Luscious Lemon Zucchini Bread Recipe is one of those treats that sneaks up on you in the best way possible. You think, “Zucchini in bread? Really?” and then boom, it’s a tangy, moist, slightly sweet slice of heaven that makes you question every other bread recipe you’ve tried. Trust me, this one’s a keeper.
Why You Should Try Luscious Lemon Zucchini Bread
Ever had zucchini bread that felt dry or just meh? Yeah, me too. This recipe nails the balance between moist and fluffy, with a fresh lemon zing that brightens every bite. The zucchini adds moisture without making it soggy, and the lemon keeps it from being too sweet or heavy. Plus, it’s a sneaky way to get some veggies in your snack game.
Variations I’ve Tried
I like to switch things up depending on my mood or what’s in the pantry. Here are a few tweaks that worked well:
- Add a handful of walnuts or pecans for crunch.
- Toss in some blueberries for an extra burst of flavor.
- Substitute lemon zest with orange zest for a sweeter citrus twist.
- Use coconut oil instead of butter for a dairy-free version.
Ever wondered how these small changes can totally change the vibe of the bread? It’s like giving the recipe a little personality makeover.
Luscious Lemon Zucchini Bread
Ingredients
Instructions
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, beat the eggs, then add sugar, oil, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Stir the wet ingredients into the dry ingredients just until combined.
- Fold the grated zucchini into the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Serving Ideas for Luscious Lemon Zucchini Bread
This bread is pretty versatile. Here are a few ways I enjoy it:
- Warm slice with a pat of butter for breakfast.
- Spread a little cream cheese frosting for a dessert twist.
- Serve alongside a cup of tea or coffee for a cozy afternoon snack.
- Toast slices lightly and top with ricotta and a drizzle of honey.
Helpful Tips for Luscious Lemon Zucchini Bread
A couple of things I’ve learned along the way:
- Don’t overmix the batter; it keeps the bread tender.
- Use fresh lemons for the best flavor punch.
- Let the bread cool completely before slicing to avoid crumbling.
- If you want a sweeter touch, sprinkle some coarse sugar on top before baking.
Ever baked something and then realized you forgot a step? Yeah, me too. These tips help avoid those little mishaps.
Leftovers and Storage
If there’s any bread left (which rarely happens), wrap it tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for about 3 days. For longer storage, pop it in the fridge for up to a week or freeze slices individually for up to 3 months.
Pro tip: Thaw frozen slices at room temperature or toast them straight from the freezer.
Common Mistakes to Avoid
Here are a few pitfalls I’ve stumbled over so you don’t have to:
- Using watery zucchini without draining it properly.
- Overbaking, which dries out the bread.
- Skipping the lemon zest it’s the secret to that bright flavor.
- Mixing the batter too vigorously, leading to dense bread.
Ever bitten into a dry zucchini bread and felt betrayed? Avoid these mistakes, and you’ll stay in the happy bread zone.
Nutrition Infos (per serving)
- Calories: 280 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 10 g
- Fiber: 2 g
- Sugar: 18 g