Lemon Zucchini Bread Recipe
Ingredients
For the Bread:
- 2 cups grated zucchini (about 2 small or 1 large zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup sugar
- 1/4 cup honey or maple syrup
- 1/2 cup vegetable oil or melted butter
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or butter, or line it with parchment paper for easy removal after baking.
2. Prepare the Zucchini
Grate 2 cups of zucchini using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is important to prevent the bread from becoming too soggy. Set the prepared zucchini aside.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix will help ensure even distribution of the leavening agents and prevent lumps.
4. Whisk the Wet Ingredients
In a large mixing bowl, whisk together the eggs, sugar, honey (or maple syrup), and vegetable oil until smooth. Next, add the lemon zest, lemon juice, and vanilla extract, and stir until everything is well combined. The lemon zest and juice will bring a bright, tangy flavor that complements the zucchini beautifully.
5. Combine the Batter
Gradually add the dry ingredients into the bowl with the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can lead to dense bread.
Once combined, fold in the grated zucchini and, if using, the chopped walnuts or pecans for added crunch and flavor.
6. Bake the Bread
Pour the batter into the prepared loaf pan and spread it out evenly. Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Baking times may vary slightly depending on your oven, so start checking around the 50-minute mark.
7. Cool the Bread
Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes. Afterward, transfer the loaf to a wire rack to cool completely before slicing. This cooling time helps the bread set and makes it easier to slice.
8. Optional Lemon Glaze
If you prefer a more indulgent finish, prepare the lemon glaze by whisking together 1 cup powdered sugar and 2-3 tablespoons lemon juice until smooth. Adjust the lemon juice amount depending on your desired consistency. Drizzle the glaze over the cooled loaf and allow it to set before slicing.
Tips for the Best Lemon Zucchini Bread:
- Freeze it: This bread freezes beautifully! Once the bread has fully cooled, slice it, wrap each slice in plastic wrap, and store them in a freezer-safe bag for up to 3 months. When ready to eat, thaw at room temperature or warm it slightly in the microwave.
- Reduce sweetness: If you prefer a less sweet bread, you can reduce the sugar or omit the glaze. The natural sweetness of the zucchini and honey/maple syrup will still shine through.
- Other add-ins: You can customize this bread by adding in blueberries, raisins, or chocolate chips for a fun twist.
Nutritional Information (per slice, makes about 12 slices):
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 170mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 16g