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Zesty Lemon Zucchini Bread is more than just a delightful treat; it’s a refreshing twist on the traditional zucchini bread that many have come to love. This recipe combines the subtle earthiness of freshly grated zucchini with the bright, invigorating flavors of lemon, creating a loaf that is both moist and bursting with flavor. Perfect for breakfast, an afternoon snack, or even a light dessert, this bread offers versatility that appeals to a wide range of palates.

Lemon Zucchini Bread

Discover a refreshing twist on a classic favorite with Zesty Lemon Zucchini Bread! This delicious recipe combines the moisture of freshly grated zucchini with the bright, invigorating flavor of lemon, creating a moist loaf that’s perfect for any occasion. Great for breakfast, snacks, or light desserts, this bread is not only tasty but also packed with nutritious ingredients. From its unique flavor profile to optional add-ins like nuts or chocolate, each slice is sure to delight your taste buds. Enjoy the joy of baking while promoting wellness in your diet with this wholesome treat!

Ingredients
  

1 medium zucchini (about 1 cup grated)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1/2 cup vegetable oil (or applesauce for a lighter version)

1 tablespoon lemon zest (from about 1 lemon)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Optional: 1/2 cup chopped walnuts or pecans

Optional: 1/2 cup raisins or chocolate chips

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper to make removing the bread easier.

    Prepare the Zucchini: Grate the zucchini using a box grater or a food processor. Place the grated zucchini on a clean dish towel or in a fine mesh sieve to squeeze out excess moisture. Let it sit while you prepare the batter.

      Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

        Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until light and fluffy. Gradually add the vegetable oil, lemon zest, lemon juice, and vanilla extract, mixing until well combined.

          Incorporate Dry Ingredients: Gradually fold the dry mixture into the wet mixture, being careful not to overmix. Gently fold in the grated zucchini and any optional mix-ins like nuts, raisins, or chocolate chips.

            Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.

              Cool and Serve: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing.

                Enjoy: Serve your Lemon Zucchini Bread warm or at room temperature. It's perfect on its own or with a smear of butter or cream cheese!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 8 slices