The Cheerful Lemon Zucchini Bread Recipe Everyone Adores

Baking this delightful lemon zucchini bread brings summer’s most vibrant flavors to your kitchen.

Shredded zucchini creates an incredibly soft and moist lemon zucchini bread that melts in your mouth with each bite.

Fresh garden zucchini blends perfectly with bright citrus notes for a surprisingly delectable treat.

The secret lies in balancing the vegetable’s subtle sweetness with zesty lemon undertones.

Warm spices gently enhance the bread’s rich texture and comforting aroma.

This simple recipe transforms ordinary ingredients into an extraordinary summer dessert.

Slice into this sunshine-packed bread and savor a taste of seasonal perfection.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Calories: 250 kcal

Servings: 9

Lemony Ingredients For Zucchini Bread

• All-Purpose Flour: Foundational base that provides structure and texture to the bread, select unbleached flour for richer flavor.
• Baking Powder: Helps bread rise and become fluffy, ensure it's fresh for maximum lift.
• Baking Soda: Neutralizes acidic ingredients and promotes browning, check expiration date.
• Salt: Enhances overall flavor and balances sweetness, use fine table salt.

• Granulated Sugar: Sweetens and helps create tender crumb, opt for pure cane sugar.
• Eggs: Bind ingredients and add richness, use room temperature eggs for better incorporation.
• Vegetable Oil: Creates moisture and softness, choose neutral-flavored oil.
• Plain Yogurt: Adds tanginess and keeps bread moist, select full-fat variety.
• Lemon Juice, Lemon Zest: Provides bright, citrusy flavor and aromatic notes, use fresh lemons.
• Vanilla Extract: Deepens overall flavor profile, choose pure extract.

• Zucchini: Adds moisture and subtle green color, use fresh and grate just before mixing.
• Powdered Sugar: Creates smooth, sweet glaze, sift to prevent lumps.

Tools To Make Lemon Zucchini Bread Quick

• Loaf Pan (9×5-inch): Essential for baking the bread evenly and creating the classic rectangular shape.
• Medium Bowl: Perfect for mixing dry ingredients like flour and leavening agents.
• Large Bowl: Ideal for combining wet ingredients and creating the bread batter.
• Whisk: Great for blending dry ingredients smoothly and breaking up any flour lumps.
• Grater: Helps shred the zucchini into fine, uniform pieces.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Toothpick: Checks bread doneness by testing the center for moist crumbs.
• Wire Rack: Allows bread to cool evenly and prevents bottom from getting soggy.
• Spatula: Helps fold ingredients and smooth batter in the pan.

How To Bake Lemon Zucchini Bread Step-By-Step

• Warm Up the Oven

Crank the oven to a toasty 350F and give your loaf pan a quick butter massage to prevent sticking.

• Blend Wet Ingredients

Grab a spacious mixing bowl and whip together sugar, eggs, oil, yogurt, lemon juice, zest, and vanilla until everything dances smoothly.

• Invite Zucchini to the Party

Toss in the shredded zucchini and give it a gentle stir, making sure it mingles well with the wet mixture.

• Marry Dry Ingredients

In another bowl, quickly combine flour, baking powder, baking soda, and salt, then softly fold into the wet ingredients. Be careful not to overwork the batter – treat it gently.

• Bake to Perfection

Pour the batter into the prepared pan, smoothing the top like you’re tucking it into bed. Slide into the oven and bake for 50-60 minutes until a toothpick comes out clean.

• Cool and Glaze

Let the bread rest in the pan for 10-15 minutes, then transfer to a wire rack. Whip up a quick lemon glaze by mixing powdered sugar and lemon juice, then drizzle over the cooled bread.

Fun Tips To Tweak Lemon Zucchini Bread

• Moisture Magic: Squeeze excess water from zucchini after grating to prevent soggy bread and ensure perfect texture.
• Make-Ahead Meal Prep: Wrap cooled bread tightly in plastic wrap and freeze for up to 3 months, perfect for quick breakfast or snack options.
• Gluten-Free Adaptation: Replace wheat flour with a gluten-free blend and add 1 teaspoon xanthan gum for improved structure and texture.
• Healthier Twist: Swap half the oil with unsweetened applesauce to reduce calories while maintaining moistness and creating a lighter bread.
• Flavor Boosters: Enhance the bread by adding chopped nuts like walnuts or pecans, or fold in fresh blueberries for an extra burst of flavor and texture.

