Lemon Zucchini Bread

This amazing lemon zucchini bread is perfect for anyone who loves moist, flavorful baked goods that aren’t too sweet! Families absolutely adore this recipe because it’s a sneaky way to use up all that summer zucchini while creating something everyone will actually ask for seconds of.

Recipe Details

Timing & Servings: Prep Time: 25 minutes, Additional Time: 50 minutes, Total Time: 1 hour 15 minutes, Serves: 12 people, Yields: 1 loaf.

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, Vegetarian.

Nutrition Facts (per serving): 201 Calories, 10g Fat, 25g Carbs, 3g Protein.

Ingredients You’ll Need

White whole-wheat flour: You’ll need ¾ cup of this healthier flour option. It adds a lovely nutty flavor while keeping the bread light and tender.

All-purpose flour: Another ¾ cup goes in here. This combo with the whole-wheat flour gives you the perfect texture that’s not too dense.

Lemon zest: Here’s where the magic happens – 4 teaspoons of fresh lemon zest! This is what makes the bread smell absolutely incredible while it’s baking.

Ground cinnamon: Just ½ teaspoon adds that warm, cozy flavor that pairs beautifully with the bright lemon.

Salt: ½ teaspoon helps bring out all the other flavors. Don’t skip this one!

Baking soda: ½ teaspoon helps the bread rise and get fluffy.

Baking powder: Just ⅛ teaspoon works with the baking soda for the perfect lift.

Sugar: ¾ cup gives you just the right amount of sweetness without being overwhelming.

Neutral oil: ½ cup of canola or avocado oil keeps this bread super moist. Either one works great!

Large eggs: 2 eggs help bind everything together and add richness.

Vanilla extract: 1 teaspoon adds that warm, sweet flavor we all love.

Medium zucchini: 1 zucchini shredded up gives you about 2 cups. This is what makes the bread so wonderfully moist!

How to Make Lemon Zucchini Bread

Step 1: Preheat your oven to 375 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray so your bread comes out easily later.

Step 2: Whisk the whole-wheat flour, all-purpose flour, lemon zest, cinnamon, salt, baking soda and baking powder in a large bowl. Make sure everything is mixed well so you get even flavor throughout.

Step 3: In a medium bowl, whisk together the sugar, oil, eggs and vanilla until smooth. Then stir in your shredded zucchini until it’s all mixed in.

Step 4: Add the zucchini mixture to your dry ingredients. Stir until just incorporated – don’t overmix or your bread might get tough.

Step 5: Transfer the batter to your prepared loaf pan and spread it out evenly.

Step 6: Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.

Easy and Quick Lemon Zucchini Bread Version

Want to save some time? You can use a box of lemon cake mix instead of making from scratch! Just add 1½ cups shredded zucchini, ½ cup oil, and 3 eggs to a box of lemon cake mix. Skip all the measuring of dry ingredients and bake the same way. It’s not quite as healthy, but it’s super quick and still tastes amazing!

Serving Ideas

This bread is perfect for breakfast with your morning coffee or as an afternoon snack. It’s sweet enough to feel like dessert but not so sweet that you can’t enjoy it anytime. Try it toasted with a little butter, or serve it alongside fresh berries for a lovely treat.

Storage

Wrap your cooled bread in foil or plastic wrap and store at room temperature for up to 4 days. You can also slice it and freeze individual pieces for up to 3 months. Just thaw at room temperature or pop frozen slices in the toaster for a quick warm treat.

Substitutions

No white whole-wheat flour? You can use all-purpose flour for the whole recipe. Want it sweeter? Add an extra ¼ cup sugar. Don’t have neutral oil? Melted butter works great too, just let it cool a bit first. You can also try applesauce for half the oil if you want to cut some fat.

Pro Tips

• Zucchini prep: Don’t squeeze out the water from your shredded zucchini – that moisture is what makes the bread so tender!
• Lemon zest trick: Use a microplane grater for the finest zest that distributes evenly throughout the batter.
• Don’t overmix: Stir just until you can’t see dry flour anymore. Lumps are totally fine!
• Test for doneness: The toothpick should come out with just a few moist crumbs, not wet batter.

FAQs

Can I make muffins instead of a loaf?

You bet! Divide the batter among 12 muffin cups and bake at 375°F for about 18-22 minutes. They’re perfect for grab-and-go breakfasts!

Why is my bread dense?

Usually this happens from overmixing the batter or using too much flour. Make sure you’re measuring flour correctly and mix just until combined. Also, check that your baking soda is fresh!

Can I add other mix-ins?

Sure! Try ½ cup of chopped walnuts, mini chocolate chips, or dried cranberries. Just fold them in with the zucchini for extra flavor and texture.

How do I know when it’s done baking?

The top should be golden brown and spring back lightly when touched. A toothpick in the center should come out clean or with just a few moist crumbs. If it’s browning too fast, tent it with foil.

Final Thoughts

I hope you love this lemon zucchini bread as much as my family does! It’s become our go-to recipe for using up garden zucchini, and it never lasts long around here. Let me know how yours turns out – I’d love to hear about any fun variations you try!