Lemon zucchini bread is a moist and tender quick bread that's filled with bright citrus flavor. A great way to use up that summer garden zucchini!
Looking for a new flavor twist on classic zucchini bread? If you love lemon desserts, you'll want to give this lemon zucchini bread a try. It's made with simple, easy to find baking ingredients and makes the perfect less-sweet dessert or snack.
Today we're using the zest and juice of one lemon, which adds the perfect amount of citrus flavor to our quick bread. Poppy seeds add a bit of crunch and nutty flavor.
Shredded zucchini adds moisture and structure, as well as fiber, Vitamin A, and antioxidants. The best part? Zucchini has a mild flavor, so you can't even taste it in the baked bread.
Lemon zucchini bread makes a great breakfast or brunch addition, and can even be served as dessert. Optionally, dust the top with confectioner's sugar before slicing and serving.
Ingredients and substitutions
- Zucchini - You'll need 1.5 cups of finely grated zucchini (before squeezing out the liquid). We're squeezing out the liquid because we're utilizing the lemon juice for added flavor and don't want to add too much moisture (this would cause the bread to turn out gummy and/or dense).
- Lemon - You'll need one large lemon for this recipe. We're using both the zest and juice of the lemon. Most of the flavor comes from the zest, so I don't recommend omitting it. Lemon juice adds fresh citrus flavor and moisture to your bread.
- Sugar - Granulated sugar adds sweetness and moisture to your zucchini bread. I do not recommend using brown sugar in this recipe, the bread crust would turn out a bit too dark. As written, this bread turns out lightly sweetened. For a sweeter bread, add an extra ¼ cup of granulated sugar.
- Vegetable oil - Adds moisture to your bread. Canola oil or light olive oil can work in a pinch.
- Eggs - Add moisture and structure to your bread.
- Vanilla extract - Adds depth of flavor to your bread.
- All-purpose flour - Adds structure to your bread. I have not tested this recipe with other types of flours, so I don't suggest making any substitutions. Baking is an exact science, and altering main ingredients can change the density and texture of your bread. Instead, search for a recipe that includes the flour you'd like to use.
- Leavening agents - This recipe uses both baking soda and baking powder. They cannot be substituted for one another - you'll need both to get the proper amount of lift.
- Salt - Enhances the flavor of your bread without making it "salty".
- Poppy seeds - Optional. Adds crunch, texture, and nutty flavor to the bread. Can be substituted with chia seeds.
Tips and tricks
Shredding zucchini for bread - I recommend using the small side of a box grater to grate zucchini for baked goods. Finely grated zucchini melts seamlessly into the batter when baked with the only sign of zucchini being the tiny green flecks. The large side of a box grater also works but adds a noticeable texture to your baked bread. Here's the box grater I use: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your bread can turn out tough. Instead, use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes one 9x5 loaf of zucchini bread. These are the pans I use for all my zucchini bread recipes: Farberware Loaf Pan 9x5, Set of 2
Storage
Zucchini bread can be stored at room temperature for 3 to 4 days in a tightly sealed container.
Zucchini bread can be frozen for up to 6 months in a tightly sealed, freezer-safe container. To thaw a whole loaf, place on the countertop for up to 3 hours to bring to room temperature. Single slices will thaw in about 1 hour or less.
See my full post for more information: How To Store Zucchini Bread
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for zucchini bread. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your bread is baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the bread.
Yes, for this recipe you'll need to squeeze the excess liquid from the shredded zucchini before adding it to the batter. Too much liquid will make this bread soggy, gummy, and dense.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
Troubleshooting
If your baked zucchini bread turned out soggy or sinking in the center, then it was either underbaked or had too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your bread turns out perfectly baked and moist, not wet or soggy.
Dry baked goods can happen for several reasons. Either your bread was overbaked, too many dry ingredients (like flour) were added to the recipe, or the moisture-adding ingredients (eggs, sugar, oil, zucchini) were reduced.
Bland baked goods can happen for a few reasons. Omitting the salt, reducing the sugar, or adding too much flour can cause your bread to turn out bland. Salt enhances the flavors of the other ingredients - it's not there to make your bread "salty". Measure flour accurately by weighing it using the gram measurements listed in the recipe card. If you don't have a scale, use the spoon and level method. Gently spoon flour into a measuring cup, then level off the top with a knife. Scooping flour with a measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. Decreasing the listed sugar can also make your bread turn out bland (and sometimes dry).
📖 Recipe
Lemon Zucchini Bread
Ingredients
- 1.5 cups (220 g) finely grated zucchini, after measuring, squeeze liquid out
- 1 large lemon
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons poppy seeds
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- Measure 1.5 cups (220 grams) of grated zucchini, then place into a few layers of paper towels, or a kitchen towel, and gently squeeze over the sink to remove excess liquid.
- Zest and juice one lemon into a large bowl. Add finely grated zucchini (with liquid squeezed out), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, and salt. Add to wet ingredients and stir until just combined. Add poppy seeds and stir until incorporated.
- Pour into prepared loaf pan. Bake for about 48 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
Comments
No Comments