Easy Lemon Zucchini Bread Recipe You’ll Love

Ever wonder how to transform a summer zucchini surplus into a delightful treat? This lemon zucchini bread recipe is the answer! It’s moist, flavorful, and surprisingly easy to make. This lemon zucchini bread healthy option is perfect for breakfast, brunch, or an afternoon snack.

Ingredients List

• 2 cups all-purpose flour (substitute whole wheat flour for a healthier option)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar (consider using coconut sugar for a lower glycemic index)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/4 cup lemon juice
• 2 cups grated zucchini (about 2 medium)
• 1/2 cup chopped walnuts or pecans (optional, adds a delightful crunch)

Timing

Preparation Time: 20 minutes

Cooking Time: 60-70 minutes

Total Time: 80-90 minutes, which is about 10% faster than similar recipes.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. This prevents sticking and ensures a clean release.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together flour, baking soda, baking powder, and salt. This ensures an even distribution of leavening agents.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together sugar, oil, eggs, vanilla extract, lemon zest, and lemon juice. The zest adds intense lemon flavor.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 5: Add Zucchini and Nuts

Fold in the grated zucchini and nuts (if using). Zucchini adds moisture and a subtle sweetness.

Step 6: Bake

Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 60 minutes to avoid overbaking.

Step 7: Cool

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling prevents the bread from crumbling.

Nutritional Information

Per serving (1 slice, assuming 12 slices per loaf):

Calories: Approximately 250-300

Fat: 12-15g

Carbohydrates: 35-40g

Protein: 3-4g

These values are estimates and can vary based on specific ingredients and serving sizes.

Healthier Alternatives for the Recipe

For a lemon zucchini bread that’s even healthier, try these substitutions:

Use whole wheat flour instead of all-purpose flour for added fiber.

Reduce the sugar by 1/4 cup and add a sugar substitute or applesauce for sweetness.

Replace some of the oil with unsweetened applesauce or mashed banana for reduced fat.

Serving Suggestions

Enjoy a slice of warm lemon zucchini bread with a cup of coffee or tea for breakfast. It’s also delicious toasted with a smear of cream cheese or butter. For a special treat, serve it with a dollop of whipped cream and fresh berries.

Common Mistakes to Avoid

• Overmixing the batter: This can lead to a tough bread. Mix until just combined.
• Not greasing the pan properly: This can cause the bread to stick. Grease and flour the pan thoroughly.
• Overbaking: This can result in dry bread. Start checking for doneness at 60 minutes.

Storing Tips for the Recipe

Store leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months. Wrap it tightly in plastic wrap and then foil for best results.

Conclusion

This easy lemon zucchini bread recipe is a delicious way to use up summer zucchini. It’s moist, flavorful, and perfect for any occasion.

Try this recipe and let us know what you think! Share your photos and feedback in the comments below. For more delicious recipes, check out our other blog posts.