A Zesty Loaf with a Hidden Veggie Bonus
Lemon zucchini bread is the kind of comforting, slightly sweet treat that surprises people in the best way. At first glance, it looks like a traditional lemon loaf. But bite into it, and you’ll discover something special: it’s incredibly moist, slightly tangy, and has just the faintest green flecks of shredded zucchini that blend right in. It’s the perfect bake when you want to use up summer squash or sneak some veggies into a sweet snack without anyone noticing.
Thank you for reading this post, don’t forget to subscribe!Whether you’re baking for brunch, gifting a loaf to a neighbor, or simply treating yourself, this lemon zucchini bread recipe brings easy, rewarding flavor to your table. Bonus? It freezes beautifully and makes your kitchen smell amazing while baking. For a fruity twist, try this blueberry zucchini bread.
Love lemony bakes? Don’t miss our other zesty quick bread ideas.
GATHER YOUR INGREDIENTS
Core Ingredients for the Bread
To get that perfect balance of brightness, moisture, and soft texture, these ingredients are essential for lemon zucchini bread:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Salt | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Granulated sugar | 2 cups |
| Lemon zest | Zest of 2 large lemons |
| Large eggs | 3 |
| Light olive oil | 1 cup (not extra-virgin) |
| Fresh lemon juice | 1 tablespoon |
| Vanilla extract | 1½ teaspoons |
| Grated zucchini | 2 cups (loosely packed) |
Zucchini tip: Leave the peel on! The green specks add charm and color to each slice of lemon zucchini bread. Don’t forget zucchini is the star of more than just bread! You can also try baking zucchini cookies for a softer, snackable option.
Ingredients for the Glaze
This lemon glaze adds that extra zingy sweetness and helps lock in moisture:
| Ingredient | Quantity |
| Powdered sugar | 2 cups |
| Lemon juice | 3 tablespoons |
The glaze hardens beautifully on top of your lemon zucchini bread but melts just slightly into the loaf making every bite rich and lemony.
Helpful Hack: If your lemons feel firm, microwave them for 10–15 seconds to release more juice when squeezing.
BAKING THE PERFECT LEMON ZUCCHINI BREAD
Mixing It All Together
Making lemon zucchini bread is straightforward but each step plays a role in getting that soft, zesty crumb just right.
- Prep your pans & oven: Preheat your oven to 325°F (163°C). Grease and flour two 8×4-inch loaf pans or line them with parchment for easy lifting.
- Combine dry ingredients: In a large mixing bowl, whisk together flour, salt, baking soda, and baking powder.
- Build the lemon sugar base: In a second bowl, rub the lemon zest into the sugar using your fingertips until the mixture is aromatic and slightly damp.
- Add wet ingredients: Stir the eggs, light olive oil, lemon juice, and vanilla into the lemon sugar until smooth and well-blended.
- Mix it all together: Gently stir the dry ingredients into the wet mixture. The batter will be thick that’s normal.
- Fold in the zucchini: Stir in the grated zucchini just until evenly distributed. Don’t overmix.
Pro Tip: Light olive oil keeps the lemon zucchini bread tender without overpowering the citrus. Avoid extra-virgin olive oil it’s too strong for delicate flavors.
Into the Oven
- Divide the batter evenly between your prepared loaf pans.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- If the tops brown too quickly, lightly tent them with foil around the 45-minute mark.
Let the loaves cool in their pans for about 15 minutes, then gently run a knife along the edges and turn them out onto a wire rack to cool completely.
Drizzle That Dreamy Glaze
Once the lemon zucchini bread loaves are completely cool:
- Whisk together powdered sugar and lemon juice until the glaze is smooth and pourable.
- Drizzle generously over each loaf.
- Let the glaze set for about 10–15 minutes before slicing.
Serving Idea: Pair a slice of lemon zucchini bread with tea, iced coffee, or sparkling water with a lemon twist for an effortlessly classy treat.
TIPS, VARIATIONS & STORAGE
Helpful Hack: Should You Squeeze the Zucchini?
This question comes up a lot. For lemon zucchini bread, no major squeezing is required. The zucchini adds much-needed moisture to the dense batter. However, if your zucchini is extremely wet, gently blot it with a paper towel don’t wring it dry. You want that subtle juiciness to keep the bread soft and rich.
Bonus Tip: Grate the zucchini using the fine holes of a box grater it integrates seamlessly without clumping.
Fun Variations to Try
Want to change things up? Try these crowd-pleasing twists on lemon zucchini bread:
- Lemon Blueberry Zucchini Bread: Fold in 1 cup of fresh blueberries just before baking.
- Lemon Poppy Seed Version: Stir in 1 tablespoon of poppy seeds for that bakery-style flair.
