Introduction
Who knew those humble zucchini from your garden (or the grocery store!) could transform into such a delightful treat? This Easy Lemon Zucchini Bread recipe is all about taking simple ingredients and turning them into a moist, flavorful loaf that’s perfect for breakfast, brunch, or a sweet afternoon snack. It’s so easy, even the kids can help! Get ready for a burst of sunshine in every bite!
Why This Works
This recipe works because it’s a perfect balance of moistness, sweetness, and a zesty lemon tang. The zucchini adds incredible moisture, keeping the bread soft and delicious for days. It’s also incredibly easy to follow, with minimal ingredients and simple steps – perfect for busy weeknights or weekend baking fun!
Key Ingredients
- 🥕 2 cups grated zucchini
- 🥚 3 large eggs
- 🍋 1 cup granulated sugar
- 🍋 1/2 cup vegetable oil
- 🍋 1/4 cup lemon juice
- 🍋 2 teaspoons lemon zest
- 🌾 2 cups all-purpose flour
- 🥄 1 teaspoon baking soda
- 🥄 1/2 teaspoon baking powder
- 🧂 1/2 teaspoon salt
- 🍯 1/2 cup chopped walnuts (optional)
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This helps prevent sticking and ensures a beautiful loaf.
2️⃣ In a large bowl, whisk together the eggs, sugar, oil, lemon juice, and lemon zest. Make sure the sugar is dissolved for even sweetness.
3️⃣ In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4️⃣ Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough bread.
5️⃣ Gently fold in the grated zucchini and walnuts (if using). Again, gentle folding is key to keep the bread light and fluffy.
6️⃣ Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7️⃣ Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Handy Tips
- For extra moist bread, don’t squeeze out all the moisture from the zucchini. A little extra liquid helps!
- Room temperature eggs and butter help create a smoother batter.
- If you don’t have walnuts, you can use other nuts like pecans or almonds, or even omit them entirely.
Heat Control
Baking at 350°F (175°C) ensures the bread bakes evenly and doesn’t burn. Keep an eye on it after 50 minutes, as ovens can vary. If the top starts to brown too quickly, loosely tent it with foil.
Crunch Factor
The optional walnuts add a delightful crunch to the otherwise soft and moist bread. If you prefer a softer texture, omit the nuts or use a different type of nut with less of a bite.
Pro Kitchen Tricks
- For a super lemony flavor, add an extra teaspoon of lemon zest.
- To make it easier to grate the zucchini, freeze it for about 30 minutes before grating—it’ll be less watery.
- A little extra sugar makes the bread sweeter, but watch out for too much sugar as some people don’t like overly sweet bread.
Storage Tips
Store leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well! Wrap it tightly in plastic wrap, then foil, for up to 2 months.
Gift Packaging Ideas
This bread makes a lovely homemade gift! Wrap the cooled loaf in parchment paper, then tie it with a ribbon and a small sprig of rosemary. A handwritten tag adds a personal touch.
Flavor Variations
🌟 Blueberry Lemon Zucchini Bread: Add 1 cup of blueberries to the batter along with the zucchini.
🌟 Cinnamon Swirl Lemon Zucchini Bread: Mix 2 tablespoons of cinnamon into 1/4 cup of the sugar and swirl it into the batter before baking.
🌟 Chocolate Chip Lemon Zucchini Bread: Fold in 1 cup of chocolate chips along with the zucchini.
🌟 Cranberry Orange Lemon Zucchini Bread: Add 1/2 cup dried cranberries and 1 tablespoon of orange zest.
Troubleshooting
- Bread is too dry: You may have overbaked it or not added enough zucchini. Next time, check for doneness a few minutes earlier and ensure your zucchini isn’t too dry.
- Bread is too dense: You may have overmixed the batter. Try to mix just until the ingredients are combined.
- Bread has sunk in the middle: Your oven temperature may have been too low, or you may have opened the oven door too frequently during baking..
FAQ
- Can I use a different type of oil? Yes, you can use canola oil or another neutral-flavored oil.
- Can I make this bread in a different sized pan? Yes, but adjust the baking time accordingly. A smaller pan will require less time, while a larger pan will require more.
- Can I substitute the sugar? You can try using coconut sugar or maple syrup but this would alter the flavor profile.
- Does it need to cool completely before slicing? While you can slice it warm, it’s easier to slice once it’s completely cool. Otherwise it crumbles easily.
Conclusion
This Easy Lemon Zucchini Bread recipe is a guaranteed crowd-pleaser! It’s simple to make, delicious to eat, and perfect for sharing with friends and family. Give it a try, and let us know what you think! Don’t forget to rate and review this recipe on Rate My Recipes! Happy baking!
Zucchini Bread So Easy, It's Lemon-y!
A moist and flavorful zucchini bread with a refreshing hint of lemon, perfect for breakfast or a snack.
Ingredients
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 175u00b0C (350u00b0F) and grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, vanilla extract, lemon zest, and lemon juice until well combined.
- Fold in the grated zucchini until evenly distributed.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips
- For extra flavor, consider adding chopped walnuts or pecans to the batter.
- Make sure to squeeze excess moisture from the grated zucchini for a better texture.