Lemon Zucchini Bread

Lemon Zucchini Bread is a delightful treat that perfectly balances the bright flavor of lemon with the moist texture of zucchini. This quick bread is ideal for any occasion, whether you’re enjoying it for breakfast, as a snack, or as a dessert. Its sweet lemon glaze adds an extra layer of flavor, making it a standout choice for summer gatherings or cozy family meals.

Why You’ll Love This Recipe

  • Moist and Flavorful: The combination of zucchini and lemon creates a deliciously moist bread that bursts with flavor.
  • Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for bakers of all skill levels.
  • Versatile: Enjoy it warm from the oven, or serve it chilled as a refreshing snack on hot days.
  • Great for Sharing: This recipe yields 24 servings, making it perfect for parties, potlucks, or family gatherings.
  • Freezes Well: You can easily freeze slices for a quick treat later; just thaw and enjoy!

Tools and Preparation

Before getting started, gather your essential tools. Having everything ready will make the baking process smooth and enjoyable.

Essential Tools and Equipment

  • 2 loaf pans (8 x 4 inches)
  • Mixing bowls
  • Whisk
  • Grater
  • Cooling rack

Importance of Each Tool

  • Loaf pans: Ensures your bread holds its shape while baking.
  • Mixing bowls: Essential for combining ingredients without mess.
  • Whisk: Helps achieve a smooth batter by mixing evenly.
  • Cooling rack: Allows air circulation around the bread so it cools evenly.

Ingredients

This moist lemon zucchini quick bread is topped with a sweet lemon glaze and is a summer favorite. Enjoy a slice for breakfast, as a snack, or dessert.

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Sweet Ingredients

  • 2 cups granulated sugar
  • Zest of 2 large lemons

Wet Ingredients

  • 3 large eggs
  • 1 cup light olive oil (not extra-virgin)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons vanilla extract

Main Ingredient

  • 2 cups grated zucchini

Lemon Glaze Ingredients

  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice

How to Make Lemon Zucchini Bread

Step 1: Preheat the Oven

Preheat your oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set them aside.

Step 2: Combine Dry Ingredients

In a large bowl:
1. Whisk together the flour, salt, baking powder, and baking soda.
2. Set the mixture aside.

Step 3: Prepare Lemon Sugar Mixture

In another large bowl:
1. Combine the granulated sugar and lemon zest.
2. Rub them together with your fingers until fragrant.

Step 4: Mix Wet Ingredients

Add the following to the lemon sugar mixture:
1. Eggs,
2. Light olive oil,
3. Fresh lemon juice,
4. Vanilla extract.

Stir until smooth.

Step 5: Combine Everything

  1. Add the dry ingredients into the wet mixture.
  2. Stir until just combined; be careful not to overmix—the batter will be thick.
  3. Gently fold in the grated zucchini.

Pour the batter evenly into the prepared loaf pans.

Step 6: Bake

Bake in your preheated oven for 60-65 minutes or until a tester inserted into the center comes out clean.

Step 7: Cool Down

Once baked:
1. Place the loaves on a cooling rack.
2. Let them cool in the pans for about 15 minutes before loosening with a knife.
3. Carefully remove from pans and let cool completely on racks.

Step 8: Make Lemon Glaze

While cooling:
1. In a small bowl, combine powdered sugar with fresh lemon juice.
2. Whisk until smooth and drizzle over cooled loaves.

Slice your Lemon Zucchini Bread and serve! Enjoy this bright summer treat at any gathering or simply savor it at home!

How to Serve Lemon Zucchini Bread

Lemon zucchini bread is a delightful treat that can be enjoyed in various ways. Whether you’re having it for breakfast, as a snack, or dessert, serving it right can elevate your experience.

For Breakfast

  • Toast with Butter: Lightly toast a slice and spread some butter on top for a warm start to your day.
  • With Fresh Fruit: Pair slices with seasonal fruits like berries or sliced peaches for a refreshing breakfast.

As a Snack

  • With Tea or Coffee: Enjoy a slice alongside your favorite hot beverage for a cozy afternoon break.
  • Cream Cheese Spread: Add a layer of cream cheese for a rich and tangy flavor combination.

For Dessert

  • With Ice Cream: Serve warm slices topped with vanilla ice cream for an indulgent dessert.
  • Drizzled with Honey: A light drizzle of honey adds sweetness and enhances the lemon flavor.
Lemon

How to Perfect Lemon Zucchini Bread

Perfecting your lemon zucchini bread is all about attention to detail. Here are some tips to ensure yours turns out moist and flavorful.

  • Use Fresh Ingredients: Always opt for fresh lemons and high-quality zucchini for the best taste.
  • Grate Zucchini Well: Grate the zucchini finely so it incorporates well into the batter without adding excess moisture.
  • Don’t Overmix: Mix until just combined to keep your bread light and fluffy; overmixing can lead to dense bread.
  • Check for Doneness: Use a toothpick inserted in the center; it should come out clean when the bread is done baking.
  • Cool Completely Before Glazing: Let the loaves cool fully before adding glaze to prevent it from melting away.

