Introduction
Transform humble zucchini into a burst of sunshine with this unbelievably easy lemon zucchini bread recipe! Perfect for busy weeknights, this recipe delivers moist, flavorful bread without sacrificing precious time. Get ready to impress your family (and yourself!) with minimal effort.
Why This Works
This recipe shines because it’s ridiculously simple, uses pantry staples, and delivers incredible flavor. The bright lemon zest cuts through the sweetness of the bread, and the zucchini adds a delightful moistness that’s hard to resist. It’s the perfect recipe for those evenings when you crave something homemade but don’t have hours to spare.
Key Ingredients
- 🍋 2 cups all-purpose flour
- 🥚 2 large eggs
- 🥛 1 cup milk
- ☀️ 1 cup vegetable oil
- 🧂 1 teaspoon baking soda
- 🥄 1 teaspoon baking powder
- ⚖️ 1 teaspoon salt
- 🍯 ¾ cup granulated sugar
- 🍋 1 cup grated zucchini (about 2 medium)
- 🍋 2 tablespoons lemon zest
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is crucial for easy removal later!
2️⃣ In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Get those dry ingredients combined – it’s a quick step!
3️⃣ In a separate bowl, whisk together the eggs, milk, oil, and sugar until well combined.
4️⃣ Gently fold the wet ingredients into the dry ingredients until just combined. Don’t overmix! A few lumps are okay.
5️⃣ Stir in the grated zucchini and lemon zest.
6️⃣ Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7️⃣ Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Handy Tips
- For even distribution, gently fold in the zucchini and zest. Avoid overmixing, which can lead to a tough loaf.
- Don’t overbake! Start checking for doneness around 50 minutes to prevent dryness.
Heat Control
Maintaining a consistent 350°F (175°C) oven temperature is vital. An oven thermometer is your best friend for accurate baking. Too low, and your bread will be dense; too high, and it will burn on the outside before baking through.
Crunch Factor
This recipe focuses on a soft, moist crumb. However, you can achieve a slightly crispier top by broiling the bread for the last minute or two of baking, watching closely to avoid burning.
Pro Kitchen Tricks
- Use a box grater for quick zucchini grating.
- For extra lemon flavor, add a tablespoon of lemon juice to the wet ingredients.
- To make this a double batch, simply double all ingredients and use two loaf pans.
Storage Tips
Store leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for longer storage.
Gift Packaging Ideas
Wrap individual slices in cellophane or place them in pretty tins tied with ribbon. A handwritten tag adding a personal touch elevates the gift.
Flavor Variations
🌟 Blueberry Lemon: Add 1 cup of fresh or frozen blueberries to the batter.
🌟 Double Chocolate Lemon: Stir in ½ cup of cocoa powder and ½ cup of chocolate chips.
🌟 Cinnamon Swirl: Mix 2 tablespoons of cinnamon with 2 tablespoons of sugar and swirl it into the batter before baking.
🌟 Nutty Delight: Add ½ cup of chopped walnuts or pecans to the batter.
Troubleshooting
- Dry Bread: You may have overbaked it. Next time, check at 50 minutes and add a few minutes if needed.
- Dense Bread: You might have overmixed or not added enough baking powder/soda.
- Soggy Bread: Ensure your zucchini is well-drained and don’t add too much liquid.
FAQ
- Can I use other types of squash? Yes, you can try yellow squash or even pumpkin.
- Can I make this gluten-free? Yes, use a gluten-free flour blend.
- How long does it stay fresh? Up to 3 days at room temperature or up to a week in the fridge.
Conclusion
This Easy Lemon Zucchini Bread recipe is your new go-to for a quick and delicious treat. Share it with your friends, family, and fellow busy cooks! Enjoy the happy baking moments and let us know in the comments how it turns out!
5-Ingredient Lemon Zucchini Bread: Busy Cook's Best Friend
A quick and easy zucchini bread infused with fresh lemon flavor, perfect for busy cooks.
Ingredients
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 175u00b0C (350u00b0F) and grease a loaf pan.
- In a mixing bowl, combine grated zucchini, sugar, oil, and lemon juice until well blended.
- Gradually add the flour to the mixture and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips
- For extra flavor, consider adding lemon zest to the batter.
- Store leftover bread in an airtight container to keep it fresh.