Tangy Lemon Zucchini Bread: A Moist Summer Treat (Print Version)
Lemon Zucchini Bread, a moist and tangy loaf! My secret for tender crumbs and bright flavor, perfect for breakfast or an afternoon pick-me-up. So good!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Essentials
01 -
1 ½ cups all-purpose flour
02 -
¾ cup granulated sugar
03 -
1 teaspoon baking soda
04 -
½ teaspoon baking powder
05 -
½ teaspoon salt
06 -
¼ teaspoon ground cinnamon (optional)
→ Wet Goodness
07 -
2 large eggs, room temperature
08 -
½ cup vegetable oil
09 -
¼ cup fresh lemon juice
10 -
1 tablespoon lemon zest (from 1-2 lemons)
11 -
1 teaspoon vanilla extract
→ Flavor Boosters
12 -
1 ½ cups shredded zucchini (about 1 medium zucchini)
→ Lemon Glaze
13 -
1 cup powdered sugar, sifted
14 -
2 tablespoons fresh lemon juice
# Instructions:
01 -
First things first, get that oven going! Preheat it to 350°F (175°C). Then, grab a 9x5-inch loaf pan and give it a good spray with non-stick spray, or butter and flour it. I always line mine with parchment paper, letting the ends hang over a bit – makes lifting the baked bread out so much easier. Trust me, I’ve had loaves get stuck before, and that's a real bummer.
02 -
In a big mixing bowl, whisk together your flour, granulated sugar, baking soda, baking powder, and salt. If you’re using cinnamon, toss it in now too. Give it a good whisk until everything is combined. This step is important for even distribution of your leavening agents, otherwise you might get a weird lump of baking soda in one bite, and nobody wants that, right?
03 -
In a separate, medium bowl, whisk your eggs, vegetable oil, fresh lemon juice, lemon zest, and vanilla extract until they're all happy and combined. You’ll see it turn a lovely pale yellow and smell that bright lemon – yum! This is where all that amazing moisture and tang comes from, so don't be shy with the zest!
04 -
Pour the wet ingredients into the dry ingredients. Mix them gently with a spatula or wooden spoon until just combined. Seriously, *just* combined. Overmixing is the enemy of tender bread; it develops the gluten too much, and then you get tough bread. I learned that the hard way after making a few hockey pucks, oops!
05 -
Now for the star! Gently fold in the shredded zucchini. Make sure it’s evenly distributed throughout the batter. You'll see those lovely green flecks peeking through. Don't worry if the batter looks a little thick; the zucchini will release moisture as it bakes, making our Lemon Zucchini Bread wonderfully moist.
06 -
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. While it cools in the pan for 10 minutes, whisk powdered sugar and a little lemon juice for the glaze. Drizzle that tangy goodness over the slightly warm bread, then let it cool completely before slicing. Oh, the smell is just divine!
# Notes:
01 -
Don't overmix the batter; it makes the bread tough, I learned that the hard way.
02 -
Grate the zucchini on the large holes of a box grater for visible flecks and moisture.
03 -
A splash of vanilla extract in the glaze adds a little something extra, trust me on this!
04 -
This bread freezes beautifully, slice it first for easy grab-and-go portions.
# Tools You'll Need:
01 -
9x5 inch loaf pan
02 -
mixing bowls
03 -
whisk
04 -
spatula
05 -
grater
# Nutrition Facts (Per Serving):
Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g