Lemon zucchini bread is an amazing addition to your zucchini recipes! By the end of the summer, my counters are overflowing with zucchini and I need new, delicious ways to use them. This lemon zucchini bread fills that bill and helps feed the whole family. It is so good warmed up with some melted butter plus it sneaks in some vegetables to the kids’ diets as well.
Have some extra zucchini and look for other ideas? Try our cheesy Baked Zucchini Casserole, Zucchini Chicken Burger, or for a dessert, our Chocolate Zucchini Cake. For other ideas, make sure to check out our other blog, LiveDan330.com.
Lemon Zucchini Bread
This fresh from the garden loaf is both fresh and sweet and the kids loved it too–bonus!! Better yet, it is a super easy bread to make and as long as you have the fresh zucchini and lemons, the rest of the ingredients should normally be in your cupboards.
First, preheat your oven to 325 degrees and prepare your pan. Shred your zucchini then zest your lemons, which is about 2 lemons to get 2 tsp of zest then set them aside.
Do you need a shredder for your vegetables? It’s a great tool to have around the kitchen. Here are some from Amazon:
Next mix together your oil, sugar, and egg and set it aside. Then you sift together flour, baking soda, baking powder, and salt. Slowly mix the flour mixture into the egg mixture. Then add shredded zucchini and lemon zest. Do not over mix. Once you have made your batter, pour it into your prepared pan.
Then place your zucchini lemon bread into the oven. Bake for 50 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Once your bread is fully baked, let it cool on a wire rack for 10 minutes before turning it out of the pan to cool completely. Serve your zucchini bread plain or with a pat of butter.
With how easy this bread is, alongside the amazing fresh taste, you will definitely make this bread again! The first time I made this bread, the kids ate it up so fast that I had to make a second loaf just for me to get more than a nibble.
To give the zucchini lemon bread more of a fall taste, you could substitute the lemon zest for orange zest and add 1 tsp of cinnamon to the batter. This orange zucchini cinnamon bread would pair perfectly with your PSL this fall and will definitely have you baking more for anyone who tries it!
Fresh and delicious zucchini bread with lemon zest.
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
Yields 1 loaf
- 2 cups fresh shredded zucchini
- 3/4 cup sugar
- 1 egg
- 1/2 cup canola oil
- 1 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp lemon zest
- Preheat oven to 325. Grease an 8x4 loaf pan. Beat together the egg sugar and oil. Set aside. Sift together the flour, baking soda, baking powder and salt. Slowly mix the flour mixture into the egg mixture. Stir in the zucchini and lemon zest. Do not over mix. Pour into prepared pan and place in the preheated oven. Bake for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool 10 minutes on a wire rack, then turn out of the pan and cool completely before serving.