Lemon Zucchini Bread

There’s something irresistibly comforting about baking lemon zucchini bread from scratch. The combination of bright citrus and fresh garden zucchini creates a moist, tender loaf with a burst of flavor in every bite. I first stumbled upon this recipe during a late summer harvest when my garden was overflowing with zucchini. I’d already exhausted all the sautéing, spiralizing, and stir-frying options—and that’s when I started experimenting with sweet baked goods.

To my surprise, zucchini doesn’t just disappear into the batter; it actually enhances the texture, making the bread incredibly soft and rich without overpowering it. Then the lemon—freshly zested and juiced—adds this subtle zing that keeps each slice from feeling too heavy. The result? A loaf so luscious, I had to bake it again the very next day. Whether you’re looking for a clever way to use up summer produce or simply want to treat yourself to something bright and cozy, this lemon zucchini bread deserves a spot in your kitchen. Let’s dive in.

Why I Love This Recipe

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I love this recipe for its perfect balance between wholesome and indulgent. You get the goodness of zucchini—yes, even the picky eaters won’t notice it’s there—and the brightness of lemon, all wrapped up in a sweet, bakery-style loaf that feels like it came straight from a cozy farmhouse kitchen.

The real magic lies in the texture. The zucchini adds natural moisture, which means the bread stays soft for days without needing a ton of oil or butter. And the lemon gives it that fresh, almost sunny flavor that keeps you reaching for slice after slice. You know how banana bread can sometimes feel dense or overly sweet? This lemon zucchini bread is lighter, fresher, and somehow just feels more elegant.

I make this loaf for brunches, as a sweet gift for neighbors, and even freeze a few slices to toast and spread with a little cream cheese when I need a pick-me-up. It’s the kind of recipe that becomes a staple—something you’ll return to whenever you want to bake something simple yet impressive.

Ingredients for Lemon Zucchini Bread

Before you roll up your sleeves, let’s talk ingredients—because this is where the bread gets all its character. The ingredients are easy to find, and you likely have most of them in your pantry already.

The zucchini is the surprise star here. You don’t taste it, but it’s essential for creating that soft, tender crumb. You’ll want to grate it finely, and there’s no need to peel it. The skin softens as it bakes and adds those beautiful green flecks that make the loaf look so fresh.

Lemon is another key player. Use fresh lemon juice and zest for the best flavor—bottled lemon juice just doesn’t have the same punch. I often zest the lemon first and then juice it; it’s easier and ensures you don’t waste a drop of that bright citrus flavor.

Then there’s the usual baking cast: flour, sugar, eggs, oil, baking powder, and baking soda. I like using neutral oil (like canola or vegetable) because it doesn’t compete with the lemon. If I’m feeling fancy, I’ll add a touch of vanilla extract or even almond extract for extra depth.

Here’s what you’ll need:

• Fresh zucchini – finely grated
• Fresh lemons – both zest and juice
• All-purpose flour – for structure
• Granulated sugar – just enough for sweetness
• Eggs – to bind and add richness
• Vegetable oil – for moisture
• Baking powder and baking soda – to give it lift
• Salt – just a pinch to balance flavors
• Optional: vanilla extract or almond extract

The glaze is simple: powdered sugar and lemon juice. That’s it. Drizzle it over the cooled loaf and watch it set into a delicate, sweet crust that complements the soft, citrusy bread underneath.

How Much Time Will You Need

This bread doesn’t take much time to come together, which is part of what makes it so lovable. Here’s a breakdown of what to expect:

• Prep time: 15 to 20 minutes (most of that is grating zucchini and zesting the lemon)
• Baking time: 50 to 60 minutes
• Cooling time: 30 minutes before glazing

In about an hour and a half, you’ll have a beautiful, golden loaf cooling on your counter—filling your kitchen with the kind of smell that makes you want to stay home all day.

How to Make This Lemon Zucchini Bread

This recipe is straightforward, but each step matters. Follow this guide and you’ll have a flawless loaf every time.

Step 1: Prepare the zucchini

Wash the zucchini thoroughly and trim off the ends. There’s no need to peel it—the skin softens beautifully as it bakes. Grate the zucchini using the fine holes of a box grater. You’ll need about 1 to 1 ½ cups, lightly packed.

Once grated, gently press the zucchini in a paper towel or cheesecloth to remove excess moisture. Don’t squeeze it dry—you still want some of that natural juiciness to keep the loaf moist.

Step 2: Preheat your oven and prepare your pan

Preheat your oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan with butter or nonstick spray. You can also line it with parchment paper for easier removal later.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly and prevents clumps.

Step 4: Combine the wet ingredients

In a separate bowl, whisk the eggs until well-beaten. Add the sugar, oil, lemon zest, lemon juice, and vanilla (if using). Stir until everything is smooth and combined.

Step 5: Add zucchini and combine

Fold the grated zucchini into the wet mixture. It may look a little loose at this point—that’s perfectly fine.

Step 6: Combine wet and dry ingredients

Pour the wet mixture into the dry ingredients. Stir just until combined. Don’t overmix, or the bread can become tough. The batter will be thick, but that’s exactly what you want.

Step 7: Pour into pan and bake

Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 8: Cool and glaze

Let the bread cool in the pan for 15–20 minutes, then remove it and place it on a wire rack to cool completely.

To make the glaze, whisk together ½ cup of powdered sugar with 1–2 tablespoons of fresh lemon juice. Adjust the consistency as needed—it should be pourable but not too runny. Drizzle it over the cooled loaf and let it set before slicing.

