Irresistible Lemon Zucchini Bread Recipe to Delight You

There’s something magical about the aroma of lemon zucchini bread wafting through your home. Imagine the scent of zesty lemon mingling with the sweet, warm notes of freshly baked bread, enticing everyone to gather in the kitchen for a slice. It’s like a hug for your taste buds, with every bite delivering a perfect balance of tangy and sweet flavors that dance on your palate.

This delightful recipe brings back memories of summer days spent in my grandmother’s sun-drenched kitchen, where she would whip up loaves of lemon zucchini bread. The joy on her face as she presented her masterpiece was only rivaled by the smiles around the table. Whether it’s brunch with friends or a cozy afternoon tea, this bread is a showstopper that will leave everyone asking for seconds.

I once brought lemon zucchini bread to a family picnic, and let me tell you, it vanished faster than my uncle’s famous potato salad—now that’s saying something!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose firm, medium-sized zucchinis; they add moisture without overwhelming the flavor.

• All-Purpose Flour: Regular flour works best here; you can substitute whole wheat if preferred for added nuttiness.

• Sugar: Granulated sugar sweetens the loaf perfectly; feel free to use coconut sugar for a healthier twist.

• Lemon Juice: Freshly squeezed lemon juice brightens flavors; bottled juice doesn’t quite pack the same punch.

• Lemon Zest: Grate from unwaxed lemons to capture all that fragrant oil; it elevates the citrus flavor immensely.

• Baking Soda & Baking Powder: These leavening agents ensure your bread rises beautifully and stays fluffy inside.

• Eggs: Use large eggs at room temperature; they help bind ingredients and create a tender texture.

• Vegetable Oil: I prefer using canola or sunflower oil for moisture without adding strong flavors.

• Vanilla Extract: Pure vanilla extract adds depth; trust me, it’s worth skipping the imitation stuff!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Zucchini: Start by grating two cups of fresh zucchini using a box grater or food processor. Don’t forget to squeeze out excess moisture—wet bread is not our goal!

Preheat Your Oven: Set your oven to 350°F (175°C) while you mix ingredients. Spray a loaf pan with nonstick spray or line it with parchment paper.

Mix Wet Ingredients: In a large bowl, whisk together eggs, sugar, vegetable oil, lemon juice, vanilla extract, and lemon zest until well combined and frothy.

Combine Dry Ingredients: In another bowl, mix flour, baking soda, baking powder, and salt thoroughly. Gradually add this mixture to your wet ingredients while stirring gently until just combined—don’t overmix!

Add Zucchini to Batter: Fold in the grated zucchini carefully using a spatula until evenly distributed throughout the batter. You want those green flecks visible!

Bake Your Bread**: Pour the batter into your prepared loaf pan and smooth the top. Bake in preheated oven for about 50-60 minutes or until golden brown and a toothpick inserted comes out clean.

Let’s be honest: if you can resist slicing into this warm loaf right away… are you even human? Enjoy your delicious creation!

You Must Know

• Baking lemon zucchini bread creates an irresistible aroma that fills your kitchen
• It’s moist and fluffy, perfect for breakfast or a snack
• Don’t forget to use fresh lemons for the best flavor; it truly elevates this delightful treat

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, then add wet ones to achieve a perfect batter consistency. This order ensures even mixing and prevents clumping.

Add Your Touch

Feel free to swap out zucchini for carrots or add nuts and chocolate chips for extra texture. You can also try using whole wheat flour for a healthier twist while maintaining the delicious taste.

Storing & Reheating

Store leftover lemon zucchini bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices, wrapping them tightly in plastic wrap, then reheating slices in the microwave or toaster.

Chef's Helpful Tips

• Always grate the zucchini finely to ensure it’s well-distributed throughout the batter
• Avoid excess moisture by squeezing out some liquid from the grated zucchini before mixing in
• Make sure not to overmix the batter; this keeps your bread light and fluffy!

Baking lemon zucchini bread reminds me of cozy afternoons spent with my grandma in her sunlit kitchen, where laughter and delicious smells filled the air.

FAQ

Can I use frozen zucchini for lemon zucchini bread?

Yes, but be sure to thaw and drain excess moisture first.

How can I make lemon zucchini bread gluten-free?

Substitute all-purpose flour with a gluten-free blend for great results.

What can I use instead of eggs in this recipe?

You can replace eggs with applesauce or flaxseed meal mixed with water.

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Lemon Zucchini Bread

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Indulge in the delightful experience of homemade lemon zucchini bread, where zesty lemon and moist zucchini blend harmoniously to create a mouthwatering treat. This easy-to-make recipe fills your kitchen with a warm aroma that’s simply irresistible. Perfect for brunch, snacks, or dessert, each slice offers a delightful balance of sweet and tangy flavors that will have everyone coming back for more.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup vegetable oil (canola or sunflower)
• 3 large eggs (room temperature)
• ¼ cup freshly squeezed lemon juice
• Zest of 1 lemon
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp pure vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. Grate the zucchini using a box grater, then squeeze out excess moisture.
3. In a large bowl, whisk together eggs, sugar, vegetable oil, lemon juice, vanilla extract, and lemon zest until frothy.
4. In another bowl, combine flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
5. Gently fold in the grated zucchini.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until golden brown and a toothpick inserted comes out clean.

Nutrition

• Serving Size: 1 slice (55g)
• Calories: 190
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg