Can I use frozen zucchini in this recipe?

Yes, you can absolutely use frozen shredded zucchini in this recipe. Just be sure to thaw it completely and squeeze out any excess moisture before adding it to the batter.

How do I know when the lemon zucchini bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean. You can also gently press the top of the loaf - it should spring back slightly when ready. The edges should be golden brown and the entire loaf should feel firm to the touch.

Can I make lemon zucchini bread ahead of time?

Yes, this quick bread freezes beautifully. Bake the loaf, allow it to cool completely, then wrap tightly in plastic wrap or foil. It will keep in the freezer for up to 3 months. Thaw at room temperature before serving.

How can I make this recipe healthier?

For a healthier twist, you can substitute up to 25% of the all-purpose flour with whole wheat flour. You can also reduce the sugar by 1/4 cup or use a calorie-free sweetener. Finally, opt for unsweetened applesauce or Greek yogurt in place of some of the oil or butter.

What's the best way to store leftover lemon zucchini bread?

Store any leftover lemon zucchini bread at room temperature in an airtight container or wrapped tightly in plastic wrap. It will keep for 3-4 days. You can also refrigerate the bread, which will extend the shelf life to 5-7 days.

Moist Lemon Zucchini Bread: Best 9-Ingredient Bright Bake

Name: Moist Lemon Zucchini Bread Easy Flavorful Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf
Cuisine: American
Ingredients: Zucchini; Lemon juice and zest; All-purpose flour; Granulated sugar; Butter; Eggs; Baking soda; Baking powder; Salt

Description

Moist Lemon Zucchini Bread is sweet, fresh & full of citrus flavor. A soft, uplifting loaf that’s perfect for breakfast, gifting, or a cheerful treat!

Ingredients

Zucchini
Lemon juice and zest
All-purpose flour
Granulated sugar
Butter
Eggs
Baking soda
Baking powder
Salt

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Instructions

Grate the zucchini and squeeze out any excess moisture.
Whisk together the dry ingredients in a large bowl.
In a separate bowl, cream the butter and sugar, then beat in the eggs, lemon juice, and zest.
Fold the grated zucchini into the wet ingredients.
Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.
Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 55-65 minutes, until a toothpick comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Cuisine: American