If you’re craving a fresh, zesty treat that’s both moist and delightfully flavorful, this Lemon Zucchini Bread Recipe is just the ticket! Bursting with bright lemon notes and the subtle earthiness of zucchini, this bread is an absolute crowd-pleaser that feels like sunshine in every bite.
Why You’ll Love This Recipe
- Bright and fresh flavor: The combination of fresh lemon zest and juice gives this bread an irresistible tang that wakes up your taste buds.
- Moist and tender texture: Thanks to the zucchini and olive oil, each slice stays perfectly moist and tender for days.
- Simple ingredients: Pantry staples and fresh produce easily come together to create a wonderfully wholesome loaf.
- Sweet and zingy glaze: The lemon glaze drizzled on top adds an extra layer of tangy sweetness that keeps you coming back for more.
Ingredients You’ll Need
You’ll love how straightforward the ingredients are for this Lemon Zucchini Bread Recipe. Each one plays a starring role—from the tangy lemons that brighten the flavor to the zucchini that adds moisture and a gentle earthiness, creating a perfect balance of taste and texture.
- All-purpose flour: Provides the structure needed for that soft yet sturdy crumb.
- Baking soda and baking powder: Help your bread rise perfectly and become wonderfully fluffy.
- Granulated sugar and lemon zest: Infuse a bright, sweet citrus flavor throughout the loaf.
- Eggs: Bind everything together and add richness.
- Light olive oil: Keeps the bread moist without overpowering flavors; avoid extra-virgin for a milder taste.
- Fresh lemon juice: Brings a fresh acidity that truly lifts the bread’s flavor profile.
- Vanilla extract: Adds a warm, subtle sweetness to round out the tangy lemon notes.
- Grated zucchini: The secret to a tender crumb while sneaking in some veggie goodness!
- Powdered sugar and extra lemon juice: Whisked together for a zesty glaze to crown your loaf.
Variations
The beauty of this Lemon Zucchini Bread Recipe is how easily it adapts to your personal taste or dietary needs. Feel free to experiment with different add-ins or swaps to make it your own—it’s as flexible as it is delicious!
- Nutty twist: Add ½ cup chopped walnuts or pecans for a satisfying crunch that pairs beautifully with the lemon zing.
- Gluten-free adaptation: Swap the all-purpose flour for a gluten-free blend to keep it just as moist and flavorful.
- Sweet spice: Sprinkle in 1 teaspoon cinnamon or cardamom for a warm undertone that complements the citrus.
- Vegan version: Use flax eggs and substitute olive oil with melted coconut oil or another vegan friendly alternative to enjoy a plant-based loaf.
How to Make Lemon Zucchini Bread Recipe
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 325°F. Grease and flour two 8×4-inch loaf pans — this simple step ensures your bread releases easily after baking, giving you beautiful, loaf-shaped slices ready to enjoy.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk the all-purpose flour, salt, baking powder, and baking soda together. This assures an even distribution of leavening agents which helps your bread rise perfectly and have a light texture.
Step 3: Mix Lemon Sugar and Wet Ingredients
In another large bowl, combine your granulated sugar with the zest of two large lemons. Rub them together with your fingers until warm and fragrant—this step really wakes up the lemon oils for maximum flavor. Then, add eggs, olive oil, lemon juice, and vanilla extract. Stir everything gently until smooth.
Step 4: Bring it All Together
Gradually add the dry ingredients into your lemon mixture, stirring just until combined. The batter will be thick—that’s exactly right. Fold in your grated zucchini last, making sure it’s evenly mixed to keep moisture locked in throughout.
Step 5: Bake to Perfection
Pour the batter evenly into the prepared pans and bake for about 60-65 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Once done, let the loaves cool in their pans for 15 minutes before carefully removing them to a wire rack to cool completely.
Step 6: Create and Drizzle the Lemon Glaze
While the bread is cooling, whip up your lemon glaze by mixing powdered sugar with fresh lemon juice until silky smooth. Drizzle generously over the cooled loaves, letting the glaze add a tangy, sweet finish that ties everything beautifully together.
Pro Tips for Making Lemon Zucchini Bread Recipe
- Use light olive oil: This helps keep the flavor delicate and moisture-rich, without the bitterness of extra-virgin olive oil.
- Grate zucchini finely: so it blends seamlessly and distributes moisture evenly for a perfect crumb.
- Don’t overmix your batter: Stir until just combined to keep your bread tender and avoid a dense texture.
- Cool completely before glazing: This prevents the glaze from melting off and allows it to set beautifully on top.
