Cinnamon and freshly grated lemon peel mix into this quick bread batter to make an easy and amazing Farmhouse Style Zucchini Bread.
Zucchini Bread with Lemon
A classic zucchini bread that’s slightly sweet with a hint of cinnamon and bright taste of lemon in each bite is delish! This Farmhouse Zucchini Bread has a cup and a half of zucchini in each loaf.
The light citrus flavor can be adjusted to substitute orange peel for lemon peel if desired. I have a fine zester, so it takes almost an entire fresh lemon or a small orange to add the lemon or orange flavor to this bread recipe. Starting with a fresh lemon is important to create the full flavor and make the BEST Lemon Zucchini Bread.
The cinnamon notes add a beautiful depth of flavor to every bite of this easy zucchini bread. Just like our Carrot Bread, spreading real butter on a warm slice of bread makes a wonderful snack or treat to go with breakfast, lunch or dinner. As a bonus this bread recipe is a great way to add more veggies to your diet!
We love rotating easy quick bread recipes for snacks for the kids. Banana Pecan Bread and Chocolate Chip Banana Bars are regulars. We also add Pumpkin Spice Bread to the menu during cooler weather.
We also love using fresh zucchini in our Chocolate Chip Zucchini Cake and Zucchini Casserole with Stuffing Mix!
How Many Cups of Zucchini?
Using 4 cups of zucchini creates a dense loaf with a sharper peak. Using less zucchini or 2 cups makes a lighter, taller load with a rounded top.
Anywhere from two to four cups of shredded zucchini can be used in this recipe without adjusting any of the other ingredients.
Our preference is to split the difference and use 3 cups of shredded zucchini.
In this picture is a loaf with more zucchini (4 cups) and the other pictures use 3 cups of shredded zucchini.
Tips for Making Fresh Zucchini Bread
- Lemon peel can be substituted for freshly grated orange peel
- Substituting lemon juice for lemon peel will not provide the same fresh burst of flavor
- 2, 3 or 4 cups of shredded zucchini can be used based on preference
- Traditional recipes call for greasing and flouring loaf pans, I prefer to use the cooking spray with flour to save a little time and mess
Lemon Zucchini Bread Recipe
Mix the vegetable oil, sugar, and eggs together; add zucchini and vanilla.
Sift together the dry ingredients; flour, salt, cinnamon, soda and baking powder. Add to first mixture and mix well.
Add walnuts and lemon peel or orange peel. Stir until well blended.
Divide into 2 greased loaf pans. Bake at 325°F for 50 – 60 minutes or until a toothpick comes out clean.
Other Easy Old-Fashioned Recipes:
- Peanut Butter Bread – Tastes great with a thin layer of Nutella or grape or strawberry jelly
- Pumpkin Chocolate Chip Muffins – My son’s favorite muffin for breakfast or an after school snack
- Farmhouse Blueberry Muffins – My favorite muffin for holidays or breakfast any day of the year
- Cinnamon Applesauce Muffins – An amazing cross between a cupcake and muffin
Printable Farmhouse Style Zucchini Bread Recipe:
Farmhouse Style Zucchini Bread
Ingredients
- 1 cup vegetable oil
- 2 cups sugar
- 3 eggs
- 3 cups zucchini shredded
- 3 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon grated lemon peel
- 1/2 cup walnuts optional
Instructions
- In a mixing bowl mix the oil, sugar, and eggs together; add zucchini and vanilla.
- Sift together the flour, salt, cinnamon, baking soda and baking powder.
- Add flour mixture to zucchini mixture and mix well.
- Add the lemon peel and walnuts. Stir until well blended.
- Divide into 2 greased loaf pans. Bake at 325°F for 50 – 60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Notes
- Lemon peel can be substituted for freshly grated orange peel
- Substituting lemon juice for lemon peel will not provide the same fresh burst of flavor
- 2, 3 or 4 cups of shredded zucchini can be used based on preference
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