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Lemon Zucchini Bread

A delightful and moist bread that combines the bright citrus flavor of lemon with the subtle earthiness of zucchini.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 cup granulated sugar
  • 1/2 cup melted butter (or a vegetable oil for a healthier option)
  • 1/4 cup lemon juice (freshly squeezed is best)
  • 1 tablespoon lemon zest make sure to zest before juicing
  • 2 large eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5 inch loaf pan or line it with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In another bowl, beat the melted butter and sugar until smooth. Add the eggs, lemon juice, and zest, mixing until well-combined.
  5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
  6. Fold in the grated zucchini and vanilla extract until evenly distributed.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For maximum moisture, use medium-sized zucchini and grate finely. You can also squeeze out excess moisture if needed. Consider substituting half the sugar with honey or maple syrup for added flavor. Store in an airtight container for up to 3 days at room temperature or refrigerate for a week. Freeze for up to 2 months.