Name: Easy Lemon Zucchini Bread Recipe – Perfect for Summer Baking!"
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 cups grated zucchini (about 2-3 zucchini); ½ cup brown sugar, loosely packed; ½ cup granulated sugar; 3 large eggs; Grated zest of 2 large lemons; 2 teaspoons vanilla extract; 1 cup extra virgin olive oil (vegetable or canola oil will also work); 2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; ½ teaspoon baking soda; 2 tablespoons poppy seeds (optional); 1 cup powdered sugar; 4 teaspoons fresh lemon juice

Description

This Lemon Zucchini Bread is a deliciously moist and zesty treat, perfect for any time of day. Packed with fresh zucchini, bright lemon flavor, and optional poppy seeds for a little crunch, this bread strikes the perfect balance between wholesome and indulgent. Add a lemon glaze for an extra burst of citrusy sweetness!

Ingredients

Scale

For the Bread:

3 cups grated zucchini (about 2–3 zucchini)
½ cup brown sugar, loosely packed
½ cup granulated sugar
3 large eggs
Grated zest of 2 large lemons
2 teaspoons vanilla extract
1 cup extra virgin olive oil (vegetable or canola oil will also work)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons poppy seeds (optional)

For the Lemon Glaze (Optional):

- 1 cup powdered sugar
- 4 teaspoons fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

- Preheat the Oven:
  Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper or spray it generously with nonstick cooking spray.
- Prepare the Zucchini:
  Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out all the excess liquid. Set aside.
- Mix Wet Ingredients:
  In a large bowl, whisk together the brown sugar, granulated sugar, eggs, lemon zest, and vanilla extract until smooth and well blended. Gradually whisk in the olive oil until fully incorporated.
- Combine Dry Ingredients:
  In a separate bowl, stir together the all-purpose flour, salt, baking powder, baking soda, and poppy seeds (if using).
- Make the Batter:
  Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the grated zucchini, ensuring it’s evenly distributed. The batter will appear thick, but the zucchini will release moisture as it bakes.
- Fill the Pan:
  Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake:
  Place the pan on the middle rack of the preheated oven and bake for 1 hour and 5-10 minutes. Check the bread after 1 hour by inserting a toothpick into the center—it should come out clean or with just a few crumbs. If the bread is browning too quickly, cover it loosely with aluminum foil after 30 minutes of baking.
- Cool:
  Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze (Optional):
  In a small bowl, mix powdered sugar and fresh lemon juice until smooth. Once the bread has cooled, drizzle the glaze over the top.

Notes

Zucchini Prep: Be sure to wring out as much liquid as possible from the zucchini to prevent the bread from being too dense or soggy.
Optional Add-Ins: You can add chopped nuts, dried fruit, or even white chocolate chips for additional texture and flavor.
Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American