Zucchini Lemon Bread
A moist, zesty zucchini lemon bread bursting with fresh lemon flavor and crunch from walnuts, perfect for breakfast, snack, or dessert with a light, fruity touch.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a loaf pan.
- In a mixing bowl, combine flour, sugar, baking powder, salt, baking soda, lemon peel, and cinnamon.
- Stir in shredded zucchini and chopped walnuts.
- Add oil and skim milk to the mixture and blend until just combined.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For added moisture, consider using Greek yogurt in place of skim milk. If you want a sweeter loaf, increase the sugar slightly or add chocolate chips. For a nut-free option, omit the walnuts or substitute with sunflower seeds. Ensure the zucchini is well-drained to avoid excess moisture in the batter. This recipe can also be adapted with other spices like nutmeg for a different flavor profile.
Serving Suggestions
This zucchini lemon bread is delightful on its own, but you can serve it with a dollop of cream cheese or lemon glaze for an extra touch. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For a more indulgent dessert, consider serving it with a scoop of vanilla ice cream. It also makes a great addition to brunch spreads alongside dishes like 'Pink Stuff' (Fruit Salad).
Storage & Reheating
Store leftover zucchini lemon bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, thaw overnight in the fridge and warm slices in the microwave for about 10-15 seconds or in a toaster oven until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Lemon Bread contains roughly 468 calories, with 1g protein, 13g carbohydrates, and 47g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1331mg per serving (58% 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, but it may result in a denser texture. For best results, consider using a blend of both flours to achieve a lighter loaf while still enjoying the health benefits of whole grains.
What can I use instead of walnuts?
If you're looking for a nut-free option, you can omit the walnuts altogether or replace them with seeds like sunflower or pumpkin seeds. Dried fruits like raisins or cranberries can also add texture and sweetness in place of nuts.
How can I make this recipe gluten-free?
To make gluten-free zucchini lemon bread, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is gluten-free, and consider adding a teaspoon of xanthan gum to help bind the ingredients together for better texture.
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).