The Best Lemon Zucchini Bread Recipe
This Lemon Zucchini Bread is soft, moist, and full of fresh lemon flavor. It’s easy to make and perfect for breakfast, snacks, or a simple homemade treat.
Equipment
- Mixing bowls
- Whisk or spoon
- Box grater
- Loaf pan
- Cooling rack
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup grated zucchini squeezed to remove extra moisture
- ¾ cup sugar
- 1 large egg
- ¼ cup melted butter
- ¼ cup vegetable oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together melted butter, oil, sugar, egg, lemon juice, lemon zest, milk, and vanilla.
- Stir in the grated zucchini.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Stir gently until just combined.
- Pour the batter into a greased loaf pan.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.
- Slice and enjoy.
Notes
Use fresh lemon juice for the best flavor.
Don’t overmix the batter; it can make the loaf dense.
Add optional mix-ins like blueberries, poppy seeds, or white chocolate chips.
Squeeze zucchini lightly to remove excess liquid.
Store leftovers in an airtight container for up to 3 days.