After baking this lemon zucchini bread recipe, let me tell you—I was completely hooked! The first bite surprised me with a perfect balance of tangy lemon and moist, tender zucchini.
Every slice felt like sunshine on a plate and I found myself sneaking another slice before breakfast was even over. I honestly can’t remember when I’ve enjoyed a quick bread this much. This recipe quickly became a staple in my kitchen for its simplicity and unforgettable flavor.
Ingredients
Below are all the essentials you’ll need to make this delicious lemon zucchini bread. Each ingredient plays an important role in texture and flavor.
Note: This recipe makes TWO loaves of moist and flavorful bread.
- 3 cups all-purpose flour – Provides structure and helps the bread hold its shape.
- 1 teaspoon salt – Enhances sweetness and balances the citrus flavor.
- 1 teaspoon baking soda – Helps the bread rise properly.
- 1 teaspoon baking powder – Adds extra lift for a light texture.
- 2 cups granulated sugar – Sweetens the bread and keeps it moist.
- Zest of 2 large lemons – Adds bright, fresh citrus flavor.
- 3 large eggs – Bind ingredients together and add richness.
- 1 cup light olive oil – Keeps the bread tender and moist.
- 1 tablespoon fresh lemon juice – Boosts lemon flavor.
- 1½ teaspoons vanilla extract – Adds depth and balances the citrus.
- 2 cups grated zucchini – Adds moisture without changing the flavor.
- 2 cups powdered sugar (for glaze) – Creates a sweet topping.
- 3 tablespoons fresh lemon juice (for glaze) – Makes the glaze smooth and tangy.
Variations
You can easily customize this recipe:
- Dairy-free option: Replace glaze with a simple lemon juice and powdered sugar mix made with plant-based ingredients.
- Reduced sugar: Use a baking-friendly sugar substitute.
- Add nuts: Stir in chopped walnuts or pecans for crunch.
- Add berries: Fold in fresh blueberries for a fruity twist.
- Extra lemon flavor: Add more zest for stronger citrus taste.
- If you enjoy trying different comfort-style recipes, you can also explore this savory idea turkey-pesto-sandwich-recipe
- And for another hearty option, this dish is worth checking out chicken-pot-pie-noodle-skillet-recipe.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 60–65 minutes
- Total Time: About 1 hour 20 minutes
Equipment You Need
- 8×4 loaf pans – For baking two evenly shaped loaves.
- Box grater – To grate zucchini finely.
- Large mixing bowl – For dry ingredients.
- Medium mixing bowl – For wet ingredients.
- Whisk – To combine ingredients smoothly.
- Cooling rack – To cool bread evenly before glazing.
How to Make Lemon Zucchini Bread Recipe
Preheat & Prepare the Pans
Start by preheating the oven to 325°F. Grease and lightly flour two 8×4 loaf pans to prevent sticking. This step ensures the bread releases cleanly after baking and keeps the crust intact. Proper preparation makes the rest of the process smooth and easy.
Mix the Dry Ingredients
In a large bowl, whisk together flour, salt, baking soda, and baking powder. This helps distribute the leavening agents evenly throughout the batter. Mixing them first ensures the bread rises consistently and has a light texture.
Combine Wet Ingredients
In another bowl, mix sugar and lemon zest together until fragrant. Then add eggs, olive oil, lemon juice, and vanilla extract. Stir until the mixture becomes smooth and well combined. This creates a flavorful base for the bread.
Add Zucchini & Combine
Gently fold the grated zucchini into the wet mixture. Then slowly add the dry ingredients and stir until just combined. Avoid overmixing to keep the bread soft and tender. The batter will be thick and slightly textured.
Bake the Bread
Divide the batter evenly between the prepared pans. Place them in the oven and bake until a toothpick inserted in the center comes out clean. The baking process allows the flavors to blend beautifully while creating a golden crust.
