Oh, you are going to LOVE this Lemon Zucchini Bread. Seriously, it’s become my go-to whenever I have too many zucchinis hanging around, which is pretty much all summer long! It’s just the perfect quick bread – super moist from the zucchini, with this wonderfully bright, zesty lemon flavor that just wakes everything up. My kids gobble it down, and honestly, I can’t blame them. This recipe is a total winner for a reason, and once you try it, you’ll see why it’s a favorite in so many kitchens.

Why You Will Love This Lemon Zucchini Bread

It’s incredibly moist and tender, thanks to the zucchini!
The bright lemon flavor is so refreshing and delicious.
It’s super easy to whip up, even on a busy day.
Perfect for using up that garden zucchini during the summer.
A fantastic treat for breakfast, brunch, or an afternoon snack.

Gathering Your Ingredients for Lemon Zucchini Bread

Alright, let’s get down to business! Putting this Lemon Zucchini Bread together is super straightforward, and using good quality ingredients really makes a difference. You’ll see everything listed out clearly, but I want to chat a bit about a few key players. For the zest and juice, make sure you’re using fresh lemons – that’s where all that amazing bright flavor comes from! And when it comes to the zucchini, grating it yourself is so much better than the pre-shredded stuff. Trust me on this one! For the nuts, they’re totally optional, but a little crunch never hurt anyone, right?

Dry Ingredients for Lemon Zucchini Bread

First things first, we’ve got our dry ingredients. It’s really important to give these a good whisk together in a big bowl. This makes sure your baking soda, salt, cinnamon, and nutmeg are perfectly distributed throughout the flour. Nobody wants a bite that’s just pure cinnamon! So, grab a whisk and give that flour mixture a good stir until it all looks nicely combined.

Wet Ingredients for Lemon Zucchini Bread

Now for the wet stuff! In a separate bowl, we’ll beat those eggs and sugar until they’re nice and fluffy. Then, we’ll slowly whisk in the vegetable oil and that lovely vanilla extract. It’s important to get this mixture well combined so everything emulsifies nicely. This is going to give our bread that wonderful richness and tender crumb.

The Star Ingredients: Zucchini and Lemon

Okay, these are the real MVPs of our Lemon Zucchini Bread! For the zucchini, definitely grate it fresh. I like to use the medium holes on my box grater. Once it’s grated, give it a good squeeze to get rid of some of that excess water – this is key to avoiding a soggy bread. Seriously, squeeze it like you mean it! And for the lemon? Get both the zest and the juice from fresh lemons. The zest has all those fragrant oils that give you that intense lemon punch, while the juice adds a lovely tang and moisture. It’s the perfect combo!

Step-by-Step Guide to Making Lemon Zucchini Bread

Alright, let’s get baking! Making this Lemon Zucchini Bread is really a breeze, and if you follow these steps, you’ll have a perfect loaf every single time. It’s all about getting the timing right and not overdoing it. Just trust the process, and you’ll be rewarded with the most delicious, moist bread!

Preparing the Pan and Oven

First things first, let’s get the oven preheated to 350°F (175°C). While it’s heating up, grab your 9×5 inch loaf pan. You want to make sure nothing sticks, so give it a good grease and then flour it. I like to get a nice even coating all over the inside, especially in the corners. This little step is super important for getting your beautiful loaf out in one perfect piece!

Combining the Dry and Wet Mixtures

Now, remember those dry ingredients we whisked together? Make sure they’re still nicely combined in that big bowl. In your other bowl, you should have your lovely wet ingredients. Here’s the key: add the wet ingredients to the dry ingredients. Mix them together *just* until they’re combined. Seriously, don’t go crazy mixing it – you’ll see a few streaks of flour, and that’s perfectly okay. Overmixing is the enemy of tender quick bread, so be gentle!

Folding in the Zucchini and Nuts

This is where our stars, the zucchini and optional nuts, come into play! Gently fold them into the batter. You don’t want to beat them in, just gently incorporate them so they’re distributed throughout. Think of it as tucking them in nicely. This helps keep the batter light and airy, which is exactly what we want for that perfect texture.

