Can you taste the zucchini in luscious lemon zucchini bread?

Not really. The zucchini mostly adds moisture and tenderness. Its flavor is very mild and blends in with the lemon and cinnamon, so what stands out is the bright citrus and soft texture.

Should I peel the zucchini before using it in bread?

No need to peel! The skin is soft and bakes down nicely. Plus, it adds color and extra nutrients to your luscious lemon zucchini bread.

Can I make the luscious lemon zucchini bread gluten-free?

Yes, simply use a 1:1 gluten-free flour blend. The texture may be slightly more tender, but the flavor remains just as delicious.

How do I keep lemon zucchini bread from getting soggy?

Pat your shredded zucchini dry before mixing it in. Also, be sure the bread is fully baked before removing it from the oven, and allow it to cool completely on a wire rack.

Luscious Lemon Zucchini Bread – Bright, Moist, and Easy to Make

Name: Luscious Lemon Zucchini Bread – Moist, Bright & Bursting with Flavor
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ½ cups shredded zucchini; ¾ cup white sugar; ½ cup vegetable oil; 1 large egg; 1 ½ cups all-purpose flour; ½ teaspoon salt; ½ teaspoon baking soda; ¼ teaspoon baking powder; 2 teaspoons lemon zest; 1 teaspoon ground cinnamon

Ingredients

Scale

1 ½ cups shredded zucchini

¾ cup white sugar

½ cup vegetable oil

1 large egg

1 ½ cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

¼ teaspoon baking powder

2 teaspoons lemon zest

1 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 325°F (165°C). Grease an 8×4-inch loaf pan.

2. In a bowl, beat shredded zucchini, sugar, oil, and egg together.

3. In a separate bowl, sift flour, salt, baking soda, and baking powder. Stir in cinnamon and lemon zest.

4. Combine wet and dry mixtures just until blended.

5. Pour batter into prepared pan and smooth the top.

6. Bake for 45 minutes or until a knife inserted in the center comes out clean.

7. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

No need to peel the zucchini—just shred and lightly pat dry.

Add lemon juice or glaze for extra citrus kick.

Store at room temp for 3 days or refrigerate for up to 7.

Freezes beautifully in slices wrapped individually.

Author: Emily Frost
Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Quick Bread
Method: Baked
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 15g
Sodium: 170mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg