Tangy Lemon Zucchini Bread: My Garden Favorite Quick Bread (Print Version)

Fresh, tangy Lemon Zucchini Bread, a moist quick bread blending garden zucchini with bright lemon. My family's favorite for a sweet 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 - 2 teaspoons baking powder
04 - 1 teaspoon baking soda
05 - ½ teaspoon salt

→ Wet Ingredients & Zucchini

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

→ Flavor Boosters

11 - 1 tablespoon lemon zest (from 1-2 lemons)

→ Lemon Glaze

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

# Instructions:

01 - First things first, let's get that oven ready! Preheat it to 350°F (175°C). Then, grab a 9x5-inch loaf pan and give it a good spray with non-stick cooking spray, or grease and flour it if you're old-school like me. I always forget this step and then have to scramble, so make it your first priority! Now, shred your zucchini. I usually use the large holes on a box grater. You should end up with about 1 ½ cups. Set it aside, all ready to go.
02 - In a big bowl, let's combine all our dry ingredients. That's the all-purpose flour, granulated sugar, baking powder, baking soda, and that tiny but mighty pinch of salt. Give it a good whisk until everything is evenly distributed. You want to see no lumps of baking powder, right? This step feels so simple, but it's crucial for an even rise. I swear, sometimes I get too excited and don't whisk enough, and then I find little pockets of unmixed flour – oops!
03 - Now, in a separate, medium-sized bowl, we're going to get all the wet ingredients acquainted. Crack in those large eggs, pour in the vegetable oil, add the vibrant lemon zest, the tangy fresh lemon juice, and that lovely vanilla extract. Whisk it all together until it's well combined and looks a little frothy. This is where you really start to smell that bright lemon! Don't overdo it, just a nice, even mix is what we're after here.
04 - Time to bring the wet and dry together! Pour the wet mixture into the bowl with your dry ingredients. Now, here's the trick: add your shredded zucchini right into the bowl too. Gently, gently fold everything together with a spatula until *just* combined. Seriously, don't overmix! Overmixing is the enemy of tender quick bread; it develops the gluten too much and makes it tough. A few streaks of flour are totally fine. I always have to remind myself to stop, it's so tempting to keep going!
05 - Pour that beautiful batter into your prepared loaf pan. Give the pan a gentle tap or two on the counter to settle the batter and release any big air bubbles. Pop it into your preheated oven. Now, the waiting game! Bake for about 50-60 minutes. Every oven is a little different, so start checking around 50 minutes. You're looking for a golden-brown top, and when a toothpick inserted into the center comes out clean. The smell filling your kitchen at this point? Unbeatable!
06 - Once your Lemon Zucchini Bread is baked, let it cool in the pan for about 10-15 minutes. This helps it firm up before you try to get it out. Then, carefully invert it onto a wire rack to cool completely. While it's cooling, whisk together your powdered sugar and a tablespoon or two of fresh lemon juice for the glaze. I like it a bit thick, so I add juice slowly. Once the bread is cool, drizzle that tangy glaze all over the top. Slice it up and enjoy that moist, lemony goodness!

# Notes:

01 - Always use room temperature eggs and oil for a smoother batter.
02 - Store completely cooled bread wrapped tightly to keep it moist.
03 - If you're out of lemons, lime zest and juice make a zesty substitute!
04 - Serve slices slightly warm with a cup of coffee for a perfect morning treat.

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - box grater
06 - wire rack
07 - microplane (optional)

# Nutrition (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 5g

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