How to Serve Lemon Zucchini Bread Recipe
Garnishes
For an extra pretty touch, sprinkle some finely grated lemon zest or a few thin lemon slices on top of the glaze right after drizzling. Fresh mint leaves or a light dusting of powdered sugar can also add a lovely visual and flavor boost.
Side Dishes
This bright and moist bread pairs wonderfully with a hot cup of tea or coffee. For a delightful brunch, serve alongside fresh fruit salad or a dollop of whipped cream cheese to complement the lemony flavors.
Creative Ways to Present
Slice the bread thick and serve with a spread of honey butter or lemon curd on the side. For a playful dessert, turn slices into mini trifles layered with whipped cream and berries—we promise it’ll wow your guests!
Make Ahead and Storage
Storing Leftovers
Wrap your cooled lemon zucchini bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay moist and fresh for up to 3 days—perfect for quick breakfasts or snack cravings!
Freezing
This bread freezes beautifully. Wrap individual slices or whole loaves in plastic wrap and then foil, freezing for up to 3 months. Thaw overnight in the refrigerator or briefly at room temperature when ready to enjoy.
Reheating
Warm slices in a toaster oven or microwave for 15-20 seconds to revive that fresh-baked feeling. Adding a little butter before toasting makes the experience even more indulgent and delightful.
FAQs
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Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well and will add a slightly sweeter, milder flavor. Just be sure to grate it finely and squeeze out excess moisture if it’s very watery to keep the bread’s texture just right.
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What if I don’t have olive oil—can I substitute another oil?
Yes! Light vegetable oil, canola oil, or even melted coconut oil (for a subtle twist) can be excellent substitutes that maintain the bread’s moisture and texture.
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How do I know when the bread is done baking?
The best test is the toothpick method: insert a toothpick or cake tester into the center of the loaf; if it comes out clean or with just a few moist crumbs, it’s perfectly baked and ready to come out of the oven.
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Can this recipe be made gluten-free?
Yes! Substituting a 1-to-1 gluten-free baking flour blend will work well. Just make sure your blend includes xanthan gum or add some for better texture and elasticity in the bread.
Final Thoughts
This Lemon Zucchini Bread Recipe is one of those easy, feel-good classics that never fails to brighten my day—and I know it’ll become a favorite for you too. Give it a try and enjoy the perfect balance of zesty lemon and comforting, moist zucchini in every slice. Happy baking!
PrintLemon Zucchini Bread Recipe
This delicious Lemon Zucchini Bread combines the moist texture of zucchini with the bright, refreshing flavors of lemon. Perfectly sweetened and topped with a tangy lemon glaze, this bread offers a wonderful balance of citrus and subtle sweetness, making it a delightful treat for breakfast, snack, or dessert.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
For the bread:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups granulated sugar
- Zest of 2 large lemons
- 3 large eggs
- 1 cup light olive oil, not extra-virgin
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
For the lemon glaze:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pans: Preheat the oven to 325 degrees Fahrenheit. Grease and flour two 8 x 4 inch loaf pans to prevent sticking and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, salt, baking powder, and baking soda. This ensures even distribution of the leavening agents throughout the flour. Set aside.
- Flavor sugar mixture: In another large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant, releasing the essential oils and enhancing lemon flavor.
- Add wet ingredients: To the lemon sugar, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir until smooth and fully combined.
- Combine batter: Gradually add the dry ingredients to the wet mixture and stir until just combined; the batter will be thick. Avoid overmixing to keep the bread tender.
- Incorporate zucchini: Fold the grated zucchini into the batter evenly to add moisture and texture to the bread.
- Bake the bread: Divide the batter evenly between the prepared loaf pans. Bake for 60 to 65 minutes or until a tester inserted into the center comes out clean.
- Cool the loaves: Remove the pans from the oven and place them on a cooling rack. Allow the bread to cool for 15 minutes in the pans. Run a knife around the edges to loosen, then carefully remove the loaves and let them cool completely on the rack.
- Prepare lemon glaze: While the bread cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth.
- Glaze and serve: Drizzle the lemon glaze over the cooled loaves. Slice and serve your moist, zesty Lemon Zucchini Bread.
Notes
- Use light olive oil instead of extra-virgin to avoid a strong olive flavor.
- Grate the zucchini finely and squeeze out excess moisture if it appears very wet to prevent soggy bread.
- For added texture, consider folding in chopped nuts such as walnuts or pecans.
- Let the bread cool completely before glazing to ensure the glaze sets properly.
- Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
