This is getting be the time of year when people have zucchini coming out of their eyeballs. I actually don’t, but I do love that I can now find locally grown zucchini at my grocery store, so I do like to stock up.
For those of you with an over abundance of zucchini, it can be a challenge to figure out what to with all of it before it goes bad. It, of course, is delicious grilled, roasted or sauteed and it’s a perfect vegetable to include in soups and casseroles. But it’s also perfect for making quick breads. With it’s high water content, it makes a wonderfully moist bread.
In the past, I’ve made this Whole Grain Chocolate Zucchini Bread, which is amazing. But I really was craving something lemony and I thought the zucchini would lend itself very well to a lemon bread. Let me tell you, I was not disappointed. This bread is so moist and has great texture with just the right amount of lemon flavor.
This bread is so easy to make, you’ll probably want to make at least a couple batches. This bread will freeze well, so you can enjoy this lovely bread long after zucchini season is over!
Lemon Zucchini Bread
- 2 cups sugar
- 1/2 cup butter, softened
- 4 eggs
- 2 tsp vanilla
- zest of 1 lemon
- juice of 2 lemons
- 3 cups shredded zucchini (about 3 zucchini)
- 2 cups all purpose flour
- 1 cup white whole wheat flour
- 1 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
Preheat oven to 400 degrees.
Grease and flour two loaf pans.
Combine flours, baking powder, baking soda and salt, set aside.
Cream together sugar and butter, until fluffy.
Beat in eggs, one at a time, until well incorporated.
Beat in vanilla, zest and lemon juice until well combined.
Mix in zucchini.
Mix in flour, 1/3 at a time, just until incorporated. Don’t over mix.
Divide batter between prepared loaf pans.
Bake at 400 for 10 minutes. Reduce heat to 350 and bake for an additional 30 minutes, until golden brown.
Cool in pan for 10 minutes. Remove from pans (run a knife around the edge to help loosen) and finish cooling on a wire rack.