Lemon Zucchini Bread
Lemon Zucchini Bread is a moist, flavorful loaf combining the bright zest of lemon with the subtle sweetness of zucchini and warm spices. Perfect for breakfast, snack, or dessert, it suits both quick bread lovers and those seeking a healthy twist on traditional baked goods.
Ingredients
- 2 1/2 cups flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon shredded lemon peel ⓘ
- 3/4 teaspoon salt ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/4 teaspoon ginger ⓘ
- 2 eggs ⓘ
- 1 1/4 cups sugar ⓘ
- 1/2 cup cooking oil ⓘ
- 1/4 teaspoon lemon or orange extract ⓘ
- 2 cups shredded zucchini ⓘ
- 1 cup walnuts ⓘ
Instructions
- Sift together the flour, baking powder, baking soda, lemon peel, salt, cinnamon, and ginger. Set aside.
- In a separate bowl, beat the eggs, sugar, cooking oil, and lemon or orange extract until well combined.
- Add the shredded zucchini and chopped walnuts (if using) to the wet mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake in a preheated 350°F (175°C) oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
Tips & Substitutions
For the best texture, be sure to squeeze excess moisture from the shredded zucchini before adding it to the batter. If you want to add a twist, consider substituting half of the sugar with honey or maple syrup. You can also replace walnuts with pecans or omit them entirely for a nut-free version. For a more intense lemon flavor, add an extra teaspoon of lemon extract.
Serving Suggestions
Lemon Zucchini Bread is delightful on its own but can be enhanced with a drizzle of lemon glaze or a pat of butter. Serve it alongside a cup of tea or coffee for a perfect afternoon snack. It also pairs beautifully with Aunt Tot Warner'S Egg Custard for a delightful dessert combination. Consider serving it with fresh fruit for a refreshing contrast.
Storage & Reheating
To store leftover Lemon Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, you can freeze slices in an airtight container for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Zucchini Bread contains roughly 323 calories, with 8g protein, 22g carbohydrates, and 25g fat. It is a good source of iron (19% of the Daily Value), protein (16% of the Daily Value), and calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1296mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser texture. To maintain moisture, consider adding an extra tablespoon of oil or an additional egg. Adjusting the baking time may also be necessary, so keep an eye on the bread as it bakes.
What can I use instead of eggs for a vegan version?
For a vegan version of Lemon Zucchini Bread, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients while keeping the bread moist and flavorful.
How can I tell when the zucchini bread is done baking?
To check if the zucchini bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If it comes out wet with batter, continue to bake for an additional 5-10 minutes, checking periodically to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).