Tangy Luscious Lemon Zucchini Bread: A Moist Summer Treat (Print Version)

Bake a truly moist Luscious Lemon Zucchini Bread. This tangy loaf balances sweet lemon with fresh zucchini, perfect for any season.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg

→ Wet Ingredients & Flavor Boosters

08 - 2 large eggs, room temperature
09 - ½ cup (120ml) vegetable oil
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons fresh lemon zest (from about 2 large lemons)
12 - 2 tablespoons fresh lemon juice
13 - 1 ½ cups (about 1 medium) grated zucchini

→ Lemon Glaze Goodies

14 - 1 cup (120g) powdered sugar
15 - 2-3 tablespoons fresh lemon juice (or milk, for a milder glaze)

# Instructions:

01 - First things first, get your loaf pan ready! I usually grease and flour mine, or line it with parchment paper leaving an overhang—makes it so much easier to get the bread out later, trust me. Then, in a big bowl, whisk together all your dry ingredients: the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk to make sure everything is super combined; you don't want a pocket of just baking soda, yikes! I always make a little mess with flour at this stage, it's just part of the process.
02 - Now for the wet stuff! In a separate, medium-sized bowl, crack your eggs. Whisk them up a bit, then pour in the vegetable oil and vanilla extract. Add in that glorious fresh lemon zest and the lemon juice. Whisk it all together until it's really well combined. This is where you start to smell that amazing lemon aroma, and you just know it's going to be good. Make sure your eggs are at room temperature, it helps them emulsify better with the oil, meaning a smoother batter.
03 - Pour the wet ingredients into the dry ingredients. Now, this is crucial: mix *just* until everything is combined. Seriously, stop as soon as you don't see any dry streaks of flour. Overmixing develops the gluten too much, and you'll end up with tough bread, not the tender Luscious Lemon Zucchini Bread we're aiming for. I've definitely been guilty of overmixing in my early baking days, thinking 'more mixing is better,' and ended up with rubbery muffins. Don't be like me!
04 - Time for our star veggie! Gently fold in the grated zucchini. You'll see those little green flecks throughout the batter, which is so pretty. Make sure it's evenly distributed, but again, don't overmix. Just a few gentle folds until it's all incorporated. I always marvel at how much zucchini disappears into baked goods; it's a magic trick! This step is where the bread really starts to promise its incredible moistness.
05 - Pour your beautiful batter into the prepared loaf pan. Smooth out the top with a spatula. Pop it into your preheated oven. Now, the waiting game begins! Baking time can vary a bit depending on your oven, so keep an eye on it. Around the 45-minute mark, your kitchen will start smelling absolutely heavenly—a mix of sweet lemon and warm spices. I always peek through the oven door, even though I know I shouldn't!
06 - Once a toothpick inserted into the center comes out clean, it's done! Let the bread cool in the pan for about 10-15 minutes. This helps it firm up before you try to remove it. While it's cooling, whisk together the powdered sugar and a bit more lemon juice for that tangy glaze. Once the bread is out of the pan and on a wire rack, let it cool completely before drizzling with the glaze. That glaze just takes our Luscious Lemon Zucchini Bread over the top, giving it an extra burst of lemon goodness.

# Notes:

01 - Always use fresh lemon zest and juice; bottled stuff just won't give you that bright, zesty flavor this Luscious Lemon Zucchini Bread needs.
02 - Don't overmix the batter once you add the wet to the dry ingredients; a light hand keeps the bread tender and moist.
03 - Grate your zucchini using the large holes of a box grater for the best texture and moisture distribution.
04 - For an extra pop of flavor, add a tablespoon of poppy seeds to the batter - it's a game-changer!

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

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