Lemon Zucchini Bread

Lemon Zucchini Bread bread This Lemon zucchini bread is a refreshing twist on traditional zucchini bread, incorporating the brightness of lemon zest and juice to create a moist and flavorful treat banana bread alternatives, quick bread Lemon Zucchini Bread lemons, zucchini

This Lemon zucchini bread is a refreshing twist on traditional zucchini bread, incorporating the brightness of lemon zest and juice to create a moist and flavorful treat. This bread is perfect for summer, utilizing fresh zucchini and lemons and very basic ingredients. It is easy to bake, super moist, and delicious. No need to drain the zucchini and this bread doesn’t require a mixer. You can also add a lemon glaze on top for extra flavor and texture. Enjoy your lemon zucchini bread as a snack, dessert, or breakfast treat. It will quickly become one of your favorite zucchini recipes - enjoy!

Lemon Zucchini Bread

Lemon Zucchini Bread Recipe Ingredients and Substitutions

  • ZUCCHINIi: The zucchini should be shredded with a cheese grater or box grater and does not need to be peeled first (unless it’s extra large with a thick skin). There is no need to remove the seeds unless it’s again a large zucchini - simply scrape them out before shredding the zucchini. If using frozen zucchini, thaw before using. Drain and squeeze out some but not all of the excess moisture - NO need to drain it if using fresh shredded zucchini
  • FLOUR: All purpose flour is what I use. For a quick and easy gluten free version feel free to use a good 1-1 gluten-free flour
  • __BAKING SODA, BAKING POWDER & SALT: They help with leavening the zucchini bread and adding flavor. Ensure that they are active and not expired.
  • LEMON JUICE & LEMON ZEST: Freshly squeezed and zested is what I always use for best lemon flavor.
  • YOGURT: I use plain Greek yogurt but you could also swap for sour cream. Adds moisture to the loaf cake.
  • VANILLA EXTRACT: Always adds a nice flavour to all baked goods. Pure vanilla extract is what I always use.
  • LEMON EXTRACT: This is totally optional but it provides a concentrated burst of lemon essence, without altering their moisture content
  • VEGETABLE OIL: Feel free to use canola oil or any other neutral vegetable oil, or you could also use olive oil or coconut oil
  • SUGAR: I use granulated sugar for the loaf and powdered sugar for the glaze.
  • EGGS: Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture. You’ll need 2 large eggs in this zucchini bread recipe - room temperature.

Lemon Zucchini Bread

Lemon Zucchini Bread Step By Step Instructions

This zucchini bread is super easy to make and requires just a few minutes to prep. I line my loaf pans with parchment paper to make the bread extra easy to remove.

  1. Grate Zucchini: Use the larger side of a box grater to shred zucchini or you could use a food processor. There is no need to wring out the liquid.
  2. Prep Wet & Dry Ingredients: Combine wet ingredients & dry ingredients in separate bowls (per recipe details below).
  3. Combine: Stir wet and dry ingredients just until moistened. You can use a spatula or you can use a hand mixer if you prefer.
  4. Bake: Pour into prepared pan and bake until golden and toothpick comes out clean. Tent with foil if it starts to brown too quickly

Lemon Zucchini Bread

Lemon Zucchini Bread

Tips For Making The Best Zucchini Bread Recipe

  • Ensure ingredients are at room temperature - specifically the eggs and yogurt in this recipe.
  • To Peel or Not to Peel? It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. The skin also has some nutrition - it contains lots of vitamins and minerals
  • Combine the dry ingredients with a whisk, this acts a bit like sifting the flour
  • Cooking times can vary slightly so be sure to check the bread early. Each oven is different, and different pans conduct heat differently so cooking times will vary. It may take 20-30 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, tent with foil.
  • Bake just until a toothpick or cake tester inserted in the center comes out clean or mostly clean.
  • Small to medium zucchinis (or even summer squash) work best, larger zucchini may need to be seeded (and peeled if the skin is tough).
  • Avoid overmixing. Overmixing quick bread batter will result in a stodgy, dense loaf. For a pillowy, moist cake-like crumb, mix the bread batter just until combined.

Lemon Zucchini Bread

How to Store and Freeze Zucchini Lemon Bread

  • STORAGE: Cover with plastic wrap and store zucchini bread at room temperature for 2-4 days in and airtight container or in the refrigerator for up to 1 week.
  • FREEZING: Zucchini bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator or overnight at room temperature before serving. Lightly toast individual slices for best results.

If you loved this lemon zucchini bread you will love these quick bread recipes:

Recipe

Yields: Standard 9 x 5-inch loaf pan
Servings: 8-10
Prep Time: 15-20 mins
Bake Time: 45-50 mins
Total Time: 1 hr 10 mins

Ingredients

  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest (about the zest of 2 lemons)
  • 1 tablespoon lemon juice
  • 2 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • ¼ teaspoon lemon extract (optional)
  • ½ cup vegetable oil
  • ⅓ cup plain Greek yogurt, room temperature
  • 1 cup grated zucchini

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Directions

  1. Preheat oven to 350°F and line or grease 9x5 inch baking pan with cooking spray or with parchment paper.
  2. In a medium size bowl whisk together the flour, baking powder, baking soda and salt.
  3. In a large bowl whisk together the zucchini, sugar, oil, yogurt, eggs, lemon zest and lemon juice until smooth and combined.
  4. Add the flour mixture into the wet mixture/zucchini mixture and stir or fold to combine - do not over mix.
  5. Pour batter into prepared loaf pan.
  6. Bake in a preheated oven until the top is golden brown and a toothpick pushed into the centre comes out clean, approx 45-50 minutes.
  7. Once out of the oven, allow to cool in pan on cooling rack for ten minutes. Then remove and allow to cool completely on cooling rack.
  8. Once cool make the lemon glaze if using by whisking the powdered sugar with the lemon juice - mix in a little extra lemon juice for a runnier glaze or more powdered sugar for a thicker glaze - then drizzle over loaf. Garnish with lemon zest if desired and slice and serve.
  9. Mix enough powdered sugar to make a thick glaze and drizzle on the loaf. Garnish with more lemon zest if you wish.
  10. Cover with plastic wrap and store zucchini bread at room temperature for 2-4 days in and airtight container or in the fridge for up to 1 week.

Lemon Zucchini Bread