There’s something downright magical about the Best Lemon Zucchini Bread: it’s tender, brightly flavored, and somehow manages to be both comforting and refreshing at the same time. This recipe brings together the sunny tang of fresh lemon with the moist, delicate crumb zucchini always delivers — making a loaf that’s perfect for breakfast, teatime, or gifting. Whether you bake mini loaves to share or one generous bread for the family, you’ll be amazed at how this humble combination of pantry staples turns into something truly irresistible. Trust me, the Best Lemon Zucchini Bread will quickly earn a top spot in your baking rotation!

Best Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

You won’t find anything fancy or fussy here — just simple ingredients that truly shine when they come together. Each one does its part to make this loaf extra lemony, perfectly moist, and beautifully golden-topped after baking.

All-purpose flour: The backbone of the bread, providing structure without making it dense.
Baking powder: Delivers a lovely lift and keeps the loaf light.
Fine salt: Balances out the sweetness and sharpens those bright flavors.
Eggs: Help bind everything together and add richness.
White sugar: Sweetens the bread and gives the crust a delicate crispness.
Canola or vegetable oil: Adds essential moisture for a tender crumb that stays soft days later.
Buttermilk: Lends just a hint of tang and makes the loaf impossibly tender.
Lemon zest: Packs the bread with intense lemon fragrance and a burst of color.
Freshly squeezed lemon juice: Brightens every bite and brings that signature zing.
Zucchini, shredded: Keeps the loaf moist and melts right into the crumb — you’ll barely even know it’s there!
Confectioners’ sugar (for glaze): Whips into a silky drizzle that sweetens and finishes the bread beautifully.
Juice of 1 lemon (for glaze): Makes the glaze glossy and tangy, complementing the loaf underneath.

How to Make Best Lemon Zucchini Bread

Step 1: Prepare the Baking Pans and Preheat the Oven

Start by heating your oven to 350℉ (175℃), creating the perfect environment for your loaves to rise and brown beautifully. Spray four mini loaf pans (6″x 3½”) generously with cooking spray for easy removal after baking — or opt for a single 9″x 5″ loaf pan if you want one big bread. I love making mini loaves; they have such tender texture and are the cutest gifts.

Step 2: Mix the Dry Ingredients

In a small mixing bowl, whisk together the all-purpose flour, baking powder, and fine salt until thoroughly combined. This step might seem small, but it ensures your baking powder and salt are evenly dispersed, so every bite of your Best Lemon Zucchini Bread rises and tastes just right.

Step 3: Prepare the Wet Ingredients

Crack the eggs into a large bowl or the bowl of a stand mixer, then beat on medium-high for about 30 seconds until frothy. Add the sugar and oil, then continue to beat until the mixture is pale and a little fluffy, about 1–2 minutes. Next, blend in the buttermilk, lemon zest, and fresh lemon juice until just combined — overmixing now can make your loaf less tender, so go easy!

Step 4: Combine Wet and Dry Ingredients with Zucchini

Add the dry mixture from Step 2 to your bowl of wet ingredients, along with the shredded zucchini. Gently fold everything together by hand or on low mixer speed, stopping as soon as you see no more streaks of flour. I always give my shredded zucchini a quick squeeze in a paper towel to help prevent a soggy crumb — highly recommended for the Best Lemon Zucchini Bread!

Step 5: Transfer Batter and Bake

Pour the batter evenly into your prepared pans. Bake mini loaves for 30–34 minutes, or a full-size loaf for 45–50 minutes. Your nose will know when it’s almost done, but check for doneness by inserting a toothpick — it should come out clean or with just a few moist crumbs. I like to rotate the pans halfway through baking for even golden color.

Step 6: Cool the Loaves

Let the loaves cool right in the pans for 15 minutes. After that, run a thin knife along the edges if needed, pop them out carefully, and set them on a wire rack to finish cooling. This rest period helps the crumb set, keeps the bread from crumbling, and makes them far easier to handle (plus, it’s less messy for glazing!).

Step 7: Make and Drizzle Lemon Glaze

Whisk together confectioners’ sugar and the juice of one lemon in a small bowl until smooth and glossy. If the glaze is too thick, add a bit more lemon juice; too thin, whisk in more sugar. Make sure your loaves are completely cool before drizzling the glaze on top — I like to use a fork for a rustic look, or a zip-top bag with the corner snipped if you’re after neat, bakery-style lines.

How to Serve Best Lemon Zucchini Bread

Garnishes

Brighten your loaf with a pinch of extra lemon zest sprinkled over the glaze, or some super-thin slices of fresh lemon. A dusting of confectioners’ sugar offers a pretty finish and amps up the bakery vibes. For an even more decadent touch, try topping with a few edible flowers — it brings out that fresh, springtime feel.

