Lemon Zucchini Bread: Secretly Healthy & SO Moist!
This secretly healthy lemon zucchini bread is bursting with citrusy brightness and sneaks in shredded zucchini for unbeatable moistness. It’s a guilt-free treat that feels indulgent, perfect for breakfast, snacks, or dessert!
Equipment
- 9x5 inch loaf pan
- Mixing Bowls
- Whisk
- Box grater
- cooling rack
Ingredients
- 1 ½ cups all-purpose flour (or 3/4 cup all-purpose + 3/4 cup whole wheat pastry flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or canola oil)
- ¼ cup buttermilk (or dairy-free alternative + 1 tsp lemon juice)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (gently patted dry)
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup powdered sugar (for optional glaze)
- 2–3 tablespoons lemon juice (for optional glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together sugars, eggs, oil, buttermilk, vanilla, lemon juice, and zest.
- Gradually add dry ingredients to wet, stirring just until combined. Do not overmix.
- Gently fold in grated zucchini.
- Pour batter into prepared pan and spread evenly.
- Bake 50–60 minutes until a toothpick inserted in center comes out clean or with moist crumbs.
- Cool 10 minutes in pan, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with lemon juice to make optional glaze.
- Drizzle glaze over cooled bread.
- Slice and serve. Enjoy!
Notes
Optional lemon glaze adds extra zing. Use whole wheat pastry flour for added fiber, and feel free to fold in blueberries, nuts, or chocolate chips for fun variations. Make it dairy-free using plant-based milk and lemon juice.