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Lemon Zucchini Bread

Maria G. Brooks
This Lemon Zucchini Bread is a zesty and refreshing twist on the classic zucchini bread.
With the natural moisture from zucchini and a burst of citrus from lemon, this quick bread is a light, flavorful treat perfect for breakfast, snacks, or dessert.
It’s easy to make and can be customized to fit dietary needs.
With its tender texture and a slight sweetness, it’s sure to become a favorite in your baking repertoire.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Baking
Servings 8 slices
Calories 180 kcal

Equipment

  • 1 Loaf Pan (9x5-inch)
  • 1 Mixing Bowl (Large for wet ingredients)
  • 1 Mixing Bowl (Medium for dry ingredients)
  • 1 Grater (for zucchini)
  • 1 Whisk (To mix dry ingredients)
  • 1 Rubber spatula (for folding ingredients)
  • 1 Measuring Cups (For wet and dry ingredients)
  • 1 Cooling Rack (For cooling the bread after baking)

Ingredients
  

  • 1 ½ cups All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 2 tablespoons Lemon zest
  • 1 cup Sugar
  • ½ cup Vegetable oil
  • 2 Large eggs or egg replacement
  • 2 tablespoons Fresh lemon juice
  • 1 teaspoon Vanilla extract
  • 1 ½ cups Shredded zucchini about 1 medium zucchini

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
  • Prepare the zucchini by grating it and squeezing out excess moisture with a clean kitchen towel or paper towels.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
  • In a large mixing bowl, combine the sugar, vegetable oil, eggs, lemon juice, and vanilla extract.
    Whisk until fully incorporated.
  • Add the grated zucchini to the wet ingredients and mix gently.
  • Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
  • 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 10 minutes, then transfer it to a cooling rack to cool completely before slicing.

Notes

  • Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
  • Prepare the zucchini by grating it and squeezing out excess moisture with a clean kitchen towel or paper towels.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
  • In a large mixing bowl, combine the sugar, vegetable oil, eggs, lemon juice, and vanilla extract. Whisk until fully incorporated.
  • Add the grated zucchini to the wet ingredients and mix gently.
  • Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
  • 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 10 minutes, then transfer it to a cooling rack to cool completely before slicing.
Keyword Lemon Zucchini Bread