Substitutions

One of the reasons I love this recipe so much is that it’s flexible. You can adapt it based on what you have in your pantry or your dietary preferences.

If you’re out of all-purpose flour, try using white whole wheat flour or a 50/50 mix of whole wheat and all-purpose. Just note that whole wheat flour will make the bread a bit denser.

No zucchini? You can actually use grated yellow squash or even finely grated carrots for a slightly different but still delicious variation.

Want to cut back on sugar? Use coconut sugar or a natural sweetener like honey—just be mindful that it might slightly alter the texture and baking time.

Can’t have eggs? A good substitute is ¼ cup of unsweetened applesauce or mashed banana per egg. The flavor will change a bit, but it will still work beautifully.

If you prefer butter to oil, feel free to swap in melted butter. It’ll give the bread a richer flavor but slightly less moisture.

Best Side Dishes for Lemon Zucchini Bread

Lemon zucchini bread pairs beautifully with a variety of sides, especially for a cozy brunch or teatime spread. Here are a few that complement it perfectly:

Greek Yogurt with Honey and Berries – The tangy yogurt and fresh berries balance the sweetness of the bread and make it a well-rounded light meal.

Soft Scrambled Eggs – If you’re serving this bread for breakfast, a side of fluffy eggs adds protein and a savory touch.

Lemon Iced Tea – Keep the citrus theme going with a refreshing glass of iced tea. It’s a simple pairing, but so satisfying.

Serving and Presentation Tips

Let’s be honest—presentation can make a simple loaf feel like a little luxury. When I serve lemon zucchini bread, especially to guests or at a brunch table, I like to elevate it just a touch so it feels as special as it tastes.

Start by slicing the loaf into even, generous pieces using a serrated bread knife. If the glaze has set properly, you’ll see that beautiful drizzle crackle slightly as you cut through. I like to arrange the slices slightly overlapping on a vintage cake stand or a rustic wooden serving board. If I’m hosting, I might even tuck in a few lemon slices and fresh mint for a pop of color.

If serving for breakfast or brunch, pair each slice with a small ramekin of whipped cream cheese or lemon curd. And for afternoon tea or dessert, a dollop of vanilla bean ice cream or a spoonful of lightly whipped cream takes it from snack to showstopper.

It’s all about creating a little moment—one that feels cozy, thoughtful, and deliciously homemade.

Tips and Tricks to Make This Recipe Even Better

This recipe is already a winner, but after baking it dozens of times, I’ve learned a few insider tips that really help it shine.

Use room temperature eggs. Cold eggs don’t mix as easily and can create uneven texture. Just set them out for 30 minutes before baking.

Don’t overmix the batter. Once you combine wet and dry ingredients, stir only until everything is just moistened. Overmixing can lead to dense bread.

Grate the zucchini finely. The finer the shreds, the more evenly they blend into the batter. Plus, it helps avoid watery pockets.

Double the lemon zest. If you love bright lemon flavor, don’t be afraid to zest an extra lemon. It’s subtle, but it really makes a difference.

Let it cool completely before glazing. If the bread is warm, the glaze will soak in too much and lose that beautiful drizzle effect.

Freeze it sliced. This bread freezes beautifully. Slice it first, wrap individual pieces in parchment or plastic wrap, and store in a freezer bag. Great for quick breakfasts or snacks.

Common Mistakes to Avoid

Even a simple recipe can go sideways if you’re not careful. Here are a few common slip-ups I’ve seen (or made!) and how to avoid them:

Skipping the zucchini drain. If you don’t blot the excess moisture, your bread might turn out soggy in the center.

Overbaking. Because this bread is so moist, it’s easy to think it needs more time. But watch carefully after 50 minutes and test with a toothpick—don’t just go by color.

Under-mixing the wet ingredients. Make sure all the lemon, oil, and eggs are fully combined before adding the dry mix. If they’re not, the batter can bake unevenly.

Using bottled lemon juice. It just doesn’t compare to fresh. Trust me, use a real lemon—it’s worth it.

Cutting too soon. Let the loaf cool completely or it’ll fall apart when you slice it.

How to Store It

Lemon zucchini bread keeps well, which makes it perfect for make-ahead baking or gifting.

On the Counter: Wrap tightly in plastic wrap or store in an airtight container. It’ll stay moist and delicious for up to 3 days at room temperature.

In the Refrigerator: For longer storage, refrigerate it for up to 6 days. I recommend warming a slice in the microwave for 10–15 seconds before serving.

In the Freezer: This bread freezes beautifully for up to 3 months. Slice before freezing so you can grab one piece at a time. Wrap each slice in parchment and store in a zip-top freezer bag.

To thaw, just leave it at room temp for about 20–30 minutes, or warm in the microwave.

FAQ

Can I make this bread gluten-free?
Yes! Just use a good 1:1 gluten-free flour blend. Be sure it contains xanthan gum for structure.

Do I need to peel the zucchini?
Nope! The peel softens during baking and adds lovely green flecks throughout the loaf.

Can I use butter instead of oil?
Yes. Melted unsalted butter can replace the oil for a slightly richer, more cake-like texture.

Can I reduce the sugar?
You can! Try cutting the sugar by ¼ cup if you want it less sweet. The glaze adds a final touch of sweetness anyway.

Is this bread better the next day?
Actually, yes. The flavors meld beautifully overnight, and it becomes even more tender.

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