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Lemon Zucchini Bread

Close-up of two moist slices of Lemon Zucchini Bread on a white plate, showing the texture and green flecks of zucchini.
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A delightful and moist quick bread bursting with fresh lemon flavor and tender zucchini, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup grated zucchini (about 1 medium zucchini), squeezed dry

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the lemon juice and lemon zest. Add this to the wet ingredients and mix well.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Gently fold in the grated zucchini.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For an extra burst of lemon flavor, you can make a simple lemon glaze by mixing powdered sugar with a little lemon juice and drizzling it over the cooled bread.
  • Ensure your zucchini is well-drained to prevent a soggy bread.
  • This bread freezes well. Wrap it tightly in plastic wrap and then in foil.

Nutrition

Find it online: https://spoonsprout.com/lemon-zucchini-bread/