Lemon Zucchini Bread Recipe

Moist, bright, and kissed with citrus, Lemon Zucchini Bread is the kind of treat that makes weekday mornings feel like a celebration. Each thick slice is bursting with fresh lemon zest and plenty of grated zucchini, which keeps the bread incredibly tender while adding subtle flavor and a hint of color. It’s the sort of recipe you’ll want to return to all season long, whether you’re looking to use up garden zucchini or craving a quick loaf with a twist. Let’s dive in and create a new favorite for your baking repertoire!

this Recipe

Ingredients You’ll Need

The magic of Lemon Zucchini Bread comes from simple pantry staples and a handful of fresh ingredients, each pulling their weight to craft the perfect loaf. Here’s what you’ll need, plus why every component matters.

• Zucchini: Shredded to melt seamlessly into the batter, zucchini keeps the bread moist and adds delicate flecks of green throughout.
• Lemons: Both zest and juice infuse the bread with irresistible brightness and tang that sets this loaf apart.
• All-purpose flour: The structural backbone of the bread, providing the perfect crumb without heaviness.
• Sugar: Sweetens the loaf while highlighting the citrus notes of the lemon.
• Baking powder and baking soda: A dynamic leavening duo that ensures the bread rises beautifully, with a tender, airy texture.
• Salt: Just a pinch balances the flavors and brings everything into harmony.
• Eggs: Bind the batter and give the Lemon Zucchini Bread its sliceable structure.
• Vegetable oil: Ensures the loaf stays plush and tender for days—no dry edges here!
• Vanilla extract: Rounds out the flavors and adds a touch of warmth behind all that citrus.
• Optional glaze ingredients (powdered sugar & extra lemon juice): If you like your loaf extra zingy and gorgeous, don’t skip this sweet drizzle.

How to Make Lemon Zucchini Bread

Step 1: Prepare the Zucchini

Start by grabbing your largest zucchini or a couple of smaller ones. Grate them using a box grater or your food processor’s shredding disk. Once shredded, place the zucchini in a clean towel and gently squeeze out any excess liquid. This simple trick prevents the loaf from becoming soggy while guaranteeing the perfect, plush crumb.

Step 2: Zest and Juice the Lemons

Using a microplane or fine grater, zest your lemons directly over the mixing bowl to capture all those fragrant oils. After zesting, juice the lemons and set aside the liquid gold—you’ll use some in the batter and save the rest for that irresistible glaze.

Step 3: Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Combining them first ensures every bite of Lemon Zucchini Bread bakes up evenly, with no pockets of powdery flour.

Step 4: Combine Wet Ingredients

In a large bowl, whisk together the eggs, sugar, oil, vanilla, lemon juice, and lemon zest. Stir in the shredded zucchini, teasing it evenly through the wet mixture. The batter should already smell irresistible thanks to all that fresh zest!

Step 5: Bring Batter Together and Bake

Gently stir the dry ingredients into the wet mixture, folding until just combined—don’t over-mix, or the bread can get tough. Pour into a greased loaf pan, smoothing the top. Bake at 350°F (175°C) until the bread is golden, domed, and a tester comes out clean, about 50–55 minutes. Let the loaf cool before drizzling with lemon glaze, if you’re feeling fancy.

How to Serve Lemon Zucchini Bread

Garnishes

To make your Lemon Zucchini Bread feel extra special, top the cooled loaf with a generous drizzle of lemon glaze. For a professional finish, sprinkle extra lemon zest or delicate curls of zucchini over the top. Edible flowers or a scattering of poppy seeds add a bakery-worthy touch.

Side Dishes

This bread pairs beautifully with a dollop of Greek yogurt and a handful of fresh berries for a quick breakfast. If you’re serving it for brunch or an afternoon treat, offer alongside herbal tea or your favorite coffee—its bright flavors balance rich drinks delightfully.

Creative Ways to Present

Slice the Lemon Zucchini Bread and use it to build a cheerful dessert board with mixed berries, whipped cream, and honey. You can also cube leftovers and layer them with lemon curd and whipped cream in parfait glasses for a no-fuss trifle. If you want to wow guests, serve mini slices stacked and skewered with a fresh mint leaf.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Lemon Zucchini Bread tightly in plastic wrap or store in an airtight container at room temperature for up to three days. Its moisture keeps it wonderfully soft, and the flavors become even more pronounced by day two. Refrigerating isn’t necessary unless your kitchen gets especially warm.

Freezing

Lemon Zucchini Bread freezes like a dream! Once fully cooled, wrap the whole loaf or individual slices in plastic, then slip them into a freezer bag. Freeze for up to three months. To serve, thaw at room temperature—perfect for planning ahead or savoring a homemade treat anytime.

Reheating

If you love a warm slice, just pop it in the microwave for about 10 seconds or toast lightly to revive that soft texture. If frosted, let your Lemon Zucchini Bread come up to room temperature so any glaze sets beautifully again before serving.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works great as a substitute; it has a similar moisture content and mild flavor, so your Lemon Zucchini Bread will still be tender and delicious—plus, it adds vibrant color.

Is it necessary to peel the zucchini?

No need to peel—the skin is thin and almost disappears into the bread as it bakes. Plus, it provides those pretty green flecks that signal a homemade touch and a bit of extra nutrition.

Can I make this recipe gluten-free?

Yes! Simply swap in your favorite cup-for-cup gluten-free flour blend. Just keep an eye on the texture: some blends absorb liquid differently, so check for doneness a bit early.

What if I don’t have fresh lemons?

Bottled lemon juice will work in a pinch for tang, but fresh zest really makes the bread sing. If possible, at least use fresh zest for aroma and flavor. If you’re out, a bit of orange zest can be a tasty stand-in.

How do I know when the bread is done baking?

Your best bet is to insert a toothpick or thin skewer into the center—if it comes out clean or with just a few moist crumbs, your Lemon Zucchini Bread is finished. The loaf should also spring back when gently pressed on top.

Final Thoughts

Baking Lemon Zucchini Bread always leaves me smiling—the flavors are sunny, the crumb is moist, and it’s such a rewarding way to use summer produce. I hope you’ll try this recipe soon and fill your kitchen with its fresh, welcoming aroma. If you make it, I bet it’ll earn a spot among your all-time favorite homemade loaves!

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