This Luscious Lemon Zucchini Bread is a bright and tasty treat! It combines fresh zucchini with a zesty lemon twist, making it super moist and bursting with flavor.
Every bite feels like a sunny day! I love that it’s easy to make, and you can share it with friends—or just keep it all for yourself! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the bread, giving it structure. If you want a gluten-free option, try a gluten-free all-purpose blend. I’ve used almond flour for a nutty twist, but be aware it may change the texture.
Butter: Unsalted butter keeps the flavor pure. If you’re dairy-free, coconut oil or a plant-based butter works well. Just ensure they are softened for easy mixing.
Eggs: Eggs give moisture and help bind the ingredients. For a vegan alternative, you can use flaxseed meal (1 tbsp flaxseed mixed with 2.5 tbsp water per egg) or unsweetened applesauce (1/4 cup per egg).
Zucchini: Fresh zucchini adds moisture and is a healthy addition. If you don’t have zucchini, grated carrot or apples may be a good substitute, lending different flavors but still delicious results.
Lemon Juice & Zest: Fresh is best! It brightens the flavor. If you’re in a pinch, bottled lemon juice is okay, but fresh zest gives a more vibrant taste.
How Do I Ensure My Zucchini Bread Turns Out Moist and Flavorful?
To make sure your zucchini bread is moist and bursting with lemon flavor, focus on these steps:
- Don’t skip the zest! It adds a concentrated lemon flavor.
- Grate the zucchini finely; larger pieces may affect the texture.
- Be careful not to overmix the batter once you add the dry ingredients. This keeps the bread light and fluffy.
- Let the bread cool before glazing; it helps the glaze set perfectly.
Lastly, check for doneness with a toothpick; it should come out clean or with a few crumbs, not wet batter. Happy baking!
How to Make Luscious Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ cup fresh lemon juice
- 1 cup grated zucchini (about 1 medium zucchini)
For the Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons lemon juice
- Lemon slices (for garnish, optional)
How Much Time Will You Need?
This delicious lemon zucchini bread takes about 20 minutes to prepare and approximately 55-60 minutes to bake. Once it’s out of the oven, allow it to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. A little patience goes a long way for this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing it with butter and dusting it with flour, or you can line it with parchment paper for easy removal later. This will ensure your bread comes out nice and clean when it’s ready.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if you’re using it). This step is crucial to evenly distribute the leavening agents throughout the flour. Once mixed, set this bowl aside for later use.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer or a wooden spoon to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This process usually takes about 2-3 minutes and helps to incorporate air into the mixture, making your bread fluffy.
4. Add in the Eggs and Flavorings:
Now it’s time to add the eggs one at a time, mixing well after each addition. Next, stir in the vanilla extract, lemon zest, and lemon juice. Mixing these ingredients together will give your bread that irresistible lemony flavor!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients you prepared earlier into the wet mixture. Stir gently until just combined; be careful not to overmix, as this can make the bread tough.
6. Fold in the Zucchini:
Now, fold in the grated zucchini. Make sure it’s well distributed throughout the batter; this adds moisture and a subtle veggie goodness to your bread.
7. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for about 55-60 minutes. It’s done when a toothpick inserted in the center comes out clean. Don’t forget to check towards the end of the baking time!
8. Cool and Transfer:
After baking, allow the bread to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. This step ensures that your zucchini bread remains nice and moist.
9. Prepare the Glaze:
For a sweet finish, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the lemon juice to your desired consistency, then drizzle this glaze over the cooled zucchini bread for a delightful touch.
10. Garnish and Serve:
If you want to make it look extra fancy, add some lemon slices on top as a garnish. Now, slice up your luscious lemon zucchini bread and enjoy every bite!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! Just keep in mind that whole wheat flour can make the bread denser. If you want a lighter texture, try using half whole wheat and half all-purpose flour instead.
What If I Don’t Have Fresh Zucchini?
No worries! You can use frozen zucchini instead. Just make sure to thaw it first and squeeze out excess moisture using a kitchen towel, so it doesn’t make your batter too watery.
How Can I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw in the fridge when you’re ready to enjoy it again!
Can I Add Nuts or Chocolate Chips?
Yes, feel free to add about ½ cup of chopped nuts or chocolate chips to the batter for an extra flavor boost. Just fold them in with the grated zucchini before pouring the batter into the pan!
