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–+ servings

Lemon Zucchini Bread Recipe

This delightful lemon zucchini bread is light and perfectly balanced, without being overly sweet. I used to think my mom made the best zucchini bread, but the addition of lemon zest takes it to a whole new level!
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Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons lemon zest
  • 1 ½ cups shredded zucchini
  • ¾ cup white sugar
  • ½ cup vegetable oil
  • 1 pc large egg

Method
 

  1. Begin by assembling all the ingredients for easy access.
  2. Preheat your oven to 325°F (165°C) and grease an 8x4-inch loaf pan thoroughly to ensure easy release.
  3. In a mixing bowl, combine the shredded zucchini, white sugar, vegetable oil, and egg. Beat until well mixed.
  4. In another bowl, sift together the flour, salt, baking soda, and baking powder. Add the ground cinnamon and lemon zest to this dry mixture, stirring to combine evenly.
  5. Gradually fold the dry ingredients into the wet zucchini mixture, mixing until just incorporated. Be careful not to overmix to keep the bread light.
  6. Transfer the batter into the prepared loaf pan, spreading it evenly.
  7. Bake in the preheated oven for about 45 minutes, or until a knife inserted into the center of the loaf comes out clean.
  8. Remove from the oven and let the bread cool in the pan for approximately 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing and serving.

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