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Lemon Zucchini Bread Recipe

Lemon Zucchini Bread

Prep Time 15 minutes Cook Time 35 - 65 minutes

by Janssen Bradshaw

When I make quick breads, I tend to veer toward the recipes that load up with extra ingredients. I've pretty much never met a bread that I didn't think could be improved with a big handful of chocolate chips in the batter (and my daughter and husband CERTAINLY have never met such a bread).

But the only addition to this recipe is a bit of lemon zest, and the recipe is perfect. The subtle flavors get a chance to shine through without being overpowered by chocolate or strong spices. We ate our way through two loaves of this in one day!

What you'll need

  • 2 cups all-purpose flour (or half white-wheat and half all-purpose
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup oil
  • 1/2 cup milk
  • 1/2 cup + 2 Tablespoons granulated sugar
  • 1 cup finely shredded zucchini (no need to peel it first)
  • zest from one lemon


Yields 2 - 3 mini loaves (depending on the size of your pan) or 1 regular-sized loaf

How to make it

  1. Preheat the oven to 350 degrees. In a strainer or colander, press as much liquid as possible out of the shredded zucchini.
  2. In a large mixing bowl, whisk together flour, baking powder, and salt.
  3. Add the egg, oil, and milk, and stir to combine. If you have a few dry spots, that's fine.
  4. Add the sugar, drained zucchini and lemon zest. Mix just until combined and no dry spots remain.
  5. Pour into two or three greased mini-loaf pans or 1 regular loaf pan (you can fill your pans about 1 inch from the top and they shouldn't overflow).
  6. Bake for 35-50 minutes for mini loaves or 50-65 minutes for a regular size loaf. They are done when a toothpick comes out with a few moist crumbs and the top is golden brown and pops back when you press it lightly with your fingertip.
  7. Let cool for about five minutes in pan, then run a knife around the edge of the loaf, remove and let cool on a cooling rack.