Lemon Zucchini Bread

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 10
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Welcome to a delightful twist on a classic favorite: Lemon Zucchini Bread. This recipe combines the tangy brightness of lemon with the subtle sweetness of zucchini, making it a perfect treat for any time of the year.

Ingredients for Lemon Zucchini Bread

Let's break down the key players in this recipe:

All-purpose flour provides the structure for your bread. It's the foundation that holds everything together.

Baking powder and baking soda are your leavening agents, helping the bread rise and giving it a lovely, light texture.

Salt balances the sweetness and enhances the flavors of the other ingredients.

Eggs add richness and help bind the ingredients together.

Granulated sugar sweetens the bread just enough to make it a delightful treat without overpowering the lemon.

Unsalted butter, when melted, adds moisture and a rich, buttery flavor.

Lemon zest and lemon juice provide the zesty kick that makes this bread stand out.

Zucchini keeps the bread moist and adds a subtle sweet flavor without being overpowering.

Vanilla extract enhances the overall flavor, adding a warm, sweet note.

Walnuts add a nice crunch and a bit of nutty flavor, which complements the lemon and zucchini perfectly.

Tips & Tricks

  • Use a microplane for easy lemon zesting. It will give you finer zest, which blends better into the batter.
  • Squeeze the grated zucchini gently to remove excess moisture if your zucchini is particularly watery.
  • If you prefer a nut-free version, simply leave out the walnuts. The bread will still be delicious!

Serving Suggestions

This Lemon Zucchini Bread pairs beautifully with a dollop of whipped cream or a smear of cream cheese. For a heartier option, serve with a side of fresh fruit or a light salad for a wonderful brunch addition.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
You can, but it will change the texture. Whole wheat flour will make the bread denser. Consider using half all-purpose and half whole wheat for a better balance.
How do I store the bread?
Keep it wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze this bread?
Yes! Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to 3 months.

Lemon Zucchini Bread Recipe Walkthrough

First, get your oven preheated to 350°F (175°C). This way, it's ready to go once your batter is mixed, making sure your bread rises properly.

Take out your trusty 9x5 inch loaf pan and give it a good greasing. This prevents the bread from sticking, so you're not struggling to get it out later.

In a medium bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and salt. This ensures they're evenly distributed throughout the batter.

Grab a larger bowl for the wet ingredients. Beat the eggs and sugar together until well combined. This step incorporates air, which helps the bread rise.

Stir in the melted butter, lemon zest, and lemon juice. This is where the magic starts; you'll love the aroma of lemon wafting up as you mix.

Next, mix in the grated zucchini and vanilla extract. The zucchini adds moisture and a lovely texture, while vanilla rounds out the flavors.

Slowly add the dry ingredients to the wet mixture, stirring until just combined. You don't want to overmix here, as it can make the bread tough.

Gently fold in the chopped walnuts. This step ensures they’re evenly distributed without breaking them up too much.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. This helps it bake evenly.

Bake for 45 to 50 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.

Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from getting soggy on the bottom.

Why You'll Love This Recipe

  • A refreshing citrus twist that brightens up the traditional zucchini bread.
  • Moist and tender crumb thanks to the zucchini and butter.
  • Perfect for using up summer zucchini or when you're craving a citrusy treat.
  • Easy enough for beginners, but delicious enough to impress guests.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup grated zucchini
1 teaspoon vanilla extract
1/2 cup walnuts, chopped

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another large bowl, beat the eggs and sugar until well combined.
4. Stir in the melted butter, lemon zest, and lemon juice.
5. Mix in the grated zucchini and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
7. Fold in the chopped walnuts.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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