Tangy Lemon Zucchini Bread: A Summer Kitchen Story (Print Version)

Lemon Zucchini Bread that’s incredibly moist and bursting with fresh citrus. This recipe is a keeper for using up garden zucchini, a true summer treat!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 ½ cups (300g) granulated sugar
03 - 1 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - 1 teaspoon ground cinnamon
06 - ½ teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - ½ cup (120ml) vegetable oil
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon fresh lemon zest
11 - 2 tablespoons fresh lemon juice

→ Fresh Goodness

12 - 2 cups (approx. 2 medium) grated zucchini, squeezed dry

→ Glaze Goodies (Optional)

13 - 1 cup (120g) powdered sugar
14 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, get that zucchini ready! Grate your zucchini (I usually use the large holes on a box grater) and then, this is crucial, squeeze out as much excess water as you possibly can. I use a clean kitchen towel for this – it's a bit of an arm workout, but it makes all the difference for a truly moist, not soggy, `Lemon Zucchini Bread`. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. I usually dust it with a little flour too, just for good measure, to prevent any sticking disasters.
02 - In a large bowl, whisk together your flour, sugar, baking powder, baking soda, cinnamon, and salt. Give it a good whisk, making sure there are no lumps. This step is important for an even rise, and honestly, I sometimes get a little flour cloud going in my kitchen – a sign of a passionate baker, right? This dry mix is the base for a happy loaf!
03 - In a separate medium bowl, lightly beat your eggs. Then, add the vegetable oil, vanilla extract, fresh lemon zest, and fresh lemon juice. Whisk these together until they're nicely combined. You'll smell that bright lemon, and it just makes you happy, doesn't it? This is where the moisture for your loaf truly begins to take shape.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Seriously, *just* combined. Overmixing is the enemy of tender quick bread! A few streaks of flour are totally fine. This is where I always have to remind myself to step away from the whisk, lol.
05 - Now for the star! Gently fold in your squeezed, grated zucchini. You want it evenly distributed throughout the batter. It might look like a lot of zucchini, but trust me, it bakes down beautifully and keeps the bread wonderfully moist. Don't worry if it looks a little rustic; that's part of its charm.
06 - Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it! The top should be golden brown, and your kitchen will smell divine. Let the `Lemon Zucchini Bread` cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. This prevents it from getting soggy on the bottom, a mistake I've made more times than I care to admit!
07 - While the bread cools, whisk together the powdered sugar and lemon juice for your glaze. You want it to be thick enough to drizzle but still pourable. If it's too thick, add a tiny bit more lemon juice; too thin, add more powdered sugar. Drizzle it over the cooled loaf. This is the final flourish, making your bread look as good as it tastes. And honestly, it’s a non-negotiable for me!

# Notes:

01 - You Must Know: Always, always squeeze the grated zucchini! This is the secret to avoiding a soggy loaf, a lesson I learned the hard way. Do not overmix the batter. Seriously, a light hand ensures a tender crumb for your `Lemon Zucchini Bread`. Use fresh lemon zest and juice; bottled just doesn't deliver the same vibrant flavor, it's a game-changer! Pro Tips: Grating your zucchini on the finer side (but not pureed!) can help it disappear more seamlessly into the loaf. Try adding a handful of poppy seeds to the batter for an extra texture and visual appeal – it makes this bread even fancier. If you're feeling adventurous, a dash of cardamom or nutmeg alongside the cinnamon adds a lovely, subtle complexity.

# Equipment Needed:

01 - Box grater
02 - clean kitchen towel
03 - 9x5 inch loaf pan
04 - large bowl
05 - medium bowl
06 - whisk
07 - spoon or spatula
08 - wire rack

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