Lemon Zucchini Bread Recipe – A New Twist On A Traditional Recipe

Because garden season is in full force, everyone is searching for ways to make Zucchini Bread. But have you ever thought of switching it up and making Lemon Zucchini Bread as well?

I have been eating zucchini bread all of my life. My parents had a garden and that was one of those recipes that I looked forward to every year.

And now that I have my own garden, I have been making the BEST Zucchini Bread for many years now.

In fact, I get so many requests from family and friends that I make extra loaves to share. And every year I have so much zucchini that I will freeze a few extra loaves as well.

But this year, I decided to make Lemon Zucchini Bread with my extra garden fresh zucchini.

And I have to tell you, on a warm, hot summer day, the addition of lemon is quite refreshing!

Plus it only takes a few minutes to prepare the ingredients and pop it in the oven!

How To Make Lemon Zucchini Bread

The two most time consuming steps in making this zucchini bread recipe is shredding the zucchini and zesting and juicing a lemon.

First choose a medium size, firm zucchini. After washing it off under running water, cut both ends off.

Then slice your zucchini lengthwise and shred it using a box grater or a food processor like our Hamilton Beach Duo Food Processor. Do not squeeze out the excess liquid from the shreds of zucchini.

You will most likely have approximately 2 cups of shredded zucchini. Because this recipe only calls for 1 cup, you can either double the batch or place the remaining shredded zucchini in the fridge or freezer for later use.

Now it is time to zest and juice a lemon. One medium-large lemon will yield about 2 tablespoons of lemon zest. And one half of a fresh lemon will produce about 2 tablespoons of juice.

Because all lemons vary, I would suggest that you measure out the ingredients before adding them to your Lemon Zucchini Bread recipe.

Mix, But Don’t Over Mix the Ingredients

Next comes the easy part! In a mixing bowl, whisk together the dry ingredients for the zucchini bread.

Then in another bowl, add the remaining wet ingredients and stir. Now slowly mix the dry ingredients in with the zucchini mixture and stir just until incorporated.

You do not want to over mix your batter. Otherwise, the lemon zucchini bread will become very dense during the baking process.

Pour the batter in a greased loaf pan and bake at 350°F for approximately 50 minutes.

Once a toothpick that is inserted in the center of the bread comes out clean, remove the bread from the oven and let it cool in the pan for 15 minutes.

Then flip the zucchini bread out of the loaf pan and let it cool completely on a wire rack.

Optional Glaze Instructions

Once your Lemon Zucchini Bread is completely cool, it is time to make the icing.

Of course, you can skip the icing if you prefer, but it really is a nice and refreshing addition to the bread.

Mix the glaze in a small bowl and drizzle the icing over top of the bread.

If you are planning to freeze extra loaves of Lemon Zucchini Bread, skip the icing process until you are ready to thaw and serve.

Store the freshly made bread in an air-tight container on the counter.

Enjoy!

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