Freshly baked Lemon Zucchini Bread on a wooden cutting board

introduction

Lemon Zucchini Bread is a delightful treat that combines the fresh flavor of lemon with the moist texture of zucchini. This easy recipe is perfect for breakfast, snacks, or dessert. If you love baking, you might find it interesting to pair this with some garlic bread for a cozy meal.

why make this recipe

This Lemon Zucchini Bread is not only delicious but also a great way to add some vegetables to your diet. The zucchini keeps the bread moist, while the lemon adds a bright, refreshing flavor. It’s an ideal recipe for using up summer zucchini and is sure to impress your friends and family.

how to make Lemon Zucchini Bread

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon table salt or fine sea salt
2 large eggs
1 cup granulated sugar
½ cup canola or vegetable oil
½ cup buttermilk
Zest of 1 lemon
2 tablespoons fresh lemon juice (about 1 large lemon)
1 cup shredded zucchini
1 cup powdered sugar
Juice of 1 lemon

Directions:

Preheat your oven to 350°F and grease mini or large loaf pans.
Mix the dry ingredients: flour, baking powder, and salt in one bowl.
In another bowl, whisk together the eggs, sugar, oil, buttermilk, lemon zest, and juice until smooth.
Gradually combine the dry mixture with the wet ingredients; stir gently until just mixed.
Fold in the shredded zucchini until evenly distributed.
Pour the batter into prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
For the glaze, mix powdered sugar with lemon juice until smooth and drizzle it over the warm bread.

how to serve Lemon Zucchini Bread

Serve this bread warm or at room temperature. It goes wonderfully with a cup of tea or coffee. You can also enjoy it with some butter spread on top for added richness.

how to store Lemon Zucchini Bread

Keep the Lemon Zucchini Bread in an airtight container at room temperature for up to 3 days. If you want to store it for longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag.

tips to make Lemon Zucchini Bread

Make sure to squeeze the shredded zucchini to remove excess moisture before adding it to the batter. This prevents the bread from becoming too wet.
You can add nuts or chocolate chips to the batter for extra texture and flavor.
If you like it sweeter, feel free to increase the sugar in the recipe slightly.

variation

For a twist, try adding blueberries along with the zucchini. The combination of lemon, zucchini, and blueberries creates a wonderful burst of flavor.

FAQs

Can I use yellow squash instead of zucchini?
Yes, yellow squash works well as a substitute and offers a similar texture.

Can I make this recipe gluten-free?
Absolutely! Use a gluten-free flour blend as a one-to-one substitute.

How can I make this bread even more lemony?
You can add extra lemon zest or a bit more lemon juice to enhance the lemon flavor.