Easy Ina Garten Lemon Zucchini Bread Recipe – Tangy & Sweet

Lemon zucchini bread transforms ordinary ingredients into a magical culinary experience that surprises even seasoned bakers.

Sweet and tangy notes dance across your palate with unexpected harmony.

Moisture from fresh zucchini creates a tender crumb that melts deliciously in your mouth.

Summer’s bounty meets classic baking techniques in this innovative quick bread that elevates simple ingredients.

Subtle citrus undertones complement the vegetable’s delicate flavor, creating a balanced and intriguing treat.

The recipe offers a perfect balance between comfort and sophistication, appealing to home cooks seeking something simultaneously familiar and exciting.

Your kitchen will fill with an irresistible aroma that beckons friends and family to gather:

Pro Tips for Ina Garten’s Lemon Zucchini Bread

• Sprinkle Sugar Strategically: Coarse sugar creates a delightful crackly top that adds texture and shine to your zucchini bread.
• Peek Inside Early: Test the bread's doneness around 55 minutes, preventing dry edges and ensuring a perfect moist interior.
• Paper Your Pan Smartly: Parchment paper makes removing the loaf effortless and simplifies post-baking cleanup.
• Crunch with Walnuts: Chopped walnuts introduce a satisfying nutty bite that beautifully contrasts the bread's soft crumb.
• Whisper of Nutmeg: A tiny pinch of nutmeg subtly elevates the bread's flavor, bringing out the zucchini and lemon's natural sweetness without stealing the spotlight.

How to Store Ina Garten’s Lemon Zucchini Bread

• Vacuum Seal Method: Lock away moisture completely by using a vacuum sealer. Press out all air before sealing the bread in specialized bags, which prevents freezer burn and preserves texture for up to 4 months. Perfect for maintaining freshness without flavor degradation.
• Room Temperature Storage Method: Keep bread on a kitchen counter in a sealed cake dome or bread box. Position away from direct sunlight and heat sources to maintain optimal moisture levels. This technique works best within 2-3 days of baking, ensuring maximum flavor and softness.
• Individual Slice Preservation Method: Separate each slice with parchment paper before storing in a freezer-safe container. Wrap tightly in plastic wrap, then aluminum foil for extra protection. This approach allows you to defrost single portions without compromising the entire loaf's quality, ideal for portion control and quick snacking.

Fun Variations of Ina Garten’s Lemon Zucchini Bread

• Citrus Companion: Add orange or lime zest alongside lemon for a multi-citrus flavor profile that brightens the bread's overall taste.
• Nutty Elevation: Fold in chopped walnuts or pecans to introduce a delightful crunch and complementary earthy undertones to the zucchini bread.
• Herb-Infused Version: Incorporate finely chopped fresh basil or thyme into the batter to create a sophisticated savory-sweet combination that enhances the bread's complexity.
• Chocolate Chip Surprise: Sprinkle dark chocolate chips throughout the batter for a rich, indulgent variation that adds unexpected depth to the classic zucchini bread recipe.

Ina Garten’s Lemon Zucchini Bread: A Sweet and Zesty Snack

Lemon zucchini bread emerges as more than just a recipe – it’s a culinary journey through seasonal bounty and flavor harmony.

Fresh zucchini and bright lemon create a sophisticated dance of taste and texture that defies ordinary baked goods.

Garden-fresh ingredients weave magic into each slice, promising memories of summer’s warmth.

Ina Garten’s masterful approach elevates this bread from simple quick bread to gourmet experience.

Subtle citrus notes complement rich zucchini, making each bite a delightful surprise.

Savor this masterpiece, share its story with friends, spread the recipe’s joy across social media, and let passionate bakers unite in celebration of delicious simplicity.

What Makes Ina Garten’s Lemon Zucchini Bread Perfectly Moist and Tangy

• Burst with Citrusy Freshness: The combination of lemon zest and juice infuses the bread with a bright, tangy flavor that dances on your taste buds, creating a refreshing twist on traditional zucchini bread.
• Sneaky Veggie Delight: Grated zucchini adds incredible moisture and nutrition without overwhelming the bread's delicate texture, making it a clever way to incorporate vegetables into a sweet treat that even picky eaters will love.
• Effortless Baking Magic: With simple ingredients and straightforward mixing method, this recipe transforms basic pantry staples into a show-stopping bread that looks and tastes like it came from a professional bakery, perfect for bakers of all skill levels.
• Versatile Crowd-Pleaser: Whether served as a breakfast treat, afternoon snack, or elegant dessert, this lemon zucchini bread adapts to any occasion, impressing guests with its moist crumb and zesty lemon glaze that adds a final touch of irresistible sweetness.

Ingredients You’ll Need for Ina Garten’s Lemon Zucchini Bread

• All-Purpose Flour: The foundational base for the bread's structure and texture.
• Salt: Enhances overall flavor and balances the sweetness.
• Baking Soda, Baking Powder: Essential leavening agents that help the bread rise and become light.

• Eggs: Provide structure, moisture, and help bind the ingredients together.
• Light Olive Oil: Adds moisture and creates a tender crumb in the bread.
• Vanilla Extract: Brings depth and warmth to the overall flavor profile.
• Lemon Juice: Adds brightness and complements the zucchini and lemon zest.

• Granulated Sugar: Sweetens the bread and helps create a golden crust.
• Lemon Zest: Provides intense citrus aroma and flavor to the bread.
• Zucchini: Adds moisture, subtle vegetable sweetness, and nutritional value.

