Name: Lemon Zucchini Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: PT-488843H1M
Cuisine: American
Ingredients: 1 ½ cups shredded zucchini; ¾ cup white sugar; ½ cup vegetable oil; 1 large egg; 1 ½ cups all-purpose flour; ½ teaspoon salt; ½ teaspoon baking soda; ¼ teaspoon baking powder; 2 teaspoons lemon zest; 1 teaspoon ground cinnamon

If you’re craving a slice of spring no matter the season, Lemon Zucchini Bread is simply irresistible. This cozy loaf comes out ultra-moist with tender flecks of zucchini, bright bursts of fresh lemon zest, and just a whisper of cinnamon. It’s not overly sweet, which makes it perfect for breakfast or an anytime treat. Trust me, once you try this Lemon Zucchini Bread, it will quickly become your most requested bake!

Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Zucchini Bread relies on a handful of common pantry staples and a couple of fresh additions that truly make the loaf sing. Every ingredient brings something special, from structure and sweetness to moisture and tangy flavor. Here’s what you’ll need and why each is important:

Shredded Zucchini: The secret to incredible moisture and a tender crumb—don’t skip squeezing out excess water for the perfect texture.
White Sugar: Brings classic sweetness and helps lock in moistness without overpowering the fresh flavors.
Vegetable Oil: Keeps the bread delightfully soft, even days after baking; you can swap for another neutral oil if you’d like.
Large Egg: Binds everything together for a cohesive, easy-to-slice loaf.
All-Purpose Flour: Provides structure and just the right amount of density for slices that hold up beautifully.
Salt: Enhances all the other flavors and prevents the bread from tasting flat.
Baking Soda: The key leavener here, making sure your Lemon Zucchini Bread rises into a lovely, airy loaf.
Baking Powder: Works alongside the baking soda for an extra lift and lightness.
Lemon Zest: Packs each bite with zippy citrus aroma and flavor—always use fresh zest.
Ground Cinnamon: Adds subtle warmth that complements both the zucchini and lemon.

How to Make Lemon Zucchini Bread

Step 1: Preheat and Prepare the Pan

Start by setting your oven to 325 degrees F (165 degrees C), giving it plenty of time to preheat while you assemble the batter. You’ll want to grease an 8×4-inch loaf pan well so your Lemon Zucchini Bread releases beautifully after baking, with those golden, crisp edges everyone loves.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine your shredded zucchini, sugar, vegetable oil, and egg. Beat everything together until it’s completely blended and creamy. This mixture forms the rich, moist heart of your bread—don’t be afraid to get a good arm workout as you stir!

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, salt, baking soda, and baking powder. This step ensures an even, lump-free mixture. Now, stir in your ground cinnamon and all that fragrant lemon zest; your kitchen will start smelling delightful already!

Step 4: Bring It All Together

Slowly fold the flour mixture into the wet zucchini blend, mixing just until everything is incorporated. Be gentle; overmixing can make your Lemon Zucchini Bread tough instead of tender. You’re looking for a lusciously thick batter where you can still see flecks of zucchini and specks of yellow zest.

Step 5: Bake the Bread

Pour the batter into your prepared pan, using a spatula to smooth the top. Slide it into the hot oven and bake for about 45 minutes. Once a knife inserted in the center comes out clean, it’s ready. Let it cool in the pan for 10 minutes before turning it out onto a wire rack for the final cool-down—resist the urge to slice too soon!

How to Serve Lemon Zucchini Bread

Garnishes

Lemon Zucchini Bread looks gorgeous and tastes even better with the right garnish. Dust with powdered sugar for a bakery-style touch, or drizzle with a quick lemon glaze (simply whisk a bit of powdered sugar and lemon juice). For a fresh twist, add a few thin lemon slices on top.

Side Dishes

This bread shines alongside a mug of herbal tea or a hot cup of coffee. If you’re serving it for brunch, pair a generous slice with Greek yogurt and a scoop of berry jam, or alongside a crisp fruit salad to bring out the lemony notes.

Creative Ways to Present

For a special brunch, arrange slices on a vintage platter and dot with edible flowers. Or, if you’re gifting, wrap cooled Lemon Zucchini Bread in parchment and tie with jute twine for a rustic look. Mini loaves are another fun option—just bake in smaller pans and reduce the time slightly.

Make Ahead and Storage

Storing Leftovers

Lemon Zucchini Bread stays moist for several days. Store covered at room temperature for up to 3 days, or refrigerate if you want it to last a week. Just keep it tightly wrapped to prevent drying out.

Freezing

Want to save a loaf for later? Let the bread cool completely, then wrap it tightly in two layers of plastic wrap and a layer of foil. Freeze for up to 3 months. When you’re craving a slice, just thaw on the counter overnight.

Reheating

To revive that just-baked freshness, pop a slice of Lemon Zucchini Bread in the microwave for 10–15 seconds or warm in a toaster oven. If you froze the bread, unwrap it and let it come to room temperature first for best results.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! Replacing up to half the flour with whole wheat will give your Lemon Zucchini Bread a nuttier flavor and heartier texture. Just keep in mind that the loaf might be a little denser, so you may want to add a tablespoon more liquid if the batter looks dry.

Do I need to peel the zucchini?

No peeling required! The zucchini’s mild skin softens during baking and adds both color and nutrition. Simply wash and grate your zucchini, and you’re set.

Can I add nuts or berries?

Definitely. Chopped walnuts or pecans add a satisfying crunch, while a handful of blueberries or raspberries complements the lemon beautifully. Just fold them in gently at the end before baking.

How can I tell when the bread is done?

The surest sign your Lemon Zucchini Bread is ready is when a knife or toothpick inserted in the center comes out clean or with just a few crumbs attached. The top will be golden and may have a slight spring when touched.

My loaf sunk in the middle. What did I do wrong?

This usually happens if the batter was overmixed, the baking soda was old, or the bread was underbaked. Make sure to mix just until combined, use fresh leaveners, and always check doneness before removing from the oven.

Final Thoughts

I can’t help but smile every time I make Lemon Zucchini Bread—it’s cheerful, easy, and unfailingly delicious. If you haven’t tried this recipe before, now’s the time to treat yourself (and maybe share with someone you love). One bite and you’ll see why this sunny loaf is destined to be a new favorite!

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Lemon Zucchini Bread Recipe