Tangy Lemon Zucchini Loaf: Easy Baking Recipe (Print Version)

Tangy Lemon Zucchini Loaf is simple to bake, moist, and bursting with fresh lemon and garden zucchini. Perfect for a sweet snack or light breakfast treat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 1 ½ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - ½ cup vegetable oil
08 - 1 teaspoon vanilla extract

→ Flavor Boosters

09 - 1 ½ cups grated zucchini (squeezed of excess water)
10 - 1 tablespoon fresh lemon zest (from 1-2 lemons)
11 - 2 tablespoons fresh lemon juice

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 1-2 tablespoons fresh lemon juice

# Instructions:

01 - First things first, let's get that oven preheating to 350°F (175°C). While it's warming up, grab a 9x5-inch loaf pan and give it a good spray with non-stick spray, then dust it lightly with flour. This is where I always forget to dust, and then I'm wrestling the loaf out later, so don't be like me! Now, the zucchini: grate about 1 ½ cups, then wrap it in a clean kitchen towel or paper towels and squeeze out as much excess liquid as you possibly can. You want it damp, not soaking wet; this is crucial for a perfectly moist (not soggy!) **Lemon Zucchini Loaf**.
02 - In a large mixing bowl, whisk together your all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed. This step is important, hon, because you don't want a random pocket of baking soda in your finished loaf! I once got distracted by a squirrel outside and didn't mix properly, and I could tell in every bite. It should look like a fluffy, pale cloud of deliciousness.
03 - In a separate, medium bowl, crack your large eggs and give them a quick whisk. Then, pour in the vegetable oil and vanilla extract. Add in that beautiful, fragrant lemon zest and the fresh lemon juice. Whisk it all together until it's well combined and looks a little creamy. Oh, the smell of that lemon zest and vanilla, it's just heavenly!
04 - Now for the big merge! Pour the wet ingredients into the dry ingredients. Use a spatula or a wooden spoon to mix them until they are *just* combined. And I mean *just*! Overmixing is the enemy of a tender loaf; it makes it tough. A few streaks of flour are totally fine, honestly. This is where you can almost feel the batter coming alive!
05 - Gently fold in your squeezed, grated zucchini. You'll see those little green specks appear, promising deliciousness. Mix until it's evenly distributed throughout the batter. Don't go crazy here, just enough to make sure every slice gets a good dose of zucchini. This is the moment where I always think, "Wow, this is actually going to be a **Lemon Zucchini Loaf**!"
06 - Pour the batter into your prepared loaf pan and smooth the top. Pop it into your preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. While it's cooling in the pan for about 10 minutes, whisk together your powdered sugar and a tablespoon or two of fresh lemon juice for the glaze. Add more juice a tiny bit at a time until you get a thick, pourable consistency. Drizzle it over the still-warm (but not hot!) loaf once you've moved it to a wire rack. It should look absolutely irresistible!

# Notes:

01 - Always, always squeeze the excess water from the grated zucchini. This is the #1 thing I learned the hard way for a moist, not soggy, loaf.
02 - Don't overmix the batter! A light hand ensures a tender crumb, not a tough one. Streaks of flour are okay, I promise.
03 - Let the loaf cool a bit before glazing. If it's too hot, the glaze will just melt right off, and that's just sad.
04 - For an extra zing, add a teaspoon of poppy seeds to the dry ingredients!

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - grater
06 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 280 kcal
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

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