Tangy Luscious Lemon Zucchini Bread: A Summer Treat (Print Version)

Luscious Lemon Zucchini Bread - Brighten your day with a slice of this moist, tangy bread. A perfect way to use summer zucchini! Easy recipe with personal tips.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Essentials

01 - 2 cups (240g) All-Purpose Flour
02 - 1 teaspoon Baking Powder
03 - 1/2 teaspoon Baking Soda
04 - 1/2 teaspoon Salt

→ Wet Wonders & Flavor Boosters

05 - 1 1/2 cups (300g) Granulated Sugar
06 - 2 Large Eggs, room temperature
07 - 1/2 cup (120ml) Vegetable Oil
08 - Zest of 2 large lemons
09 - 1/4 cup (60ml) Fresh Lemon Juice
10 - 1 teaspoon Vanilla Extract

→ The Green Goodness

11 - 2 cups (about 2 medium) Grated Zucchini, squeezed dry

# Instructions:

01 - First things first, let's get that oven preheating to 350°F (175°C). While it's warming up, grab a 9x5-inch loaf pan. I usually grease it really well with butter or cooking spray, then dust it lightly with flour. This helps prevent sticking, and honestly, there's nothing worse than a perfectly baked loaf that refuses to come out of the pan! It's such a bummer when that happens, I've almost cried over a stuck cake before.
02 - In a large bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. Give it a good whisk, making sure there are no lumps. This step is more important than you might think; it ensures all those leavening agents are evenly distributed, meaning your Luscious Lemon Zucchini Bread will rise beautifully and evenly. I once rushed this, and the bread had pockets of un-mixed powder—not delicious!
03 - In a separate, medium-sized bowl, whisk together the granulated sugar, eggs, vegetable oil, fresh lemon zest, fresh lemon juice, and vanilla extract. Whisk it until it's light in color and well combined. You'll start to smell that amazing lemon aroma here, and honestly, it's just the best! This mixture is what gives our bread its incredible moistness and flavor.
04 - Pour the wet ingredients into the dry ingredients. With a spatula or wooden spoon, mix until just combined. Seriously, just combined! Overmixing is the enemy of tender quick breads; it develops the gluten too much, and you'll end up with tough bread. I learned this the hard way after making a few hockey pucks in my early baking days. Lumps are okay, really!
05 - Now for the star! Gently fold in the grated zucchini. Remember to squeeze out as much water as you can beforehand – this is critical for a moist, not soggy, Luscious Lemon Zucchini Bread. Incorporate it evenly, but again, don't overmix! You want those lovely green flecks distributed throughout the batter. It's amazing how much moisture zucchini adds, isn't it?
06 - Pour the batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be a beautiful golden brown, and your kitchen will smell absolutely divine, like sunshine and baked goods! Let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This Luscious Lemon Zucchini Bread is worth the wait!

# Notes:

01 - Don't skip squeezing the zucchini! It's the secret to a perfectly moist, not soggy, Luscious Lemon Zucchini Bread. I learned this the hard way!
02 - Overmixing the batter is a common mistake I made early on; mix until just combined for a tender crumb.
03 - Fresh lemon zest and juice make all the difference—seriously, bottled stuff just doesn't compare.
04 - For an extra lemon punch, brush the warm bread with a simple lemon syrup right after it comes out of the oven.

# Tools You'll Need:

01 - Loaf pan
02 - mixing bowls
03 - whisk
04 - grater
05 - spatula

# Nutrition Facts (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 38g
Protein: 5g

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