wholesome zucchini, this quick bread is both nourishing and delicious. It’s the perfect treat for spring and summer, whether you’re looking for a light breakfast, an afternoon snack, or a sweet gift from the kitchen. Simple to prepare and easy to customize, it’s a recipe you’ll come back to again and again.

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