Lemon Zucchini Bread Recipe

ByLucy
Jump to Recipe· 4.5 from 3 reviews

If you’re looking for a quick, delightful treat that’s both moist and bursting with fresh flavor, this Lemon Zucchini Bread Recipe is absolutely going to steal your heart (and your taste buds). It’s the kind of recipe I come back to again and again, especially when those zucchinis pile up in my fridge, and the zing of lemon brightens everything up. Trust me, once you try it, you’ll want to bake it on repeat!

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Why This Recipe Works

  • Perfect Moisture Balance: The zucchini adds just the right amount of moisture, keeping the bread tender without being soggy.
  • Lemon Zest & Juice: Bright, fresh lemon elevates the flavor and gives a lovely zing that cuts through the sweetness.
  • Simple Ingredients: Pantry staples make this recipe easy to whip up any time those zucchinis appear.
  • Glaze Finish: The lemon glaze on top adds an irresistible final touch of tangy sweetness that keeps everyone coming back for more.
Lemon Zucchini Bread, Lemon Zucchini Bread recipe, Moist Lemon Zucchini Bread, Healthy Lemon Zucchini Bread, Easy Lemon Zucchini Bread - A rectangular loaf cake sits on a clear glass tray placed on a wooden board, showing a dense, slightly textured brown surface. The top is covered with a thin, white glaze drizzled unevenly in diagonal lines, with small bits of yellow zest scattered across the top. In the background on a white marbled surface, two whole green zucchinis and two lemon slices with pale yellow flesh are visible, adding a fresh contrast to the warm tones of the cake. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Lemon Zucchini Bread Recipe relies on straightforward ingredients, but each one plays a key role in delivering that perfect crumb and refreshing flavor combo. Whether you’re shopping or raiding your pantry, knowing the why behind each will help you nail it every time.

Lemon Zucchini Bread, Lemon Zucchini Bread recipe, Moist Lemon Zucchini Bread, Healthy Lemon Zucchini Bread, Easy Lemon Zucchini Bread - Flat lay of all purpose flour in a small white ceramic bowl, kosher salt in a small white bowl, baking soda in a small white bowl, baking powder in a small white bowl, two large uncracked brown eggs, clear vegetable oil in a small white bowl, granulated white sugar in a small white bowl, vanilla extract in a small white bowl, shredded green zucchini piled loosely on a white ceramic plate, two whole bright yellow lemons with one sliced in half showing juicy interior, confectioners sugar in a small white bowl, all arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All purpose flour: Provides structure while keeping the bread soft and tender.
  • Kosher salt: Balances sweetness and enhances all the flavors.
  • Baking soda & baking powder: Give the bread that lovely, light rise without any heaviness.
  • Eggs: Bind everything together and add richness.
  • Vegetable oil: Keeps the bread moist and soft—plus it’s neutral in flavor, so the lemon shines through.
  • Sugar: Sweetens the bread and helps create a tender crumb.
  • Vanilla extract: Adds warmth and depth to the flavor profile.
  • Shredded zucchini: Adds moisture and a subtle earthiness without overpowering the lemon.
  • Lemon juice & zest: The stars of the show, lending bright zing and fresh citrus aroma.
  • Confectioners sugar (for the glaze): Makes a silky glaze that balances tang and sweetness perfectly.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Lemon Zucchini Bread Recipe is how easy it is to personalize. Over time, I’ve played around with tweaks based on what I have on hand or my mood—and I encourage you to do the same!

  • Try Using Applesauce: I swapped half the oil for applesauce once to lighten it up—it still came out beautifully moist, with a subtle fruity note.
  • Add Nuts or Seeds: Toasted walnuts or pecans add a delightful crunch that pairs well with the soft bread and lemony glaze.
  • Go Gluten-Free: I haven’t tried this yet myself, but a gluten-free flour blend should work fine—just be mindful of moisture levels.
  • Extra Zest for Zing: If you really love lemon (like me!), double the zest or add a few drops of lemon extract for a punchier profile.

