This Luscious Lemon Zucchini Bread packs a tangy punch with lemon and is super moist thanks to the zucchini. It’s the perfect blend of sweet and tart!
Honestly, this bread is like sunshine in a slice. 🍋 I love having it for breakfast or a snack, and you just might find yourself sneaking extra pieces—no judgment here!
This recipe is so simple; just mix the ingredients, bake, and enjoy! It’s a great way to use up all that zucchini from the garden too—win-win!
Key Ingredients & Substitutions
Zucchini: A key component that adds moisture without much flavor. If you don’t have zucchini, grated carrots can work as a substitute. You could also try applesauce for a different twist!
Butter: I like using unsalted butter because it gives you control over the salt level. If you’re looking for a lighter option, you can substitute with applesauce or a vegetable oil blend which works well, too.
Granulated Sugar: Use regular sugar for the best sweetness. If you want to cut down on calories, coconut sugar or a sugar substitute could work. Just be sure to check the conversion ratios!
Lemon Juice and Zest: Fresh is best! If you can’t find fresh lemons, bottled lemon juice can do the trick. However, the zest is essential for that bright flavor—if you skip it, consider adding a bit of lemon extract for a similar taste.
Cinnamon (optional): This adds warmth and richness. If you prefer a more lemony bread, feel free to skip the cinnamon, or try nutmeg for a different flavor note.
How Do I Get the Perfect Texture for My Zucchini Bread?
Achieving the right texture is all about moisture and mixing. Grate zucchini finely and squeeze out excess liquid if it feels too wet. Remember not to overmix the batter! This keeps the bread fluffy and light.
- Start by creaming the butter and sugar until it’s light and fluffy—that’s the air you’ll need.
- When adding the dry ingredients, gently fold them into the wet mixture until just combined. A few flour streaks are okay!
- Finally, add the zucchini with care; folding helps prevent a dense loaf.
How to Make Luscious Lemon Zucchini Bread?
Ingredients You’ll Need:
For the Bread:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- ½ teaspoon ground cinnamon (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
How Much Time Will You Need?
This luscious lemon zucchini bread takes about 15 minutes to prepare and around 50-60 minutes to bake. After baking, allow an additional 10 minutes for cooling in the pan and more time to cool completely on a wire rack. In total, expect about 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, take a 9×5 inch loaf pan and grease it well with butter or cooking spray, then sprinkle a little flour inside. This will help your bread come out easily after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon (if you like a hint of spice). This helps ensure everything is evenly distributed. Set this bowl aside for now.
3. Creaming the Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar, and mix them together using an electric mixer until the mixture is light and fluffy. This usually takes a couple of minutes. You want to incorporate air, which makes the bread nice and soft!
4. Adding Eggs and Flavor:
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest (which gives a lovely aroma!), and fresh lemon juice. Mix until everything is well combined.
5. Combine Wet and Dry Mixtures:
Now, it’s time to bring the dry flour mixture into your wet ingredients. Gradually add the flour mix to the wet mixture, stirring gently until everything is just combined. Be careful not to overmix—this keeps your bread light and fluffy.
6. Fold in the Zucchini:
Gently fold in the grated zucchini using a spatula, ensuring it’s evenly distributed throughout the batter. The zucchini adds moisture and taste to your bread.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top so it bakes evenly. Make sure the batter fills the pan about ¾ full to give it room to rise!
8. Baking Time:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, your bread is ready!
9. Cooling:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps the bread maintain its lovely texture.
10. Making the Glaze:
While your bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the thickness as needed by adding a little more powdered sugar or lemon juice.
11. Drizzle and Enjoy:
Once the bread has cooled, drizzle the lemon glaze over the top. Slice up your luscious lemon zucchini bread and enjoy! It’s perfect with tea or as a sweet treat anytime!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can! If you’d like to use whole wheat flour, substitute it at a 1:1 ratio. The bread might be denser than when using all-purpose flour, so you could consider adding an extra tablespoon of lemon juice or a splash of milk to maintain moisture.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and freeze for up to 2 months. Just thaw at room temperature when you’re ready to enjoy it again!
Can I Use Frozen Zucchini in This Recipe?
Absolutely! If using frozen zucchini, make sure to thaw and drain it well first to remove excess moisture, as this can affect the bread’s texture. Pat dry with paper towels before folding it into the batter.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for about 5 minutes). Both options will help bind the ingredients just like eggs do!
