Lemon Zucchini Bread

Why Make This Recipe

Lemon Zucchini Bread is a delightful treat that combines the refreshing taste of lemon with the moistness of zucchini. This unique recipe is perfect for any occasion, whether as a snack, breakfast option, or a sweet dessert. By using zucchini, you add a hidden nutritious element that makes this bread extra special. The bright flavors of lemon elevate this easy recipe, making it a favorite for many.

How to Make Lemon Zucchini Bread

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 cup powdered sugar
• 2 tablespoons lemon juice (for icing)

Directions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla, zucchini, lemon juice, and lemon zest.
5. Gradually mix in the dry ingredients until just combined.
6. Pour the batter into the loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick comes out clean.
8. Once cool, mix powdered sugar and lemon juice to create icing and drizzle it over the bread.

How to Serve Lemon Zucchini Bread

Lemon Zucchini Bread can be served warm or at room temperature. It’s great on its own or enjoyed with a cup of tea or coffee. You can slice it and add a bit of butter or serve it with fresh fruits for a delightful breakfast. Drizzling extra lemon icing on top can also add a nice touch for special occasions.

How to Store Lemon Zucchini Bread

To store Lemon Zucchini Bread, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, place it in the refrigerator for up to a week. You can also freeze the bread for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place it in a freezer bag.

Tips to Make Lemon Zucchini Bread

• Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too wet.
• Use fresh lemon juice and zest for the best flavor.
• Feel free to add nuts or chocolate chips for an extra flavor boost.

Variation

You can switch things up by adding spices like cinnamon or nutmeg for a warm flavor, or include chopped walnuts or pecans for a crunchy texture. You can also substitute part of the flour with whole wheat flour for a healthier option.

FAQs

Can I use frozen zucchini for this bread?

Yes, you can use frozen zucchini. Just make sure to thaw and drain it to remove excess water before adding it to the batter.

Is it necessary to add icing?

No, the icing is optional. The bread is delicious on its own, or you can dust it with powdered sugar for a simpler decoration.

Can I make mini loaves instead of one large loaf?

Absolutely! You can divide the batter into mini loaf pans and bake for a shorter time. Check for doneness by inserting a toothpick into the center of the loaves.

Lemon Zucchini Bread

A delightful treat that combines refreshing lemon with moist zucchini, perfect for snacks, breakfast, or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Course: Dessert, Snack

Cuisine: American

Calories: 198

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini Make sure to squeeze out excess moisture.
• 1/4 cup lemon juice Fresh lemon juice recommended.
• Zest of 1 lemon Fresh lemon zest recommended.

Icing

• 1 cup powdered sugar
• 2 tablespoons lemon juice For icing.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla, zucchini, lemon juice, and lemon zest.
5. Gradually mix in the dry ingredients until just combined.
6. Pour the batter into the loaf pan and smooth the top.

Baking

1. Bake for 50-60 minutes or until a toothpick comes out clean.
2. Once cool, mix powdered sugar and lemon juice to create icing and drizzle it over the bread.

Notes

Serve warm or at room temperature. Great on its own or with tea or coffee. Store in an airtight container for up to 3 days at room temperature, in the refrigerator for up to a week, or freeze for up to 3 months.