Did your neighbor sneak a zucchini into your mailbox?
I love Lemon Zucchini bread and the best way to get the best ingredients, grow them yourself. I love growing zucchini and summer squash every year, especially when it comes to sweet treats like my Lemon Zucchini Bread. The zucchini season seems to last forever, but once summer winds down, my personal consumption hits an all-time high. The smell of grilling them up, sautéing them with garden tomatoes and pasta, and baking them with parmesan are just a few of my favorite zucchini recipes.
A fresh zucchini is always best too and once harvest starts, you’ll make it out to the garden and lift a leaf or two and you will find 42 zucchini the size of Rhode Island. They are patiently waiting for Parliament to convene and determine whose mailboxes and doorsteps they will secretly end up on. This sounds exciting until it happens every day for the next 3 weeks or more.
This year I didn’t have a garden, and had a big move that wasn’t part of my initial summer plan. I, however, was still the lucky recipient of a couple of giant, green, Lincoln Continental-sized zucchini that our new neighbors gave us. Since we were newly introduced, they didn’t sneak them over the fence, put them in the mailbox, or even leave a large paper bag full of them on the doorstep, but kindly asked if we were interested.
What to make:
I gladly took them and thanked them. I quickly used a box grater to get some shredded zucchini that freezes great with a quality freezer bag. This helps cut out an extra step for later and makes any recipe an easy recipe for later. I sometimes use a food processor with a grating attachment.
I knew right away when I first laid my eyes on that large zucchini was to make my mom’s perfect zucchini bread. I’ve always added lemon, but this time decided to do a classic loaf of zucchini bread and another with lemon to create the most delicious moist zucchini bread recipe.
Test it out, add more lemon, add some nuts, and make it your own. The original recipe is fantastic, but feel free..be adventurous, with your favorite mix-ins.
Ingredients:
Assemble these ingredients for our lemony adventure:
- 3 large eggs (room temperature)
- 1 cup canola oil or vegetable oil
- 1 cup sugar
- 1 cup lightly packed brown sugar
- 2 cups peeled and grated zucchini (no need to peel!)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 lemon (zested)
- 1 lemon (juiced)
Steps:
Step 1: Preheat
Begin by preheating your oven to 325 degrees.
Step 2: Mix and Blend
In the bowl of a mixer, combine the wet ingredients: beaten eggs, oil, both sugars, grated zucchini, and vanilla. Start mixing on low until everything melds together – the beginning of our sweet symphony.
Gradually increase to medium speed. As the mixer swirls, introduce the dry ingredients – flour, salt, baking soda, baking powder, and cinnamon. Mix until everything is combined and moist. Make sure to scrape the mixing bowl to ensure all the dry ingredients are incorporated.
Step 3: Bread Pan/Loaf pan Prep
Take two 9×5 loaf pans (just a standard 5-inch loaf pan), generously spraying them with non-stick cooking spray. Divide batter, taking half and putting it in a large mixing bowl. Pour the other half of the remaining batter into one of the pans, giving it a few taps to release any trapped bubbles.
STEP 3. A: I only want one loaf! What should I do?
If you are looking to only make 1 loaf. Sure you can cut the recipe in half, but you can also make the delicious zucchini bread later, on your own time. Freeze half of the batter in freezer containers or a freezer bag. Take it out, let thaw, and pour it into a prepared loaf pan.
Step 4: Zesty Twist
To the remaining batter, add lemon zest and juice. Strengthen it with a tablespoon of flour for structure. Pour this lemon-infused batter into the second of the prepared pans, tapping gently to bid farewell to lingering bubbles.
Place both pans on a sheet pan until the oven is finished preheating.
Step 5: Baking time
Finally, it’s time to slide your pans into the preheated oven. Bake for around 60 minutes until the crust achieves the perfect golden brown. To check readiness, insert a cake tester or toothpick – it should come out clean.
As the bread bakes, your kitchen will be filled with enchanting aromas of cinnamon and citrus. A moment to savor.
Step 6: Cool, Slice, and Savor
Once out of the oven, let your loaves of bread cool on a wire rack. Picture slices of Lemon Zucchini Bread, a testament to your baking prowess. Top with a creamy smear of fresh butter and indulge in the perfect balance of sweet, citrusy, and moist goodness.
Why Lemon Zucchini Bread is a Game-Changer:
- Lemon zest adds freshness, elevating the bread to a new level.
- Ideal for breakfast, an afternoon snack, or a delightful dessert – fitting every occasion.
- Zucchini ensures a moist texture, keeping you coming back for more.
Storage Tips and Personal Touches:
- Store in an airtight container for freshness.
- This batter is freezable for later, just choose freezer quality for freshness. If your thawed batter is a little thin add a tablespoon at a time to achieve batter thickness. Zucchini contains a lot of water and moisture.
- Experiment with mix-ins like nuts or GHIRARDELLI chocolate chips for a signature twist.
This is a very easy zucchini bread recipe that I argue is the best zucchini bread recipe that is better than any banana bread, pumpkin bread, or other quick bread recipe s. Your first slice of zucchini bread will prove my point!
If you are looking for another great sweet treat, try these Cranberry Shortbread Cookies.
The Best Zucchini Bread Recipe with lemon
Ingredients
- 3 large eggs room temperature
- 1 cup canola or vegetable oil
- 1 cup sugar
- 1 cup lightly packed brown sugar
- 2 cups peeled and grated zucchini don’t feel like peeling it? Leave it on!
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 1 lemon zested
- 1 lemon juiced
Instructions
- Preheat oven to 325 degrees.
- In the bowl of a mixer add beaten eggs, oil, both types of sugar, zucchini, and vanilla. Mix on low until combined and mixed well.
- Then on medium speed slowly add dry ingredients: flour, salt, baking soda, baking powder and cinnamon until combined.
- Spray the inside of two 9×5 loaf pans with non-stick cooking spray. Pour half the prepared batter into one of the loaf pans and tap the pans on the counter to release the bubbles inside the batter.
- Add the zest and lemon juice to the remaining batter and mix well. Add 1 tbs of flour to firm up the batter. Add the lemon batter to the 2nd loaf pan and tap it on the counter to remove bubbles. Place both loaves on a sheet pan.
- Bake for 60 minutes until crust is golden brown and a cake tester or toothpick comes out clean. Cool on a wire rack. Slice and enjoy with a nice creamy smear of fresh butter.
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