Embrace the bright flavors of summer with Lemon Zucchini Bread, a delightful twist on traditional zucchini bread that combines the refreshing taste of lemon with the moistness of grated zucchini.
This delicious loaf is bursting with tangy citrus flavor, complemented by the subtle sweetness of zucchini and a hint of warmth from cinnamon.
Perfect for breakfast, brunch, or an afternoon snack, Lemon Zucchini Bread is a wonderful way to use up excess zucchini from your garden or farmers’ market haul.
With its tender crumb and irresistible aroma, this bread is sure to become a new favorite in your baking repertoire.
Follow this easy recipe to whip up a loaf of Lemon Zucchini Bread and enjoy a slice of summer any time of year.
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
Preparing the Batter:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Mixing the Wet Ingredients:
In a separate large bowl, whisk together the melted butter and granulated sugar until well combined.
Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
Combining the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the grated zucchini until evenly distributed throughout the batter.
Baking the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts to brown too quickly, cover it loosely with aluminum foil.
Glazing the Bread (Optional):
While the bread is still warm, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
Drizzle the glaze over the cooled bread and allow it to set before slicing and serving.
Nutritional Facts
- Calories per Serving: Approximately 250 kcal (1 slice)
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 200mg
- Total Carbohydrates: 39g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 4g
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture of the bread may be slightly denser, and you may need to adjust the baking time.
2. Do I need to squeeze the excess moisture out of the grated zucchini?
It’s not necessary to squeeze the excess moisture out of the grated zucchini for this recipe. The moisture from the zucchini helps keep the bread moist and tender.
3. Can I omit the glaze?
Yes, you can omit the glaze if you prefer a less sweet loaf. The bread is delicious on its own, or you can dust it with powdered sugar before serving for a simple finishing touch.
4. How should I store leftover Lemon Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for longer storage.
5. Can I add nuts or dried fruit to the bread?
Yes, feel free to add chopped nuts, such as walnuts or pecans, or dried fruit, such as raisins or cranberries, to the batter for added texture and flavor. Fold them in with the zucchini before baking.