Zesty Lemon Zucchini Bread

🕒 Prep: 15 min
🔥 Cook: 55 min
🍽 Serves: 8
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Zesty Lemon Zucchini Bread is a delightful way to use up summer zucchini while enjoying a burst of citrusy flavor. This recipe strikes the perfect balance between sweet and tart, with a moist texture that keeps you coming back for more. Whether you're a seasoned baker or a newbie, you'll find this bread simple and rewarding to make.

Ingredients for Zesty Lemon Zucchini Bread

All-purpose flour: Forms the base structure of the bread, ensuring it holds together well.

Baking soda and baking powder: These leavening agents give your bread the perfect rise and a light, fluffy texture.

Salt: Enhances the flavors, making the lemon and zucchini pop.

Granulated sugar: Provides sweetness and contributes to the moistness of the bread.

Vegetable oil: Keeps the bread moist and tender, choosing a neutral oil ensures the lemon flavor shines through.

Eggs: Help bind the ingredients together while adding richness.

Vanilla extract: Complements the lemon flavor, adding depth to the taste profile.

Zucchini: Adds moisture and a subtle earthiness, making the bread tender without an overpowering taste.

Lemon zest and juice: Provide a bright, zesty flavor that pairs wonderfully with the zucchini.

Ground cinnamon: A sprinkle on top adds warmth and a hint of spice, enhancing the overall aroma.

Tips & Tricks

  • Use a fine grater for the zucchini to ensure it blends well into the batter.
  • If your zucchini is particularly watery, squeeze out excess moisture before adding it.
  • For an extra lemony punch, double the zest!
  • Store the bread wrapped in foil at room temperature for up to 3 days.

Serving Suggestions

This bread pairs beautifully with a dollop of whipped cream or a side of fresh berries. For a savory contrast, try it with a smear of soft goat cheese. A refreshing iced tea or a hot cup of chamomile also complement its flavors wonderfully.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
You can, but it may result in a denser texture. Consider using a half-and-half mix of whole wheat and all-purpose flour for a better balance.
How can I tell if my bread is done?
A toothpick inserted into the center should come out clean. If not, give it a few more minutes in the oven.
Is this bread freezer-friendly?
Yes, wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months.

Zesty Lemon Zucchini Bread Recipe Walkthrough

First, preheat your oven to 350°F and prepare a 9x5 inch loaf pan by greasing it lightly. This ensures the bread releases easily after baking.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This dry mix will be incorporated later, so set it aside for now.

Grab a large bowl and mix the sugar and vegetable oil until they're well combined. It should look a bit like wet sand.

Now, beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract next.

Add the grated zucchini, lemon zest, and lemon juice to the wet mixture. Stir gently to distribute the zucchini evenly.

Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Overmixing can make your bread tough, so go easy here.

Pour the batter into your prepared loaf pan, spreading it out evenly. Sprinkle the ground cinnamon over the top of the batter for a touch of spice.

Bake your bread for 50-55 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it firm up and makes slicing easier.

Why You'll Love This Recipe

  • It's a fantastic way to sneak veggies into your diet.
  • The lemon zest and juice add a refreshing twist.
  • Perfect for breakfast, snacks, or dessert.
  • Easy to customize with your favorite add-ins.

Ingredients

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup grated zucchini
1 tbsp lemon zest
1 tbsp lemon juice
1/2 tsp ground cinnamon

Step-by-step Instructions

1. Preheat your oven to 350°F and grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, mix sugar and vegetable oil until well combined.
4. Beat in the eggs one at a time, then add vanilla extract.
5. Stir in the grated zucchini, lemon zest, and lemon juice.
6. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Sprinkle ground cinnamon over the top of the batter.
9. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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