Go Back
Lemon Zucchini Delight Bread is a delightful fusion of fresh produce and zesty flavors that brings a unique twist to traditional quick breads. This moist and flavorful bread combines the subtle sweetness of zucchini with the refreshing brightness of lemon, resulting in a culinary experience that is both satisfying and invigorating. Whether enjoyed as a breakfast treat, a sweet snack during the day, or a delightful dessert, this bread is versatile enough to fit into any meal plan.

Lemon Zucchini Bread

Discover the delightful twist of Lemon Zucchini Delight Bread, a refreshing blend of moist zucchini and zesty lemon flavors. Perfect for breakfast, snacks, or dessert, this recipe is not only delicious but also nutritious, making it a great addition to any meal plan. Learn how to prepare this scrumptious bread with detailed steps on ingredients, mixing, baking, and even flavor variations. Enjoy the process of baking and treat yourself to a tasty homemade loaf!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups grated zucchini (squeeze out excess moisture)

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil or melted coconut oil

3 large eggs

2 teaspoons vanilla extract

Zest of 1 large lemon

¼ cup fresh lemon juice

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup chopped walnuts or pecans (optional)

½ cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    Prepare the Zucchini: Grate the zucchini using a box grater and place it in a clean kitchen towel. Squeeze out as much excess moisture as you can. This ensures a less soggy bread.

      Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and oil. Mix until well combined. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until smooth.

        Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly mixed.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix. Gently fold in the grated zucchini and if using, the chopped nuts or chocolate chips.

            Pour into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

              Bake: Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.

                Cool: Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

                  Serve: Slice the bread once it's cooled down. This lemon zucchini bread can be enjoyed warm or at room temperature. Serve plain or with a light dusting of powdered sugar.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 10 slices