This easy and delicious lemon zucchini bread is a quick and simple treat that’s perfect for breakfast or a snack. Packed with fresh zucchini and zesty lemon, it’s moist, flavorful, and easily made with common pantry ingredients. Enjoy a slice of this warm, comforting bread anytime!
Ingredients Needed
- 1 ½ cups shredded zucchini (about 1 medium 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 (from about 1 lemon)
- 1 teaspoon ground cinnamon
How To Make Lemon Zucchini Bread
- Preheat the oven: Preheat your oven to 325°F (165°C). Grease an 8×4-inch loaf pan and set it aside.
- Mix wet ingredients: In a mixing bowl, beat together the shredded zucchini, sugar, vegetable oil, and egg until fully combined.
- Combine dry ingredients: In a separate bowl, sift together the flour, salt, baking soda, and baking powder. Stir in the cinnamon and lemon zest.
- Mix wet and dry ingredients: Gently fold the dry ingredients into the zucchini mixture just until everything is blended. Be careful not to overmix.
- Pour the batter into the pan: Transfer the batter into the prepared loaf pan and smooth the top.
- Bake: Place the pan in the preheated oven and bake for about 45 minutes, or until a knife inserted in the center comes out clean.
- Cool: Remove from the oven and let the bread cool in the pan for about 10 minutes. Then, turn the bread out onto a wire rack to cool completely.
Recipe Tips
- Use fresh zucchini: Fresh, tender zucchini makes the bread moist and flavorful. Avoid using old zucchini, as it may make the bread soggy.
- Squeeze excess water from zucchini: Before adding zucchini to the mix, gently squeeze out any extra moisture to prevent the bread from becoming too wet.
- Don’t overmix: Stir the wet and dry ingredients until just combined. Overmixing can result in dense bread.
- Check doneness with a knife: To ensure the bread is fully baked, insert a knife into the center. If it comes out clean, it’s done.
- Cool the bread properly: Let the bread cool in the pan for 10 minutes, then move it to a wire rack to cool completely. This helps prevent it from becoming too soggy.
How To Store Leftovers
- Refrigerate: Store leftover lemon zucchini bread in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap leftover lemon zucchini bread tightly in plastic wrap or foil, then put it in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, let it sit at room temperature for a few hours.
Nutrition Fact
Serving Size: 1 slice (1/12 of loaf)
- Calories: 235
- Total Fat: 12g
- Saturated Fat: 1g
- Cholesterol: 19mg
- Sodium: 189mg
- Potassium: 112mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 3g
More Recipes:
Lemon Zucchini Bread
Description
This easy and delicious lemon zucchini bread is a quick and simple treat that’s perfect for breakfast or a snack. Packed with fresh zucchini and zesty lemon, it’s moist, flavorful, and easily made with common pantry ingredients. Enjoy a slice of this warm, comforting bread anytime!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C). Grease an 8×4-inch loaf pan and set it aside.
- Mix wet ingredients: In a mixing bowl, beat together the shredded zucchini, sugar, vegetable oil, and egg until fully combined.
- Combine dry ingredients: In a separate bowl, sift together the flour, salt, baking soda, and baking powder. Stir in the cinnamon and lemon zest.
- Mix wet and dry ingredients: Gently fold the dry ingredients into the zucchini mixture just until everything is blended. Be careful not to overmix.
- Pour the batter into the pan: Transfer the batter into the prepared loaf pan and smooth the top.
- Bake: Place the pan in the preheated oven and bake for about 45 minutes, or until a knife inserted in the center comes out clean.
- Cool: Remove from the oven and let the bread cool in the pan for about 10 minutes. Then, turn the bread out onto a wire rack to cool completely.
Notes
- Use fresh zucchini: Fresh, tender zucchini makes the bread moist and flavorful. Avoid using old zucchini, as it may make the bread soggy.
- Squeeze excess water from zucchini: Before adding zucchini to the mix, gently squeeze out any extra moisture to prevent the bread from becoming too wet.
- Don’t overmix: Stir the wet and dry ingredients until just combined. Overmixing can result in dense bread.
- Check doneness with a knife: To ensure the bread is fully baked, insert a knife into the center. If it comes out clean, it’s done.
- Cool the bread properly: Let the bread cool in the pan for 10 minutes, then move it to a wire rack to cool completely. This helps prevent it from becoming too soggy.
Lemon Zucchini Bread
