on Oct 03, 2019, Updated Aug 23, 2020 Those specks of green are real food. Which is why I love this Lemon Zucchini Bread so very much. Because I can now add a ton of vegetable to what is essentially cake! I had mixed feelings when I heard of carrot cake and zucchini bread first. And now both these top my list of favorites. Adding vegetables to desserts is so incredible because the result is moist and full of flavor. I’m not a big fan of Zucchini and this is one of the few ways that I’ll eat it. I’ll admit this wasn’t an easy recipe when we first started developing it. The bread would keep collapsing in the middle and we couldn’t figure out why. The flavor was still great though but who likes collapsed bread? We finally got it just right after we made some adjustments. In the end, we have a quick lemon zucchini bread that doesn’t dome on top, but remains flat which makes for neat slices that can be warmed and are delicious with endless cups of tea.
Shredding Zucchini
To shred zucchini, just use a grater like I do (in the video below), or you could also use the shredder attachment in your food processor.
Prepping Zucchini for Lemon Zucchini Bread
An important step while making this lemon zucchini bread is to squeeze out as much water as possible from the zucchini before adding it to the batter. So once you grate the zucchini, let it sit for a few minutes and then squeeze it till all the water comes out. This ensures that the bread remains moist, but does not feel soggy. This quick zucchini bread is packed with flavor from zucchini, lemon and poppy seeds which add a nice texture. And it’s perfect when you want to wolf down an evening snack, or for a late night dessert with ice cream (no judgement), or for kids lunch boxes, or when you want indulgence at breakfast. So versatile which is why you HAVE to make this recipe!
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Watch Lemon Zucchini Bread Recipe Video