Cool & Add Glaze
Allow the loaves to cool in the pans for a short time before transferring them to a cooling rack. While they cool completely, whisk together powdered sugar and lemon juice to create the glaze. Drizzle it generously over the cooled bread for a sweet, tangy finish.
Additional Tips for Making This Recipe Better
- I always grate the zucchini finely so it blends perfectly into the bread.
- I prefer using fresh lemon zest because it gives stronger flavor than bottled juice.
- I avoid overmixing the batter to keep the texture light.
- I sometimes add a little extra glaze because I love the sweet lemon topping.
- Letting the bread cool fully before slicing helps it stay neat and moist.
How to Serve Lemon Zucchini Bread?
This bread tastes amazing served at room temperature or slightly warm. Slice it thick for breakfast or brunch. For a beautiful presentation, drizzle extra glaze on top and sprinkle fresh lemon zest. You can also add powdered sugar for an elegant touch. Serve with tea, coffee, or fresh berries for a complete experience. It works wonderfully as breakfast, snack, or dessert.
Nutritional Information
Approximate values per serving:
- Calories: 250 kcal
- Protein: 2 g
- Carbohydrates: 39 g
- Fat: 9 g
Make Ahead and Storage
Storage
Store cooled bread in an airtight container at room temperature. It stays fresh for 2–3 days. Keeping it sealed helps maintain moisture and flavor.
Freezing
Wrap the loaf or individual slices tightly in plastic wrap and place in a freezer bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Reheating
Warm slices in the microwave for 10–15 seconds for a fresh-baked taste. You can also warm it briefly in the oven for a slightly crisp edge.
Why You’ll Love This Recipe?
Here’s why this lemon zucchini bread will become a favorite in your kitchen:
- Easy preparation – Simple steps and common ingredients make it beginner-friendly.
- Moist texture – Zucchini keeps every slice soft and tender.
- Bright flavor – Lemon adds refreshing citrus taste in every bite.
- Great for sharing – Makes two loaves, perfect for gifting or freezing.
- Highly customizable – Add nuts, berries, or adjust sweetness easily.
If you are looking for a bright, flavorful, and easy quick bread, this lemon zucchini bread is the perfect choice. It combines freshness, sweetness, and moisture in every slice. Once you try it, it will surely become a regular recipe in your home baking collection. 🍋🥒✨
Lemon Zucchini Bread Recipe
Ingredients
Method
- Start by preheating the oven to 325°F. Grease and lightly flour two 8×4 loaf pans to prevent sticking. This step ensures the bread releases cleanly after baking and keeps the crust intact. Proper preparation makes the rest of the process smooth and easy.
- In a large bowl, whisk together flour, salt, baking soda, and baking powder. This helps distribute the leavening agents evenly throughout the batter. Mixing them first ensures the bread rises consistently and has a light texture.
- In another bowl, mix sugar and lemon zest together until fragrant. Then add eggs, olive oil, lemon juice, and vanilla extract. Stir until the mixture becomes smooth and well combined. This creates a flavorful base for the bread.
- Gently fold the grated zucchini into the wet mixture. Then slowly add the dry ingredients and stir until just combined. Avoid overmixing to keep the bread soft and tender. The batter will be thick and slightly textured.
- Divide the batter evenly between the prepared pans. Place them in the oven and bake until a toothpick inserted in the center comes out clean. The baking process allows the flavors to blend beautifully while creating a golden crust.
- Allow the loaves to cool in the pans for a short time before transferring them to a cooling rack. While they cool completely, whisk together powdered sugar and lemon juice to create the glaze. Drizzle it generously over the cooled bread for a sweet, tangy finish.
Notes
- I always grate the zucchini finely so it blends perfectly into the bread.
- I prefer using fresh lemon zest because it gives stronger flavor than bottled juice.
- I avoid overmixing the batter to keep the texture light.
- I sometimes add a little extra glaze because I love the sweet lemon topping.
- Letting the bread cool fully before slicing helps it stay neat and moist.
