Lemon Zucchini Bread is the perfect marriage of bright citrus and tender, garden-fresh zucchini, all packed into a golden, moist loaf that will thrill any crowd. Whether you’re baking up a batch for an afternoon treat, a special brunch, or simply to celebrate zucchini season, this recipe strikes every note: it’s soft and fluffy but stays deliciously moist for days, with just enough sweet glaze and zingy lemon to make every bite sing. Get ready for your new favorite bake that elevates humble zucchini into something delightfully irresistible!

Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Lemon Zucchini Bread is how a simple lineup of staple ingredients transforms into something truly special. Each ingredient plays a unique role in creating the moist crumb, delicate lemon flavor, and cheerful color that makes this bread unforgettable.

All-purpose flour: The sturdy base for your loaf, giving it structure without weighing it down.
Baking powder: Ensures your bread rises beautifully with a gentle, cake-like texture.
Table salt or fine sea salt: A pinch deepens the lemon flavor and balances the sweetness.
Eggs: Bind everything together and add richness for that satisfying, tender crumb.
Granulated sugar: Sweetens every bite and helps create a light, soft loaf.
Canola or vegetable oil: Keeps the Lemon Zucchini Bread extra moist (and it stays that way for days!).
Buttermilk: Lean and tangy, it reacts with the baking powder for a perfect lift.
Lemon zest: Where all that fragrant, citrusy punch comes from—don’t skip it!
Fresh lemon juice: For the brightest fresh flavor, and to help balance the sweetness.
Shredded zucchini: This genius addition adds moisture and the prettiest green flecks, without tasting “veggie.”
Powdered sugar: Essential for a classic sweet-tart lemon glaze.
Juice of 1 lemon: Used in the glaze to pull the whole Lemon Zucchini Bread together with a zippy finish.

How to Make Lemon Zucchini Bread

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350℉ so you get that perfect rise. Spray four mini loaf pans (6″ x 3½”) generously with cooking spray, or use one large loaf pan (9″ x 5″) if you’d prefer to go big instead of mini—either way, you’re in for a treat! Prepping your pans makes sure none of that precious Lemon Zucchini Bread sticks.

Step 2: Whisk the Dry Ingredients

Grab a small bowl and give the all-purpose flour, baking powder, and salt a good whisking. This step ensures even distribution and helps avoid clumps, so your bread bakes up light and even every single time.

Step 3: Beat the Eggs

In a large bowl, or the bowl of your stand mixer, beat the eggs on medium-high speed for about 30 seconds. This helps create that airy texture you crave in a loaf, and it lays the groundwork for all the other ingredients to work their magic.

Step 4: Add Sugar and Oil

Next, pour in the sugar and oil, beating together on medium until the mixture looks pale and a little fluffy. This step not only sweetens the batter but ensures your Lemon Zucchini Bread comes out with a wonderfully soft texture.

Step 5: Mix in the Buttermilk and Lemon

Add in the buttermilk, lemon zest, and lemon juice. Blend everything just until combined—don’t overmix! The lemon really wakes up the batter, making each bite extra vibrant.

Step 6: Combine with the Dry Ingredients and Zucchini

Now fold the dry ingredient mixture and shredded zucchini into your wet mix. Do this gently, using a spatula, until you don’t see streaks of flour anymore. This helps keep the loaf delicate, and the zucchini melts into the batter, keeping each slice moist and pretty.

Step 7: Bake!

Evenly divide the batter among the mini loaf pans, or pour it all into the large pan. Bake minis for 30–34 minutes, or the large loaf for 45–50. When done, the top will spring back when gently pressed and a toothpick will come out clean or with just a few moist crumbs attached.

Step 8: Cool Completely

Let the Lemon Zucchini Bread cool in the pans for 15 minutes, then gently remove and set the loaves on a wire rack to finish cooling. This prevents any soggy bottoms and allows the crumb to set perfectly before glazing.

Step 9: Glaze for the Finishing Touch

In a small bowl, whisk together powdered sugar and fresh lemon juice to create a pourable glaze. Drizzle generously over the cooled loaves with a fork, or pipe with a snipped corner of a Ziploc bag for a pretty zigzag effect. The glaze adds sparkle, sweetness, and a pop of lively lemon right on top!

