Lemon Zucchini Bread for Lazy Sundays – Zucchini Bread Recipes You’ll Love
I didn’t expect to fall head over heels for zucchini bread. Yet here I am, making it every time my garden decides to throw me a green curveball. This lemon zucchini bread strikes a balance between bright citrus and soft sweetness, with just the right touch of moisture to make you pause between bites.
When the loaf cools and that lemon glaze sets just a bit, it slices like a dream and smells like a tiny bakery. I once made two loaves thinking I’d freeze one. My family devoured both in under 48 hours. No regrets. If you’re into zucchini bread recipes that taste like sunshine and don’t leave you with a sink full of dishes, this one’s your jam.
It plays nicely with morning coffee, packs well for lunch, and honestly, it holds its own against any dessert. Whether you’ve been on the hunt for healthy zucchini bread recipes, or just need an excuse to use that lonely zucchini rolling around in your fridge, this one’s worth a spot in your go-to list.
Servings: 10 slices
Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (not drained or squeezed)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the sugar, oil, eggs, lemon juice, and vanilla until smooth.
- Stir in the grated zucchini.
- Add the flour, baking soda, baking powder, and salt. Mix until just combined. Fold in the lemon zest.
- Pour the batter into the prepared pan and bake for 50–55 minutes or until a toothpick comes out clean.
- Let it cool in the pan for about 10 minutes, then remove and transfer to a wire rack to cool completely.