This Lemon Zucchini Bread is a delightful twist on a classic recipe, combining the refreshing zest of lemon with the subtle sweetness of zucchini. It’s the perfect blend of flavors, offering a moist, tangy bite that’s also nourishing. Ideal for those who want a light, plant-based treat that’s both delicious and easy to make.
I often bake this bread when I’m craving something bright and uplifting. It’s a hit with my family, especially on sunny afternoons when we enjoy it with a cup of herbal tea. The combination of lemon and zucchini is surprisingly refreshing, making it a perfect snack or even a light dessert. Plus, the simple preparation means I can whip it up quickly, even on a busy day.
Lemon Zucchini Bread
I often bake this bread when I’m craving something bright and uplifting. It’s a hit with my family, especially on sunny afternoons when we enjoy it with a cup of herbal tea. The combination of lemon and zucchini is surprisingly refreshing, making it a perfect snack or even a light dessert. Plus, the simple preparation means I can whip it up quickly, even on a busy day.
Ingredients
- 1 1/2 cups grated zucchini about 1 medium zucchini
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup olive oil or melted coconut oil
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup plant-based milk almond, oat, or soy
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 1/2 cups. Lightly squeeze out excess moisture, but keep it slightly damp to retain the bread’s moist texture.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, mix 1/2 cup olive oil or melted coconut oil, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, and the zest of 1 lemon until smooth.
- Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until well combined.
- Stir in the lemon juice (1/4 cup) to enhance the citrus flavor.
- Slowly fold in the dry ingredients into the wet mixture until just combined. Be careful not to overmix, keeping the batter light.
- Gently fold in the grated zucchini until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 230
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin C: 8%
- Iron: 4%
- Calcium: 3%
- Potassium: 5%
- Magnesium: 4%
Recipe Details
- Servings: 10 slices
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Cuisine: American
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup olive oil or melted coconut oil
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup plant-based milk (almond, oat, or soy)
- 1 tablespoon apple cider vinegar
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Wooden spoon or spatula
- 9×5 inch loaf pan
- Parchment paper (optional)
- Measuring cups and spoons
- Zester
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 1/2 cups. Lightly squeeze out excess moisture, but keep it slightly damp to retain the bread’s moist texture.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, mix 1/2 cup olive oil or melted coconut oil, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, and the zest of 1 lemon until smooth.
- Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until well combined.
- Stir in the lemon juice (1/4 cup) to enhance the citrus flavor.
- Slowly fold in the dry ingredients into the wet mixture until just combined. Be careful not to overmix, keeping the batter light.
- Gently fold in the grated zucchini until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 230
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin C: 8%
- Iron: 4%
- Calcium: 3%
- Potassium: 5%
- Magnesium: 4%
This Lemon Zucchini Bread is a refreshing and nutritious option that’s perfect for any occasion. Whether you’re enjoying it as a snack, a light dessert, or even a breakfast treat, it’s sure to bring a little sunshine to your day. Happy baking!
