Lemon Zucchini Bread

Lemon Zucchini Bread is a moist, flavorful quick bread that perfectly balances the brightness of lemon with the subtle earthiness of shredded zucchini. It’s the perfect treat for breakfast, brunch, or an afternoon snack, and a delicious way to sneak some veggies into your baking.

Why You’ll Love This Recipe

This Lemon Zucchini Bread is light, tender, and bursting with fresh citrus flavor. The zucchini adds moisture without altering the taste, resulting in a soft and fluffy texture. It’s easy to make with simple ingredients and is great for using up extra garden zucchini. A sweet lemon glaze on top adds an extra burst of flavor that makes every slice feel special.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Vegetable oil or melted coconut oil
• Greek yogurt or sour cream
• Lemon zest
• Lemon juice
• Vanilla extract
• Shredded zucchini (moisture squeezed out)
• Powdered sugar (for glaze)
• Additional lemon juice (for glaze)

directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together sugar, eggs, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in the shredded zucchini until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled bread.

Servings and timing

This recipe makes 1 loaf (about 10 slices) and takes approximately 1 hour and 15 minutes total (15 minutes prep, 50–60 minutes baking).

Variations

• Add-ins: Mix in poppy seeds, blueberries, or chopped nuts for texture and variety.
• Gluten-free: Use a 1:1 gluten-free flour blend to make this bread gluten-free.
• Healthier version: Use applesauce in place of half the oil, and reduce the sugar slightly.
• Double batch: Make two loaves—one to eat and one to freeze.

storage/reheating

Store lemon zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze, wrap the cooled loaf (or slices) tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving. Warm individual slices in the microwave for 10–15 seconds if desired.

FAQs

Can I taste the zucchini in the bread?

No, zucchini adds moisture but has a mild flavor that blends in with the lemon and other ingredients.

Do I need to peel the zucchini?

No, there’s no need to peel it. The green specks in the bread actually look pretty and show it’s homemade.

How do I remove excess moisture from zucchini?

After shredding, place the zucchini in a clean kitchen towel or paper towels and squeeze out the extra liquid.

Can I use bottled lemon juice?

Fresh lemon juice and zest give the best flavor, but bottled juice can work in a pinch.

What can I use instead of Greek yogurt?

Sour cream, plain regular yogurt, or even buttermilk are good substitutes.

Can I make this into muffins?

Yes, divide the batter into muffin tins and bake at 350°F for about 18–22 minutes.

Why did my bread sink in the middle?

It may be underbaked or too much moisture remained in the zucchini. Be sure to check doneness with a toothpick.

Can I skip the glaze?

Yes, the bread is delicious on its own, but the lemon glaze adds extra brightness and sweetness.

How long does it keep?

At room temperature, it lasts 2–3 days. In the fridge, up to 1 week. In the freezer, up to 3 months.

Is this bread sweet enough for dessert?

Yes, it’s lightly sweet and pairs wonderfully with tea or coffee. The glaze makes it feel like a treat.

Conclusion

Lemon Zucchini Bread is a bright, zesty twist on classic zucchini bread that’s perfect for any season. It’s easy to make, incredibly moist, and topped with a sweet lemon glaze that keeps you coming back for another slice. Whether you’re baking for your family, a brunch, or just to use up some garden zucchini, this recipe will quickly become a favorite.

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