By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 1
2789 cal · 95 min
Zucchini Bread with Lemon and Cinnamon
Recipe GLPR42adddb5928eee
A moist and tender zucchini bread brightened with fresh lemon juice and zest, warm cinnamon spice, and a hint of nutmeg. This simple loaf is perfect for breakfast or brunch, with a delicate crumb and subtle sweetness. Best served warm or at room temperature with your favorite spread.
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Ingredients
240 grams All-purpose flour
200 grams Granulated sugar
10 grams Baking powder
2 grams Kosher salt
1½ teaspoons Ground cinnamon
¼ teaspoon Ground nutmeg
113 grams Neutral oil (vegetable, canola, safflower, or grapeseed)
2 Large eggs, room temperature
2 teaspoons Vanilla extract
85 grams Milk (dairy or non-dairy), room temperature
2 tablespoons Fresh lemon juice
1 tablespoon Lemon zest
226 grams Shredded zucchini
Directions
Allow the milk and eggs to come to room temperature at least 30 minutes before baking. Gather and measure all remaining ingredients.
Position an oven rack in the center of the oven and preheat to 350°F (175°C).
Prepare an 8.5 x 4.5-inch (22 x 11-cm) loaf pan with parchment paper or non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined.
In a separate bowl, lightly whisk together the oil, eggs, vanilla extract, milk, lemon juice, lemon zest, and shredded zucchini until the ingredients are well incorporated.
Pour the wet ingredients into the dry ingredient mixture.
Using a spoon or silicone spatula, stir just until the dry ingredients are moistened and no streaks of flour remain. The batter should be thick and somewhat lumpy. Mix for only 30–45 seconds; do not overmix, as this will result in a tough, dense loaf.
Transfer the batter into the prepared loaf pan.
Bake at 350°F (175°C) for 60–70 minutes, until the top is lightly golden brown, the loaf springs back when gently pressed, and a toothpick inserted into the center comes out clean. If the loaf appears to be browning unevenly after about 30 minutes, rotate the pan.
Allow the baked loaf to cool in the pan for 10 minutes, then carefully turn it out onto a cooling rack.
Cool completely for at least 20 minutes before slicing, allowing the crumb to set properly.
Store any leftovers covered in foil or plastic wrap at room temperature for up to 3 days.
Comments
A straightforward quick bread that hits every Charlotte grocery—all ingredients are shelf and produce staples at Harris Teeter, Food Lion, Walmart, ALDI, and Kroger. The 95-minute estimate is honest: 15 minutes of prep (grating zucchini, zesting lemon, mixing) plus 70–75 minutes of baking. Cost per serving is misleading, though; the recipe states one serving but yields a full loaf—expect 8–10 servings at roughly $0.60–$0.75 each, driven mostly by eggs and flour. The real drawback is that it's a same-night or next-morning dish: zucchini bread stales quickly without airtight storage and doesn't freeze reliably. It works as a weeknight bake-ahead for weekend breakfast or a coffee-hour bring-along, but plan to finish it within two days.
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