Bright & Moist Lemon Zucchini Bread: A Summer Treat (Print Version)
This Bright & Moist Lemon Zucchini Bread recipe uses fresh zucchini and lemon zest for a truly refreshing, tender crumb. Perfect for breakfast or dessert!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American Home Baking
Dietary: Vegetarian
# Ingredients:
→ Dry Ingredients
01 -
2 cups (240g) all-purpose flour
02 -
1 ½ cups (300g) granulated sugar
03 -
1 teaspoon baking powder
04 -
1 teaspoon baking soda
05 -
½ teaspoon salt
06 -
1 teaspoon ground cinnamon
→ Wet Ingredients & Flavor Boosters
07 -
2 cups (approx. 2 medium) grated zucchini, squeezed of excess moisture
08 -
2 large eggs, room temperature
09 -
½ cup (120ml) vegetable oil
10 -
¼ cup (60ml) fresh lemon juice
11 -
2 tablespoons fresh lemon zest
12 -
1 teaspoon vanilla extract
→ Lemon Glaze
13 -
1 cup (120g) powdered sugar
14 -
2-3 tablespoons milk (any kind)
# Instructions:
01 -
First things first, get that oven preheating to 350°F (175°C), because nobody likes waiting! Then, grab your 9x5-inch loaf pan. I usually grease it well and then dust it with a little flour, or sometimes I just line it with parchment paper leaving an overhang—makes it so much easier to lift out later, honestly. In a big mixing bowl, whisk together your flour, sugar, baking powder, baking soda, salt, and cinnamon. Give it a good whisk, making sure there are no lumpy bits. This step is about getting all those dry ingredients evenly distributed, which I learned the hard way after getting a mouthful of unmixed baking soda once. Not fun!
02 -
In a separate, medium-sized bowl, crack in your eggs. Give them a quick whisk, then pour in the vegetable oil, fresh lemon juice, lemon zest, and vanilla extract. Whisk this mixture until it's all nicely combined and looks a bit frothy. This is where the magic starts to happen for our Bright & Moist Lemon Zucchini Bread, bringing all those bright, zesty aromas to life. I sometimes take a little sniff right here—that lemon zest just smells like pure sunshine! Don't worry if it looks a little separated at first; keep whisking, it'll come together.
03 -
Now, grab that grated zucchini. This is the crucial moment for moisture! Make sure you’ve squeezed out as much liquid as you possibly can. I usually put it in a clean kitchen towel and twist, twist, twist. Then, gently fold the zucchini into your wet ingredients. I like to see all those lovely green flecks, knowing they're going to keep our bread so tender. Don't overmix here, just get it distributed. Honestly, I used to just dump it in and stir like crazy, but a gentle hand keeps the bread lighter.
04 -
Pour your wet zucchini mixture into the bowl with the dry ingredients. Now, this is important: mix *just* until everything is combined. Seriously, stop as soon as you don't see any streaks of dry flour. Overmixing develops the gluten too much, and we want a tender, soft Bright & Moist Lemon Zucchini Bread, not a tough one! A spatula works best for this, gently folding everything together. It'll be a thick batter, which is exactly what we want.
05 -
Scrape the batter into your prepared loaf pan, smoothing the top with your spatula. Pop it into that preheated oven. Now, the waiting game! It usually takes about 50-60 minutes, but ovens are quirky, right? Start checking around 50 minutes. You'll know it's done when a wooden skewer or toothpick inserted into the center comes out clean. If the top starts browning too quickly, you can loosely tent it with foil, a trick I learned after burning the tops of way too many quick breads!
06 -
Once your Bright & Moist Lemon Zucchini Bread is baked, take it out of the oven and let it cool in the pan for about 10-15 minutes. This helps it firm up before you try to move it. Then, carefully lift it out onto a wire rack to cool completely. While it's cooling, whisk together your powdered sugar and milk for the glaze. Add the milk a tiny bit at a time until you get a thick, pourable consistency. Once the bread is cool, drizzle that glorious lemon glaze all over the top. It looks so pretty, and honestly, tastes even better!
# Notes:
01 -
Always, always squeeze the water out of your grated zucchini. Seriously, it's the difference between moist and soggy!
02 -
Don't overmix the batter once the wet and dry ingredients are combined; it makes the bread tough, and nobody wants that.
03 -
Fresh lemon zest provides most of the lemon flavor, so don't skip it for the best Bright & Moist Lemon Zucchini Bread!
04 -
For an extra citrusy punch, rub the lemon zest into the sugar with your fingers before adding other ingredients. It releases more oils!
# Equipment Needed:
01 -
9x5-inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
spatula
05 -
grater/food processor for zucchini
06 -
wire rack
# Nutrition (Per Serving):
Calories: Approx. 350-400 kcal
Total Fat: Approx. 15-20g
Total Carbohydrate: Approx. 50-60g
Protein: Approx. 5-7g