Side Dishes

The Best Lemon Zucchini Bread pairs beautifully with a cup of herbal tea, especially chamomile or mint. For breakfast or brunch, serve thick slices alongside Greek yogurt, fresh berries, or a fruit salad. If you’re sharing at a gathering, it’s right at home beside a platter of cookies or other sweet breads for a cheerful dessert spread.

Creative Ways to Present

Try baking mini loaves and wrapping them in parchment paper and twine for a sweet gift or party favor. If you’re hosting, slice the bread and arrange the pieces in a fan shape on a pretty platter. For extra flair, serve individual slices with a dollop of lemon curd or whipped cream — it’s a total showstopper when you want to impress.

Make Ahead and Storage

Storing Leftovers

Any leftover Best Lemon Zucchini Bread keeps beautifully! Wrap cooled loaves tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavor even deepens after a day or two, making it even more irresistible as the lemon settles in.

Freezing

Looking to stash some away? Once fully cooled and glazed, wrap each loaf (or individual slices) tightly in plastic wrap, then in foil, and place in a freezer bag. Stored this way, the Best Lemon Zucchini Bread will keep for up to 2 months without losing its signature moistness or lemony brightness.

Reheating

To enjoy that just-baked experience, let frozen slices thaw at room temperature, then warm in a low oven (about 300℉) for 8–10 minutes. If you like, you can add a fresh dusting of confectioners’ sugar or a drizzle of extra glaze for that bakery-fresh touch every time.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well as zucchini in this recipe, keeping the loaf moist and tender without changing the flavor. The color may be just a little different but the taste is still top-notch.

Do I have to peel the zucchini?

No need to peel — the skin is so thin it totally disappears after baking. Plus, those little flecks of green are a signature of the Best Lemon Zucchini Bread and look so pretty in each slice.

Can I make this bread dairy free?

Yes, you can substitute the buttermilk with a dairy-free alternative, like almond milk mixed with a teaspoon of lemon juice or vinegar. The loaf turns out just as delicious and keeps that wonderful texture.

How do I know when the bread is fully baked?

Check for a gentle golden color on top, and insert a toothpick into the center — it should come out clean or with just a crumb or two. If it’s wet or sticky, give it a few more minutes and check again.

Is this bread sweet enough to be dessert?

With its lemon glaze and moist crumb, the Best Lemon Zucchini Bread absolutely works as a casual dessert! It’s sweet but not overly so, which makes it perfect for afternoon treats or after-dinner coffee as well.

Final Thoughts

If you’re looking for a loaf that delivers bright flavor and everyday comfort, the Best Lemon Zucchini Bread will not let you down. There’s just something irresistible about that golden crust, tangy glaze, and sweet, lemon-speckled crumb. Don’t be surprised if you start making extra just to give away — or to freeze for yourself later! Happy baking, friends!

Best Lemon Zucchini Bread Recipe

★★★★★

5 from 7 reviews

Author: Olivia
Total Time: 1 hour 5 minutes
Yield: 4 mini loaves or 1 large loaf 1x
Diet: Vegetarian

Print Recipe

Description

This Best Lemon Zucchini Bread recipe combines the bright flavors of lemon with the moistness of zucchini in a delightful loaf. Perfect for a snack or a sweet breakfast treat!

Instructions

Step 1: Prepare the Baking Pans and Preheat the Oven

Preheat your oven to 350℉ (175℃). Spray four mini loaf pans (6″x 3½”) well with cooking spray to ensure the loaves release easily after baking. Alternatively, you can use a single large loaf pan (9″x 5″) if you prefer.

I find the mini loaves bake up with a nice, tender crumb and are perfect for gifting.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, and fine salt until fully combined. Set aside while you prepare the wet ingredients.

This step ensures the leaveners and salt are distributed evenly in the batter.

Step 3: Prepare the Wet Ingredients

In a large bowl or the bowl of a stand mixer, beat the eggs, sugar, oil, buttermilk, lemon zest, and lemon juice until combined.

Step 4: Combine Wet and Dry Ingredients with Zucchini

Add the dry ingredients to the wet ingredients along with the shredded zucchini. Fold the batter gently until combined.

Be careful not to overmix.

Step 5: Transfer Batter and Bake

Divide the batter among the prepared loaf pans and bake until done.

Step 6: Cool the Loaves

Allow the loaves to cool before removing them from the pans.

Step 7: Make and Drizzle Lemon Glaze

Whisk together confectioners’ sugar and lemon juice, then drizzle over the cooled loaves.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg

Keywords: Lemon Zucchini Bread, Zucchini Bread Recipe, Lemon Bread, Baking with Zucchini