Go Back
Baking is an art form that combines creativity with a dash of science, and there’s no better way to experience this than with our Zesty Lemon Zucchini Bread. This delightful recipe takes the classic zucchini bread to new heights by introducing the refreshing brightness of lemon. The combination of moist zucchini and zesty lemon creates a deliciously unique bread that is not only satisfying to the palate but also packs a nutritional punch. Whether enjoyed at breakfast, as a midday snack, or as a comforting dessert, this Zesty Lemon Zucchini Bread is sure to become a staple in your kitchen.

Lemon Zucchini Bread

Discover a refreshing twist on a classic favorite with this Zesty Lemon Zucchini Bread recipe! Combining moist zucchini with the bright flavor of lemon, this unique bread is perfect for breakfast, snacks, or dessert. Packed with nutrients and customizable with your favorite mix-ins, it's a delectable addition to any kitchen. Easy to make and sure to impress, this bread brings a delightful citrusy aroma that will fill your home. Enjoy it fresh or store for later!
Print Recipe Pin Recipe

Ingredients
  

1 medium zucchini (about 1 cup, grated)

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

1/4 cup fresh lemon juice

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or dried cranberries (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Prepare Zucchini: Grate the zucchini using a grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. Set aside.

      Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Stir until well mixed. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and lemon juice until fully combined.

        Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Make sure there are no lumps.

          Combine Mixtures: Gradually add the dry mixture to the wet mixture, folding it gently with a spatula or wooden spoon. Be careful not to overmix.

            Incorporate Zucchini and Mix-ins: Fold the grated zucchini into the batter gently. If desired, add chopped walnuts or pecans and raisins or dried cranberries. Mix until just combined.

              Pour Batter: Pour the batter into the prepared loaf pan, smoothing the top with the back of a spatula.

                Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. You may need to cover the bread loosely with aluminum foil halfway through if it starts to brown too quickly.

                  Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

                    Serve: Slice the lemon zucchini bread once it’s completely cool. Enjoy it plain, or spread with butter or cream cheese for an extra treat!

                      Prep Time, Total Time, Servings: 15 mins | 1 hr 10 mins | 10-12 servings