Luscious Lemon Zucchini Bread: A Bright & Tangy Loaf (Print Version)

Luscious Lemon Zucchini Bread offers a burst of fresh lemon and hidden veggies. This moist, sweet loaf is perfect for breakfast or a snack. So easy to make!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Mix

01 - 2 cups (240g) All-Purpose Flour
02 - 1 cup (200g) Granulated Sugar
03 - 1 ½ tsp Baking Powder
04 - ½ tsp Baking Soda
05 - ½ tsp Salt

→ Wet Mix

06 - 2 Large Eggs, room temperature
07 - ½ cup (120ml) Vegetable Oil
08 - 1 tsp Vanilla Extract

→ Flavor & Moisture Boosters

09 - 1 tbsp Lemon Zest (from 1-2 large lemons)
10 - 1 ½ cups (about 2 medium) Shredded Zucchini

→ For the Glaze

11 - 1 cup (120g) Powdered Sugar, sifted
12 - 2-3 tbsp Fresh Lemon Juice

# Instructions:

01 - First things first, get your oven ready. I always preheat to 350°F (175°C) and then forget about it for five minutes while I'm scrambling for ingredients. Grab your loaf pan, a 9x5 inch one is my go-to, and grease it well. I usually line the bottom with a strip of parchment paper too, just for an easy lift-out. It saves so much heartache when your beautiful Luscious Lemon Zucchini Bread doesn't stick! Honestly, this step is simple but crucial for a smooth bake when making Luscious Lemon Zucchini Bread.
02 - In a big mixing bowl, you want to get all your dry ingredients cozy. That's your all-purpose flour, granulated sugar, baking powder, baking soda, and that tiny but mighty pinch of salt. Give them a good whisk until they're all combined and there are no sneaky lumps of baking powder hiding. This ensures an even rise and texture throughout your Luscious Lemon Zucchini Bread. I always take a moment to really inhale the scent of the flour and sugar; it's the start of something delicious, you know?
03 - Now for the wet ingredients in a separate bowl. Crack in your large eggs, pour in the vegetable oil, and add that glorious vanilla extract. Whisk them together until they're perfectly smooth and pale yellow. Don't worry about overmixing here, just get them thoroughly combined. This mixture is going to bring so much moisture and richness to our Luscious Lemon Zucchini Bread, giving it that tender crumb we're chasing. I just love watching the colors blend; it’s almost meditative.
04 - Here's where the magic starts to happen! Pour your wet mixture into the dry ingredients. Don't overmix, though – that's a common mistake I used to make! Just stir gently with a spatula until *just* combined. A few streaks of flour are totally fine, even desirable. Overmixing develops gluten, and we want a tender loaf, not a chewy one. This step is delicate, but so rewarding when you see the batter come together for your Luscious Lemon Zucchini Bread. It smells faintly sweet already!
05 - Now for the stars! Gently fold in your shredded zucchini and that bright, fragrant lemon zest. I like to really get in there with my spatula, making sure the zucchini is evenly distributed, but still being careful not to overmix. You don't want big clumps of zucchini in one bite and none in the next. The smell of the fresh lemon zest hitting the batter is just heavenly at this point – it's truly the essence of this Luscious Lemon Zucchini Bread!
06 - Pour your beautiful batter into the prepared loaf pan. Smooth out the top gently. Pop it into your preheated oven and let it bake for about 50-60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. My kitchen starts to smell absolutely divine around the 40-minute mark, a mix of sweet cake and bright lemon. That's when I start pacing! Let it cool in the pan for 10 minutes before transferring it to a wire rack. Patience is key for the perfect Luscious Lemon Zucchini Bread.
07 - While your Luscious Lemon Zucchini Bread cools a bit, let's make that simple, zesty glaze! In a small bowl, whisk together the powdered sugar and fresh lemon juice until it's smooth and pourable. If it's too thick, add a tiny bit more lemon juice; too thin, add a touch more powdered sugar. I sometimes get carried away and add too much lemon juice, making it runny, so go slow! This glaze is the final touch, adding that extra zing and a pretty finish.
08 - Once your Luscious Lemon Zucchini Bread has cooled completely (or at least mostly, I'm not judging if you can't wait!), drizzle that dreamy lemon glaze all over the top. Let it set for a few minutes if you can resist. The glaze will harden slightly, giving it a lovely sheen and another layer of tangy sweetness. Then, slice into it and enjoy! The crumb should be moist and tender, flecked with green zucchini, and bursting with lemon flavor. It's truly a little piece of sunshine.

# Notes:

01 - Don't overmix the batter! A light hand ensures a tender, moist Luscious Lemon Zucchini Bread, not a tough one. Streaks of flour are okay!
02 - Store leftover Luscious Lemon Zucchini Bread tightly wrapped on the counter for 2-3 days, or in the fridge for up to a week. It freezes beautifully too!
03 - No vegetable oil? Melted butter works, but gives a slightly denser crumb. I've tried it, and while good, oil keeps it super light.
04 - Serve warm with a cup of coffee or a dollop of cream cheese for an extra special breakfast. It's truly comforting!

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - rubber spatula
05 - grater
06 - wire rack

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 12g
Total Carbohydrate: 30g
Protein: 4g

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