Tangy Lemon Zucchini Bread: So Moist, So Good (Print Version)

This Tangy Lemon Zucchini Bread is incredibly moist with bright citrus and fresh zucchini. A simple, comforting recipe for a sweet treat.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 1 ½ cups (190g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs, room temperature
07 - ½ cup (120ml) vegetable oil (or canola/sunflower oil)
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon fresh lemon zest (from 1-2 lemons)
10 - 2 tablespoons fresh lemon juice

→ The Star Veggie

11 - 1 ½ cups (about 2 medium) grated zucchini, squeezed of excess water

→ Lemon Glaze

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

# Instructions:

01 - First things first, get your oven preheating to 350°F (175°C). Then, grease and flour a 9x5 inch loaf pan. I usually use a bit of non-stick spray and then dust with flour, tapping out the excess. Next, grab those zucchini. Grate them, then here’s the crucial part: squeeze out as much water as you possibly can. I use a clean kitchen towel for this – honestly, it’s amazing how much liquid comes out! This step is key for this bread, otherwise, you end up with a soggy mess, and nobody wants that.
02 - In a large bowl, we're going to combine all our wet ingredients. Crack in those eggs, pour in the vegetable oil, and add the vanilla extract. Now, for the lemon magic: add the fresh lemon zest and the lemon juice. Give it all a good whisk until everything is well combined and looks a little frothy. I always take a moment to smell that beautiful citrus aroma – it just makes me happy! Don't overmix, just combine until it's smooth and creamy; we want to keep things light and airy for the loaf.
03 - In a separate, medium bowl, whisk together your dry ingredients: the all-purpose flour, granulated sugar, baking powder, baking soda, and that tiny pinch of salt. Make sure there are no lumps, because a surprise pocket of baking soda is not a good surprise, trust me! Once your dry mix is ready, gradually add it to the wet ingredients, mixing with a spatula or wooden spoon until just combined. This is where I always have to resist the urge to overmix; a few streaks of flour are totally fine. Overmixing can make your bread tough, and we’re aiming for tender.
04 - Now for the moment of truth – fold in that beautifully squeezed, grated zucchini. Gently, hon. We don't want to activate too much gluten or mush the zucchini. Just fold it in until it’s evenly distributed throughout the batter. It’ll look like a lot of zucchini, and you might think, 'Is this even going to be bread?' But trust the process! This is the secret to getting that incredible moisture that makes this recipe so special. The batter will be thick, that’s exactly what you’re looking for.
05 - Pour your glorious batter into the prepared loaf pan. Spread it out evenly with your spatula. Pop it into your preheated oven and let it bake for about 50-60 minutes. Now, ovens can be quirky, right? Mine sometimes bakes faster on one side. So, keep an eye on it! You'll know it's done when a wooden skewer or toothpick inserted into the center comes out clean. The top should be a beautiful golden brown. The smell? Oh, the smell is just divine – pure comfort baking.
06 - Once your Ultra Moist Lemon Zucchini Bread is baked, take it out of the oven and let it cool in the pan for about 10-15 minutes. This cooling time is crucial; it helps the bread set and prevents it from crumbling when you try to remove it. While it's cooling, whisk together the powdered sugar and a tablespoon or two of fresh lemon juice for the glaze. I like my glaze a little thick, so I start with less juice and add more if needed. Drizzle that tangy goodness all over the still-warm loaf. It’s the crowning glory, honestly!

# Notes:

01 - Don't skip squeezing the zucchini! Seriously, it's the difference between moist and soggy.
02 - Once completely cooled, wrap tightly in plastic for 2-3 days on counter, or fridge for a week.
03 - Melted butter can substitute oil, but it won't be quite as moist, honestly.
04 - Warm slices with crème fraîche or vanilla ice cream are a decadent treat!

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - grater
06 - kitchen towel

# Nutrition (Per Serving):

Calories: 320 kcal
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 4g

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