Best Side Dishes for Lemon Zucchini Bread

Pairing side dishes with lemon zucchini bread can enhance your meal. Here are some great options that complement its flavors well.

  1. Greek Yogurt Parfait: Layer Greek yogurt with granola and fruit for a balanced meal that contrasts nicely with the sweetness of the bread.
  2. Mixed Green Salad: A light salad with vinaigrette provides freshness that balances the richness of the bread.
  3. Fruit Salad: A simple mix of seasonal fruits offers sweetness and acidity, making it an excellent side dish.
  4. Cheese Platter: A selection of cheeses pairs beautifully, especially tangy varieties like goat cheese or creamy brie.
  5. Herbed Quinoa: This nutty side dish adds protein while complementing the lemony taste of the zucchini bread.
  6. Roasted Vegetables: Seasonal roasted veggies bring depth and flavor, enhancing the overall meal experience.

Common Mistakes to Avoid

Making lemon zucchini bread can be simple, but small mistakes can affect the outcome. Here are some common pitfalls to watch out for.

  • Overmixing the batter: This can lead to a dense bread. Mix until just combined to keep it light and fluffy.
  • Using too much moisture: If you add excess zucchini or do not drain it properly, the bread may turn out soggy. Grate and lightly squeeze excess moisture from the zucchini.
  • Not measuring ingredients correctly: Baking is a science. Use proper measuring cups for dry and wet ingredients to ensure accuracy.
  • Skipping the glaze: The lemon glaze adds a delightful sweetness and tang. Don’t skip this step; it’s essential for flavor.
  • Underbaking the bread: Check with a toothpick; if it comes out wet, bake longer. It’s better to be safe than sorry with undercooked bread.

Storage & Reheating Instructions

Refrigerator Storage

  • Store in an airtight container: Keep your lemon zucchini bread fresh by sealing it tightly.
  • Lasts up to 5 days: Refrigeration will help maintain its moist texture.

Freezing Lemon Zucchini Bread

  • Wrap tightly in plastic wrap: Ensure no air gets in by wrapping your loaves securely.
  • Can be frozen for up to 3 months: Perfect for making ahead of time!

Reheating Lemon Zucchini Bread

  • Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
  • Microwave: Heat slices on low power for 10-15 seconds until warm.
  • Stovetop: Place in a pan over low heat for about 5 minutes, flipping once.

Frequently Asked Questions

Here are some commonly asked questions about lemon zucchini bread.

What makes Lemon Zucchini Bread moist?

The combination of grated zucchini and olive oil keeps the bread moist without adding too much fat.

Can I substitute other oils for lemon zucchini bread?

Yes, you can use vegetable oil or melted coconut oil if desired, but avoid using extra-virgin olive oil as it has a strong flavor.

How do I know when my Lemon Zucchini Bread is done?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your bread is ready!

Can I add nuts or chocolate chips to my Lemon Zucchini Bread?

Absolutely! Feel free to customize your recipe by adding walnuts, pecans, or chocolate chips for extra flavor and texture.

Final Thoughts

This lemon zucchini bread is not only delicious but also versatile, making it perfect for breakfast, snacks, or dessert. You can easily customize it with nuts or chocolate chips as per your preference. Enjoy this delightful treat with family and friends!

Print

Lemon Zucchini Bread

Delight in the refreshing flavors of Lemon Zucchini Bread, a moist and flavorful quick bread that effortlessly combines the zesty brightness of lemon with the subtle sweetness of grated zucchini. Perfect for breakfast, snacks, or dessert, this easy-to-make recipe features a sweet lemon glaze that adds an irresistible finish. Whether enjoyed warm or chilled, it’s a versatile treat for summer gatherings or cozy family meals. With just a few simple ingredients and straightforward steps, you’ll create a delicious loaf that everyone will love.

  • Author: Charlotte
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Approximately 24 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 1 cup light olive oil
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • For glaze: 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 325°F (163°C) and grease two 8 x 4-inch loaf pans.
  2. In one bowl, whisk together flour, salt, baking soda, and baking powder.
  3. In another bowl, combine granulated sugar and lemon zest; rub together until fragrant. Add eggs, olive oil, lemon juice, and vanilla; mix until smooth.
  4. Gradually add dry ingredients to wet mixture, stir until just combined. Fold in grated zucchini.
  5. Divide batter into prepared pans and bake for 60-65 minutes or until a toothpick comes out clean.
  6. Cool in pans for 15 minutes, then transfer to a cooling rack. Drizzle with lemon glaze once fully cooled.

Nutrition

  • Serving Size: 1 slice
  • Calories: 215
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: For added texture, consider folding in chopped nuts or chocolate chips. Ensure zucchini is well-drained to prevent excess moisture. Store leftovers in an airtight container or freeze for later enjoyment.

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