This lemon zucchini bread is a moist and flavorful treat that combines the freshness of lemon with the subtle sweetness of zucchini. Perfect for breakfast or as a snack, this recipe omits yogurt while still delivering a delightful texture.
The preparation is simple, making it accessible for bakers of all levels. You can enjoy it plain or add nuts for extra crunch.
Overview of Lemon Zucchini Bread
This lemon zucchini bread is a delightful blend of flavors, bringing together the zestiness of lemon and the subtle sweetness of zucchini.
Perfect for breakfast or a snack, this recipe is straightforward, making it suitable for bakers of all skill levels.
Whether enjoyed plain or with added nuts, this bread promises a moist and satisfying experience with every slice.
Ingredients That Shine
The key to this recipe lies in its fresh ingredients. Grated zucchini adds moisture, while lemon zest infuses a bright, citrusy flavor.
Granulated sugar balances the tartness of the lemon, and vegetable oil ensures a tender crumb.
With a combination of all-purpose flour, baking powder, and baking soda, the bread rises beautifully, creating a golden-brown crust.
Preparation Steps
Preparing this lemon zucchini bread is a breeze. Start by preheating the oven to 350°F (175°C) and greasing a loaf pan.
In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, vanilla extract, lemon zest, and fresh lemon juice until well combined.
Next, fold in the grated zucchini, ensuring it’s evenly distributed throughout the mixture.
Mixing Dry Ingredients
In a separate bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and optional ground cinnamon.
Gradually add this mixture to the wet ingredients, stirring until just combined.
If desired, fold in chopped walnuts or pecans for an added crunch that complements the soft texture of the bread.
Baking and Cooling
Pour the batter into the prepared loaf pan and smooth the top for even baking.
Place it in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions
This lemon zucchini bread is best enjoyed fresh, but it can also be stored for several days.
For an extra touch, garnish with lemon slices and a sprinkle of powdered sugar before serving.
Pair it with a cup of tea or coffee for a delightful afternoon treat, or slice it up for a quick breakfast on the go.
Moist Lemon Zucchini Bread Recipe
This lemon zucchini bread features grated zucchini for moisture and a burst of lemon zest for brightness. The recipe takes about 1 hour from start to finish and yields one loaf.
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix Wet Ingredients: In a large bowl, whisk together the sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
- Add Zucchini: Stir in the grated zucchini until evenly distributed.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped nuts.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 12 slices
- Calories: 180kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 26g
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