Description
This Lemon Zucchini Bread recipe is a delightful twist on traditional zucchini bread, with a bright lemon flavor that adds a refreshing touch. Moist, flavorful, and perfectly sweet, this bread is a great way to enjoy the abundance of summer zucchinis.
Ingredients
Units
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Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1 cup finely grated zucchini (no need to peel, lightly squeezed)
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9×5″ loaf pan and line with parchment if desired.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, beat sugar, oil, eggs, vanilla, lemon juice, and zest until smooth.
- Combine: Gradually stir in dry ingredients, then fold in grated zucchini until just combined.
- Bake: Pour into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick comes out clean.
- Cool & glaze (optional): Cool in pan 10 minutes, then transfer to a wire rack. Drizzle with lemon glaze once fully cooled.
Notes
- You can add ½ cup blueberries for a fruity burst.
- Swap lemon for orange for a different citrus profile.
- Store covered at room temperature for up to 3 days or refrigerate for 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 275 kcal
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg