Name: Easy Lemon Zucchini Bread Recipe You’ll Love Today Recipe
Prep time: 15 min
Cook time: PT-487557H5M13S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup grated zucchini; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon lemon zest; 1/4 cup lemon juice

Jump to Recipe

Bursting with sunny citrus flavor and down-to-earth sweetness, this Easy Lemon Zucchini Bread Recipe You’ll Love Today is an absolute crowd-pleaser, whether you’re baking for brunch, snack time, or simply to brighten up your morning. Picture a delightfully moist loaf dotted with tender flecks of zucchini and infused with a gentle punch of lemon that dances on your tongue. With a simple list of ingredients and a straightforward process, you’ll end up with a golden, fragrant bread that tastes like summer in every slice!

Easy Lemon Zucchini Bread Recipe You’ll Love Today Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of everyday ingredients come together to create something truly irresistible. Each item below plays a vital role in the Easy Lemon Zucchini Bread Recipe You’ll Love Today, contributing texture, flavor, and that gorgeous lemony hue.

Grated zucchini: Moistens the bread while sneaking in extra nutrition, and disappears right into the crumb for a tender bite.
Granulated sugar: Provides sweetness that perfectly balances the tartness from the lemon.
Vegetable oil: Ensures the bread stays soft and moist from your first slice to your last.
Large eggs: Add structure and stability so the bread rises beautifully.
Vanilla extract: Rounds out the flavors and brings a subtle warmth that complements the citrus.
All-purpose flour: Forms the backbone of the loaf, yielding a soft and sturdy structure.
Baking powder: Gives your bread a lovely lift and helps it bake up light and fluffy.
Baking soda: Promotes browning and acts with the lemon juice for the perfect rise.
Salt: Just a touch to bring all the flavors into sharp, delicious focus.
Lemon zest: Infuses the bread with zippy citrus fragrance (freshly grated is best!).
Lemon juice: Heightens the tang and lifts the overall flavor, making every bite bright and fresh.

How to Make Easy Lemon Zucchini Bread Recipe You’ll Love Today

Step 1: Prep Your Oven and Pan

Set the stage for a perfect loaf by preheating your oven to 350°F (175°C). Grease a standard loaf pan with nonstick spray or a little oil—this will help your bread release effortlessly once baked and keep those golden edges intact.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, beat together the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. You’re looking for a smooth, unified mixture with the zucchini evenly dispersed. This juicy blend will provide the signature moistness that makes the Easy Lemon Zucchini Bread Recipe You’ll Love Today unforgettable.

Step 3: Mix the Dry Ingredients

Grab a separate bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking not only combines everything but also helps aerate the flour, resulting in a lighter loaf. Don’t skip this simple step—it’s worth it!

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet ingredients. Gently fold the two together with a spatula or wooden spoon, just until you no longer see streaks of flour. Avoid over-mixing to ensure your bread remains tender and soft.

Step 5: Add Lemon Zest and Juice

With the base batter ready, fold in the lemon zest and lemon juice. This is when you’ll notice the kitchen fill with a bright, citrusy aroma—one of the highlights of making the Easy Lemon Zucchini Bread Recipe You’ll Love Today!

Step 6: Pour and Smooth

Transfer the batter into your prepared loaf pan, using a spatula to smooth the top. This helps the bread bake up with an even rise and a beautiful, golden crown.

Step 7: Bake to Perfection

Slide the pan onto the center rack of your oven and bake for 50-60 minutes. When a toothpick inserted into the center comes out clean (a few moist crumbs are okay!), your bread is done. The enticing citrus scent will drift through your kitchen—seriously hard to resist.

Step 8: Cool and Unmold

Once the bread is baked, let it cool in the pan for 10 minutes. Then, run a knife around the edges and turn it out onto a wire rack to cool completely. This prevents sogginess and ensures the Easy Lemon Zucchini Bread Recipe You’ll Love Today holds its perfect texture.

How to Serve Easy Lemon Zucchini Bread Recipe You’ll Love Today

Garnishes

For a quick upgrade, dust the cooled loaf with powdered sugar or drizzle a simple lemon glaze (whisk powdered sugar with lemon juice) over the top. A scattering of extra lemon zest or thinly sliced candied lemon peels makes for a beautifully inviting finish.

Side Dishes

This bread loves company! Try serving slices with Greek yogurt and fresh berries for breakfast, or alongside a cup of afternoon tea or coffee. It’s also delightful paired with a fruit salad or even a dollop of whipped cream for dessert.

Creative Ways to Present

Cut the loaf into thick slices and toast them for a warm treat—spread on some butter or lemon curd for extra indulgence. For brunch gatherings, cut the bread into cubes and serve as part of a pretty sweet bread platter alongside other loaves or breakfast pastries.

Make Ahead and Storage

Storing Leftovers

To keep your Easy Lemon Zucchini Bread Recipe You’ll Love Today perfectly fresh, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors actually continue to develop, and the bread stays pleasantly moist.

Freezing

Slices or whole loaves freeze beautifully. Wrap individual slices in plastic wrap, then place in a freezer bag for grab-and-go snacking, or tightly wrap the entire loaf and freeze for up to 2 months. Defrost at room temperature or give slices a quick toast from frozen.

Reheating

For that just-baked experience, warm slices in the toaster or microwave for a few seconds. If reheating the whole loaf, cover loosely with foil and warm in a low oven (about 300°F) for 10-15 minutes.

FAQs

Can I make this recipe gluten-free?

Absolutely! Substitute a good-quality gluten-free all-purpose flour blend in place of regular flour. The Easy Lemon Zucchini Bread Recipe You’ll Love Today works beautifully with most blends—just ensure it contains xanthan gum or another binding agent.

Should I peel the zucchini first?

No need to peel! The skin is thin and soft, and it disappears into the bread as it bakes. Plus, it adds extra nutrients and subtle texture.

Can I use other oils instead of vegetable oil?

Yes, you can swap in canola oil, light olive oil, or even melted coconut oil. Each option works well, but note that coconut oil may add a slight coconut flavor.

How do I keep the bread from being soggy?

If your zucchini is very watery, give it a gentle squeeze with a clean kitchen towel before measuring. Over-mixing the batter can also cause a denser, wetter loaf—so mix just until everything is combined.

Can I add nuts or mix-ins?

Definitely! Walnuts or pecans add crunch, and a handful of blueberries or white chocolate chips can add pops of flavor. Just be mindful not to overload the batter—about 1/2 cup is perfect.

Final Thoughts

If you’re craving something fresh, easy, and downright delicious, the Easy Lemon Zucchini Bread Recipe You’ll Love Today needs to be at the top of your baking list. It’s friendly for beginners yet impressive for seasoned bakers, and every slice is filled with sunshine. Give it a try—you might just discover your new favorite comfort bake!

Easy Lemon Zucchini Bread Recipe You’ll Love Today Recipe

★★★★★

4.7 from 6 reviews

Author: Ella
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

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Description

This Easy Lemon Zucchini Bread recipe is a delightful twist on traditional zucchini bread, with a refreshing hint of lemon flavor. Moist and tender, this bread is perfect for breakfast, snacks, or dessert.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
Mix Wet Ingredients: In a large bowl, combine grated zucchini, sugar, oil, eggs, and vanilla extract.
Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Combine Wet and Dry: Gradually add dry ingredients to the wet mixture, stirring until just combined.
Add Lemon: Gently fold in lemon zest and lemon juice.
Bake: Pour batter into prepared pan, bake for 50-60 minutes until a toothpick comes out clean.
Cool: Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Bread
Method: Baking
Cuisine: American