This Lemon Zucchini Quick Bread is MOIST with lemon flavor yet it still has the traditional zucchini bread spices like cinnamon and cloves! It’s delightful!
This Lemon Zucchini Bread recipe is the sister to my well-liked Orange Zucchini Bread recipe. They are both made with cinnamon and cloves, which make them a great end-of-summer recipes while your zucchini is still coming in and you’re getting hyped up for fall.
My family loves this recipe! It has a crispy top crust and moist middle. It’s so good! I love eating it while drinking my coffee. Add a pat of butter on top if you like.
It also makes a nice back-to-school for lunches or after school snack.
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Lemon Zucchini Bread
How do I pick the right size zucchini?
When you’re buying zucchini or picking it from your garden, you want to get the ones that are about 8 inches long because the seeds are much smaller than the large zucchini. You want more flesh than seeds. That makes sense, right?
Do you peel zucchini before grating for bread?
No, you don’t need to peel the zucchini before adding it to the food processor or manually grating it.
Do you remove the zucchini seeds when making bread?
No, you do not need to remove the seeds before adding it to the food processor or manually grating it.
Below is what the minced zucchini should look like. If it’s watery, you can drain it first before adding it to your mixing bowl.
This lemon flavored zucchini bread is moist and delicious with your morning coffee or for an after dinner dessert. It’s a great way to use up garden zucchini and get your kids to eat a hidden green vegetable.
Make this zucchini bread with your fresh garden zucchini. It freezes well and you can eat it anytime.
You may also like:
Best Moist Orange Zucchini Bread Recipe
Double Chocolate Zucchini Bread Recipe
Best Chocolate Chip Pumpkin Bread + VIDEO
I took this recipe to Weekend Potluck.
Lemon Zucchini Bread
Equipment
- food processor or hand-held grater
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup sugar
- 6 tbsp vegetable oil or corn or canola oil
- 1 tbsp lemon zest optional (or zest of one lemon)
- 2 tsp lemon extract or two tablespoons of lemon juice
- 2 eggs
- 1 1/2 cups minced, fresh zucchini
Instructions
- First, preheat oven to 350F. Ensure rack is in middle position.
- Then, rinse and cut zucchini (skin on with seeds) into quarters and put in a food processor. Turn on for 30 seconds or so until zucchini is minced. You may use a cheese grater but, it will take much longer by hand.
- Next, in a large mixing bowl, add sugar (1 cup), oil (6 tbsp), lemon zest (1 tbsp), lemon extract (2 tsp) and eggs (2). Add flour mixture one cup at a time mixing on low to mixing bowl. Stir in minced fresh zucchini. Scrape the sides and bottom of the bowl and make sure flour is incorporated evenly into batter.
- Grease a loaf pan (8"x 4"x 3") with cooking spray. Pour the batter into the loaf pan and bake at 350F for 45-50 min. Test by inserting a toothpick in the middle of the loaf. If it comes out clean, it is done. Let rest for 30 min before cutting. Serve with a dab of butter if desired. Enjoy warm or cold.
