Why You’ll Love This Recipe

If you’re looking for a way to incorporate more vegetables into your diet without compromising on flavor, this Lemon Zucchini Bread is a great option. Zucchini, often used in baked goods for its moisture, pairs beautifully with the refreshing and slightly tart lemon, creating a loaf that is both moist and light. It’s an excellent choice for a healthy snack, and it’s versatile enough to serve for breakfast or as an afternoon treat. The sweet and tangy combination makes this recipe a refreshing twist on traditional zucchini bread.

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1/4 cup vegetable oil
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 cups shredded zucchini (about 2 medium zucchinis, with skin on)
1/2 cup chopped walnuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, mix together the granulated sugar, brown sugar, eggs, vegetable oil, lemon juice, lemon zest, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Fold in the shredded zucchini and chopped walnuts (if using). The batter will be thick but moist.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 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.

Servings and Timing

Servings: 8-10
Preparation time: 15 minutes
Cooking time: 55-60 minutes
Total time: 1 hour 10-15 minutes

Variations

Gluten-Free: To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Add-ins: You can customize your lemon zucchini bread by adding dried fruits, such as cranberries or raisins, or try mixing in a handful of chocolate chips for a sweet twist.
Lemon Glaze: For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled loaf. To make the glaze, mix powdered sugar with lemon juice until smooth and pour over the bread.
Dairy-Free: Swap the eggs for a flaxseed egg substitute (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a dairy-free oil or butter alternative to make this recipe dairy-free.

Storage/Reheating

To store, wrap the cooled zucchini bread tightly in plastic wrap or place it in an airtight container at room temperature. It will stay fresh for about 3-4 days. For longer storage, you can freeze the bread. Wrap it in plastic wrap and foil before freezing, and it will keep for up to 2 months. To reheat, simply warm a slice in the microwave for about 20-30 seconds or toast it for a few minutes for a crispy edge.

FAQs

1. Can I use frozen zucchini in this recipe?

Yes, you can use frozen zucchini, but make sure to thaw and drain it well to remove excess moisture before adding it to the batter.

2. How can I make the bread less sweet?

If you prefer a less sweet bread, you can reduce both the granulated sugar and brown sugar by 1/4 cup each. The zucchini still provides plenty of moisture.

3. Can I make mini loaves instead of a full-sized loaf?

Yes, you can divide the batter between two mini loaf pans. Bake for about 40-45 minutes, or until a toothpick comes out clean.

4. Can I add more lemon zest for extra flavor?

Absolutely! You can add up to 1 tablespoon of lemon zest for a stronger lemon flavor, depending on your preference.

5. Is it necessary to peel the zucchini before using it?

No, you don’t need to peel the zucchini. The skin adds color and texture to the bread, and it will soften as it bakes.

6. Can I use coconut oil instead of vegetable oil?

Yes, you can substitute coconut oil for vegetable oil in this recipe. It will add a slight coconut flavor to the bread, which can be a nice twist.

7. Can I substitute applesauce for some of the oil?

Yes, you can substitute half of the oil with unsweetened applesauce to reduce the fat content while keeping the bread moist.

8. Can I make this bread without eggs?

Yes, you can use egg substitutes like flax eggs or chia eggs (1 tablespoon ground flaxseed or chia seeds + 3 tablespoons water per egg) to make this bread egg-free.

9. How do I prevent the bread from sticking to the pan?

Greasing the pan well or using parchment paper helps prevent the bread from sticking. You can also dust the pan with a little flour after greasing for added insurance.

10. Can I freeze the zucchini bread?

Yes, this bread freezes very well. Make sure to wrap it tightly in plastic wrap and foil before freezing to maintain its freshness. Thaw it at room temperature before serving.

Conclusion

Delicious Lemon Zucchini Bread is a perfect balance of fresh and sweet, with a hint of tangy lemon and the perfect amount of moisture from the zucchini. Whether you enjoy it with your morning coffee or as an afternoon snack, this easy-to-make bread will quickly become a family favorite. With the ability to customize it to your taste preferences, this recipe is a keeper for years to come!