Lemon Zucchini Bread
This moist, tender lemon zucchini bread combines the bright citrus flavor of fresh lemons with garden-fresh zucchini for a delightful treat that’s perfect for breakfast, snacking, or dessert. The lemon glaze adds just the right amount of sweetness to balance the tangy lemon zest in the bread.
Easy Lemon Zucchini Bread Recipe
There’s something magical about the combination of zucchini and lemon in a quick bread. The zucchini melts into the batter, creating incredible moisture while the lemon adds a refreshing zing that makes this bread truly special. During summer when gardens are overflowing with zucchini, this recipe transforms the humble vegetable into a baked good everyone will love.
What makes this lemon zucchini bread truly exceptional is its versatility. It’s casual enough for a weekday breakfast but pretty enough (especially with that glaze!) to serve at a weekend brunch or afternoon tea. The bright lemon flavor shines through without overwhelming the subtle sweetness of the bread.
THIS RECIPE:
- Requires just 15 minutes of active preparation time
- Uses basic pantry ingredients plus fresh zucchini and lemons
- Creates a moist, tender bread that stays fresh for days
- Features a sweet-tart lemon glaze that takes it to the next level
| Recipe Detail | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 10-12 slices |
| Yield | 1 standard loaf (9×5 inch) |
This lemon zucchini bread recipe is perfect whether you’re an experienced baker or just starting out. The steps are straightforward, mixing is simple (no stand mixer needed!), and the results are consistently delicious. The hardest part might be waiting for it to cool completely before adding the glaze!
Ingredients for Lemon Zucchini Bread
Using high-quality, fresh ingredients makes all the difference in baking, especially in a simple recipe like lemon zucchini bread where each flavor should shine. The star ingredients here are fresh zucchini and lemons, which provide moisture, flavor, and that distinctive bright quality that makes this bread so special.
For the Bread:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup vegetable oil
- ⅔ cup granulated sugar
- ½ cup plain Greek yogurt (or sour cream)
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (from about 2 medium lemons)
- 1 teaspoon vanilla extract
- 1½ cups grated zucchini (about 1-2 medium zucchini)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Zucchini | 1-2 medium (to yield 1½ cups grated) | Choose small to medium zucchini for the best flavor. They should be firm with bright green skin. |
| Lemons | 3-4 medium | Select heavy, bright yellow lemons with smooth skin for maximum juice and fragrant zest. |
| Flour | 2 cups | Unbleached all-purpose flour works best. Measure by spooning into cups and leveling off. |
| Dairy | ½ cup Greek yogurt | Full-fat Greek yogurt provides the best moisture and texture, but low-fat will work too. |
Pro tip: When selecting zucchini, smaller ones tend to have fewer seeds and more flavor. If using larger zucchini, remove the seedy core before grating.
How to Make Lemon Zucchini Bread
The baking process for lemon zucchini bread is straightforward but does require attention to detail for the best results. The key is properly preparing the zucchini and combining the wet and dry ingredients without overmixing, which can make the bread tough rather than tender.
Step-by-Step Instructions:
Prepare your equipment and ingredients: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the sides for easy removal.
Prepare the zucchini: Wash the zucchini thoroughly and trim off the ends. Grate using the large holes of a box grater. Lightly squeeze the grated zucchini in a clean kitchen towel to remove excess moisture, but don’t squeeze completely dry.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Combine wet ingredients: In a large bowl, beat the eggs lightly, then add oil and sugar. Mix well until combined. Add yogurt, lemon juice, lemon zest, and vanilla extract. Stir until smooth.
Add zucchini: Fold the grated zucchini into the wet ingredient mixture until evenly distributed.
Combine wet and dry mixtures: Add the dry ingredients to the wet ingredients in two batches, folding gently after each addition. Mix just until no dry flour remains visible. The batter will be thick.
Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Allow the bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before glazing.
Prepare the glaze: Once the bread is completely cool, whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Add more lemon juice or powdered sugar as needed to reach desired consistency.
Glaze the bread: Drizzle the glaze over the cooled bread, allowing it to run down the sides. Let the glaze set for about
10-15 minutes before slicing.
Pro tip: For the most accurate baking, measure your flour by spooning it into the measuring cup and leveling it off with a knife rather than scooping directly from the bag.
Tips for Making Lemon Zucchini Bread
Making perfect lemon zucchini bread is all about understanding the key techniques that ensure a moist, flavorful loaf every time.
- Don’t skip squeezing the zucchini – But don’t overdo it either. You want to remove excess moisture but still keep enough for a moist bread.
- Use both lemon juice and zest – The zest contains essential oils that give a powerful lemon flavor while the juice adds tanginess.
- Don’t overmix – Once you add flour, mix just until combined to avoid developing gluten which can make the bread tough.
- Use room temperature ingredients – Especially eggs and yogurt, which blend more evenly into the batter.
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Grating Zucchini | Use the large holes of a box grater | Finer grates can release too much moisture and make the bread soggy |
| Measuring Flour | Spoon and level, don’t scoop | Proper measurement prevents dense, dry bread |
| Testing Doneness | Wooden toothpick in center | Ensures bread is baked through without overbaking |
| Glazing | Apply when bread is completely cool | Prevents glaze from melting and being absorbed into the bread |
When mixing your batter, fold gently rather than stirring vigorously. This preserves the air bubbles that help the bread rise and maintains a tender crumb. The batter should be thick but pourable – if it seems too thick, your zucchini might have been squeezed too dry or your flour measurement might be heavy.
Make-Ahead Instructions
Lemon zucchini bread is perfect for making ahead of time, and breaking down the process can make baking even more convenient.
You can prepare the batter up to the point of adding the zucchini, then store it covered in the refrigerator for up to 24 hours. When ready to bake, fold in the freshly grated and squeezed zucchini, then proceed with baking as directed. This works well if you want fresh-baked bread in the morning without all the mixing work.
The glaze can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. It will thicken when cold, so allow it to come to room temperature and whisk briefly before using.
For the most convenient make-ahead option, bake the bread completely (without glaze), cool thoroughly, wrap tightly in plastic wrap, and store at room temperature for up to 2 days or refrigerate for up to 5 days. Glaze just before serving for the freshest presentation and flavor.
Storing Leftovers
Proper storage is essential for maintaining the moisture and flavor of your lemon zucchini bread.
To store leftover bread that’s been glazed, place it in an airtight container or wrap tightly in plastic wrap. At room temperature, it will stay fresh for up to 3 days. For longer storage, refrigerate for up to 1 week. The refrigerator can dry out baked goods, so make sure your container or wrapping is completely airtight.
If your bread hasn’t been glazed yet, wrap it in plastic wrap, then a layer of aluminum foil before storing. This double-wrapping method helps preserve moisture better than a single layer.
When you’re ready to enjoy refrigerated lemon zucchini bread, let it come to room temperature for the best flavor and texture, or warm individual slices briefly in the microwave (10-15 seconds) for that just-baked taste.
Freezing Lemon Zucchini Bread
Lemon zucchini bread freezes beautifully, making it perfect for advance preparation or preserving when you have an abundance of summer zucchini.
For the best results, freeze the bread unglazed. Allow the bread to cool completely, then wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. Place the wrapped bread in a freezer-safe zip-top bag, squeeze out any excess air, and seal. Label with the date and contents.
Properly wrapped lemon zucchini bread will maintain its quality in the freezer for up to 3 months. Beyond that time, it’s still safe to eat but may develop freezer burn or lose some flavor quality.
To thaw, remove the bread from the freezer and let it stand at room temperature, still wrapped, for about 3-4 hours or overnight in the refrigerator. Once thawed, you can glaze the bread if desired and serve.
Pro tip: You can also freeze individual slices! Wrap each slice separately, then place all wrapped slices in a freezer bag. This way, you can thaw just what you need for a quick breakfast or snack.
Serving Suggestions
Lemon zucchini bread shines as a versatile treat that can be served in multiple ways throughout the day.
For breakfast or brunch, serve thick slices slightly warmed, perhaps with a spread of cream cheese or a dollop of lemon curd for extra citrus flavor. A side of fresh seasonal berries adds color and complements the lemon beautifully.
As an afternoon snack or dessert, the bread stands perfectly well on its own, but for special occasions, consider topping a slice with a scoop of vanilla ice cream or whipped cream and a sprinkle of lemon zest.
Beverage pairings enhance the experience: try serving with hot tea (Earl Grey works wonderfully with the lemon), coffee, or for a special treat, a glass of prosecco or champagne makes this humble bread feel festive.
This lemon zucchini bread is best served at room temperature or very slightly warm to fully appreciate its moist texture and bright flavors. If you’ve refrigerated the bread, allow it to sit out for about 30 minutes before serving.
FAQ
Can I make this lemon zucchini bread gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for one that contains xanthan gum for best results. The texture may be slightly different, but the bread will still be delicious.
Can I reduce the sugar in this recipe?
You can reduce the sugar by up to ¼ cup without significantly affecting the texture. You might want to reduce the lemon juice slightly in the glaze as well for balance if you prefer less sweetness overall.
Why did my zucchini bread turn out too wet in the middle?
This usually happens if there was too much moisture in the zucchini or if the bread was underbaked. Make sure to squeeze excess moisture from the grated zucchini and test for doneness with a toothpick in the very center. If your bread is browning too quickly but still wet inside, tent it with foil during the last part of baking.
Can I use yellow squash instead of zucchini?
Absolutely! Yellow summer squash can be substituted 1:1 for zucchini in this recipe. The color will be slightly different but the texture and moisture content are very similar.
How can I tell when the lemon zucchini bread is done baking?
Insert a wooden toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but not wet batter. Another sign is that the bread will start to pull away slightly from the sides of the pan, and the top should spring back when lightly pressed with a finger.