Serving Lemon Zucchini Bread With Charm

• Brunch Bliss: Slice this zucchini bread and serve alongside fresh berries and whipped cream for a delightful morning treat.
• Afternoon Tea Elegance: Pair a slice with a hot cup of chamomile or Earl Grey tea, creating a perfect relaxing moment.
• Dessert Delight: Warm the bread slightly and top with a scoop of vanilla ice cream for a decadent after-dinner indulgence.
• Gifting Goodness: Wrap individual slices in parchment paper with a ribbon for a homemade, thoughtful present that friends and family will adore.

Storing Lemon Zucchini Bread The Smart Way

• Fresh Slice Storage: Keep bread wrapped tightly in plastic wrap or aluminum foil at room temperature for 3-4 days, maintaining moisture and softness.
• Refrigeration Trick: Extend bread's life by storing in the refrigerator for up to a week. Wrap carefully to prevent drying out or absorbing other food odors.
• Freezing Strategy: Slice bread before freezing, placing parchment paper between slices. Freeze up to 3 months in a sealed freezer bag. Thaw at room temperature for best texture.
• Glaze Maintenance: If applying lemon glaze, wait until completely cool to prevent sogginess. Store glazed bread in a single layer to keep topping crisp and prevent sticking.

Moist Lemon Zucchini Bread Recipe

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• Total Time: 1 hour 10 minutes
• Yield: 9 1x

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Description

Homemade lemon zucchini bread brings together tangy citrus and garden-fresh zucchini in a delightful quick bread. Moist crumb and bright flavor make this recipe a perfect summer treat that you’ll want to share with friends and family.

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Ingredients

Scale 1x2x3x

• 2 cups (480 ml) all-purpose flour
• 1 ½ cups (360 ml) shredded zucchini
• 1 cup (240 ml) granulated sugar
• 2 large eggs
• ½ cup (120 ml) vegetable oil
• ½ cup (120 ml) plain Greek yogurt
• 2 tbsps (30 ml) lemon juice
• 1 tbsp (15 ml) lemon zest
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (240 ml) powdered sugar
• 2–3 tbsps (30–45 ml) lemon juice

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Instructions

1. Oven Preparation: Preheat the oven to 350F (175C) and grease a 9×5-inch loaf pan with a light coating of oil or butter.
2. Dry Ingredient Fusion: Combine flour, baking powder, baking soda, and salt in a mixing bowl, whisking thoroughly to ensure even distribution of leavening agents.
3. Wet Ingredient Symphony: In a separate large bowl, whisk together sugar, eggs, oil, yogurt, lemon juice, lemon zest, and vanilla until achieving a smooth, well-integrated mixture.
4. Zucchini Integration: Fold the grated zucchini into the wet ingredients, creating a uniform green-flecked batter that promises moisture and texture.
5. Batter Composition: Delicately incorporate the dry ingredients into the wet mixture, using minimal strokes to maintain the bread’s tender crumb – mix just until the flour disappears.
6. Pan Transformation: Pour the vibrant batter into the prepared loaf pan, smoothing the surface with a spatula to create an even landscape.
7. Baking Ritual: Position the pan in the preheated oven and bake for 50-60 minutes, watching for a golden-brown exterior and testing doneness with a toothpick that emerges clean.
8. Cooling Protocol: Let the bread rest in the pan for 10-15 minutes, then transfer to a wire rack to cool completely, allowing flavors to settle and structure to stabilize.
9. Glaze Finale: Whisk powdered sugar with lemon juice until achieving a drizzle-friendly consistency, then cascade the glaze over the cooled bread, allowing it to set before slicing and serving.

Notes

• Prevent Soggy Texture: Remove excess moisture from grated zucchini by gently squeezing with a clean kitchen towel to maintain bread’s ideal texture and prevent waterlogging.
• Zest Selection Matters: Use fresh, bright lemon zest from organic lemons for maximum flavor intensity and avoid bitter white pith when zesting.
• Mixing Technique Critical: Fold dry ingredients into wet mixture with minimal strokes to preserve air pockets, ensuring a light, tender crumb without developing tough gluten strands.
• Gluten-Free Adaptation: Substitute all-purpose flour with a 1:1 gluten-free baking blend and add 1/2 teaspoon xanthan gum to maintain structural integrity and replicate traditional bread texture.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 250
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 30 mg