Quick Lemon Zucchini Bread: Bright & Tender Loaf (Print Version)
Quick Lemon Zucchini Bread recipe! Enjoy a bright, tender loaf packed with fresh lemon and zucchini. Simple to bake, perfect for any time.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups all-purpose flour
02 -
¾ cup granulated sugar
03 -
1 teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
→ Wet Ingredients
06 -
2 large eggs
07 -
½ cup vegetable oil
08 -
¼ cup fresh lemon juice (from 1-2 lemons)
09 -
1 tablespoon fresh lemon zest (from 1-2 lemons)
10 -
1 teaspoon vanilla extract
→ Fresh Addition
11 -
1 ½ cups grated zucchini (about 1 medium zucchini)
# Instructions:
01 -
First things first, get that oven preheating to 350°F (175°C) and grease a 9x5-inch loaf pan. I usually line mine with parchment paper, leaving an overhang on the sides – makes it so much easier to lift out later! Then, grate your zucchini. Don't worry about squeezing out every last drop of water; a little extra moisture makes for a super tender lemon zucchini bread. I usually just give it a gentle pat with a paper towel. Get that lemon zested too, it's the smell of pure joy!
02 -
In a medium bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. Just give it a good mix to make sure everything is evenly distributed. This step is important for an even rise, and I've definitely learned the hard way that clumpy baking powder is no fun. No need to be super aggressive, just a gentle whisk will do the trick.
03 -
In a separate, larger bowl, crack in your eggs, then add the vegetable oil, fresh lemon juice, lemon zest, and vanilla extract. Whisk these together until they're well combined and look nice and smooth. You're aiming for a pale yellow, slightly frothy mixture. This is where you really start to smell that amazing lemon, and honestly, it just makes me happy!
04 -
Pour the wet ingredients into the dry ingredients. Now, this is crucial: mix *just* until combined. Overmixing is the enemy of tender quick breads! I used to just go at it with my mixer, and my loaves would turn out tough. A few gentle stirs with a spatula are all you need. Lumps are totally okay, don't stress about them!
05 -
Gently fold in your grated zucchini. You don't want to overmix here either, just enough so the zucchini is evenly distributed throughout the batter. It'll look a little chunky, and that's perfectly normal. I always find it amazing how much zucchini disappears into the batter, becoming almost invisible once baked into the lemon zucchini bread.
06 -
Pour the batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven and bake for about 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be beautifully golden brown. Once it's done, let it cool in the pan for about 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. Patience is a virtue here, I promise!
# Notes:
01 -
Don't overmix the batter; a few lumps are fine for a tender loaf.
02 -
Store cooled lemon zucchini bread wrapped tightly at room temp for 3-4 days, or freeze for longer.
03 -
For an extra lemon kick, brush the warm loaf with a simple lemon glaze made from powdered sugar and lemon juice.
04 -
I've found that using fresh, room-temperature eggs helps everything combine smoothly.
# Tools You'll Need:
01 -
9x5-inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
spatula
05 -
grater
06 -
measuring cups & spoons
# Nutrition Facts (Per Serving):
Calories: 280 kcal
Total Fat: 14g
Total Carbohydrate: 36g
Protein: 4g