Lemon Zucchini Bread
A delightful twist on a classic loaf, this Lemon Zucchini Bread is infused with the zesty flavor of lemon and the subtle sweetness of zucchini, making it the perfect snack or breakfast treat.
Ingredients
Main ingredients
- 1.5 cups all-purpose flour Gives the bread structure and a soft crumb.
- 0.5 teaspoon salt Enhances the flavors.
- 0.5 teaspoon baking powder For that lovely rise.
- 0.25 teaspoon baking soda Ensures it’s perfectly fluffy.
- 1 cup granulated sugar Adds sweetness and contrasts with tart lemon.
- 2 large eggs Bind the ingredients together.
- 0.5 cup melted butter (or oil) Provides moisture and richness.
- 0.25 cup fresh lemon juice Infuses a bright and zesty flavor.
- 1 tablespoon lemon zest For an extra kick of lemony freshness.
- 1 teaspoon vanilla extract Adds warmth to the flavor profile.
- 1 cup shredded zucchini Be sure to squeeze out excess moisture.
Optional glaze
- 0.5 cups powdered sugar For sweetness and a shiny finish.
- 1-2 tablespoons lemon juice To create a lovely tangy glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
- In a mixing bowl, combine flour, salt, baking powder, and baking soda. Whisk together to incorporate air.
- In another bowl, whisk together the sugar, eggs, melted butter (or oil), lemon juice, lemon zest, and vanilla extract until well combined.
- Gently stir in the shredded zucchini.
- Pour the dry ingredients into the wet mixture and mix until just combined.
Baking
- Pour the batter into the greased loaf pan and bake for 45–55 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack.
- If desired, drizzle with the lemon glaze after it’s fully cooled.
Notes
For extra moist bread, consider adding sour cream or yogurt. To avoid soggy bread, squeeze excess moisture from zucchini. The glaze is optional but adds a lovely finish.