Lemon Zucchini Bread Recipe
This Lemon Zucchini Bread Recipe combines fresh zucchini with bright lemon flavor. The moist texture comes from shredded zucchini and oil.
Equipment
- Large Mixing Bowl
- Medium mixing bowl
- 9x5-inch loaf pan
- Box grater
- Measuring cups and spoons
- Whisk
- Rubber spatula
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- â…“ cup vegetable oil
- 2 large eggs
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup shredded zucchini
- ½ cup milk
Instructions
- Preheat oven to 350°F (175°C).
- Grease your 9x5 inch loaf pan well.
- Mix flour, sugar, baking powder, and salt together.
- Whisk oil, eggs, lemon juice, and zest separately.
- Add wet ingredients to dry ingredients slowly.
- Fold in shredded zucchini and milk gently.
- Pour batter into prepared loaf pan evenly.
- Bake for 50-55 minutes until golden brown.
- Cool in pan for 10 minutes completely.
- Remove from pan and cool on rack.
Notes
- Don't squeeze water from zucchini - moisture keeps bread tender
- Use fresh lemon juice and zest for best flavor results
- Don't overmix batter to avoid tough, dense bread texture
- Test doneness with toothpick - should come out clean
- Store covered at room temperature for up to 5 days