Lemon Zucchini Quick Bread

Name: Lemon Zucchini Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup grated 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 soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon

Highlighted under: Baking Favorites

This Lemon Zucchini Quick Bread is a delightful blend of fresh zucchini and zesty lemon flavor, making it a perfect treat for any time of the day.

Created by

Lena

Last updated on 2025-12-20T12:13:49.938Z

This Lemon Zucchini Quick Bread is not only a great way to use up summer zucchini, but it also packs a punch of refreshing lemon flavor. Perfect for breakfast, snacks, or dessert!

        Why You'll Love This Recipe
        Moist texture with a hint of citrus
Great way to sneak in veggies
Perfect for breakfast or a sweet snack

      

Perfect for Any Occasion

Lemon Zucchini Quick Bread is not just a delightful treat; it's incredibly versatile. Whether you're looking for a quick breakfast option, a midday snack, or a sweet addition to your weekend brunch, this bread fits the bill perfectly. It can be enjoyed warm, straight from the oven, or toasted with a smattering of butter for an extra indulgent touch. The cheerful lemon flavor combined with the subtle sweetness of the zucchini makes it a universally appealing choice.

Moreover, this quick bread is an excellent way to use up excess zucchini, especially during peak garden season. Instead of letting those extra zucchinis go to waste, transform them into a delicious and moist loaf that everyone will love. The combination of flavors and textures will leave your friends and family wondering how you managed to sneak in those veggies!

Healthier Indulgence

One of the best aspects of this Lemon Zucchini Quick Bread is its ability to provide a healthier indulgence without sacrificing flavor. The incorporation of grated zucchini adds moisture and nutrition while keeping the bread light and fluffy. Zucchini is low in calories and packed with vitamins, making it a perfect ingredient for those looking to maintain a balanced diet.

Additionally, this recipe uses vegetable oil instead of butter, which helps to keep the fat content lower while still ensuring a tender crumb. You can even substitute some of the sugar with a natural sweetener for a lower-sugar version. This means you can enjoy a slice (or two) of this delightful bread without the guilt!

Tips for Success

To ensure the best results when making Lemon Zucchini Quick Bread, be sure to measure your ingredients accurately. Using a kitchen scale can help you achieve precise measurements, especially for the flour. Also, remember to squeeze out excess moisture from the grated zucchini using a clean kitchen towel; this will prevent your bread from becoming overly wet and dense.

Another tip is to let the bread cool completely before slicing. This allows the flavors to meld and the bread to firm up, making it easier to cut clean slices. If you have any leftovers, store them in an airtight container at room temperature for up to three days or freeze for longer storage. Simply thaw before serving for a quick and delightful treat!

Ingredients

For the Bread

1 cup grated 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 soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Mix well and pour into a greased loaf pan.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Combine Wet Ingredients

In a large mixing bowl, combine the grated zucchini, sugar, oil, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined.

Mix Dry Ingredients

In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 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!

Enjoy your homemade lemon zucchini bread!

Ingredient Substitutions

This Lemon Zucchini Quick Bread recipe is quite flexible when it comes to ingredients. If you're short on zucchini, you can substitute with grated carrots or even applesauce for a different flavor profile. For those looking to enhance the citrus flavor, a bit of orange zest can be added to the batter for a refreshing twist.

If you prefer a gluten-free option, swap the all-purpose flour with a gluten-free blend that can be used in baking. Always check the packaging for the right measurements, as gluten-free flours can vary in absorbency. Such substitutions allow you to cater to dietary needs while still enjoying this delicious bread.

Serving Suggestions

Lemon Zucchini Quick Bread is delightful on its own, but you can elevate your serving experience with a few simple additions. Consider pairing it with a dollop of cream cheese frosting or a light lemon glaze for an extra touch of sweetness. This can make for an impressive dessert option at gatherings.

Another great serving suggestion is to enjoy it with a cup of tea or coffee. The refreshing lemon flavor complements both beverages beautifully, making it a perfect afternoon pick-me-up. Garnish each slice with a sprinkle of powdered sugar or a few lemon slices for an appealing presentation that is sure to impress your guests.

Questions About Recipes

→ Can I use frozen zucchini?

Yes, just make sure to thaw and drain the excess moisture before using.

→ How should I store the quick bread?

Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I substitute the sugar?

Yes, you can use a sugar substitute, but the texture and sweetness may vary.

→ What can I serve with lemon zucchini bread?

It pairs well with cream cheese or a dollop of butter for extra richness.