Lemon Zucchini Bread

4.8
(591)
467 Reviews
77 Photos

This wonderful lemon zucchini bread is light and not too sweet. I thought my mom made the best zucchini bread until I added lemon zest!

Submitted by REBECITA
Updated on April 24, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Close up on a loaf of lemon zucchini bread with a few slices resting on the cutting board.
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Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
10 mins
Total Time:
1 hr 10 mins
Servings:
10
Yield:
1 (8x4-inch) loaf
Jump to Nutrition Facts

Ingredients

  • 1 ½ cups shredded zucchini

  • ¾ cup white sugar

  • ½ cup vegetable oil

  • 1 large egg

  • 1 ½ cups all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • ¼ teaspoon baking powder

  • 2 teaspoons lemon zest

  • 1 teaspoon ground cinnamon

Directions

  1. Gather all ingredients.

    All ingredients gathered to make lemon zucchini bread.

    Dotdash Meredith Food Studios

  2. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.

  3. Beat zucchini, sugar, oil, and egg together in a mixing bowl.

    Zucchini, sugar, egg and oil beaten together in a bowl.

    Dotdash Meredith Food Studios

  4. Sift flour, salt, baking soda, and baking powder into a separate bowl, then stir in cinnamon and lemon zest. Stir flour mixture into zucchini mixture just until blended.

    Flour mixture stirred into the zucchini mixture, until well blended.

    Dotdash Meredith Food Studios

  5. Pour the batter into the prepared pan.

    Batter poured into the prepared pan.

    Dotdash Meredith Food Studios

  6. Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Remove from the heat and cool for about 10 minutes before turning out onto a wire rack to cool completely.

    Lemon zucchini bread baked until a knife comes out clean.

    Dotdash Meredith Food Studios
Close up on a loaf of lemon zucchini bread, with a few slices resting on a cutting board.

Dotdash Meredith Food Studios

From the Editor

Please note the difference in baking time when using the magazine version of this recipe.

Nutrition Facts (per serving)

235 Calories
12g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 235
% Daily Value *
Total Fat 12g 15%
Saturated Fat 1g 5%
Cholesterol 19mg 6%
Sodium 189mg 8%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Total Sugars 16g
Protein 3g 6%
Vitamin C 5mg 5%
Calcium 21mg 2%
Iron 1mg 6%
Potassium 112mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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