• Powdered Sugar: Creates a smooth, sweet topping for the bread.
• Lemon Juice: Adds tanginess and helps create a pourable glaze consistency.

How to Make Ina Garten’s Lemon Zucchini Bread

Step 1: Prepare the Oven

Warm up your oven to 325°F (165°C). Grab 2 loaf pans (8×4 inches) and coat them with cooking spray or butter. Dust the pans with flour, tapping out any excess to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Salt
• Baking soda
• Baking powder

Whisk these ingredients until they’re perfectly blended.

Step 3: Create Zesty Sugar Base

• Granulated sugar
• Fresh lemon zest

Use your fingertips to massage the zest into the sugar. This releases the lemon’s aromatic oils and creates a fragrant base.

Step 4: Blend Wet Ingredients

• Eggs
• Light olive oil
• Lemon juice
• Vanilla extract

Stir everything until the mixture looks smooth and fully incorporated.

Step 5: Combine Wet and Dry Mixtures

Slowly fold the dry ingredients into the wet mixture. Stir gently to prevent overmixing – you want a light, fluffy texture.

Step 6: Add Zucchini Magic

Fold in of freshly grated zucchini, ensuring it’s evenly distributed throughout the batter.

Step 7: Bake to Perfection

Pour the batter into prepared loaf pans. Slide into the preheated oven and bake for 60-65 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 8: Cool and Release

Let the loaves rest in the pans for 15 minutes. Run a knife around the edges, then gently remove and transfer to a wire rack to cool completely.

Step 9: Drizzle with Lemon Glaze

• Powdered sugar
• Lemon juice

Drizzle over cooled bread for a bright, tangy finish.

Ina Garten Lemon Zucchini Bread Recipe

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4.5 from 13 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Ina Garten’s lemon zucchini bread delivers a perfect balance of citrusy brightness and moist garden-fresh flavor. Packed with tangy lemon notes and subtle zucchini richness, this bread promises a delightful slice of summer comfort that completes any breakfast or afternoon tea moment.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups grated zucchini
• 3 large eggs
• 1 cup light olive oil, not extra-virgin
• 3 cups all-purpose flour
• 2 cups granulated sugar

Flavoring Ingredients:

• Zest of 2 large lemons
• 1 tablespoon fresh lemon juice
• 1 ½ teaspoons vanilla extract

Leavening and Seasoning Ingredients:

• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Glaze Ingredients:

• 2 cups powdered sugar
• 3 tablespoons fresh lemon juice

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Instructions

1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Thoroughly grease and flour two 8×4 inch (20×10 centimeters) loaf pans to prevent sticking.
2. In a spacious mixing bowl, thoroughly combine the flour, salt, baking soda, and baking powder using a whisk. Set this dry ingredient mixture aside for later incorporation.
3. Create a fragrant base by mixing granulated sugar with freshly grated lemon zest in another large bowl. Massage the ingredients together using fingertips until the zest is evenly distributed and releases its aromatic oils.
4. Incorporate eggs, light olive oil, one tablespoon of lemon juice, and vanilla extract into the sugar-zest mixture. Whisk until the ingredients form a smooth, homogeneous blend.
5. Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to prevent gluten development. The goal is to create a light, tender batter without overmixing.
6. Gently fold the grated zucchini into the batter, ensuring even distribution throughout the mixture.
7. Carefully divide the batter between the prepared loaf pans, smoothing the tops with a spatula for even baking.
8. Bake for 60 to 65 minutes, or until a toothpick inserted into the center of the loaves emerges completely clean. The bread should have a golden-brown exterior and spring back when lightly touched.
9. Remove from the oven and allow the loaves to rest in the pans for 15 minutes, providing time for initial cooling and structural stabilization.
10. Carefully loosen the bread edges with a knife and transfer to a wire cooling rack. Let the loaves cool completely to room temperature.
11. Prepare the glaze by whisking powdered sugar with three tablespoons of lemon juice until achieving a smooth, pourable consistency.
12. Once cooled, drizzle the lemon glaze over the top of the loaves, allowing it to cascade down the sides. Slice and serve the lemon zucchini bread, celebrating its vibrant flavors and tender crumb.

Notes

• Zucchini transforms this quick bread from ordinary to extraordinary, infusing unexpected moisture and nutritional value.
• Fresh lemon zest awakens flavor complexities, creating vibrant citrus undertones that elevate the entire recipe.
• Light olive oil guarantees an incredibly tender crumb, maintaining softness for multiple days after baking.
• Grate zucchini using medium-sized vegetables with firm consistency and minimal seed content for optimal results.
• Room temperature eggs ensure seamless ingredient incorporation and consistent batter texture.
• Prevent tough bread by gently mixing ingredients, stopping just until components are fully combined.
• Freezing individual slices between parchment paper provides convenient breakfast or snack options.
• Wrap leftover bread tightly in plastic wrap or foil, storing at room temperature for 3-4 days maximum.
• Optional mix-ins like chopped nuts or dried cranberries introduce delightful textural dimensions.
• Dust with powdered sugar glaze for a sweet finish complementing subtle lemon and zucchini flavors.
• Confirm bread doneness by inserting a wooden skewer, which should emerge completely clean.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 499
• Sugar: 43 g
• Sodium: 161 mg
• Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 66 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg