Go Back
Lemon Zucchini Bread Recipe
Ash Tyrrell

Lemon Zucchini Bread Recipe

After baking this lemon zucchini bread, 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.
Print Recipe Pin Recipe
Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.