How to Serve Lemon Zucchini Bread

Garnishes

A sprinkling of extra lemon zest across the glaze gives your Lemon Zucchini Bread a dash of color and even more citrusy aroma. For a fancier touch, try a few thin slices of candied lemon or a scattering of edible flowers on top—whatever suits your mood or the occasion!

Side Dishes

This bread is heavenly on its own, but it also pairs beautifully with a dollop of whipped cream, a spoonful of Greek yogurt, or a fresh fruit salad. For brunch, serve alongside scrambled eggs and hot coffee for a sunny, lemony highlight.

Creative Ways to Present

Slice and stack the mini loaves on a tiered cake stand for a tea party, or cut the bread into cubes and serve as part of a dessert platter with berries and lemon curd. Individual slices wrapped in parchment and tied with twine make charming edible gifts or picnic treats.

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Zucchini Bread wonderfully moist, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The loaf holds its texture and flavor surprisingly well, making it perfect for grab-and-go snacking or packed lunches.

Freezing

Lemon Zucchini Bread freezes marvelously! Let your loaf (or mini loaves) cool completely, then wrap tightly in plastic and again in foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight at room temperature for the freshest taste.

Reheating

If you love a warm slice, simply microwave individual pieces for 10–15 seconds, or place the loaf in a low oven (300℉) for about 8 minutes. The glaze softens and the bread tastes as if it’s just been baked!

FAQs

Can I make Lemon Zucchini Bread without buttermilk?

Absolutely! If you don’t have buttermilk, you can make a quick homemade substitute: mix 1/2 cup regular milk with 1 1/2 teaspoons lemon juice or white vinegar, let it sit for 5 minutes, and use as directed.

Should I peel the zucchini before shredding?

No need to peel—the skin is thin and tender, and it adds beautiful specks of green to the bread. Just wash the zucchini well and trim off the ends before shredding.

Can I use whole wheat flour instead of all-purpose?

You can swap up to half the flour for whole wheat if you like a heartier texture, but using all whole wheat may make the bread a bit too dense. For the classic, light crumb, stick with all-purpose.

How do I keep Lemon Zucchini Bread from getting soggy?

Make sure to measure your zucchini carefully, and don’t skip squeezing out excess moisture after shredding if it feels wet—this helps get that perfect, never-soggy interior every time.

Can I double the recipe?

Yes! Just double all ingredients and divide the batter into pans as needed. The bake times may be slightly longer for very full or larger pans, so keep an eye and use the toothpick test for doneness.

Final Thoughts

There’s just something magical about Lemon Zucchini Bread: it’s bright, tender, and makes every occasion feel just a little more special. I hope you try it soon and discover why it’s an absolute staple in my kitchen—don’t be surprised if you find yourself making it again and again!

Lemon Zucchini Bread Recipe

★★★★★

4.9 from 30 reviews

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

Print Recipe

Description

A delightful and moist Lemon Zucchini Bread that’s bursting with citrus flavor. This easy-to-make bread is perfect for breakfast, brunch, or as a sweet snack. The lemon glaze adds a tangy finish that complements the subtle sweetness of the bread.

Instructions

Preheat the Oven: Heat the oven to 350℉. Grease the loaf pans.
Mix Dry Ingredients: Combine flour, baking powder, and salt in a bowl.
Beat Eggs: In a separate bowl, beat eggs until fluffy.
Add Sugar and Oil: Mix in sugar and oil until well combined.
Incorporate Wet Ingredients: Add buttermilk, lemon zest, and lemon juice; blend.
Combine Dry and Wet Mixtures: Gradually add dry ingredients to wet mixture along with zucchini.
Bake: Pour batter into loaf pans and bake until done.
Cool: Let the bread cool in the pan before transferring to a wire rack.
Prepare Glaze: Mix powdered sugar and lemon juice for the glaze.
Glaze: Drizzle the lemon glaze over the cooled bread.

Notes

You can add chopped nuts or poppy seeds for extra texture.
Store the bread in an airtight container for freshness.

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

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 18g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: Lemon Zucchini Bread, Zucchini Bread Recipe, Lemon Bread, Citrus Bread