This Luscious Lemon Zucchini Bread is moist and bursting with fresh lemon flavor. The addition of zucchini keeps it soft and adds a healthy twist, making it a delightful treat!
Honestly, I can’t resist a slice (or two) with my morning coffee. It’s the perfect blend of sweet and tangy, plus it makes my kitchen smell amazing! 🍋
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread, giving it structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Zucchini: Grated zucchini adds moisture and nutrition. You can use yellow squash if you prefer or even applesauce for a fruity twist.
Sugar: Granulated sugar keeps the bread sweet and moist. Consider using coconut sugar or a sugar substitute for a lower-calorie version.
Lemon juice and zest: Freshly squeezed lemon juice and zest are key for flavor. You can replace these with lime juice and zest for a different citrus kick.
Vegetable oil: This keeps the bread moist. You can swap it with melted coconut oil or unsweetened applesauce for a lighter option.
What’s the Best Way to Grate Zucchini Without Making a Mess?
Grating zucchini is easy but can get messy! Here’s how to do it smoothly:
- Use a box grater or a food processor. If using a box grater, set it over a large bowl or cutting board to catch the zucchini shreds.
- After grating, place the zucchini in a clean kitchen towel. Squeeze out excess moisture to prevent a watery bread.
- Measure out the needed amount after draining; it helps in getting the perfect texture.
By following these tips, you can achieve a light and fluffy lemon zucchini bread every time!
Luscious Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups finely grated zucchini (about 1 medium zucchini)
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp lemon zest
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- Lemon zest strands for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, you should allow the bread to cool for about 10 minutes in the pan, and then completely on a wire rack. It’s a little time investment for a delicious result, but totally worth it!
Step-by-Step Instructions:
1. Prepare Your Pan:
Begin by preheating your oven to 350°F (175°C). You can grease and flour a 9×5 inch loaf pan, or make things easier by lining it with parchment paper. This will help the bread come out smoothly when it’s done!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring they’re well combined. Set this mixture aside for a moment while you work on the wet ingredients.
3. Beat Sugar and Eggs:
Take a large mixing bowl and beat together the granulated sugar and the eggs until the mixture is light and fluffy. This step adds a nice airy texture to your bread.
4. Combine Wet Ingredients:
Add the vegetable oil, vanilla extract, lemon juice, and lemon zest to the egg mixture. Stir until everything is well combined. You’re creating a lovely lemony batter here!
5. Add Grated Zucchini:
Gently fold in the finely grated zucchini to the wet mixture. This will keep your bread moist and delicious!
6. Combine Wet and Dry Ingredients:
Now it’s time to incorporate the dry ingredients. Gradually add the flour mixture to the wet ingredients, folding gently until everything is just combined. Don’t overmix, or you might end up with dense bread.
7. Pour Into the Pan:
Pour your batter into the prepared loaf pan and smooth the top with a spatula. It’s looking good already!
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen should smell amazing right about now!
9. Cool the Bread:
Once done, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Prepare the Lemon Glaze:
While your bread cools, mix the powdered sugar and lemon juice in a small bowl until you have a smooth and pourable glaze. You can adjust the thickness by adding more lemon juice or powdered sugar to your liking.
11. Glaze and Serve:
Once your bread is completely cool, drizzle the lemon glaze over the top. For that extra lemony touch, garnish with lemon zest strands. Now slice up your luscious lemon zucchini bread and enjoy it with a cup of tea or coffee!
Enjoy your fresh, homemade Lemon Zucchini Bread! It’s perfect for breakfast, snacks, or any time you need a little treat.
Frequently Asked Questions about Luscious Lemon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the bread may be denser. To maintain moisture, consider using a mix of half whole wheat and half all-purpose flour or adding an extra tablespoon of liquid.
How Do I Store Leftover Zucchini Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week, or freeze it for up to 3 months.
Can I Substitute the Zucchini with Another Ingredient?
Absolutely! If you’re not a fan of zucchini, you can substitute it with grated carrots or mashed bananas for a different flavor and texture, though the final product will taste slightly different.
How Can I Make This Recipe Vegan?
To veganize this recipe, replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg), and use a plant-based oil. Also, make sure to use a plant-based butter or skip the glaze if you want to keep it dairy-free!
