lemon zucchini bread

Lemon Zucchini Bread Recipe Which Taste So Good!

Do you want to know how to make a lemon zucchini bread that’s secretly healthy enough to eat for breakfast? A smooth, quick bread recipe that’s super moist, and tastes so good that no one will ever know, there’s a vegetable hiding inside?

Hey there, I’m Alexandra Catalano from EatCute, where you learn how to make nourishing meals for you and your loved ones. And today, I’m going to be teaching you how to make the best lemon zucchini bread. So if you’re ready to get to baking, then come on in and let’s get started.

We’ll first start by preheating our oven to 350 degrees.,If you have a ton of zucchini growing in your summer garden, then this bread is a great
way to use a bunch of it up. For this recipe, we’ll need about two cups of finely grated zucchini. I’ve found that nearly one zucchini equals one cup of shredded, so you’ll need about two medium-sized zucchini. There are a few different tools that you can use to grate your zucchini.

The best and easiest way that I use most often is to use a large food processor, that’s fitted with a grating attachment. A box grater is the right second choice if you don’t have a food processor, but it will take a little extra arm strength. A julienne peeler will also work if you don’t have one of the other two options available. No matter which tool you’re using, you’ll first want to rinse, scrub, and dry off your zucchini
before grating it. A question I often get asked is whether or not you need to peel your zucchini before you start grating it. And the answer is a big, fat no. The skin on the zucchini will add a beautiful pop of color to your bread and is full of healthy dietary fiber. It’s also less watery than the middle part is the squash with the seeds, so it’s best to leave it on.

Cut and remove both the stem and blossom ends from your zucchini. If you’re using a food processor, you’ll want to cut your zucchini in half lengthwise and then again into quarters to fit into the opening of your processor.

Finely grate the zucchini, and measure out two cups. Lay the zucchini on a piece of cheesecloth, or a thin dish towel, and spread it into a thin layer.

Sprinkle with 1/2 teaspoon of salt, and let sit for at least 10 minutes, and watch as the magic happens. The salt helps bring out all of that excess moisture from our shredded zucchini and will make it so much easier to squeeze it all out. If you’ve ever forgotten this step, you know what can happen. You end up with an ooey, gooey, mushy middle, instead of your zucchini bread, being perfectly cooked. So make sure you don’t skip this step.

Once 10 minutes have passed, wring out all of the moisture that you can. You should end up with about one cup of packed, grated zucchini. And it’s okay if you have just shy of one cup, your bread will still come out, super moist and full of zucchini. So, just like in any other quick bread recipe, we’re going to be using two bowls, for both the wet and the dry ingredients. In the first bowl, you’ll want to add one stick or 1/2 cup of melted butter. You can also substitute with melted coconut oil if you’re vegan or dairy-free.

1/4 cup of honey. Pure maple syrup or agave nectar may also be used.

Two large eggs that are at room temperature, or two chia or flax eggs if vegan.

And one teaspoon of vanilla extract.

The last wet ingredient that we’ll need is lemon juice, but since we’re using both the juice and the zest, it’s always best and easiest to zest your lemons before juicing. To do this, I’m going to be using my favorite citrus zester, a Microplane. If you don’t happen to have one of these, just hanging around in your kitchen, you can check out a few other
natural ways to zest a lemon, using the tools you have on hand. So go ahead and grab that lemon, and zest until you get two tablespoons of lemon zest. Set this aside, and juice the lemons using a citrus juicer to get two tablespoons of lemon juice.

Add lemon juice to the wet ingredients and whisk to combine. Next, let’s start whisking together our dry ingredients, in that second large bowl. For this, you’ll want to grab 1 3/4 cups of all-purpose flour. A gluten-free one-to-one blend may also be used. Then, take 2/3 cup of coconut sugar, and one teaspoon of baking soda. Whisk to combine.

Add dry ingredients to wet ingredients, and mix by hand until smooth. Once that’s all mixed, you’ll want to grab a nine by five-inch loaf pan. You can either spray it with nonstick cooking spray. Or you can do what I do. I like mine with a piece of parchment paper. And to be completely honest with all of you here, doing this speeds up how fast the bread cools down, which means I get to dig into it a lot sooner. I go ahead and still spray the pan with a little bit of nonstick cooking spray to make sure the bread doesn’t stick to any of the exposed pan surfaces.

 

Sprinkle with additional sugar if desired. Spread it out evenly in the pan and pour in the zucchini bread batter.

 

Bake in preheated 350-degree oven for 45 to 55 minutes. You’ll know the bread is done baking when the top begins to crack and a toothpick, when inserted in comes out with just a few crumbs.

This lemon zucchini bread will last for two to three days if covered and left at room temperature, or three to five days if stored in the refrigerator.

It’s perfectly lemony, super moist, and it’s sweet, but not too sweet, so you can feel good about eating this bread for breakfast. If you’ve still got a lot of zucchini that you want to use, make sure you check out these other easy zucchini recipes. Thanks so much for hanging out, you all, I’ll see you again soon.

Print

Healthy Lemon Zucchini Bread Recipe

ooey gooey lemon zucchini bread

Sneak your veggies in at breakfast with this Healthy Lemon Zucchini Bread that is super moist, full of fresh lemon zest, and LOADED with grated zucchini squash.  Learn how to make the best quick bread recipe that can easily be made with gluten-free flour, vegan ingredients, and makes a great summer dessert or snack cake.

  • Author: Alexandra Catalano
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Category: Bread Recipes
  • Cuisine: American

Ingredients

Scale
  • 2 cups zucchini finely grated
  • ½ tsp. salt
  • ½ cup butter melted*
  • 2 eggs
  • ¼ cup honey
  • 2 Tbsp. lemon juice freshly squeezed
  • 1 tsp. vanilla extract
  • 1 ¾ cup all-purpose flour gluten-free
  •  cup coconut sugar
  • 1 tsp. baking soda
  • 2 Tbsp. Lemon zest
  • 1 Tbsp. sugar optional

Instructions

  1. Preheat oven to 350 °F.

Grating & Straining Zucchini

  1. Using a food processor*, finely grate zucchini and measure out 2 cups. Sprinkle zucchini with salt and let sit for at least 10 minutes.
  2. Squeeze excess moisture out of the zucchini by dabbing with a paper towel or using a cheese cloth. (You will end up with about 1 cup of grated zucchini once water is squeezed out.)

Zucchini Bread

  1. Whisk together melted butter, eggs, honey, lemon juice, and vanilla in a large bowl.
  2. Mix together flour, coconut sugar, and baking soda in a separate, medium-sized bowl.
  3. Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
  4. Stir in grated zucchini and lemon zest until just combined.
  5. Spray a 9 x 5 inch loaf pan with non-stick cooking spray and/or line it with parchment paper.

  6. Pour in the zucchini bread batter and spread it out evenly in the pan. Sprinkle with additional sugar, if desired.
  7. Bake in preheated oven for 45-55 minutes or until a toothpick when inserted in comes out clean.
  8. Let cool to room temperature before serving. Enjoy!

Notes

For dairy-free use coconut oil instead of butter.
If vegan, substitute honey for pure maple syrup, butter for coconut oil, and eggs with flax or chia seed eggs

Nutrition

  • Serving Size: 10
  • Calories: 255 kcal
  • Sugar: 23g
  • Fat: 11g
  • Saturated Fat: 6g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 57mg

Keywords: cake, easy, glutenfree, healthy, loaf, quick breads

(Visited 8,994 times, 1 visits today)