Description
This Lemon Zucchini Bread is soft, moist, and lightly sweet with a fresh lemon finish. Grated zucchini melts into the batter, keeping every slice tender, while lemon zest and juice add bright flavor without overpowering. It’s easy to make, reliable, and perfect for breakfast, brunch, or dessert.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Instructions
Preheat the oven to 350°F and prepare a loaf pan with grease or parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix eggs, sugars, oil, lemon zest, and lemon juice until smooth.
Fold the grated zucchini into the wet mixture.
Add dry ingredients to wet ingredients and stir gently until just combined.
Pour batter into the pan and smooth the top.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool for 10 minutes in the pan, then transfer to a rack to cool completely.
Notes
Don’t overmix: Stir only until the flour disappears to keep the bread tender.
Zucchini moisture matters: Lightly squeeze zucchini, but keep it slightly damp.
For extra lemon flavor: Add a simple lemon glaze once the bread cools.
Clean slices: Let the bread cool fully before cutting.
Make ahead: This bread tastes even better the next day and freezes well.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes , Cooling Time: 20 minutes