Go Back
To make this delicious bread, you need a few key ingredients: - 1 cup grated zucchini, thoroughly squeezed to remove excess moisture - 1 cup granulated sugar - 1/2 cup unsalted butter, softened to room temperature - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 1 tablespoon freshly grated lemon zest - 1/4 cup freshly squeezed lemon juice - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon These ingredients mix to create a moist and flavorful loaf. The zucchini adds moisture while lemon gives a bright taste. You can enhance the flavor with a few optional add-ins: - 1/2 cup chopped walnuts or pecans for crunch - Powdered sugar for dusting on top These add-ins can make your bread even more special. The nuts bring a nice texture and the powdered sugar adds a sweet touch. To bake this bread, you will need some basic tools: - A 9x5-inch loaf pan - Mixing bowls - A hand mixer or stand mixer - A whisk - A spatula - A toothpick for testing doneness Having these tools ready makes the baking process smooth. With the right equipment, you can easily whip up this delightful treat. Don't forget to check the full recipe for detailed steps! First, gather your ingredients. You need: - 1 cup grated zucchini, thoroughly squeezed to remove excess moisture - 1 cup granulated sugar - 1/2 cup unsalted butter, softened to room temperature - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 1 tablespoon freshly grated lemon zest - 1/4 cup freshly squeezed lemon juice - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/2 cup chopped walnuts or pecans (optional for added crunch) - Powdered sugar for dusting (optional for a sweet finishing touch) Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper to make removal easy later. In a large bowl, combine the softened butter and sugar. Use a hand mixer or stand mixer and beat them together. Mix on medium speed for about 3-4 minutes until the mixture is light and fluffy. Next, add the eggs one at a time. Make sure to mix well after each egg. Then stir in the vanilla extract, lemon zest, and lemon juice. Mix these until they are fully combined. In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Make sure there are no lumps in this dry mixture. Gradually add the dry mix to your wet mixture. Stir carefully until just combined. Be gentle, as overmixing can make the bread tough. Finally, fold in the grated zucchini and any nuts you wish to add. Pour the batter into your prepared loaf pan. Smooth the top with a spatula to help it bake evenly. Now, place the loaf pan in the oven. Bake for 50-60 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, your bread is ready. After baking, remove the pan from the oven. Let it cool in the pan for about 10 minutes. Then, gently transfer the bread to a wire rack to cool completely. If you want, dust the cooled zucchini bread with powdered sugar before slicing. Enjoy this treat with your afternoon tea or coffee! For the complete recipe, check out the Full Recipe. To make your lemon zucchini bread moist, follow these steps: - Squeeze the Zucchini: Make sure to squeeze out excess water from the grated zucchini. Too much moisture can make the bread soggy. - Use Room Temperature Ingredients: Bring your eggs and butter to room temperature. This helps them mix better, leading to a light texture. - Don’t Overmix: When you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf. Here are some pitfalls to watch for: - Skipping the Zucchini: Don’t skip using zucchini. It adds moisture and a subtle flavor. - Ignoring Oven Temp: Always preheat your oven. Baking in a cold oven alters the baking time and texture. - Not Testing for Doneness: Use a toothpick to check for doneness. If it comes out clean, your bread is ready. Cooking times may vary based on your oven and pan size. Here are some tips: - Check Early: Start checking at 50 minutes. Ovens vary, and you don’t want burnt bread. - Use a Dark Pan: If using a dark pan, reduce the baking time slightly. Dark pans absorb heat faster. - Add Time if Needed: If the center is still wet, add more time in 5-minute increments. Patience is key for a perfect loaf. For the full recipe, check out the detailed instructions above. Enjoy the process of making this delightful treat! {{image_4}} If you want a gluten-free version, swap all-purpose flour for a gluten-free blend. Many blends work well in baking. For a vegan option, replace eggs with flaxseed meal mixed with water. Use a 1:3 ratio; one tablespoon of flaxseed meal mixed with three tablespoons of water equals one egg. You can also use coconut oil instead of butter for a plant-based fat. You can tweak the flavor by adding spices. Try nutmeg for warmth or cardamom for a unique twist. Adding fruits like blueberries or cranberries can enhance sweetness. Just reduce the sugar slightly to balance flavors. For a citrus kick, mix in orange zest along with the lemon zest. Each addition creates a new taste experience. Serve this zucchini bread warm or at room temperature. A light lemon glaze adds sweetness and shine. Pair it with fresh fruit or a dollop of whipped cream for extra flair. You could also toast slices lightly for a crispy bite. Enjoy it with tea or coffee for a delightful treat. Check out the full recipe for more tips. To keep your luscious lemon zucchini bread fresh, store it in an airtight container. This helps prevent it from drying out. If you want to keep it longer, wrap it tightly in plastic wrap before placing it in the container. Keep the bread at room temperature for up to three days. For longer storage, consider freezing it. Freezing the bread is easy and keeps it tasty. First, let the bread cool completely. Then, slice it into pieces for easy access later. Wrap each slice in plastic wrap, then place them in a freezer bag. Be sure to label the bag with the date. You can freeze the slices for up to three months. When you're ready to enjoy, simply thaw at room temperature or warm in the oven. Luscious lemon zucchini bread stays fresh for about three days at room temperature. If stored in the fridge, it can last up to a week. However, the bread may dry out in the fridge. To keep it moist, always return it to an airtight container after each slice. Enjoy this delightful treat while it's fresh for the best flavor! Yes, you can use yellow squash in place of zucchini. Both have similar textures and moisture levels. The taste may differ slightly, but the bread will still be delicious. Just remember to squeeze out the excess moisture like you would with zucchini. This helps keep the bread moist without being soggy. To check if your bread is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, your bread is ready. The top should be golden brown and firm to the touch. If it’s still wet, bake for a few more minutes. You can enjoy Luscious Lemon Zucchini Bread in many ways. Here are some great pairings: - A dollop of whipped cream adds a creamy touch. - A light lemon glaze enhances the citrus flavor. - Serve with tea or coffee for a perfect afternoon snack. - Add fresh fruit or yogurt for a balanced meal. These options will make your experience even more enjoyable! For the complete recipe, check out the Full Recipe section. You learned about making delicious lemon zucchini bread. We covered key ingredients and optional add-ins. I shared step-by-step instructions to guide you. You now know tips to avoid common mistakes. Variations make the recipe fun and unique. Lastly, I provided storage tips to keep your bread fresh. Enjoy baking this easy treat and share it with others. Your kitchen will smell amazing, and you’ll love every bite.

