Lemon zucchini bread is a simple, tasty way to enjoy fresh garden zucchini with a bright lemon flavor. It’s moist and flavorful, thanks to fresh lemon zest and juice combined with grated zucchini. This bread is easy to make and perfect for a snack, breakfast, or dessert with a light, sweet glaze to finish.
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You don’t need many ingredients to bake this bread, and it comes together quickly using common kitchen staples like olive oil or buttermilk. If you like, you can even make two loaves to share or freeze some for later. The lemon glaze adds a nice tang that makes every bite refreshing but not overpowering.
This recipe is forgiving and flexible, so you can adjust it to your taste or dietary needs. Whether you want a classic version or a healthier twist with almond flour or less sugar, lemon zucchini bread is a great choice that’s both wholesome and delicious.
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How to Make Lemon Zucchini Bread
Making lemon zucchini bread involves combining fresh zucchini with bright lemon flavor for a moist, tasty quick bread. You’ll need the right ingredients, clear baking steps, and a few tips to get a soft, flavorful loaf every time.
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Essential Ingredients for Lemon Zucchini Bread
To start, use all-purpose flour or a mix of whole wheat flour for a heartier texture. You will need baking powder and baking soda to help your bread rise. For sweetness, use granulated sugar.
Fresh ingredients include shredded zucchini (either grated or finely shredded), fresh lemon zest, and fresh lemon juice to give that bright citrus taste. For moisture, use vegetable oil like canola or options like Greek yogurt or buttermilk.
Don’t forget the basics like eggs and a touch of vanilla extract for flavor depth. Optional add-ins, like white chocolate chips, can add a sweet twist.
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Lemon Zucchini Bread
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 to 1 ½ cups grated zucchini (about 1 medium zucchini)
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. In another bowl, whisk together the eggs, sugar, vegetable oil, vanilla extract, lemon zest, and lemon juice.
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Squeeze out any excess moisture from the grated zucchini, then stir it into the wet ingredients. Pour the wet mixture into the dry ingredients and gently fold until just combined.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy your lemon zucchini bread!
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Tips for Achieving a Moist and Flavorful Loaf
Make sure to squeeze out excess water from your shredded zucchini using a towel or cheesecloth. This prevents sogginess and helps the bread hold together.
Use fresh lemon zest and juice for the best lemon flavor. Adding a simple lemon glaze made from powdered sugar and lemon juice on top after baking boosts both taste and appearance.
Don’t overmix the batter. Mixing just enough to combine keeps your bread tender. You can store leftovers wrapped well or freeze slices, keeping your lemon zucchini bread moist for days.
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Variations, Storage, and Serving Suggestions
You can customize lemon zucchini bread in many ways to suit your taste or dietary needs. Knowing how to store it properly will keep it fresh longer. Plus, pairing it with the right drinks or snacks makes every bite more enjoyable.
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Popular Variations and Mix-Ins
Try adding nuts like walnuts or pecans for extra crunch and flavor. If you like chocolate, swirl in some chocolate chips to make a chocolate zucchini bread twist. You can also swap all-purpose flour for whole wheat to make it healthier.
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For more texture, mix in shredded carrot or a handful of blueberries. If you prefer a sweeter loaf, add more lemon zest or a light glaze on top. These small changes turn the lemon zucchini loaf into something new while keeping it moist and tasty.
How to Store and Freeze Lemon Zucchini Bread
To keep your bread fresh, wrap it tightly in plastic wrap or foil and store at room temperature. It lasts for about 3 days this way. If you want it to last longer, store it in the fridge for up to 1 week.
You can freeze lemon zucchini bread too. Wrap it without the glaze to prevent sogginess and seal it in a freezer bag. It will keep for up to 3 months. Thaw it overnight in the fridge or at room temperature before serving.
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Serving Ideas for Every Occasion
Lemon zucchini bread pairs wonderfully with morning coffee or tea. You can serve it as a light breakfast or a tasty afternoon snack. Try it with a dollop of cream cheese or a smear of butter for extra richness.
For a refreshing touch, enjoy it with iced herbal tea or sparkling water with a lemon slice. This bread also works well alongside fruit salads or yogurt, making it versatile for brunch or casual gatherings.
Follow my zucchini bread board on Pinterest.