Lemon Zucchini Bread: Tangy, Moist Quick Bread Recipe (Print Version)

Lemon Zucchini Bread brings bright lemon zest and hidden veggies to a moist, tangy quick bread. A simple, comforting bake for any day, from my kitchen to yours.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 1 ½ cups (180g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt

→ Wet Ingredients

06 - 1 ½ cups (about 2 medium) grated zucchini
07 - 2 large eggs, at room temperature
08 - ½ cup (120ml) vegetable oil
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon lemon zest (from 1-2 lemons)
11 - 1 teaspoon vanilla extract

→ For the Glaze

12 - 1 cup (120g) powdered sugar
13 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, get your loaf pan ready! I usually grease and flour mine, or line it with parchment paper leaving an overhang for easy removal. Trust me, struggling with a stuck loaf is no fun. Then, in a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Make sure it's all well combined; we want an even rise for our Lemon Zucchini Bread, no lumps allowed! I always give it a good five or six swirls with my whisk, just to be sure.
02 - In a separate, medium-sized bowl, lightly beat your eggs. Then, pour in the vegetable oil, fresh lemon juice, lemon zest, and vanilla extract. Whisk it all together until it’s beautifully blended and that bright lemon scent starts to fill the air. Honestly, this is where the magic really begins for the Lemon Zucchini Bread. You can practically taste the sunshine already, can't you? Just don’t overmix; we’re just getting everything acquainted.
03 - Now for the star veggie! Stir the grated zucchini into the wet ingredients. You’ll see it start to release a bit of its moisture, which is exactly what we want for a super moist Lemon Zucchini Bread. Don’t squeeze it dry, remember? That moisture is key to preventing a dry, crumbly loaf. This step always makes me feel a bit like a magician, hiding healthy things in plain sight!
04 - Pour the wet zucchini mixture into the bowl with your dry ingredients. Now, this is important: mix *just* until combined. Overmixing is the enemy of tender quick bread; it develops the gluten too much and can make your Lemon Zucchini Bread tough. I use a spatula and fold gently, stopping the moment I don't see any more streaks of flour. A few small lumps are perfectly fine, even encouraged!
05 - Pour your beautiful batter into the prepared loaf pan and smooth the top gently. Pop it into a preheated oven at 350°F (175°C) and bake for about 50-60 minutes. How do you know it’s done? A wooden skewer or toothpick inserted into the center should come out clean. The top will be golden brown and the edges just pulling away from the pan. The smell in your kitchen will be absolutely intoxicating – warm, sweet, and tangy, pure Lemon Zucchini Bread bliss!
06 - Once out of the oven, let your Lemon Zucchini Bread cool in the pan for about 10-15 minutes. This helps it firm up before you try to move it. Then, carefully lift it out onto a wire rack to cool completely. While it cools, whisk together your powdered sugar and a tiny bit more lemon juice for the glaze. Drizzle it generously over the cooled loaf. That glaze really makes the Lemon Zucchini Bread pop, both in flavor and looks. Slice it up and enjoy your masterpiece!

# Notes:

01 - Don't overmix the batter; a few lumps are fine and lead to a more tender crumb.
02 - Store leftovers tightly wrapped in plastic wrap at room temperature for up to 3-4 days.
03 - If you're out of vegetable oil, melted unsalted butter can work, but the texture might be a little denser.
04 - Serve a warm slice with a dollop of whipped cream or fresh berries for an extra special treat.

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - wire rack

# Nutrition (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 38g
Protein: 4g

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