Bright & Zesty Ina Garten Lemon Zucchini Bread Recipe

Lemon zucchini bread delivers a culinary surprise that transforms ordinary baking into an extraordinary adventure.

Zesty citrus whispers through tender, moist crumbs packed with garden-fresh goodness.

Each slice promises a delightful dance of sweet and tangy flavors that challenge traditional bread expectations.

The unexpected combination of bright lemon and subtle zucchini creates a harmonious texture that feels both comforting and innovative.

Seasonal ingredients merge in this delectable quick bread, turning simple pantry staples into a gourmet masterpiece.

Soft, fragrant, and impossibly light, this bread breaks all the conventional baking rules.

One bite will have you craving another slice of this irresistible summer-inspired sensation.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Calories: 300 kcal

Servings: 8

Ingredients in Ina Garten’s Lemon Zucchini Bread

• All-Purpose Flour: Choose unbleached, fresh flour for optimal texture and rise.
• Salt: Use fine sea salt for balanced, subtle seasoning.
• Baking Soda, Baking Powder: Ensure they're fresh and not expired for proper leavening.

• Granulated Sugar: Select pure, fine-grain sugar for smooth blending.
• Fresh Lemon Zest: Pick bright, firm lemons with vibrant yellow skin for intense citrus flavor.

• Eggs: Use room temperature, large eggs for better incorporation.
• Light Olive Oil: Choose extra light olive oil for mild, smooth taste.
• Lemon Juice: Squeeze fresh lemons for bright, authentic citrus notes.
• Vanilla Extract: Opt for pure vanilla extract over artificial versions.

• Zucchini: Select firm, medium-sized zucchini without soft spots.
• Powdered Sugar: Pick fine-textured sugar for smooth glaze.
• Butter or Cooking Spray: Use for greasing pans to prevent sticking.

Must-Have Tools for Ina’s Zesty Zucchini Loaf

• Large Mixing Bowls (2): Spacious containers for blending dry and wet ingredients smoothly.
• Whisk: Perfect tool for combining dry ingredients and creating lump-free mixtures.
• Measuring Cups and Spoons: Essential for precise ingredient measurements.
• Loaf Pans (8×4 inches, 2): Non-stick pans for baking zucchini bread with perfect shape.
• Zester or Grater: Great for creating fine lemon zest and grating fresh zucchini.
• Wooden Spoon or Spatula: Helps fold ingredients gently without overmixing.
• Wire Cooling Rack: Allows bread to cool evenly and prevents soggy bottoms.
• Toothpick: Checks bread doneness by testing the center's moisture.
• Small Bowl: For mixing the lemon glaze drizzle.

How to Make Lemon Zucchini Bread Ina’s Style

• Prep Your Baking Station

Crank up the oven to a cozy 325°F. Grab your loaf pans and give them a quick spray with cooking oil, then dust with a light layer of flour to keep things from sticking.

• Create Flavor Foundation

Blend your dry ingredients in a big mixing bowl, making sure everything gets a good whisking. In a separate bowl, wake up those sugar crystals by rubbing fresh lemon zest into them – this trick releases the most incredible citrusy aroma.

• Mix Liquid Magic

Combine eggs, olive oil, lemon juice, and vanilla into your zesty sugar mixture. Stir until everything looks silky smooth and well-acquainted. Gently fold in your dry ingredients, being careful not to overmix – we want those loaves light and fluffy.

• Zucchini Transformation

Stir in freshly grated zucchini, making sure it’s evenly distributed throughout the batter. This secret ingredient adds moisture and a sneaky dose of veggie goodness that nobody will suspect.

• Bake and Beautify

Pour the batter into your prepared pans and slide them into the oven. Bake for about an hour, keeping an eye out. You’ll know they’re done when a toothpick comes out clean. After baking, let the loaves rest for a bit before turning them out onto a cooling rack.

• Finish with Zesty Glaze

Whip up a quick lemon glaze by mixing powdered sugar with a splash of lemon juice. Drizzle this tangy topping over the cooled bread for a bright, mouth-watering finish that’ll make everyone swoon.

Flavor Tips for Ina Garten’s Moist Lemon Zucchini Bread

• Zucchini Moisture Management: Pat grated zucchini with paper towels to remove excess water, preventing a soggy bread texture. This simple step ensures your loaf stays perfectly tender and light.
• Gluten-Free Transformation: Swap all-purpose flour with a cup-for-cup gluten-free blend to make this recipe accessible for those with wheat sensitivities. Add xanthan gum for better binding and texture.
• Nutty Crunch Boost: Fold in chopped walnuts or pecans before baking to introduce a delightful crunch and nutty depth. Toast the nuts briefly in a dry skillet to enhance their rich, warm flavor profile.
• Flavor Fusion Possibilities: Experiment with additional mix-ins like dried blueberries, coconut flakes, or mini chocolate chips to create unexpected and delicious variations of this classic zucchini bread.

