Tangy Lemon Zucchini Loaf: A Simple, Moist Slice (Print Version)
Bake a moist, tangy Lemon Zucchini Loaf. This easy recipe uses fresh zucchini and bright lemon for a delightful, comforting treat.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 50-60 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Wet Ingredients
01 -
Granulated Sugar
02 -
Large Eggs
03 -
Vegetable Oil
04 -
Vanilla Extract
→ Dry Ingredients
05 -
All-Purpose Flour
06 -
Baking Powder
07 -
Baking Soda
08 -
Salt
→ Flavor Boosters
09 -
Zucchini (grated, unpeeled)
10 -
Lemon Zest (from 1-2 lemons)
→ Lemon Glaze (Optional)
11 -
Powdered Sugar
12 -
Fresh Lemon Juice
# Instructions:
01 -
My first step is always to get the oven preheating to 350°F (175°C) and grease a 9x5 inch loaf pan. I usually line it with parchment paper too, leaving an overhang – makes lifting the finished Lemon Zucchini Loaf out so much easier, trust me! Then, I grab my zucchini and grate it. No need to peel, the skin adds color and nutrients. Don't squeeze out the moisture; we want all that goodness in our loaf!
02 -
In a large bowl, I whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until they're light and well combined. This is where I sometimes get a little too enthusiastic with the whisk and make a small mess, but hey, that's part of the fun, right? You're looking for a smooth, pale yellow mixture. This forms the moist base for our beautiful Lemon Zucchini Loaf.
03 -
In a separate, medium bowl, I whisk together the flour, baking powder, baking soda, and salt. I make sure there are no lumps, giving it a good, thorough mix. This step is crucial for even distribution of the leavening agents, so your Lemon Zucchini Loaf rises uniformly. I once just dumped everything in together and ended up with a somewhat lopsided loaf, oops!
04 -
Now, I gently add the dry ingredients to the wet ingredients. I mix just until *just* combined. This is a big one: overmixing is the enemy of a tender loaf! You want a few streaks of flour visible; they'll disappear as it bakes. This is where I start to smell the vanilla mingling, and honestly, it’s just lovely.
05 -
Next, I fold in the grated zucchini and lemon zest. The batter starts to look so vibrant with those green flecks! I try to distribute them evenly without overworking the batter. This is the magic moment where our Lemon Zucchini Loaf truly starts to take shape. The fresh lemon aroma really comes through here, making my kitchen smell incredible.
06 -
Pour the batter into your prepared loaf pan and smooth the top. Into the preheated oven it goes! I bake for about 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it after 45 minutes. The top should be a beautiful golden brown, and your kitchen will smell like pure joy. Let your Lemon Zucchini Loaf cool completely before glazing.
# Notes:
01 -
Don't overmix the batter! A light hand ensures a tender, fluffy Lemon Zucchini Loaf.
02 -
This loaf actually tastes better the next day; wrap it tightly and let the flavors meld.
03 -
No lemons? Use orange zest and juice for a lovely orange zucchini loaf variation.
04 -
A simple dusting of powdered sugar is fine, but a tangy lemon glaze is a real game-changer.
# Equipment Needed:
01 -
9x5 inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
grater
05 -
wooden skewer or toothpick
# Nutrition (Per Serving):
Calories: 280
Total Fat: 14g
Total Carbohydrate: 35g
Protein: 4g