Lemon Zucchini Bread

By Adeline

Published on June 29, 2025

Introduction to Lemon Zucchini Bread

There’s nothing quite like the comforting aroma of freshly baked bread. Today, I’m sharing a recipe for my favorite lemon zucchini bread. It’s wonderfully moist and sings with bright lemon flavor. This quick bread is a true kitchen hero.

I often bake this on a lazy Saturday morning. My family always cheers when they see this golden loaf. It smells amazing and brings a little sunshine to any day.

Why I Love This Recipe

This lemon zucchini bread truly holds a special place in my heart! It’s

so easy to make, perfect for busy weeknights. The bright lemon flavor always comforts my soul. Plus, it’s a fabulous way to use up extra garden zucchini. It whips up fast, always impresses guests, and makes the whole house smell heavenly. It’s simply a delightful treat!

Lemon Zucchini Bread Ingredients

Creating this delicious quick bread is so simple. It all starts with a few basic ingredients. Each one plays a vital role in our amazing lemon zucchini bread.

Essential Components for Perfect Lemon Zucchini Bread

All-Purpose Flour: This builds the structure of our lovely loaf.
Salt: Just a touch of salt brings out all the other flavors.
Baking Soda & Baking Powder: These make our bread light and fluffy.
Granulated Sugar: It adds sweetness and helps with browning.
Lemon Zest: This is where the big lemon flavor comes from. It smells amazing!
Large Eggs: Eggs bind everything together beautifully.
Oil: Oil makes our lemon zucchini bread super moist.
Fresh Lemon Juice: Another burst of bright, tangy lemon.
Grated Zucchini: Hidden veggies add moisture and goodness. You won’t even taste them!

For the simple glaze, you’ll need powdered sugar and more fresh lemon juice. These make a sweet, tart topping for our perfect lemon zucchini bread.

Substitutions and Tips for Your Lemon Zucchini Bread

I often tweak recipes a little bit. Here are some ideas for your lemon zucchini bread:

Flour: You can use half white whole wheat flour for extra fiber.
Oil: Vegetable or canola oil works best here.
Zucchini: No need to peel it! Just grate it fine. If it looks very wet, gently squeeze out excess water.
Extra Lemon: Add a bit more zest to the batter for an intense lemon punch.
Glaze: Don’t skip the glaze! It adds a beautiful finish and flavor.

Remember, all the exact measurements are in the recipe card below. Happy baking!

How to Make Lemon Zucchini Bread

Making this delightful lemon zucchini bread is a breeze. Just follow these steps. You’ll have a wonderful loaf in no time. I promise!

Prepare Your Pan for Success

First, preheat your oven to 350 degrees F. Grab an 8 x 4 inch loaf pan. Grease it really well. Then, flour the pan lightly. This helps prevent sticking. Set it aside for now.

Combine Dry Ingredients

Next, find a large mixing bowl. Whisk together the flour and salt. Add the baking powder too. Don’t forget the baking soda. Give it all a good mix. This makes your lemon zucchini bread light.

Mix Wet Ingredients and Zest

In a separate bowl, add your granulated sugar. Stir in the lemon zest. Really rub it in with your fingers. This releases all the delicious lemon oils! Crack in your eggs next. Pour in the oil. Add the fresh lemon juice. Stir until it looks perfectly smooth.

Incorporate Dry into Wet

Now, pour the wet mixture into the dry ingredients. Stir just until they are combined. Don’t overmix the batter. Overmixing can make your bread tough. We want a tender lemon zucchini bread!

Fold in the Zucchini

Time for the star veggie! Gently fold the grated zucchini into the batter. Mix just until it’s evenly distributed. Pour this lovely batter into your prepared loaf pan. It’s looking good already!

Bake to Golden Perfection

Place the pan in your preheated oven. Bake for 45 to 50 minutes. You want a beautiful golden brown color. Insert a toothpick into the center. If it comes out clean, it’s done! This means your lemon zucchini bread is ready.

Cool and Glaze Your Lemon Zucchini Bread

Let the bread rest in the pan for 10 minutes. Then, remove it onto a wire rack. Let it cool completely there. While it cools, make the glaze. Whisk powdered sugar and lemon juice. Drizzle this over the cooled bread. Slice and enjoy your homemade lemon zucchini bread!

How to Store Lemon Zucchini Bread

Once your lemon zucchini bread cools completely, wrap it well. At room temperature, it stays fresh for 2-3 days. For longer storage, keep it in the fridge for up to a week. To freeze, wrap it tightly in plastic wrap. Then, put it in a freezer-safe bag. It will last for 2-3 months. Thaw on the counter or briefly in the microwave. This keeps your lemon zucchini bread tasty!

Tips for Success

Don’t overmix your batter; it makes bread tough.
Measure ingredients accurately, especially flour.
Squeeze excess water from zucchini if it’s very wet.
Use fresh lemon zest for the best flavor.
Cool the bread completely before glazing it.
A clean toothpick means perfect doneness.
Don’t rush the cooling process; it’s important.

Kitchen Tools You’ll Need

Loaf Pan: An 8×4 inch pan is perfect.
Mixing Bowls: You’ll need two, one large, one medium.
Whisk: Great for combining dry ingredients evenly.
Grater: For grating fresh zucchini quickly.
Measuring Cups & Spoons: Accuracy is key for baking.
Wire Cooling Rack: Essential for cooling bread properly.

Serving Suggestions

Serve warm with a cup of coffee or tea.
A dollop of whipped cream is delicious too.
Pairs wonderfully with fresh berries for breakfast.
Enjoy a slice as a light, sweet dessert.
Take it on a picnic for a delightful treat.

Frequently Asked Questions

Can I use a different type of oil in this lemon zucchini bread?

Yes, you certainly can! I find that vegetable oil or canola oil works best. They have a neutral flavor. This lets the wonderful lemon zucchini bread shine through. You could try a light olive oil too!

How do I know when my lemon zucchini bread is fully baked?

The best way is to use a toothpick. Insert it into the very center of the loaf. If it comes out clean, your lemon zucchini bread is ready! The top should also look golden brown.

Can I make this lemon zucchini bread ahead of time?

Absolutely! This lemon zucchini bread is perfect for making ahead. It tastes even better the next day too. Just wrap it tightly once it cools completely. Store it at room temperature.

What if my zucchini is very watery?

Sometimes zucchini can be super wet. Don’t worry! After grating, gather the shreds. Gently squeeze them in paper towels. This removes excess moisture. Your lemon zucchini bread will have a better texture.

Conclusion

There you have it! This lemon zucchini bread is more than just a recipe. It’s a little slice of sunshine. Every bite brings warmth and joy. I hope you love making it as much as I do. It’s perfect for sharing with loved ones. Or, just enjoy a quiet moment with a good cup of tea. Happy baking, my friends. May your kitchens always be filled with delicious aromas!