Description
This Easy Lemon Zucchini Bread is a fresh, light, and moist quick bread that combines the subtle sweetness of zucchini with bright lemon flavors. Perfect for breakfast, snacks, or dessert, it features a tender crumb enhanced with lemon zest and juice, and an optional crunch from chopped nuts. This quick bread is simple to make and bakes to a golden perfection.
Ingredients
Scale
Wet Ingredients
- 2 medium zucchinis, grated (about 2 cups of zucchini)
- 2 large eggs
- 1/3 cup vegetable oil (or substitute with melted coconut oil)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Sweeteners
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray, or line it with parchment paper for easy removal.
- Prepare Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture to prevent a soggy bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using. Set aside.
- Combine Wet Ingredients: In a large bowl, beat together granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice. Whisk until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Add Zucchini and Nuts: Fold the grated zucchini into the batter. If using, also fold in the chopped walnuts or pecans evenly.
- Pour and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil to prevent burning.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Squeezing out excess moisture from the zucchini is key to prevent a soggy loaf.
- You can substitute vegetable oil with melted coconut oil for a slight flavor twist.
- Adding nuts is optional but adds a nice crunch and texture.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well; slice before freezing for easy thawing.
