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Lemon Zucchini Bread

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This Lemon Zucchini Bread is moist, tender, and brightened with fresh lemon zest for a refreshing twist on the classic quick bread. Perfect for breakfast, brunch, or an afternoon snack, it balances subtle sweetness with a hint of citrus.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (10 servings)
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 ½ cups shredded zucchini

¾ cup white sugar

½ cup vegetable oil

1 large egg

1 ½ cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

¼ teaspoon baking powder

2 teaspoons lemon zest

1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 325°F (165°C). Grease an 8×4-inch loaf pan.
  2. In a mixing bowl, combine shredded zucchini, sugar, oil, and egg. Mix until well blended.
  3. In a separate bowl, sift together flour, salt, baking soda, and baking powder. Stir in cinnamon and lemon zest.
  4. Add the dry mixture to the zucchini mixture, stirring just until combined.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for about 45 minutes, or until a knife inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Add a lemon glaze (powdered sugar + lemon juice) for extra sweetness.
  • Mix in chopped walnuts or pecans for crunch.
  • Substitute half the flour with whole wheat for a healthier option.
  • Turn into muffins by baking in a muffin tin for grab-and-go portions.
  • Wrap tightly and freeze for up to 3 months.

Nutrition

Find it online: https://cheftinaskitchen.com/lemon-zucchini-bread/