Description
Bright, fresh, and irresistibly moist, this Lemon Zucchini Bread is the perfect solution for your next quick breakfast or healthy snack. It’s an easy recipe that blends the zesty punch of lemon with the hidden veggie goodness of zucchini—making it one of the best breakfast ideas or food ideas to use up summer produce. With a light lemon glaze drizzled on top, it also fits perfectly into your collection of simple dessert or dinner ideas. Whether you enjoy it with a morning coffee or as a light afternoon treat, this loaf is bound to become a repeat favorite.
Ingredients
1 ¼ cups grated zucchini
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup powdered sugar (for glaze)
1–2 tablespoons lemon juice (for glaze)
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. Grate zucchini using the fine side of a box grater. Measure 1 ¼ cups. Set aside.
3. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
4. In a large bowl, whisk sugar, eggs, oil, vanilla, lemon zest, and lemon juice until smooth.
5. Add the dry ingredients to the wet and stir until just combined.
6. Fold in the grated zucchini gently using a spatula.
7. Pour the batter into the loaf pan and smooth the top.
8. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Whisk powdered sugar with lemon juice to form a glaze and drizzle over the cooled loaf.
Notes
Don’t peel the zucchini—the green flecks add color and texture to the loaf.
To avoid overbaking, check the bread at the 50-minute mark with a toothpick.
For extra lemon flavor, add a few drops of lemon extract or double the zest.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon zucchini bread, quick breakfast, healthy snack, easy recipe, summer baking