Tangy Lemon Zucchini Bread: Easy & Delicious Loaf (Print Version)

Bake up a moist, tangy Lemon Zucchini Bread! This easy recipe uses fresh zucchini and a bright lemon glaze for a truly delightful treat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 1 ½ cups (190g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg

→ Wet Ingredients

08 - 2 large eggs
09 - ½ cup (120ml) vegetable oil
10 - 1 teaspoon vanilla extract

→ Fresh Flavor Boosters

11 - 1 ½ cups (about 2 medium) grated fresh zucchini, squeezed of excess water
12 - 1 tablespoon fresh lemon zest (from 1-2 lemons)

→ Lemon Glaze

13 - 1 cup (120g) powdered sugar
14 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, grab that zucchini! Grate it up, and here's my critical tip: place it in a clean kitchen towel and squeeze out as much water as you possibly can. Honestly, this step makes all the difference in preventing a soggy loaf. Then, preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. I usually line mine with parchment paper too, with overhang, for easy lifting. It’s a trick I learned after a few too many stuck loaves!
02 - In a large bowl, whisk together your dry ingredients: the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk until everything is well combined. This ensures the leavening agents are distributed evenly, so you don't end up with a lopsided Lemon Zucchini Bread. I remember once I rushed this, and the bread rose all wonky. Oops! It still tasted good, but looked a bit wild.
03 - In a separate, medium bowl, crack your eggs, then add the vegetable oil and vanilla extract. Whisk these together until they're smooth and fully blended. You want a nice, uniform mixture here. This forms the liquid base that will bring all those dry ingredients to life. I always smell that sweet vanilla and know something delicious is about to happen!
04 - Now for the magic! Pour the wet ingredients into the dry ingredients. Stir them together with a spatula or wooden spoon until *just* combined. And I mean *just*. Overmixing is the enemy of tender bread; it makes it tough. Fold in that beautifully squeezed zucchini and the lemon zest. You'll see flecks of green and bright yellow appearing, and honestly, the smell is already incredible. This is where your Lemon Zucchini Bread truly starts to take shape.
05 - Pour your batter evenly into the prepared loaf pan. Pop it into your preheated oven. Bake for about 50-60 minutes. Now, ovens are quirky, so start checking around 50 minutes. Insert a toothpick into the center; if it comes out clean, your Lemon Zucchini Bread is ready! If it's still wet, give it another 5-10 minutes. The top should be golden brown, and your kitchen will smell absolutely divine. I always pace around the kitchen during this part, just waiting for that perfect aroma.
06 - Once baked, let the loaf 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 using the parchment paper overhang and transfer it to a wire rack to cool completely. While it cools, whisk together the powdered sugar and fresh lemon juice for your glaze. Once the bread is cool, drizzle that tangy glaze all over the top. It's truly the finishing touch that makes this Lemon Zucchini Bread sing! Don't glaze it hot, or it'll just melt right off, a mistake I've made more than once!

# Notes:

01 - Personal cooking tip I've learned through experience: Don't overmix the batter, it makes the bread tough.
02 - Storage advice that actually works from my kitchen trials: Wrap tightly in plastic and foil, keeps 3-4 days on counter.
03 - Substitution I've tried that worked surprisingly well: Applesauce for some oil, but expect a denser texture.
04 - Serving suggestion that makes this dish extra special: A warm slice with a cup of herbal tea is pure bliss.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 300-350
Total Fat: 15-20g
Total Carbohydrate: 40-45g
Protein: 4-6g

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