Fluffy Lemon Zucchini Bread: My Sunny Kitchen Secret (Print Version)

Fluffy Lemon Zucchini Bread brings sunshine to your plate. This recipe, born from garden abundance, is moist, tangy, and so comforting. Perfect for any time!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 10-12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 ½ cups (300g) granulated sugar
03 - 1 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - ½ teaspoon salt

→ Wet Ingredients & Flavor

06 - 2 large eggs, at room temperature
07 - ½ cup (120ml) vegetable oil
08 - 2 teaspoons vanilla extract
09 - 1 tablespoon fresh lemon zest (from 1-2 lemons)
10 - 2 cups (approx. 2 medium) grated zucchini, gently squeezed of excess water

→ Lemon Glaze

11 - 1 cup (120g) powdered sugar
12 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, get your oven preheating to 350°F (175°C). Then, grab your loaf pan – a 9x5 inch one is my go-to. Grease it well, and I always line mine with parchment paper, leaving a little overhang on the sides. This makes lifting the baked loaf out a breeze. Trust me, I’ve had loaves stick before, and it’s heartbreaking after all that effort. A little prep here saves a lot of frustration later!
02 - In a big bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. Give it a good whisk, making sure there are no lumps. This is where I sometimes get a little flour cloud going in my kitchen, oops! But it’s important to distribute everything evenly so your bread rises beautifully and tastes consistent throughout. Don't rush this step.
03 - In a separate, smaller bowl, crack your eggs, then add the vegetable oil, vanilla extract, and that glorious lemon zest. Whisk everything until it’s smooth and well combined. You'll start smelling that lovely lemon right away! This step always feels like the start of something delicious, and the aroma just fills the air.
04 - Now for the main event! Pour your wet ingredients into the dry ingredients. Stir gently with a spatula, just until everything is combined. Don’t overmix! Overmixing is a common mistake I’ve made, and it leads to tough bread. A few streaks of flour are totally fine; it’ll finish mixing when we add the zucchini.
05 - Gently fold in your grated, squeezed zucchini. This is where the batter really starts to come alive. You’ll see those vibrant green flecks. Mix just until the zucchini is evenly distributed. This step always makes me feel like a garden wizard, transforming humble veggies into something sweet and wonderful. I love how the moisture from the zucchini gets incorporated.
06 - Pour the batter into your prepared loaf pan and smooth the top. Pop it into the preheated oven and bake for about 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Once it’s done, let it cool in the pan for 10-15 minutes before transferring to a wire rack. While it cools, whisk powdered sugar and lemon juice for the glaze. Drizzle generously over the cooled bread. It smells so good, I can barely wait!

# Notes:

01 - Don't overmix the batter; it's the secret to a tender, not tough, crumb. I learned this the hard way!
02 - Always squeeze excess water from your grated zucchini; soggy bread is a definite no-go.
03 - Fresh lemon zest makes all the difference; bottled lemon juice just won't give you that bright flavor.
04 - For an extra zing, grate a little fresh lemon zest over the glazed loaf just before serving.

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - mixing bowls
03 - whisk
04 - spatula
05 - grater
06 - wire rack

# Nutrition (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 5g

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