Lemon Zucchini Bread
I have a confession. Every summer, I get a little too ambitious with my garden, and suddenly I’m buried under an avalanche of zucchini.
You know the feeling. You’ve made zucchini boats, zucchini noodles, grilled zucchini, and you’re starting to see green in your sleep. Your neighbors start avoiding eye contact when they see you coming with another “gift.”
That’s where this recipe was born. I needed a new, exciting way to use up this summer squash. I wanted something bright, sweet, and comforting. Something that felt like a treat, not a chore.
Adding lemon was the perfect trick. It transforms the humble zucchini bread into something zesty, vibrant, and incredibly moist. This isn’t just a way to hide vegetables; it’s a genuinely delicious quick bread that stands on its own.
The tangy lemon glaze that seeps into the warm bread is the final, perfect touch. It’s a little bit of sunshine in every bite. So let’s turn that mountain of zucchini into something truly special.
What You’ll Need
Here are the simple ingredients that come together to create this amazing bread. I’ve split them up for the bread and the sweet lemon glaze.
For the Bread:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Large eggs
- Vegetable oil (or other neutral oil)
- Fresh lemon juice
- Lemon zest
- Vanilla extract
- Shredded zucchini
For the Lemon Glaze:
- Powdered sugar
- Fresh lemon juice
- A splash of milk (optional, for creaminess)
Tools Required for This Recipe
You don’t need any fancy equipment for this one. Here’s a quick list of the kitchen tools you’ll want to have ready:
- 9×5 inch loaf pan
- Mixing bowls (one large, one medium)
- Whisk
- Spatula
- Box grater or food processor for the zucchini
- Cheesecloth or a clean kitchen towel
- Measuring cups and spoons
- Wire cooling rack
How to Make Lemon Zucchini Bread
Just follow these simple steps, and you’ll have a perfect loaf in no time. The key is not to overthink it!
Step 1: Prep Your Pan and Oven
First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving a little overhang on the sides to use as handles later.
Step 2: Squeeze the Zucchini
This is the most important step! After shredding your zucchini, place it in a cheesecloth or a clean kitchen towel. Squeeze it over the sink until you get as much water out as possible. You’ll be surprised how much liquid comes out. This prevents the bread from getting soggy.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set it aside for now.
Step 4: Combine the Wet Ingredients
In a separate, larger bowl, whisk the granulated sugar and large eggs together until they are light and fluffy. Then, pour in the vegetable oil, fresh lemon juice, lemon zest, and vanilla extract. Mix everything until it’s well combined.
Step 5: Fold Everything Together
Gently fold the shredded and squeezed zucchini into your wet ingredient mixture. Then, add the dry ingredients to the wet ingredients in two or three batches. Mix with a spatula just until you no longer see streaks of flour. Do not overmix!
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 7: Cool and Glaze
Let the bread cool in the pan for about 15 minutes before using the parchment paper handles to lift it out. Place it on a wire rack to cool completely. While it’s cooling, whisk together the powdered sugar and lemon juice for the glaze. Once the bread is fully cool, drizzle that glorious glaze all over the top.
Pro Tips for Success
After making this bread more times than I can count, I’ve picked up a few tricks. These tips will help you get it right on the very first try.
- Don’t Skip the Squeeze: I mentioned it in the steps, but it’s worth repeating. Zucchini is over 90% water. If you leave that moisture in, your bread will be dense and gummy. Squeeze it like you mean it!
- Room Temperature is Key: For a smooth, evenly mixed batter, try to have your eggs and any other refrigerated ingredients at room temperature. It helps everything combine better, resulting in a lighter texture.
- The Gentle Fold: When you combine the wet and dry ingredients, be gentle. Overmixing develops the gluten in the flour, which leads to tough, chewy bread instead of a tender, delicate crumb. Stop as soon as the flour disappears.
- Zest Before You Juice: Always zest your lemon *before* you cut it in half to juice it. It’s nearly impossible to zest a floppy, juiced lemon half. Trust me on this one.
Substitutions and Variations
One of the great things about this recipe is how forgiving it is. You can easily adapt it to what you have on hand or to your dietary needs.
| To Make It… | Substitution |
|---|---|
| Gluten-Free | Use a 1:1 gluten-free flour blend. |
| Dairy-Free | This recipe is naturally dairy-free! |
| Vegan | Use flax eggs instead of regular eggs. |
Fun Flavor Variations
Want to mix things up a bit? Here are a few ideas to add another layer of flavor.
| Add-In | Amount |
|---|---|
| Poppy Seeds | 1-2 tablespoons |
| Blueberries | 1 cup (toss in flour first) |
| White Chocolate Chips | 1 cup |
| Chopped Walnuts | 1/2 cup |
Nutritional Information and Pairings
This bread is a wonderful treat. While it’s not exactly a health food, the zucchini does add a nice bit of fiber and vitamins!
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Carbohydrates | ~35g |
| Protein | ~4g |
| Fat | ~14g |
*Note: This is an estimate and can vary based on specific ingredients used.
Meal Pairing Suggestions
This lemon zucchini bread is perfect on its own with a cup of coffee or hot tea. It makes a fantastic breakfast, a lovely afternoon snack, or a light dessert.
For something a bit more substantial, try serving a slice alongside a bowl of fresh berries and a dollop of Greek yogurt for a balanced and delicious breakfast.
Make-Ahead, Leftovers, and Storage
This is a great recipe to prepare in advance. The flavors actually get even better the next day as they have more time to meld together.
Storing: Once completely cooled, store the bread in an airtight container at room temperature. It will stay fresh and moist for up to 3 days.
Freezing: This bread freezes beautifully! You can freeze the whole loaf or individual slices. Wrap it tightly in plastic wrap, then a layer of aluminum foil, and place it in a freezer-safe bag. It will keep for up to 3 months. To thaw, just leave it on the counter for a few hours.
Frequently Asked Questions (FAQ)
Q1. Do I have to peel the zucchini before shredding it?
Ans: Nope! There’s no need to peel it. The skin is thin, soft, and contains extra nutrients. It will melt right into the bread as it bakes, and you won’t even notice it’s there.
Q2. My bread turned out soggy in the middle. What went wrong?
Ans: This is almost always due to not squeezing enough water out of the zucchini. That extra moisture turns the center of the bread gummy. The other possibility is that it was slightly underbaked, so always double-check with the toothpick test.
Q3. Can I make this recipe into muffins instead of a loaf?
Ans: Absolutely! This batter works perfectly for muffins. Just divide it among a lined muffin tin, filling each cup about three-quarters full. They will bake much faster, so start checking them around the 18-22 minute mark.
Q4. Can I use frozen shredded zucchini?
Ans: Yes, you can. Make sure you thaw it completely first. Frozen zucchini releases even more water than fresh, so you’ll need to be extra thorough when you squeeze it dry before adding it to the batter.
Wrapping Up
And there you have it! A simple, delicious way to conquer that pile of zucchini and turn it into a bright, zesty treat that everyone will love.
This Lemon Zucchini Bread has become a summertime staple in my house, and I really hope it becomes one in yours, too. It’s proof that a little creativity can transform an everyday vegetable into something truly spectacular.
I’d love to hear how it turns out for you. If you give this recipe a try, please leave a comment below and share your experience.
