Easy Lemon Zucchini Bread Recipe: A Refreshingly Moist Treat

Zucchini bread is a classic way to sneak some veggies into a delicious baked good, but when you add bright, fresh lemon flavor, it takes the loaf to a whole new level. This Easy Lemon Zucchini Bread recipe is moist, tender, and bursting with citrusy zest that perfectly complements the subtle earthiness of shredded zucchini. It’s an ideal snack or breakfast treat that feels both wholesome and indulgent.

What makes this bread so special is how effortlessly the lemon flavor lifts the dense, moist texture of zucchini bread, creating a loaf that’s vibrant and light. You won’t even miss the heavy butter or excess sugar that many traditional quick breads call for. Plus, it’s incredibly easy to whip up with pantry staples and fresh zucchini, making it a perfect project for beginner bakers or anyone craving a simple, comforting homemade treat.

Whether you enjoy it sliced with your morning coffee, as an afternoon snack, or even lightly toasted with a smear of butter, this lemon zucchini bread is sure to become a beloved recipe to keep on hand all year round.

Why You’ll Love This Recipe

1. Bright, Fresh Lemon Flavor: The lemon zest and juice add a refreshing twist to classic zucchini bread.
2. Moist and Tender Texture: Shredded zucchini keeps the bread incredibly moist without heaviness.
3. Easy to Make: Uses simple ingredients and straightforward steps—great for beginner bakers.
4. Versatile Snack or Breakfast: Delicious warm or cold, perfect any time of day.
5. Healthy Twist: Sneaks in veggies with less sugar and fat than many traditional quick breads.

Ingredients

• Shredded zucchini
• All-purpose flour
• Granulated sugar
• Baking soda
• Baking powder
• Salt
• Lemon zest
• Lemon juice
• Eggs
• Vegetable oil or melted butter
• Vanilla extract
• Optional: chopped nuts (walnuts or pecans)

Variations

• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
• Add-ins: Stir in blueberries or white chocolate chips for extra flavor.
• Nut-Free: Skip the nuts or replace with seeds like sunflower or pumpkin seeds.
• Dairy-Free: Use vegetable oil and substitute butter with coconut oil if desired.
• Spiced: Add a pinch of cinnamon or cardamom for a warm spice twist.

How to Make the Recipe

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and lemon zest.

Step 3: Combine Wet Ingredients

In another bowl, beat eggs with lemon juice, oil or melted butter, and vanilla extract until smooth.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the bread tender.

Step 5: Fold in Zucchini and Nuts

Gently fold in the shredded zucchini and chopped nuts if using.

Step 6: Bake

Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Making the Recipe

• Grate zucchini finely and gently squeeze out excess moisture to avoid soggy bread.
• Use fresh lemon zest and juice for the brightest flavor.
• Don’t overmix the batter—mix just until ingredients are combined.
• Test doneness by inserting a toothpick in the center before the timer goes off.
• Store leftover bread wrapped tightly to maintain moisture.

How to Serve

Serve lemon zucchini bread sliced plain or with a smear of butter or cream cheese. It’s perfect alongside coffee or tea for breakfast or as a light snack any time of day. For a special touch, drizzle with a simple lemon glaze or sprinkle powdered sugar over the top.

Make Ahead and Storage

Storing Leftovers

Store the bread tightly wrapped at room temperature for up to 3 days or in the fridge for up to a week.

Freezing

Wrap the cooled bread in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.

Reheating

Warm slices gently in the microwave or toaster oven before serving for that fresh-baked feel.

FAQs

1. Can I use yellow squash instead of zucchini?
   Yes, yellow squash works as a great substitute with similar moisture content.
2. Do I need to peel the zucchini?
   No, the skin is thin and adds color and nutrients.
3. How do I prevent the bread from being soggy?
   Squeeze out excess moisture from the shredded zucchini before adding it.
4. Can I make muffins instead of a loaf?
   Absolutely! Bake muffins at 350°F for about 20-25 minutes.
5. Is this recipe dairy-free?
   It can be made dairy-free by using oil instead of butter.
6. Can I add nuts?
   Yes, walnuts or pecans add great texture and flavor.
7. How do I store leftover bread?
   Wrap tightly at room temperature or refrigerate for longer freshness.
8. Can I add a glaze?
   A simple lemon glaze made from powdered sugar and lemon juice complements it perfectly.
9. Is this recipe suitable for meal prep?
   Yes, it stores well and is easy to grab for breakfast or snacks.
10. Can I use whole wheat flour?
    You can substitute part of the flour with whole wheat for a heartier texture.

Conclusion

This Easy Lemon Zucchini Bread is a delightful way to enjoy a moist, flavorful quick bread that’s both comforting and fresh. Its bright lemon zing paired with tender zucchini makes it a wonderful snack or breakfast option that’s simple enough for everyday baking. With versatile options and straightforward steps, it’s a recipe you’ll reach for again and again when you want a homemade treat that feels special without extra effort.

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