Get ready to have your taste buds amazed by the ultimate Lemon Zucchini Bread, combining the best of two worlds in a single treat. This homemade quick bread is unbelievably moist, sweet, and slightly tangy, with a heavenly sweet lemon glaze that takes it to a whole new level of deliciousness. Plus, it’s a super easy and genius way to use all those extra zucchinis from your garden.
If you love a good bread recipe, this one is just the ticket. This lemon zucchini bread combines the tanginess of fresh lemon juice with the freshness of zucchini. Each slice presents a vibrant medley of flavors that pleases even the pickiest of eaters. Perfect for your next get-together or even an indulgent summer breakfast, this great recipe packs a flavor punch you won’t want to miss.
The good news is that no matter why you make this delicious lemon zucchini bread, it is an amazing addition to your baking repertoire. Enjoy it as an afternoon snack in the summer, for breakfast with your favorite beverage, or serve as a summer dessert at your next get-together.
Why You’ll Love Lemon Zucchini Bread
- Amazing Texture: Adding grated zucchini to the batter works its magic, contributing to the bread’s irresistibly moist and tender texture. With every bite, you experience a delightful balance between a soft crumb and the subtle crunch of zucchini, creating a satisfying and enjoyable textural experience.
- Versatile: Lemon zucchini bread is a versatile treat that can be enjoyed in various ways. Whether as a quick breakfast on busy mornings, a delightful afternoon snack, or a light dessert option, this bread’s versatility makes it the perfect recipe.
- Nutritious: Hidden beneath its luscious lemony exterior lies the goodness of zucchini. Zucchini is a fantastic addition to this bread, rich in vitamins and minerals while being low in calories.
- Perfect for Summer: Lemon zucchini bread embraces the essence of summer by incorporating the abundance of seasonal produce. It captures the bright and fresh flavors of lemons and zucchini, celebrating the joys of the season and providing a delicious taste of sunshine in every slice.
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Shredded zucchini
- Baking powder
- Baking soda
- Room temperature butter
- Room temperature eggs
- Sour cream or Greek yogurt
- Lemon juice
- Vanilla extract
- Lemon zest
- Powdered sugar
How to Make Lemon Zucchini Bread
- Step One: Preheat the oven to 350F degrees.
- Step Two: Lightly grease a 9×5-inch loaf pan with butter.
- Step Three: Grate the zucchini with the peel on. Do not wring the zucchini.
- Step Four: In a mixing bowl, add the flour, baking powder, baking soda, and salt.
- Step Five: Cream the butter and sugar for 1 minute until fluffy in a separate large bowl.
- Step Six: Add the eggs, sour cream, lemon juice, vanilla extract, and lemon zest to the bowl with the creamed butter and sugar. Mix well.
- Step Seven: While mixing slowly, add the flour mixture to the wet ingredients until just combined and no white streaks of flour remain. The batter will be very thick.
- Step Eight: Use a spoon to stir in the grated zucchini.
- Step Nine: Pour the batter into the prepared loaf pan. Bake in the preheated oven for approximately 60 minutes or until a toothpick inserted into the center of the loaf comes out with no wet crumbs. (Tent the bread with aluminum foil after the first 30 minutes of baking to keep the sides from becoming too brown.)
- Step Ten: Cool the loaf on a wire rack for 10 minutes in the pan. Once cool enough to handle, carefully remove the bread from the pan and finish cooling on the cooling rack.
- Step Eleven: Add powdered sugar and lemon juice to a bowl and stir until the powdered sugar becomes a thick glaze. Stir in the lemon zest.
- Step Twelve: After the cake has cooled, drizzle with the glaze and garnish with more lemon zest if desired.
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- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Scraper spatula
- Aluminum foil
- Wire rack
What to Serve with Lemon Zucchini Bread
There are several great recipes that you can serve alongside Lemon zucchini bread to make the dish even more enjoyable.
- Stabilized Whipped Cream
- Cinnamon Cream Cheese Dip
- Iced Honey Almond Milk Latte
- Sparkling Grape Lemonade
- Homemade Lemon Curd
Variations and Substitutions
- Add-ins: Enhance the flavor and texture of your lemon zucchini bread by incorporating additional ingredients. For a delightful crunch, consider mixing in some chopped nuts, such as walnuts or pecans. For sweetness, you can also fold in a handful of dried fruits like raisins or cranberries. Adding extra ingredients is a great way to increase the flavor of classic zucchini bread.
- Spices: Experiment with spices to infuse your lemon zucchini bread with warm, aromatic undertones. Add a pinch of cinnamon, nutmeg, or ginger to the dry ingredients for a subtle spice twist. These additions can complement the citrusy flavors and add a deeper flavor to this quick bread recipe.
- Gluten-Free Version: You can substitute all-purpose flour with a gluten-free blend for those following a gluten-free diet. Choose the right blend for baking and follow the recommended conversion ratios on the packaging. This will create a delicious gluten-free lemon zucchini bread.
- Vegan Option: To make a vegan version of lemon zucchini bread, you can substitute the eggs with flax eggs or applesauce. Use dairy-free butter or coconut oil instead of regular butter, and opt for plant-based yogurt or sour cream alternatives. So as you know, it may change the texture of the bread slightly.
- Whole Wheat Flour: For a healthier twist, replace a portion of the all-purpose flour with whole wheat flour. This substitution adds fiber and nutrients to the bread, creating a more wholesome treat. It is important to remember that adding whole wheat flour can augment the bread’s texture ever so slightly.
Storing leftover zucchini bread is easy. It is important to ensure it cools completely before storage. To keep your lemon zucchini bread moist and delicious, store it in an airtight container.
Your bread will stay fresh for 3-4 days when kept at room temperature. If you want to store it longer, you can refrigerate it for up to 5 days. The airtight seal helps maintain its texture and prevents it from drying out.
Can I Freeze?
This lemon zucchini bread recipe can be frozen for up to 3 months. However, it is better to freeze it without the glaze. Remember that the bread must be completely cooled before freezing it. For proper storage in the freezer, wrap the entire loaf in plastic wrap and place it inside a resealable freezer bag. You can also portion the bread and freeze individual slices by wrapping each piece in plastic wrap and then placing them in resealable bags. To thaw, allow the bread to sit or room temperature or use the microwave.
Recipe Tips and Tricks
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in the texture changing and creating a more dense bread than desired.
- Use Fresh Lemon Juice and Zest: For the most vibrant and robust lemon flavor, use freshly squeezed lemon juice and finely grated lemon zest. The fresh citrus elements will make a noticeable difference in the overall taste of the bread.
- Tent with Foil: If you find the top of the bread browning too quickly while baking, loosely tent it with aluminum foil after the first 30 minutes. This will prevent excessive browning while allowing the bread to bake evenly.
- Cool Completely Before Slicing: Allow the baked bread to cool completely in the pan for 10 minutes before transferring it to a wire rack. The cooling process helps the bread to set and ensures it is easy to slice.
Do I Peel the Zucchini for Bread?
No. You do not need to peel the zucchini to make this recipe. You can leave the peels on when grating the zucchini, making it look nice when sliced. The brighter green on the peel adds a nice visual element. Grating the zucchini with the peel still intact will also help retain moisture, so leaving the peel on is a good idea.
Do I Remove the Seeds from the Zucchini for Bread?
You can usually leave the seeds in the zucchini when making this recipe. However, if you have a larger zucchini, you may need to remove the seeds due to their size.
What is the Easiest Way to Shred Zucchini?
There are a few ways to shred zucchini, and your chosen method is entirely up to you. You can either use a box grater or a food processor. If you decide to use a food processor, you will want to ensure you do not shred the zucchini too much.
Do I Squeeze the Liquid from the Zucchini for Bread?
No. You don’t want to remove any of the moisture from the zucchini. If you want a super moist lemon zucchini loaf, keep the liquid from the zucchini intact.
How do I Ensure the Bread Turns out Moist?
- Use Fresh Zucchini: Opt for fresh zucchini that feels firm and has a vibrant green color. Fresh zucchini contains more moisture, which contributes to the overall moisture of the bread.
- Do Not Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense and dry texture.
- Don’t Overbake: Keep a close eye on the bread in the oven to avoid overbaking. Overbaking can dry out your bread. Begin checking your bread close to the one-hour mark. Remove the bread from the oven when a toothpick inserted into the center comes out with a few moist crumbs.
Can I use a Different Glaze?
Of course! When choosing a different glaze for your zucchini lemon bread, you can let your creativity take the driver’s seat. Try creating a cream cheese glaze, maple glaze or even an orange glaze to switch up the flavors.
Can I use Yellow Squash Instead of Zucchini?
Yes. You can use yellow squash rather than zucchini in your bread. They are both summer squashes and have similar flavors and characteristics.
Quick Bread Recipes
- Peach Bread
- Cinnamon Bread
- Apple Cheddar Quick Bread
- Reese’s Peanut Butter Banana Bread
- Irish Brown Bread
- Blueberry Bread
- Pineapple Cheese Bread
Yes, you can adapt the recipe to make mini loaves or muffins. Adjust the baking time accordingly, as smaller portions require less baking time. Keep an eye on them and test for doneness with a toothpick inserted into the center.
Yes, you can use vegetable oil as a substitute for butter in your lemon zucchini bread.
This delicious recipe takes about 10 minutes of prep and 60 minutes of baking. You can have your delicious lemon zucchini loaf ready in about an hour and 10 minutes.
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- Grilled Zucchini Roll-Ups Recipe
Try my Lemon Bars.
Lemon Zucchini Bread
- 2 cups grated zucchini peel on, do not wring out zucchini
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter room temperature, plus extra to grease the pan
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup sour cream or Greek yogurt
- 2 tsp lemon juice
- 1 tsp vanilla extract
- zest of 1 lemon
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Preheat the oven to 350℉. Lightly grease a 9×5 inch loaf pan with butter.
- In a mixing bowl, stir together the all-purpose flour, baking powder, baking soda and salt.
- In a separate mixing bowl, cream the butter and sugar together with a mixer for 1 minute, until fluffy.
- Add the eggs sour cream, lemon juice, vanilla extract and lemon zest and mix well.
- Slowly add the flour mixture to the wet mixture and mix until just combined and no white streaks of flour remain. The batter will be thick.
- Fold in the zucchini.
- Add the batter to the prepared loaf pan. Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. You can tent the bread with aluminum foil after 30 minutes of baking to keep the sides from becoming too brown.
- Cool the loaf on a wire rack for 10 minutes in the pan. Then, carefully remove the bread from the pan and finish cooling on the wire rack.
- Add the powdered sugar and lemon juice to a bowl. Stir until it becomes a thick glaze.
- Stir in lemon zest.
- Drizzle the glaze over the cooled loaf.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.