Luscious Lemon Zucchini Bread

Savor the delightful combination of flavors in this Luscious Lemon Zucchini Bread! Bursting with fresh lemon zest and juicy grated zucchini, it's the perfect treat for any occasion. Learn how to create this moist and flavorful bread with simple ingredients and easy steps. Ready to impress your family and friends? Click through to explore the full recipe and make your kitchen smell amazing! Enjoy every slice!
Print Recipe Pin Recipe

Ingredients
  

1 cup grated zucchini, thoroughly squeezed to remove excess moisture

1 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 tablespoon freshly grated lemon zest

1/4 cup freshly squeezed lemon juice

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts or pecans (optional for added crunch)

Powdered sugar for dusting (optional for a sweet finishing touch)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper to facilitate effortless removal after baking.

    In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Cream them together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.

      Add the eggs to the creamed mixture one at a time, ensuring you mix well after each addition for an even texture. Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon, ensuring there are no lumps.

          Gradually add the dry ingredient mixture to the wet mixture, stirring carefully until just combined. Be cautious not to overmix, as this will affect the texture of the bread.

            Gently fold in the grated zucchini and the optional chopped nuts until they are evenly distributed throughout the batter.

              Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula for an even bake.

                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.

                  After baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, gently transfer the bread to a wire rack to cool completely.

                    Before slicing and serving, if desired, dust the cooled zucchini bread with powdered sugar for added sweetness and visual appeal.

                      Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8 slices

                        - Presentation Tips: Serve the bread sliced on a decorative platter, and consider pairing it with a dollop of whipped cream or a light lemon glaze for an extra touch of flavor. Enjoy this refreshing treat with your afternoon tea or coffee!