Lemon Zucchini Bread

Lemon zucchini bread was a happy accident in my kitchen one rainy afternoon when I had a surplus of garden zucchini and a sudden craving for something bright and sweet. I wanted a loaf that felt like sunshine but still had a comforting homemade vibe so I started grating zucchini and adding fresh lemon zest and before I knew it my kitchen smelled like a bakery in springtime.

The first slice had a soft melt in your mouth texture and the lemon glaze added just the right touch of zing and sweetness. It quickly became one of my most requested bakes by family and friends and I love making it for brunches or gifting it as a cheerful homemade treat!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Zucchini – Adds natural moisture and subtle texture to the loaf
• All-purpose flour – Provides structure and a soft crumb
• Baking powder and baking soda – Help the loaf rise and stay fluffy
• Salt – Enhances the sweetness and balances the flavors
• Eggs – Bind the batter and add richness
• Sugar – Sweetens the bread and helps with browning
• Vegetable oil – Keeps the loaf moist and tender
• Lemon zest – Infuses the bread with bright citrus flavor
• Lemon juice – Adds tang and freshness to both the loaf and the glaze
• Vanilla extract – Enhances the lemon flavor with a warm aromatic base
• Powdered sugar – Used for the lemony glaze on top

Tools You’ll Need

• Grater – For shredding the zucchini finely and evenly
• Mixing bowls – To combine wet and dry ingredients separately
• Whisk – Helps blend the wet ingredients smoothly
• Loaf pan – Gives the bread its classic shape and ensures even baking
• Measuring cups and spoons – For precise measuring of ingredients
• Cooling rack – Allows the bread to cool evenly after baking
• Zester or microplane – To extract fine and fragrant lemon zest

Instructions

Step 1:

I preheat my oven to 350°F and lightly grease a standard loaf pan or line it with parchment paper for easy removal later.

Step 2:

Next I grate the zucchini and use a clean towel to gently squeeze out the extra moisture. I don’t squeeze it dry just enough so the batter isn’t too wet.

Step 3:

In one bowl I whisk together the flour baking powder baking soda and salt. In a separate bowl I whisk the eggs sugar oil lemon zest lemon juice and vanilla extract until smooth.

Step 4:

I stir the dry ingredients into the wet ingredients gradually and then fold in the zucchini using a spatula. I mix just until it all comes together without overmixing.

Step 5:

I pour the batter into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

Step 6:

Once the bread is baked I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 7:

For the glaze I whisk powdered sugar with lemon juice until it’s smooth and drizzle it generously over the cooled bread. Sometimes I even top it with thin lemon slices for an extra pretty finish.

Tips

If you want a lighter version I’ve had good results using half whole wheat flour or replacing some of the oil with unsweetened applesauce. You can also mix in poppy seeds or a handful of blueberries for fun variations. I sometimes double the batch and freeze one loaf because it keeps so well.

Ways to Serve

I love serving a thick slice of lemon zucchini bread with a cup of hot tea or a glass of cold almond milk. It also makes a great addition to a weekend brunch table and it’s perfect for gifting wrapped in parchment and tied with twine. You can also toast it lightly and spread a bit of butter or cream cheese for a cozy breakfast.

Frequently Asked Questions

Can I freeze lemon zucchini bread?

Yes after it cools completely wrap it tightly and freeze for up to 2 months. Thaw at room temperature before glazing.

Can I use yellow zucchini instead?

Absolutely it works just the same and the flavor is just as mild and moist.

What kind of oil is best for this bread?

I usually use vegetable oil but you can also use canola or even melted coconut oil for a slightly richer flavor.

How do I store it?

Store at room temperature in an airtight container for up to 3 days or refrigerate for up to a week.

See You in the Kitchen

I hope you give this lemon zucchini bread a try soon! It’s one of those cozy but fresh recipes that always gets a warm response and I’d love to hear what you think. Snap a pic tag me or drop a comment to let me know how it turned out for you!

Happy Cooking!

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