Step-by-Step: How I Make Lemon Zucchini Bread Recipe

Step 1: Prep & Whisk the Basics

Preheat your oven to 350°F and get a 9×5-inch loaf pan ready by spraying it lightly with non-stick spray or lining it with parchment paper. Then, grab two bowls: whisk together your flour, salt, baking powder, and baking soda in one, and in the other, beat the eggs with vegetable oil, sugar, lemon zest, lemon juice, and vanilla until well combined. This layering of dry and wet ingredients makes mixing a breeze later on.

Step 2: Mix It All Gently

Pour the dry ingredients into the wet, then fold gently with a spatula until just combined. Here’s a little secret: over-mixing can make your bread tough, so stop as soon as you don’t see any flour streaks. Then fold in the shredded zucchini—no need to wring it out! That extra moisture is what keeps the bread so tender and delicious.

Step 3: Bake & Cool

Pour the batter into your prepared pan and bake for about 60-65 minutes. I keep a close eye near the end and check with a toothpick—it should come out clean or with a few moist crumbs, but no wet batter. Once out of the oven, let the bread cool completely in the pan on a wire rack. Cooling fully is key before glazing to avoid a messy glaze meltdown.

Step 4: Whip Up the Lemon Glaze

Whisk together confectioners sugar, lemon juice, and vanilla extract until smooth. The consistency should be pourable but not too runny—add a bit more lemon juice or water if you want it thinner. Drizzle generously over the cooled loaf and let it set. This glaze really finishes the bread with a bright, sweet-tart pop.

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Tips from My Kitchen

  • Don’t Drain the Zucchini: Leaving the zucchini juices in means your bread stays wonderfully moist and tender every time.
  • Watch Your Oven Temperature: I learned that baking at 350°F gives the best rise and crumb; going hotter can brown too fast and dry it out.
  • Let It Cool Fully Before Glazing: Glazing warm bread makes a sticky mess—I usually chill mine 20-30 minutes before pouring.
  • Use Fresh Lemons for Zest & Juice: Bottled lemon juice can be convenient, but fresh lemons make a noticeable flavor difference that’s worth the extra effort.

How to Serve Lemon Zucchini Bread Recipe

Lemon Zucchini Bread, Lemon Zucchini Bread recipe, Moist Lemon Zucchini Bread, Healthy Lemon Zucchini Bread, Easy Lemon Zucchini Bread - A loaf of zucchini bread sliced at the front, showing a moist texture with small green zucchini pieces spread inside the light brown crumb. The top layer and edges of the bread have a thin white icing drizzle that covers the whole surface unevenly with small yellow bits sprinkled on top. The bread sits directly on a white marbled surface, with the background also white marbled, creating a clean bright setting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to sprinkle a little extra lemon zest on top of the glaze once it’s set for a pretty finish and boost of flavor. Sometimes, a few finely chopped pistachios or toasted coconut flakes add a lovely texture contrast and make it look like you really went the extra mile.

Side Dishes

This bread is quite versatile—perfect for breakfast with a smear of cream cheese or butter. It also pairs wonderfully with a cup of strong coffee or herbal tea in the afternoon. For a light brunch, it’s nice alongside fresh fruit salad or a simple egg dish.

Creative Ways to Present

Once, I sliced the loaf into mini portions and stacked them with fresh lemon slices and edible flowers for a pretty dessert platter at a garden party. You could even cut it into cubes, skewer with berries, and serve as kebabs for a fun finger food twist!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover lemon zucchini bread wrapped tightly at room temperature, and it stays fresh for about two days. If you plan to eat it quickly, a cake dome or airtight container is all you need to keep it moist and flavorful.

Freezing

Freezing is a lifesaver when I bake extra. I wrap the loaf first in plastic wrap and then in foil or a freezer bag to prevent freezer burn. It can store beautifully for up to 3 months without losing any of its fresh flavor or texture.

