Ready for a delightful treat that’s easy to make and tastes like sunshine? This Lemon Zucchini Bread is incredibly moist, bursting with fresh lemon flavor, and a fantastic way to use up garden zucchini. It’s truly a perfect bake for beginners!
Key Ingredients & Substitutions
- Zucchini: Don’t peel it! Grate and squeeze out excess water.
- Lemons: Fresh lemon juice and zest are essential for that bright flavor. Bottled juice won’t give the same zing.
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Sugar: Granulated sugar creates the perfect sweetness and texture.
- Eggs: Help bind the batter.
- Vegetable Oil: Adds incredible moisture. Applesauce can be a substitute for some of the oil if you prefer.
- Baking Powder & Baking Soda: For lift and a tender crumb.
Ingredients
For the Bread:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from 1-2 lemons)
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Total Time: 60-70 minutes
- Servings: 8-10 slices
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk, grater
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside for now.
3. Combine Wet Ingredients
In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice until well combined and smooth.
4. Add Dry to Wet
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
5. Fold in the Zucchini
Gently fold in the grated zucchini. Make sure it’s evenly distributed throughout the batter.
6. Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze
Let the Lemon Zucchini Bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. If making the glaze, whisk powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.
Storage Instructions
Store your Lemon Zucchini Bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze individual slices for up to 3 months; just thaw at room temperature.
Frequently Asked Questions (FAQ)
- Do I need to peel the zucchini? No, you don’t need to peel the zucchini for this Lemon Zucchini Bread. The skin becomes very tender during baking.
- Why do I need to squeeze the water out of the zucchini? Zucchini contains a lot of water. Squeezing it out prevents your bread from becoming too soggy and ensures a perfect, moist texture.
- Can I use frozen zucchini? Yes, but make sure to thaw it completely and squeeze out even more excess liquid than you would with fresh zucchini.
- My bread is browning too quickly on top. What should I do? If the top is getting too dark, loosely tent the loaf pan with aluminum foil for the remainder of the baking time.
- Can I add other flavors? Absolutely! A sprinkle of poppy seeds or a handful of dried cranberries would be delicious additions to your Lemon Zucchini Bread.
- How do I know when the bread is done? The best way is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready.