If you’re on the hunt for a treat that’s as refreshing as it is comforting, let me introduce you to Lemon Zucchini Bread. This loaf is everything I love about baking: moist and vibrant from fresh zucchini, bursting with bright lemon flavor, and finished with a tangy-sweet glaze that’ll have you sneaking slice after slice. Whether you want a sweet breakfast, an afternoon pick-me-up, or a light dessert to share with friends, Lemon Zucchini Bread is about to become your go-to recipe.

Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic of Lemon Zucchini Bread comes from its straightforward ingredients — each one plays a crucial part in its wonderfully soft crumb, sunshiny color, and irresistible taste. No fancy techniques here, just simple pantry staples and a few fresh touches that make all the difference.

All-purpose flour: This is the backbone of our loaf, giving it structure and a tender bite.
Salt: A small amount makes all the flavors pop without tasting salty.
Baking soda: Helps the bread rise for a perfectly domed top every time.
Baking powder: Partners with baking soda to create extra lift and fluffiness.
Granulated sugar: Sweetens the loaf and locks in moisture—don’t be tempted to cut back!
Zest of 2 large lemons: This is where the real citrus punch comes in; use a microplane for maximum flavor.
Large eggs: Make the bread rich and help it hold together.
Light olive oil (not extra-virgin): For incredible moisture without overpowering the lemon taste.
Fresh lemon juice: Brings brightness and balances the sweetness beautifully.
Vanilla extract: Adds a warm, rounded background flavor.
Grated zucchini: The star of the show for unbeatable texture and a pretty, speckled crumb—no need to peel!
Powdered sugar: Essential for that dreamy, cloud-like glaze on top.
Fresh lemon juice (for glaze): Turns powdered sugar into a zesty drizzle for an extra boost of citrusy goodness.

How to Make Lemon Zucchini Bread

Step 1: Preheat and Prep

Set your oven to 325 degrees F and get your loaf pans ready by greasing and flouring them. This ensures your Lemon Zucchini Bread slides out with perfect golden edges every time—no sticking, just deliciousness.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Mixing the dry ingredients first guarantees even distribution, so every slice has just the right lift and texture.

Step 3: Create Lemon Sugar

Combine the sugar and lemon zest in a separate bowl, then rub them together with your fingertips. This releases the zest’s natural oils, infusing the sugar with an aromatic, lemony fragrance that takes your bread from good to unforgettable.

Step 4: Blend the Wet Ingredients

Add the eggs, olive oil, fresh lemon juice, and vanilla to your lemon sugar. Stir until it’s smooth and silky. This combination gives the bread its signature moist crumb and that irresistible hint of citrus in every bite.

Step 5: Combine Wet and Dry, Then Add Zucchini

Gently stir the wet mixture into the dry ingredients just until combined. The batter will be thick, but that’s perfect. Fold in the grated zucchini—it melts into the loaf while baking, making every slice incredibly tender with tiny green flecks that hint at hidden veggies.

Step 6: Bake

Pour the batter evenly into your prepared loaf pans. Bake for 60 to 65 minutes, or until a tester comes out clean from the center. The aroma at this point is incredible—fresh, bright, and so inviting.

Step 7: Cool Completely

Cool the loaves in their pans for about 15 minutes, then loosen the sides and pop them out onto a rack. Let them cool completely—this step keeps the glaze from melting right off and gives the flavors time to settle.

Step 8: Glaze and Serve

While the bread cools, whisk powdered sugar and fresh lemon juice together for a thick but pourable glaze. Drizzle over the cooled loaves, then slice and enjoy. The glaze soaks in just enough to create a shiny, tangy finish—sweet perfection!

How to Serve Lemon Zucchini Bread

Garnishes

Lemon Zucchini Bread looks lovely all on its own, but for added pizzazz, try a sprinkle of extra lemon zest or a handful of toasted sliced almonds. Edible flowers or a few candied lemon slices make each piece feel extra special, perfect for brunches or gifting.

Side Dishes

This bread pairs wonderfully with a dollop of whipped ricotta, Greek yogurt, or a juicy fruit salad on the side. For breakfast, a strong coffee or hot herbal tea is a dreamy match; for dessert, a scoop of vanilla ice cream is heavenly.

Creative Ways to Present

For a brunch buffet, arrange thick slices on a platter with lemon wedges and berries. You can also cube the bread, thread onto skewers with fresh strawberries and drizzle with extra glaze for irresistible grab-and-go treats. Or, serve as open-faced toasts layered with a smear of mascarpone and a twist of lemon peel for a sophisticated snack.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Zucchini Bread tightly wrapped at room temperature for up to 3 days. The moist crumb actually improves overnight, making that second-day slice even more flavorful and tender than the first.

Freezing

Lemon Zucchini Bread freezes beautifully. Wrap the cooled, unglazed loaves tightly in plastic wrap and then foil before freezing up to 2 months. For convenient snacking, slice before freezing and separate slices with wax paper.

Reheating

To bring frozen slices or loaves back to life, let them thaw at room temperature. Warm individual slices briefly in a toaster oven or microwave—just a few seconds will revive that just-baked softness without drying it out.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash can be swapped cup-for-cup for zucchini; the texture stays just as moist, and the color is every bit as pretty. You’ll end up with an equally delicious, sunshine-bright Lemon Zucchini Bread.

Do I need to peel the zucchini first?

No need! The zucchini skin is tender and almost disappears into the batter. Plus, its green flecks are beautiful in the finished loaf. Just be sure to wash and dry it before grating.

Can I use vegetable oil instead of light olive oil?

Yes, if that’s what you have on hand, go for it. Vegetable oil, canola oil, or any neutral-flavored oil all work for this Lemon Zucchini Bread recipe. Just avoid extra-virgin olive oil, which can be too strong for baking.

How do I prevent the bread from sinking in the middle?

The best trick is not to overmix your batter, and be sure your oven is fully preheated before baking. Stick to the recommended baking time, and test for doneness right in the center of the loaf.

Is the glaze necessary?

While the bread is perfectly sweet on its own, the glaze gives that extra burst of lemon flavor and a soft, shiny finish. If you’re feeling less sweet, you can skip it—or use half a batch for a lighter drizzle.

Final Thoughts

Whether you’re a longtime fan or this is your very first try, Lemon Zucchini Bread is one of those recipes that feels like a reward every single time you bake it. I truly hope you’ll give this vibrant, moist, lemony loaf a place in your own kitchen—it never fails to brighten my day, and I’m sure it will do the same for you!

Lemon Zucchini Bread Recipe

★★★★★

4.8 from 5 reviews

Author: Olivia
Total Time: 1 hour 25 minutes
Yield: 2 loaves 1x
Diet: Vegetarian

Print Recipe

Description

A delightful lemon zucchini bread recipe that is bursting with citrus flavor and moist, tender zucchini in every bite. Topped with a tangy lemon glaze, this bread is perfect for breakfast or a sweet treat anytime.

Instructions

Preheat Oven: Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans.
Mix Dry Ingredients: In a large bowl, whisk together flour, salt, baking powder, and baking soda.
Prepare Lemon Sugar Mixture: In another bowl, combine sugar and lemon zest, rub together until fragrant.
Combine Wet Ingredients: Add eggs, olive oil, lemon juice, and vanilla extract to the lemon sugar mixture. Stir until smooth. Add in dry ingredients and zucchini, mix until just combined.
Bake: Pour batter into loaf pans and bake for 60-65 minutes until a tester comes out clean.
Cool: Let loaves cool in pans for 15 minutes, then remove from pans and cool completely on a rack.
Make Lemon Glaze: Mix powdered sugar and lemon juice in a bowl until smooth. Drizzle over cooled loaves.
Serve: Slice and serve the lemon zucchini bread.

Notes

You can add chopped nuts or dried fruits to the batter for extra texture and flavor.
This bread freezes well, wrap tightly in plastic wrap and store in a freezer-safe bag.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: lemon zucchini bread, citrus bread, lemon dessert, zucchini recipe