Serving Ideas for Lemon Zucchini Bread from Ina’s Cookbook

• Serve with Summer Flair: Top each slice with a dollop of fresh whipped cream and a sprinkle of lemon zest for a light, refreshing dessert experience.
• Pair with Morning Beverages: Enjoy alongside a steaming cup of Earl Grey tea or a chilled iced coffee to complement the bread's zesty undertones.
• Create Breakfast Delight: Transform a slice into a decadent breakfast by toasting it lightly and spreading with cream cheese or almond butter for added richness.
• Store with Care: Wrap the cooled loaf in plastic wrap or store in an airtight container at room temperature for up to 3 days, maintaining its moist texture and vibrant flavor.

Ina Garten’s Guide to Storing Lemon Zucchini Bread

• Preserve Fresh Flavor: Store zucchini bread wrapped tightly in plastic wrap or aluminum foil at room temperature for 3-4 days. Maintain optimal taste and texture by keeping it in an airtight container.
• Extend Shelf Life: Refrigerate the bread to keep it fresh for up to a week. Simply wrap it securely and place in the refrigerator's main compartment to prevent drying out.
• Freeze for Later: Slice the bread before freezing for convenient single-serving portions. Wrap each slice in plastic wrap, then place in a freezer-safe bag. Frozen zucchini bread stays delicious for up to 3 months.
• Revive Stored Bread: Bring refrigerated or frozen bread back to life by warming it slightly in the microwave for 15-20 seconds. Alternatively, let it sit at room temperature for about 30 minutes before serving for the best texture and flavor.

Moist Lemon Zucchini Bread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 14 reviews

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

Print Recipe

Pin Recipe

Description

Ina Garten’s lemon zucchini bread combines tangy citrus with garden-fresh zucchini for a moist, delightful treat. Bakers enjoy this simple quick bread that balances sweet and zesty flavors, perfect for afternoon snacking or sharing with friends.

---

Ingredients

Scale 1x2x3x

• 2 cups (480 ml) grated zucchini
• 3 large eggs
• 1 cup (240 ml) light olive oil, not extra-virgin
• 3 cups (375 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 2 zest of 2 large lemons
• 1 tbsp fresh lemon juice
• 1 ½ tsp vanilla extract
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 cups (240 g) powdered sugar
• 3 tbsps fresh lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Calibrate oven to 325°F. Thoroughly coat two 8×4 inch loaf pans with grease and flour to prevent potential sticking.
2. Dry Ingredient Fusion: Whisk flour, salt, baking soda, and baking powder together in a spacious mixing bowl, creating a uniform dry mixture.
3. Aromatic Base Creation: Massage lemon zest into granulated sugar, releasing intense citrus oils and developing a fragrant foundation.
4. Wet Ingredient Integration: Combine eggs, olive oil, lemon juice, and vanilla extract, whisking until achieving a smooth, cohesive emulsion.
5. Batter Development: Delicately fold dry ingredients into wet mixture, minimizing stirring to maintain a tender, light texture. Gently incorporate grated zucchini, ensuring even distribution throughout the batter.
6. Pan Filling and Baking: Evenly distribute batter between prepared pans, smoothing surfaces for consistent baking. Bake 60-65 minutes until a clean toothpick test confirms doneness, with a golden-brown exterior that springs back when touched.
7. Cooling Process: Allow loaves to rest in pans for 15 minutes, facilitating initial stabilization. Carefully extract from pans and transfer to a wire rack for complete cooling.
8. Glaze Finishing: Whisk powdered sugar with lemon juice until achieving a silky, pourable glaze. Drizzle generously over cooled loaves, allowing the liquid to cascade elegantly down the sides.

Notes

• Zest with Purpose: Massage lemon zest and sugar together to release maximum citrusy oils and enhance overall flavor profile.
• Gentle Mixing Matters: Stir batter minimally to maintain a light, tender texture and prevent tough, dense bread.
• Moisture Management: Grated zucchini adds natural moisture, so avoid overmixing to prevent soggy or wet-textured bread.
• Cooling Technique: Allow bread to rest in pan for 15 minutes before transferring to wire rack to preserve structural integrity and prevent crumbling.

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

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 34g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg