As I whisked together the ingredients for Lemon Zucchini Bread, I couldn’t help but smile at how something so simple could transform into an absolutely delightful treat. This recipe not only brings a burst of citrusy brightness into your kitchen but also allows you to sneak in some goodness with shredded zucchini. Perfect for breakfast or an afternoon snack, this Lemon Zucchini Bread is a quick preparation that doesn’t skimp on flavor. The light glaze adds a refreshing finish, making it an irresistible option for anyone craving homemade goodness. Plus, it's a wonderful way to use up those zucchini from your garden or the farmers' market! Ready to bake a loaf that will have family and friends asking for the recipe? Let’s dive in!
Why Is This Lemon Zucchini Bread Special?
Bright, Zesty Flavor: The fresh lemon juice and zest infuse a delightful citrus kick, awakening your taste buds with every slice.
Easy to Make: With just a few simple steps, you can whip up this delicious bread, even if you’re a beginner in the kitchen!
Versatile Treat: Perfect for breakfast, an afternoon snack, or a sweet addition to any gathering, it’s sure to impress everyone.
Nutritious Twist: The addition of shredded zucchini not only keeps the bread moist but also sneaks in some extra veggies, making it a guilt-free indulgence.
Quick Bake: Ready to enjoy in just about an hour, it's the ideal solution for busy days or unexpected guests.
Plus, if you're a fan of unique vegetable recipes, check out my Baked Parmesan Zucchini for another scrumptious way to enjoy zucchini!
Lemon Zucchini Bread Ingredients
• Get ready to bake with these must-have items!
For the Batter
- All-purpose flour – This forms the base of your Lemon Zucchini Bread for a fluffy texture.
- Baking powder – Helps the bread rise beautifully during baking.
- Fine salt – Enhances the flavors and balances the sweetness.
- Large eggs – Provide structure and moisture, making every bite richer.
- Granulated sugar – Adds the perfect level of sweetness that complements the lemon.
- Canola oil (or vegetable oil) – Keeps the bread moist and tender.
- Buttermilk – Contributes a lovely tang and helps the bread stay soft.
- Fresh lemon juice – Infuses bright citrus flavor in the bread, making it truly zesty.
- Zest of 1 lemon – Adds intense lemon aroma and flavor that elevates the entire loaf.
- Shredded medium zucchini – Keeps the bread moist and packs in additional nutrients.
For the Glaze
- Confectioners’ sugar – Provides sweetness and smoothness to your glaze.
- Fresh lemon juice – Enhances the glaze’s citrusy flavor, creating a refreshing topping.
Step‑by‑Step Instructions for Lemon Zucchini Bread
Step 1: Preheat the Oven
Begin by preheating your oven to 350℉ (175℃). While the oven warms up, take four mini loaf pans (6"x 3½") or one large loaf pan (9"x 5") and generously spray them with cooking spray. Ensure an even coating for easy loaf removal once baked.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of fine salt until well combined. This step is crucial for incorporating air into your flour, which helps the Lemon Zucchini Bread rise beautifully. Set this mixture aside as you prepare the wet ingredients.
Step 3: Cream Eggs and Sugar
In a large mixing bowl or stand mixer, beat 2 large eggs on medium-high speed for about 30 seconds. Add in 1 cup of granulated sugar and ⅓ cup of canola oil, then continue to beat the mixture for 1-2 minutes, or until it’s pale and fluffy. This process creates a light and airy base for your bread.
Step 4: Incorporate Wet Ingredients
Gently mix in ⅓ cup of buttermilk, the lemon zest, and 2 tablespoons of fresh lemon juice to the egg mixture. Combine these ingredients until just mixed; take care not to overmix, as this keeps the Lemon Zucchini Bread tender and moist. The zesty aroma will make your kitchen smell fantastic!
Step 5: Combine Wet and Dry Ingredients
Now, gradually fold the dry flour mixture into the wet ingredients, along with 1 cup of shredded zucchini. Using a spatula, gently mix until no flour streaks remain; remembering to be careful not to overwork the batter, is key for creating a delicious, fluffy loaf.
Step 6: Fill the Pans
Divide the batter evenly among your prepared loaf pans, or pour it all into the large loaf pan. Use a spatula to smooth the tops if necessary; this ensures your Lemon Zucchini Bread bakes evenly and rises beautifully in the oven.
Step 7: Bake the Bread
Place the filled pans into your preheated oven and bake the mini loaves for 30-34 minutes or the large loaf for 45-50 minutes. Keep an eye on them, and know they’re ready when the tops spring back when touched, and a toothpick comes out clean or with a few moist crumbs.
Step 8: Cool the Loaves
After baking, allow the loaves to cool in their pans for about 15 minutes. Then, gently transfer them to a wire rack to cool completely. This step prevents sogginess and lets the flavors of your Lemon Zucchini Bread deepen as it cools.
Step 9: Prepare the Glaze
While the loaves cool, whisk together 1 cup of confectioners’ sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth. This tangy glaze will add a perfect citrusy finish to your Lemon Zucchini Bread, enhancing its deliciousness.
Step 10: Glaze and Serve
Once the loaves have completely cooled, drizzle the lemon glaze over each one, allowing it to gently soak in. This final touch adds a refreshing burst of flavor that makes the bread irresistible—slice and enjoy this lovely treat with family and friends!
Expert Tips for Lemon Zucchini Bread
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Avoid Overmixing: Mix just until combined; overmixing can lead to dense bread. This is crucial for your Lemon Zucchini Bread's fluffy texture.
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Use Fresh Zucchini: For best flavor and moisture, use fresh zucchini. Check for firmness and avoid any with soft spots.
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Measure Flour Correctly: Spoon flour into your measuring cup and level it off. Packing it down can result in too much flour and a dry loaf.
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Cool Properly: Let the loaves cool in their pans for 15 minutes before transferring to a wire rack to prevent sogginess. This enhances the flavor of the Lemon Zucchini Bread.
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Enhance the Zest: For more intense flavor, use a microplane to zest the lemon, capturing more essential oils and fragrance that brighten your bread.
What to Serve with Lemon Zucchini Bread
Nothing pairs quite like a refreshing side dish or drink alongside this delightful treat, enhancing every bite.
- Creamy Mashed Potatoes: The rich, buttery texture creates a comforting contrast to the lightness of the bread.
- Garden Salad: Crisp greens and a zesty vinaigrette balance the sweetness of the loaf perfectly, adding a refreshing crunch.
- Fresh Fruit Compote: A medley of seasonal fruits brings vibrant colors and a touch of natural sweetness to your meal.
For an unexpected twist, pour yourself a glass of iced herbal tea. Its floral notes will beautifully complement the citrus in the Lemon Zucchini Bread while refreshing your palate. Add a dollop of whipped cream on the side of the bread for an indulgent finish—after all, there's no such thing as too much sweetness!
- Herbal Iced Tea: The cool, refreshing hint of chamomile or mint provides a perfect counterpoint to the warm bread.
- Lemon Sorbet: Keep the citrus theme going with this icy treat, amplifying that bright, zesty flavor.
- Chocolate Chip Cookies: A sweet classic that adds a delightful contrast to the citrus, making for a cozy dessert spread.
- Vanilla Yogurt: A smooth, creamy dip to accompany slices, helping to enhance the lemony goodness while keeping things light.
Lemon Zucchini Bread Variations
Feel free to explore these delightful twists to customize your Lemon Zucchini Bread and make it uniquely yours!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a loaf that everyone can enjoy without gluten worries.
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Coconut Oil: Swap canola oil for melted coconut oil to add a subtle tropical flavor while keeping the bread moist.
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Additional Zest: Elevate the lemon flavor by adding extra lemon zest to the batter. This little adjustment packs a punch!
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Nuts & Seeds: Fold in ½ cup of chopped walnuts or sunflower seeds for a satisfying crunch that offers an exciting texture twist.
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Spiced Delight: Add a sprinkle of cinnamon or nutmeg to the batter for a cozy spice that complements the citrus beautifully.
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Dairy-Free: Replace buttermilk with a dairy-free alternative, like almond or oat milk, without sacrificing taste.
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Zucchini Variation: Experiment with yellow squash or grated carrots instead of zucchini for a different yet equally delightful veggie base.
These variations keep your baking fresh and exciting! And if you’re looking for more delicious ways to use zucchini, I highly recommend trying my Zucchini Cornbread Casserole for a comforting dish or some Zucchini Tots Guilt for a fun snack that everyone will love!
Make Ahead Options
These delightful Lemon Zucchini Bread loaves are perfect for meal prep enthusiasts! You can prepare the batter and refrigerate it up to 24 hours in advance, ensuring that the flavors meld beautifully. Simply mix your wet and dry ingredients as instructed and store the combined batter in an airtight container. When you’re ready to bake, pour the batter into your greased pans and follow the baking instructions. This method not only saves time but also keeps your bread just as delicious and moist. For the glaze, you can also mix the confectioners' sugar and lemon juice ahead of time; just give it a quick whisk before drizzling over the cooled bread for a fresh finish!
How to Store and Freeze Lemon Zucchini Bread
Fridge: Store your Lemon Zucchini Bread in an airtight container for up to 5 days. This helps keep it moist and fresh, ready for snacking any time!
Freezer: For longer storage, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months without losing flavor.
Thawing: To enjoy your frozen Lemon Zucchini Bread, simply leave it in the fridge overnight or thaw at room temperature for a few hours. Reheat slices in the microwave for about 15-20 seconds for a warm treat!
Glaze Tips: If you've already glazed the bread, it's best to store it in the fridge and consume it within 3 days for optimal texture and taste.
Lemon Zucchini Bread Recipe FAQs
What type of zucchini should I use?
I recommend using fresh, medium-sized zucchini that's firm to the touch and free of dark spots. This ensures your Lemon Zucchini Bread stays moist and flavorful. If you have access to garden-fresh zucchini, that’s even better!
How should I store my Lemon Zucchini Bread?
To keep your Lemon Zucchini Bread fresh, store it in an airtight container at room temperature for up to 5 days. If you want to enjoy it longer, you can refrigerate it. Just make sure it’s well-sealed to retain that lovely moisture.
Can I freeze Lemon Zucchini Bread?
Absolutely! To freeze your bread, allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. Your Lemon Zucchini Bread can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge or at room temperature for a few hours.
What if my Lemon Zucchini Bread turns out dense?
If your bread is denser than expected, it may be due to overmixing the batter. Remember, mix the wet and dry ingredients just until incorporated. If using too much flour is a concern, measure it by spooning flour into your measuring cup and leveling it off without packing it.
Is this recipe suitable for people with allergies?
This Lemon Zucchini Bread contains gluten (from the flour), eggs, and dairy (from the buttermilk). For gluten-free alternatives, you may try substituting with a gluten-free flour blend. If you have egg allergies, flaxseed meal or mashed bananas can be used as substitutes. Just make sure to adjust the liquid content accordingly.
How long can I store the glaze, and is it necessary?
The glaze made with confectioners' sugar and lemon juice should be used immediately for the best flavor and texture. If there are leftovers, you can store it in the fridge for up to 2 days, but it’s best to glaze your Lemon Zucchini Bread just before serving for a delightful, fresh finish.
Zesty Lemon Zucchini Bread That Will Brighten Your Day
Equipment
- Mixing bowls
- Loaf Pans
- Whisk
- Spatula
Ingredients
For the Batter
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon fine salt
- 2 large eggs
- 1 cups granulated sugar
- 0.33 cups canola oil or vegetable oil
- 0.33 cups buttermilk
- 2 tablespoon fresh lemon juice
- 1 zest lemon
- 1 cups shredded medium zucchini
For the Glaze
- 1 cups confectioners’ sugar
- 2 tablespoon fresh lemon juice
Instructions
Step‑by‑Step Instructions
- Preheat your oven to 350℉ (175℃) and prepare the loaf pans by spraying them with cooking spray.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat eggs until light, then add sugar and oil, mixing until fluffy.
- Mix in buttermilk, lemon zest, and lemon juice until just combined.
- Fold the dry ingredients into the wet mixture along with the zucchini.
- Divide the batter among the prepared pans and smooth the tops.
- Bake mini loaves for 30-34 minutes or a large loaf for 45-50 minutes, until a toothpick comes out clean.
- Let the loaves cool in the pans for 15 minutes, then transfer to a wire rack.
- Whisk together confectioners’ sugar and lemon juice for the glaze.
- Drizzle glaze over cooled loaves before serving.
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