- Muffins Instead of Loaves: Pour batter into muffin tins and bake for 20–22 minutes.
- Coconut Glaze Option: Sub out some lemon juice for canned coconut milk in the glaze for a tropical edge.
Flavor Booster: Swap vanilla for almond extract to enhance the nutty, bakery-style aroma. Want to explore other creative uses of summer squash? Our zucchini squash cake blends similar ingredients into a completely different dessert experience.
Storing & Freezing Lemon Zucchini Bread
Keep that gorgeous texture and flavor with these storage tips:
| Storage Method | How Long It Lasts | How to Do It |
| Room Temperature | 2 days | Wrap in foil or an airtight bag |
| Refrigerator | 4–5 days | Store in a sealed container |
| Freezer (no glaze) | Up to 3 months | Wrap tightly, then seal in a freezer bag |
| Freezer (with glaze) | 1–2 months (texture may soften) | Freeze on a tray first, then wrap |
Freezing Tip: Label each lemon zucchini bread loaf with the date future-you will thank you.
Lemon zucchini bread is a moist, zesty, and crowd-pleasing twist on a classic bake. With its vibrant citrus flavor, tender crumb, and subtle veggie boost, this loaf hits all the right notes bright, sweet, and comfortingly soft. Whether you keep it simple with glaze or try fun add-ins, lemon zucchini bread is the kind of recipe that never disappoints.
It’s a treat that brings together flavor, function, and feel-good baking, and once you make it, it’s bound to become a favorite.
Want more fresh bakes like this? Browse our quick bread recipes or explore easy meal ideas.
Lemon Zucchini Bread
Equipment
- 8×4 inch loaf pan
- Mixing Bowls
- Wire rack
Ingredients
Bread
- 1.5 cups all-purpose flour
- 0.5 tsp baking soda
- 0.25 tsp baking powder
- 0.25 tsp salt
- 0.75 cup granulated sugar
- 1 cup finely shredded unpeeled zucchini do not squeeze
- 0.25 cup vegetable oil
- 1 large egg
- 2 Tbsp fresh lemon juice
- 2 Tbsp fresh lemon zest
Glaze
- 0.5 cup powdered sugar
- 1 Tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350 °F (175 °C). Grease an 8×4 loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, mix sugar, zucchini, oil, egg, lemon juice, and zest until combined.
- Add dry ingredients to wet and stir until just combined.
- Pour into prepared pan and bake 45 minutes or until toothpick comes out clean.
- Cool in pan 15 minutes, then remove to wire rack to cool completely.
- Whisk powdered sugar, lemon juice, and zest to make glaze; drizzle over cooled loaf.
Notes
FAQs
Why is my zucchini bread falling apart?
Crumbly bread usually comes from overmixing or not measuring wet ingredients properly. Make sure to mix the batter just until combined and stick to the recommended amount of oil and eggs these are your binding agents.
Why is my zucchini bread soggy in the middle?
Most often, it’s either underdone or the zucchini was too wet. Use a toothpick to test doneness if it comes out with batter, bake a bit longer. Also, blot the grated zucchini with a paper towel if it seems overly juicy.
What happens if you put too much baking soda in zucchini bread?
Excess baking soda can lead to a metallic taste, and may cause the bread to rise too fast and then collapse. Stick to 1 teaspoon it’s the sweet spot for this recipe.
Why did my zucchini bread come out crumbly?
If your bread is falling apart rather than slicing cleanly, it could be from a lack of moisture or not enough binding (like eggs or oil). Double-check your ratios and try letting the bread cool fully before cutting.
Why does my bread keep collapsing?
This can be due to opening the oven door too early, causing a sudden drop in temperature. It could also be from using too much leavening, which causes the loaf to puff up and then cave in. Be patient and bake fully!
Should you squeeze water out of zucchini for bread?
Not fully. A little natural moisture from the zucchini is essential for a tender crumb. Just blot off any excess water Looking for another seasonal fruit-forward dessert? Check out our nectarine cobbler for a comforting warm-weather bake.
Lemon zucchini bread is a moist, zesty, and crowd-pleasing twist on a classic bake. With its vibrant citrus flavor, tender crumb, and subtle veggie boost, this loaf hits all the right notes bright, sweet, and comfortingly soft. Whether you keep it simple with glaze or try fun add-ins, lemon zucchini bread is the kind of recipe that never disappoints.
It’s a treat that brings together flavor, function, and feel-good baking, and once you make it, it’s bound to become a favorite. Love recipes like this one? Our readers also enjoy this light and fragrant matcha scones recipe perfect for breakfast pairings.
Want more recipe inspiration? Follow us on Pinterest for seasonal favorites, behind-the-scenes baking, and kitchen-tested tips you can trust.
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