Does lemon zucchini bread need to be refrigerated?

No, lemon zucchini bread does not need to be refrigerated. It can be stored in an airtight container at room temperature for up to 4 days.

How long can zucchini bread sit out?

Zucchini bread can safely sit out at room temperature for up to 4 days if stored properly in an airtight container.

Do you squeeze out the liquid from zucchini for bread?

Yes, it’s recommended to lightly squeeze out the excess liquid from the grated zucchini before adding it to the batter to prevent the bread from becoming too soggy.

Why is my zucchini bread so mushy?

Zucchini bread can become mushy if there is too much moisture from the zucchini. Be sure to squeeze out the excess water and avoid overmixing the batter to prevent a dense, mushy texture.

Amazing Lemon Zucchini Bread Recipe for Labor Day

Description

This Lemon Zucchini Bread combines the best of citrus and zucchini in a moist, flavorful loaf. Perfect for Labor Day or any occasion!

Ingredients

1½ cups grated zucchini (lightly squeezed)
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
2 large eggs
½ cup vegetable oil (or melted coconut oil)
⅓ cup plain Greek yogurt (or applesauce)
2 tbsp lemon zest
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the Glaze:

1 cup powdered sugar
2–3 tbsp lemon juice
Optional: ½ tsp lemon zest or ¼ tsp vanilla

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until just combined—avoid overmixing.
Gently fold in the grated zucchini.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
While the bread cools, whisk together the glaze ingredients. Drizzle over the cooled bread, slice, and serve.

Notes

Don’t peel the zucchini—it adds to the flavor and texture.
For extra moisture, use half whole wheat flour and add 1 tbsp of applesauce.
The glaze can be flavored with almond extract or lavender for a unique twist.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breads, Dessert
Method: Baking
Cuisine: American