Tangy Lemon Zucchini Loaf: Easy Baking Recipe (Print Version)
Bake a moist, tangy Lemon Zucchini Loaf with ease! This simple recipe uses fresh zucchini and bright lemon for a delightful, comforting treat.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American Homestyle
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
2 cups (240g) all-purpose flour
02 -
1 ½ cups (300g) granulated sugar
03 -
2 large eggs, room temperature
04 -
½ cup (120ml) vegetable oil
05 -
2 cups (about 2 medium) grated zucchini, excess water squeezed out
→ Flavor Boosters
06 -
1 tbsp lemon zest (from 2-3 lemons)
07 -
2 tsp baking powder
08 -
1 tsp baking soda
09 -
½ tsp salt
10 -
1 tsp vanilla extract
→ For the Glaze
11 -
1 cup (120g) powdered sugar
12 -
2-3 tbsp fresh lemon juice
# Instructions:
01 -
First things first, get that oven preheating to 350°F (175°C), and grease and flour your loaf pan. I usually line mine with parchment paper too, just for easy lifting later – saves so much fuss! Now, grate your zucchini. This is where I make a bit of a mess, honestly. Then, the crucial step: squeeze out as much water as you possibly can. I use a clean kitchen towel, wringing it out like my life depends on it. You want the zucchini dry, trust me on this for a proper lemon zucchini loaf!
02 -
In a medium bowl, whisk together your all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Give it a good whisk, making sure there are no lumps. I usually take a moment to really smell the flour, it's such a comforting scent, you know? This step is pretty straightforward, but it sets the foundation for a fluffy lemon zucchini loaf, so don't rush it.
03 -
In a separate, larger bowl, whisk the eggs, vegetable oil, lemon zest, and vanilla extract until everything is well combined and looks a bit frothy. This is where the kitchen starts to smell absolutely divine, that bright lemon zest just sings! I always try to get extra zest in there, because for me, the more lemon, the better in a lemon zucchini loaf.
04 -
Now, gently add the dry ingredients to the wet ingredients. Mix until *just* combined. And I mean *just* combined! Overmixing is the enemy of a tender loaf, it makes it tough. You'll see a few streaks of flour, and that's totally okay. This is a quick mix, you don't want to develop the gluten too much.
05 -
Fold in the grated, squeezed zucchini. Be gentle here, you don't want to squish out any remaining moisture you worked so hard to remove! I love seeing those little green flecks appear in the batter; it makes the lemon zucchini loaf feel so wholesome. The batter will be thick, but don't worry, that's exactly how it should be.
06 -
Pour the batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven for 50-60 minutes. You'll know it's done when a wooden skewer inserted into the center comes out clean. My kitchen smells heavenly at this point – all warm lemon and sweet zucchini. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While it cools, whisk powdered sugar and lemon juice for a simple glaze, then drizzle over the cooled loaf.
# Notes:
01 -
Always squeeze the zucchini dry, or your loaf will be soggy - I learned this the hard way!
02 -
Don't overmix the batter; a few streaks of flour are fine and keep the loaf tender.
03 -
Fresh lemon zest and juice make all the difference for that bright, tangy flavor.
04 -
This loaf is fantastic warm, but the flavors really deepen and meld beautifully the next day.
# Equipment Needed:
01 -
Loaf pan (9x5 inch)
02 -
mixing bowls
03 -
whisk
04 -
grater
05 -
measuring cups and spoons
06 -
wire rack
# Nutrition (Per Serving):
Calories: 350
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 5g