Reheating

When I’m ready to enjoy frozen bread, I thaw it at room temperature still wrapped, which usually takes a few hours. To refresh its warmth, I pop slices in the toaster oven for a minute or two—this brings back that just-baked softness and revives the lemony brightness.

FAQs

  1. Do I need to squeeze the zucchini before adding it?

    No need! Unlike some zucchini breads, leaving the moisture in this Lemon Zucchini Bread Recipe actually helps keep the loaf nice and moist—so just shred and fold it right in.

  2. Can I substitute the vegetable oil with something healthier?

    Yes! I often replace half the oil with unsweetened applesauce to lighten things up without sacrificing moisture. You could also try olive or coconut oil, though each will bring a slightly different flavor.

  3. How long does this Lemon Zucchini Bread last?

    Stored properly at room temperature, it stays fresh for 2 days. Freezing extends the shelf life up to 3 months. Just wrap it well to keep it from drying out.

  4. Can I make muffins instead of a loaf?

    Absolutely! Just adjust the baking time to about 18-22 minutes and watch closely. Muffins bake faster, but you’ll get the same delicious lemony zucchini goodness.

  5. Is this recipe good for beginners?

    Definitely! The steps are straightforward and forgiving, plus the ingredients are simple. It’s a great introduction to quick breads with a flavorful twist.

Final Thoughts

This Lemon Zucchini Bread Recipe holds a special place on my baking shelf because it’s simple, satisfying, and packed with freshness. Every time I make it, I feel like I’m treating myself to a little sunshine. I hope you enjoy baking and sharing it as much as I do—it’s perfect for cozy mornings, sweet afternoons, or anytime you want a lick of brightness in your day. So, grab those zucchinis and lemons and get baking—you won’t regret it!

Print
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Lemon Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 3 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Lemon Zucchini Bread is a moist, flavorful quick bread combining the subtle sweetness of zucchini with the bright zest and juice of fresh lemons. It features a tender crumb enriched with vegetable oil and a tangy lemon glaze for a perfect finish, making it a delightful treat for breakfast or dessert.

Ingredients

For the Bread:

  • 2 cups (240 g) all purpose flour
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 large eggs room temperature
  • 3/4 cup (180 mL) vegetable oil
  • 1 1/2 cups (297 g) granulated white sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 cups (300 g) shredded zucchini
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest (about 2 lemons)

For the Glaze:

  • 1 1/2 cups (170 g) confectioners sugar
  • 3-4 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F. Spray a 9×5” loaf pan with non-stick cooking spray or line it with parchment paper, then set aside.
  2. Combine dry ingredients: In a mixing bowl, whisk together the all purpose flour, kosher salt, baking powder, and baking soda until evenly mixed.
  3. Combine wet ingredients: In a separate bowl, whisk together the eggs, vegetable oil, granulated white sugar, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
  4. Mix wet and dry ingredients: Add the dry ingredients into the wet ingredients and mix gently with a spatula until just combined. Then carefully fold in the shredded zucchini without overmixing.
  5. Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 65 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and let the bread cool completely in the pan on a wire rack.
  6. Make the glaze: In a mixing bowl, whisk together the confectioners sugar, lemon juice, and vanilla extract until smooth. Add additional lemon juice or water as needed to reach your desired consistency.
  7. Glaze the bread: Once the bread has fully cooled, drizzle or spread the lemon glaze over the top to finish.

Notes

  • Zucchini contains a lot of moisture; avoid wringing out the shredded zucchini to keep the bread moist and tender.
  • Store the bread at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and foil or place in a plastic bag; freeze for up to 3 months.
  • To thaw frozen bread, unwrap and leave at room temperature until fully thawed.
  • Vegetable or canola oils are recommended, but coconut or olive oil can be substituted. For a lighter option, replace half the oil with applesauce.

Nutrition

  • Serving Size: 1 slice (1/12 loaf)
  • Calories: 320 kcal
  • Sugar: 25 g
  • Sodium: 210 mg
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 40 mg

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