Sliced lemon zucchini bread topped with fresh lemon zest and herbs

Easy Lemon Zucchini Bread Recipe – A Bright, Flavorful Delight!

WHY MAKE THIS RECIPE

Lemon Zucchini Bread is not just a delightful treat; it brings a unique twist to the classic quick bread. This recipe combines the fresh, bright flavor of lemon with the moistness of zucchini, creating a perfect balance that satisfies both your sweet tooth and your desire for something refreshing. It’s a great way to use up those extra zucchinis from your garden! Not only does it taste delicious, but it also packs in some nutrition with the addition of the zucchini. This bread is easy to make, requiring simple ingredients that you probably already have in your kitchen. Plus, its lovely citrus glaze makes it even more tempting. Whether you’re serving it for breakfast, a snack, or dessert, this Easy Lemon Zucchini Bread is sure to delight everyone.

HOW TO MAKE Easy Lemon Zucchini Bread

Ingredients

  1. 1.5 cups all-purpose flour (or gluten-free blend)
  2. 0.5 tsp baking powder
  3. 0.5 tsp baking soda
  4. 0.25 tsp salt
  5. 0.5 cup granulated sugar
  6. 0.25 cup vegetable oil (or melted coconut oil)
  7. 1 large egg
  8. 0.5 cup Greek yogurt (or sour cream)
  9. 1 tbsp lemon zest
  10. 2 tbsp fresh lemon juice
  11. 1 cup grated zucchini (drained of excess moisture)
  12. 0.5 cup powdered sugar
  13. 1 tbsp lemon juice
  14. 1 tsp lemon zest

DIRECTIONS

Prep Zucchini & Oven:
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it well to prevent sticking. Next, you’ll need to prepare the zucchini. Grate your zucchini using a grater and then place it in a clean towel. Squeeze the towel firmly to remove as much moisture as you can. This step is crucial for getting that perfect texture in your bread. Too much moisture can make the bread heavy, so don’t skip it!

Mix Dry Ingredients:
In a large bowl, take your all-purpose flour and add the baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well combined. This step helps ensure that the leavening agents are evenly distributed throughout the flour.

Combine Wet Ingredients:
In a separate medium-sized bowl, mix together the granulated sugar, vegetable oil, and egg. Add in the Greek yogurt, lemon zest, and fresh lemon juice to this mixture. Whisk everything together until the mixture is smooth and creamy. Once combined, fold in the drained zucchini gently, making sure it is evenly mixed in without overdoing it.

Make Batter & Bake:
Now it’s time to combine the two mixtures. Pour your wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to a tough texture. Once mixed, pour the batter into the prepared loaf pan. Bake in the preheated oven for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the loaf; if it comes out clean, it’s ready to come out of the oven.

Cool & Glaze:
Once your bread is baked, let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. While the bread is cooling, you can prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and zest. Once your bread has cooled, drizzle this sweet glaze over the top, allowing it to enhance the flavor and give a beautiful finish. Once glazed, slice up your Easy Lemon Zucchini Bread and enjoy!

HOW TO SERVE Easy Lemon Zucchini Bread

Easy Lemon Zucchini Bread can be served in many ways. You can enjoy it warm right out of the oven, sliced and drizzled with the lemon glaze. It pairs wonderfully with a cup of tea or coffee, making it an ideal choice for breakfast or an afternoon snack. For a special brunch treat, consider serving it alongside fresh fruit or yogurt. You can also add some whipped cream for a delightful dessert option. If you want to get a bit creative, try spreading some cream cheese or lemon butter on a slice for an added layer of flavor.

HOW TO STORE Easy Lemon Zucchini Bread

To keep your Easy Lemon Zucchini Bread fresh, it’s best to store it in an airtight container. If the bread is completely cooled, wrap it in plastic wrap or aluminum foil to retain moisture. You can leave it at room temperature for 1-2 days. For longer storage, consider placing it in the refrigerator, where it can last up to a week. If you want to keep it for even longer, you can freeze it. Wrap the bread tightly in plastic wrap, followed by aluminum foil, and place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it at room temperature or warm it in the oven.

TIPS TO MAKE Easy Lemon Zucchini Bread

  1. Don’t Skip the Moisture Removal: Removing excess moisture from the zucchini is key for a light and fluffy loaf. Make sure to squeeze out as much liquid as possible.

  2. Use Fresh Ingredients: Always use fresh lemons for juice and zest for the best flavor. Fresh zucchinis also add to the taste and texture of the bread.

  3. Customize Sweetness: You can adjust the amount of sugar in the recipe based on your preference. If you like it sweeter, feel free to add a bit more sugar to the batter.

  4. Avoid Overmixing: When combining the wet and dry ingredients, mix until just combined to keep the bread tender.

  5. Let It Cool Completely: Allow the bread to cool completely before glazing to prevent the glaze from soaking in and becoming runny.

VARIATIONS

There are many fun ways to change up your Easy Lemon Zucchini Bread to suit your taste or what you have on hand:

  • Add Nuts or Seeds: Consider mixing in some chopped walnuts or sunflower seeds for added crunch and flavor.

  • Different Flavors: Experiment with adding poppy seeds or lavender for a different take on flavor. You can also try spices like cinnamon for a twist.

  • Dried Fruits: You could stir in some dried cranberries or blueberries to give your bread a fruity burst.

  • Holiday Spice: For a holiday version, try adding nutmeg or ginger for a warm and cozy flavor.

  • Plant-based Option: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use dairy-free yogurt to make it vegan.

FAQs

1. Can I use frozen zucchini for this recipe?

Yes! You can use frozen zucchini. Just make sure to thaw it out completely and drain any excess moisture before use.

2. Can I make this bread ahead of time?

Absolutely! This bread stays fresh for several days, making it great for meal prep. You can bake it a few days in advance and store it until you’re ready to enjoy.

3. What if I don’t have Greek yogurt?

If you don’t have Greek yogurt, you can substitute it with sour cream, regular yogurt, or even applesauce for a different texture. Just remember that this may alter the taste slightly.

By following this recipe, you’re sure to create a deliciously moist and flavorful Easy Lemon Zucchini Bread. Enjoy this delightful treat with family and friends, and share the joy it brings!

Easy Lemon Zucchini Bread

A delightful quick bread that combines the bright flavors of lemon with moist zucchini, perfect for breakfast, snacks, or dessert.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour (or gluten-free blend)
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cups granulated sugar
Wet Ingredients
  • 0.25 cups vegetable oil (or melted coconut oil)
  • 1 large egg
  • 0.5 cups Greek yogurt (or sour cream)
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 cup grated zucchini (drained of excess moisture)
Glaze
  • 0.5 cups powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Method
 

Prep Zucchini & Oven
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Grate the zucchini and place it in a clean towel, squeezing out excess moisture.
Mix Dry Ingredients
  1. In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well combined.
Combine Wet Ingredients
  1. In a separate bowl, mix the sugar, oil, and egg. Add the yogurt, lemon zest, and lemon juice, whisking until smooth. Fold in the drained zucchini.
Make Batter & Bake
  1. Pour the wet ingredients into the dry ingredients and mix until just combined.
  2. Pour the batter into the prepared loaf pan and bake for 45-50 minutes. Check for doneness with a toothpick.
Cool & Glaze
  1. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  2. Prepare the glaze by whisking together the powdered sugar, lemon juice, and zest. Drizzle over the cooled bread.

Notes

Store in an airtight container. Refrigerate for up to a week or freeze for up to 3 months.

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