lemon zucchini bread recipe

Written BySheba G Updated On
lemon zucchini bread recipe
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The Best lemon zucchini bread recipe

Lemon Zucchini Bread is a delightful and moist quick bread that combines the tangy zest of lemon with the mild flavor of zucchini. This recipe is a family favorite in my household.

My kids love it because its a perfect sweet treat with a hint of tanginess, and I love it because it is a great way to use up all the zucchini from our garden. It is a perfect bread for breakfast, as a snack, or even a light dessert.

It is also a great option if you are looking for a healthier alternative to traditional quick breads. The zucchini adds moisture and nutrients, while the lemon gives it a refreshing zing, making it a wonderful addition to any meal.

My husband loves it because he feels it is a healthier option as compared to other desserts. I usually make this recipe during the summer when zucchini is in season.

It is also a great option for a bake sale or a potluck. It is a versatile recipe that can be enjoyed by people of all ages.

I have even made it for my grandparent’s house. It is a great breakfast option for my daughter who loves to have a quick breakfast.

Lemon Zucchini Bread

Lemon Zucchini Bread

4.5 from 803 votes

This Lemon Zucchini Bread is a moist and delicious quick bread packed with lemon flavor and loaded with shredded zucchini. It’s perfect for breakfast, a snack, or a light dessert.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 10Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Wet Ingredients

1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
2 tsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon

Add-Ins

1 cup shredded zucchini
1/2 cup chopped walnuts (optional)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan and set it aside.
3In a large mixing bowl, combine the sugar, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract.
4Whisk until well combined and the mixture is smooth and slightly thickened.
5In a separate bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined and there are no visible dry spots.
7Gently fold in the shredded zucchini and chopped walnuts (if using).
8The batter will be quite thick.
9Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
11The top should be golden brown and a light crust.
12If the top starts to brown too quickly, you can tent the pan with aluminum foil.

🔧Equipment

Mixing bowl
Whisk
Baking loaf pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 1g❤️Cholesterol: 25mg🧂Sodium: 150mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 3g

📝Notes

If you prefer a stronger lemon flavor, you can add an extra teaspoon of lemon zest or a tablespoon of lemon juice. You can also add a cream cheese frosting or a lemon glaze on top for added sweetness.

Watch Video Of How Lemon Zucchini Bread Works

Lemon Zucchini Bread is a versatile and delicious recipe that is perfect for any occasion. It is a great option for a family gathering, a potluck, or a bake sale. It is also a great way to use up extra zucchini from your garden.

The bread can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months. It is best served at room temperature.

You can enjoy it plain or with a spread of cream cheese or butter. It is a great option for breakfast, a snack, or a light dessert. It is a great way to add some extra nutrition to your diet.

It is also a great option for people who are looking for a healthier alternative to traditional quick breads. The zucchini adds moisture and nutrients, while the lemon gives it a refreshing zing, making it a wonderful addition to any meal.

❓ Frequently Asked Questions About Lemon Zucchini Bread

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour. Keep in mind that this may alter the texture and taste slightly.

Can I make this recipe vegan?

To make this recipe vegan, you can substitute the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg, or 1/4 cup of applesauce per egg.

Can I freeze lemon zucchini bread?

Yes, you can freeze lemon zucchini bread. Let it cool completely, then wrap it tightly in plastic wrap and foil, or place it in an airtight container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I add other mix-ins?

Yes, you can add other mix-ins such as chocolate chips, dried fruit, or other nuts. Just keep in mind that adding mix-ins may change the baking time.

Can I make this recipe in a different pan size?

If you want to use a different pan size, you may need to adjust the baking time. A smaller pan will take longer to bake, while a larger pan will take less time. Keep an eye on the bread and use a toothpick to test for doneness.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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