Baking Your Perfect Lemon Zucchini Bread

Pour all that gorgeous batter into your prepared loaf pan. Smooth the top a little if you need to. Now, pop it into your preheated oven. It’ll need about 50 to 60 minutes. The best way to know if it’s ready is the skewer test. Stick a wooden skewer or a toothpick right into the center of the loaf. If it comes out clean, with maybe just a few moist crumbs attached, it’s done! If there’s wet batter, give it a few more minutes and check again.

Cooling and Finishing Your Lemon Zucchini Bread

Once it’s baked to perfection, take the pan out of the oven. Let it cool in the pan for about 10 minutes. This helps it set up a bit more. Then, carefully turn the loaf out onto a wire rack to cool completely. Resist the urge to cut into it right away – I know it smells amazing, but letting it cool makes it easier to slice and the flavors really meld together beautifully.

Tips for the Best Lemon Zucchini Bread

Don’t overmix! Seriously, mix the wet and dry ingredients until they *just* come together. A few flour streaks are fine. Overmixing makes the bread tough.
Squeeze that zucchini! Getting excess moisture out of the grated zucchini is crucial for a tender, not soggy, loaf.
Use fresh lemons for both the zest and juice. It makes a HUGE difference in that bright, zesty flavor.
Check for doneness with a skewer. Even if the top looks golden, make sure the center is cooked through.

Common Questions About Lemon Zucchini Bread

Got questions about this amazing Lemon Zucchini Bread? I totally get it! It’s a pretty popular recipe, and people often wonder about substitutions or how to store it. Let me clear a few things up for you.

Can I use yellow squash instead of zucchini? Yep, you totally can! Yellow squash has a similar texture and moisture content, so it works as a great substitute. Just make sure to grate it and squeeze out the excess water, just like you would with zucchini. It’ll give you a delicious, moist quick bread with a slightly different flavor profile.

How do I store Lemon Zucchini Bread? Once it’s completely cooled, you can wrap it tightly in plastic wrap or store it in an airtight container at room temperature for about 3-4 days. If you want it to last longer, pop it in the fridge! It stays good for about a week that way.

Can I make muffins instead of a loaf? Absolutely! This batter makes fantastic lemon zucchini muffins. Just fill your muffin liners about two-thirds full and bake at the same temperature (350°F or 175°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. They’re perfect for grab-and-go breakfasts!

Serving and Storing Your Lemon Zucchini Bread

This Lemon Zucchini Bread is absolutely delicious all on its own, but I love it with a little smear of butter or even a drizzle of simple lemon glaze if you want an extra zing! It’s perfect with a cup of coffee or tea. For storing, make sure it’s completely cool first. Wrap the loaf tightly in plastic wrap or pop it into an airtight container. It’ll stay fresh at room temperature for about 3-4 days. If you need it to last longer, the fridge is your friend!

Nutritional Estimate for Lemon Zucchini Bread

Just a heads-up, the nutritional information for this Lemon Zucchini Bread is an estimate. It can change depending on the exact ingredients you use, like if you add nuts or a glaze, and how big you slice your pieces. It’s always best to consider these numbers as a general guide!

Amazing Lemon Zucchini Bread: So Moist

Author: goforecipes.com
Total Time: 1 hour 20 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful quick bread with bright lemon and tender zucchini.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
2 cups grated zucchini (about 2 medium zucchinis)
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat the eggs and sugar until well combined.
Gradually whisk in the vegetable oil and vanilla extract into the egg mixture.
Stir in the lemon zest and lemon juice.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the grated zucchini and nuts (if using).
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Ensure your zucchini is well-drained after grating to prevent a soggy bread.
You can substitute buttermilk for some of the liquid if you prefer a tangier flavor.
For an extra lemon kick, drizzle a simple lemon glaze over the cooled bread.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: Lemon Zucchini Bread, quick bread, zucchini cake, lemon loaf, easy baking, moist bread, summer baking