Lemon Zucchini Bread

Why You’ll Love This Recipe

• Incredibly moist thanks to fresh zucchini
• Bursting with lemon flavor from zest, juice, and optional glaze
• A creative way to use extra zucchini during the season
• Simple to make with everyday pantry ingredients
• Naturally beautiful with flecks of green and golden crust
• Perfect for spring and summer brunches or gifts
• Kid-friendly and veggie-approved
• Great for meal prep—stays fresh for days
• Versatile enough to enjoy plain or glazed
• Freezes well for future cravings

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 butter
• Lemon zest
• Lemon juice
• Vanilla extract
• Shredded zucchini (moisture squeezed out)
• Optional: poppy seeds or chopped nuts

For the glaze (optional):

• Powdered sugar
• Lemon juice
• Lemon zest (optional)

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk the eggs, sugar, oil, lemon zest, lemon juice, and vanilla extract until smooth.
4. Stir the shredded zucchini into the wet ingredients.
5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
9. Optional: Whisk together powdered sugar and lemon juice for the glaze and drizzle over the cooled bread.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices).
Prep time: 15 minutes
Bake time: 50–60 minutes
Cooling time: 15 minutes
Total time: About 1 hour 30 minutes

Variations

• Glazed Lemon Zucchini Bread: Add a lemon glaze for more citrus flavor.
• Lemon Poppy Seed Zucchini Bread: Stir in 1 tablespoon of poppy seeds for texture.
• Whole Wheat Version: Substitute half the flour with whole wheat flour for added fiber.
• Nutty Twist: Fold in ½ cup of chopped walnuts or pecans.
• Greek Yogurt Boost: Replace some oil with Greek yogurt for a protein-rich version.
• Mini Loaves: Divide into smaller pans and bake for 25–30 minutes.
• Muffins: Use a muffin tin and bake for 18–22 minutes.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Use oil instead of butter and skip the glaze or use plant-based milk.
• Double Lemon: Add lemon extract for an even bolder citrus flavor.

Storage/Reheating

Store lemon zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To freeze, wrap tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months.
Thaw at room temperature or reheat slices in the microwave for 10–15 seconds.

FAQs

Do I need to peel the zucchini?

No, the peel is tender and adds color and nutrients. Just wash, grate, and squeeze out excess moisture.

How much lemon flavor is in this bread?

It has a bright, noticeable lemon flavor from zest and juice, but it’s not overpowering.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

Can I make this bread less sweet?

Yes, reduce the sugar slightly to suit your taste. You can also skip the glaze.

Can I make this into muffins?

Absolutely. Pour into muffin tins and bake for 18–22 minutes.

Is zucchini detectable in the bread?

Not at all—it adds moisture without flavor, making it a great way to add veggies to baked goods.

Can I use butter instead of oil?

Yes, melted butter works well and adds a richer flavor.

How do I prevent soggy bread?

Be sure to squeeze as much moisture as possible out of the zucchini before adding it.

Can I add lemon glaze while the bread is warm?

Wait until the bread is fully cooled so the glaze sets nicely on top.

Can I use this recipe with other citrus fruits?

Yes! Try orange or lime for a fun twist on the flavor profile.

Conclusion

Lemon zucchini bread is a vibrant, moist, and lightly sweet loaf that delivers a fresh burst of citrus in every bite. It’s a perfect blend of brightness and comfort, easy to make, and great for using up garden zucchini. Whether you serve it plain or with a lemony glaze, this bread is sure to become a seasonal favorite in your baking routine.

Lemon Zucchini Bread

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon zucchini bread is a bright, moist, and refreshing quick bread made with shredded zucchini and zesty lemon. It’s lightly sweet, citrusy, and perfect for spring and summer snacking, brunch, or dessert.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: undefined
• Total Time: 1 hour 30 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Ingredients

[object Object]

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.,In a medium bowl, whisk together flour, baking powder, baking soda, and salt.,In a large bowl, whisk together eggs, sugar, oil, lemon zest, lemon juice, and vanilla until smooth.,Stir in the grated zucchini.,Add the dry ingredients to the wet mixture and stir until just combined. Fold in poppy seeds or nuts if using.,Pour batter into prepared pan and smooth the top.,Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.,Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.,For the glaze: whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread.

Notes

undefined