Description
Bright, moist, and incredibly easy, this Lemon Zucchini Bread brings sunshine into your kitchen. With fresh lemon zest and juice blended into a tender loaf packed with shredded zucchini, it’s a refreshing take on classic quick bread. Perfect for breakfast ideas, healthy snacks, or crowd-pleasing brunches, this easy recipe makes use of garden zucchini in the most delicious way. It’s one of those food ideas you’ll come back to again and again when you need a sweet bite with a light twist.
Ingredients
1 cup finely shredded zucchini
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup powdered sugar (for glaze)
1 tablespoon lemon juice (for glaze)
Instructions
1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Shred zucchini and blot excess moisture with paper towels.
3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
4. In another bowl, combine sugar, oil, eggs, lemon zest, lemon juice, and vanilla.
5. Fold shredded zucchini into wet mixture.
6. Add dry ingredients and mix gently until just combined.
7. Pour into loaf pan and bake for 45–55 minutes, until a toothpick comes out clean.
8. Cool for 10 minutes in the pan, then transfer to a wire rack.
9. Mix powdered sugar and lemon juice for glaze and drizzle over cooled loaf.
Notes
For an extra lemon punch, double the zest or add lemon extract.
To freeze, wrap cooled bread in foil and store up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon zucchini bread, easy recipe, healthy snack, quick bread, brunch loaf