Lemon Zucchini Bread

Lemon zucchini bread offers a vibrant and refreshing take on classic quick breads. With its lively citrus flavor and moist texture, it’s a delightful way to enjoy seasonal produce.

Why You’ll Love This Lemon Zucchini Bread

This lemon zucchini bread is more than just a sweet loaf—it’s a flavor-packed experience. The zucchini makes it irresistibly moist without overpowering the flavor, while the lemon zest and juice give each bite a vibrant citrus punch. It’s incredibly easy to make, perfect for beginner bakers, and includes pantry-friendly ingredients. The sweet lemon glaze drizzled on top adds an extra layer of brightness that transforms this simple bread into something truly special. Perfect for breakfast, snack time, or dessert, it’s a deliciously flexible bake that adds fresh flavor to any time of day.

Ingredients

For the Bread:

• 2 cups all-purpose flour
• 3/4 cup white granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• Zest of one fresh lemon
• 3 tablespoons fresh lemon juice
• 2 large eggs, lightly beaten
• 1/2 cup milk (any kind)
• 1/2 cup vegetable oil
• 1 cup packed grated zucchini

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Step-by-Step: How to Make Lemon Zucchini Bread

1. Get Your Oven Ready: Preheat your oven to 375°F (190°C) and generously grease a 9-inch loaf pan.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. Whisk Wet Ingredients: In a separate bowl, combine the lemon juice, eggs, milk, and vegetable oil until smooth.
4. Blend Wet and Dry: Create a well in the center of the dry mixture and pour in the wet ingredients. Gently fold until just incorporated.
5. Stir in Zucchini: Carefully mix in the grated zucchini, being cautious not to overmix.
6. Bake to Perfection: Transfer the batter into your prepared loaf pan and bake for 45-55 minutes, rotating the pan midway to ensure even baking.
7. Cool Down: Once done, let the bread sit in the pan for 10-15 minutes. Run a knife around the edges and turn the loaf onto a wire rack to cool fully.
8. Finish with Glaze: Whisk together powdered sugar and lemon juice to create the glaze, then drizzle it over the cooled bread.

Helpful Tips

• Mix just until combined to avoid a dense loaf.
• Opt for fresh lemon juice for the brightest flavor.
• Be sure to rotate the pan halfway through baking for even browning.
• Squeeze out excess moisture from the zucchini if it’s overly wet.
• Allow the bread to cool fully before glazing to avoid melting.

Substitutions And Variations

• Milk: Use any plant-based milk like almond, oat, or soy.
• Oil: Swap vegetable oil with coconut oil or unsweetened applesauce for a lighter version.
• Flour: Use a gluten-free flour blend if needed.
• Mix-ins: Try folding in fresh blueberries, chopped walnuts, or white chocolate chips for extra flavor.
• Glaze: Add a dash of vanilla or lemon zest to elevate the glaze.

Storage Instructions

Store the bread in an airtight container at room temperature for 3–4 days. To freeze, omit the glaze and wrap the completely cooled loaf tightly in plastic wrap. It can be frozen for up to 3 months. Thaw overnight in the fridge and bring to room temperature before glazing and serving.

Nutritional Information

Per serving:

• Calories: 319
• Carbohydrates: 48g
• Protein: 5g
• Fat: 13g
• Saturated Fat: 2g
• Polyunsaturated Fat: 7g
• Monounsaturated Fat: 3g
• Trans Fat: 0.1g
• Cholesterol: 39mg
• Sodium: 406mg
• Potassium: 129mg
• Fiber: 1g
• Sugar: 28g
• Vitamin A: 122IU
• Vitamin C: 7mg
• Calcium: 53mg
• Iron: 1mg

Serving Suggestions

• Enjoy with a hot cup of tea or coffee for a cozy treat.
• Add a dollop of whipped cream or a scoop of Greek yogurt for a refreshing dessert.
• Toast a slice for a warm breakfast option.
• Pack it into lunchboxes for a midday snack.
• Pair with fresh berries for a beautiful brunch platter.

Frequently Asked Questions About Lemon Zucchini Bread

Can I make this recipe into muffins instead of a loaf? Absolutely! Just divide the batter into a muffin tin and bake at 375°F for about 18–22 minutes.

Should I peel the zucchini first? No need to peel—the skin is tender and blends right into the batter, adding color and nutrition.

Is this recipe adaptable for a vegan diet? Yes! Use a plant-based milk, substitute eggs with flax eggs, and use a vegan-friendly glaze.

Why did my bread turn out soggy in the middle? It could be due to overly wet zucchini or underbaking. Always test with a toothpick and pat the zucchini dry if needed.

Is the lemon glaze necessary? It’s optional but highly recommended. It enhances the citrus flavor beautifully. You can reduce the amount or omit if preferred.

Conclusion

Thank you for trying this lemon zucchini bread recipe! It’s truly one of my favorite ways to enjoy summer produce with a citrusy twist. Moist, fluffy, and full of fresh flavor, this quick bread is a breeze to make and a joy to eat. Whether you’re baking for yourself, your family, or to share with friends, I hope this recipe brings a bit of sunshine to your day. Wishing you happy baking and heartfelt thanks for being part of this delicious journey!

Lemon Zucchini Bread

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• Author: Lisa
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (8–10 slices) 1x

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Description

Lemon zucchini bread is a citrusy, moist quick bread that’s simple to make and perfect for any time of day. This easy recipe features fresh lemon juice, grated zucchini, and a sweet glaze that brightens each bite.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Zest from one lemon

3 tablespoons fresh lemon juice

2 large eggs, lightly beaten

1/2 cup milk

1/2 cup vegetable oil

1 cup packed grated zucchini

For the Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

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Instructions

• Get Your Oven Ready: Preheat your oven to 375°F (190°C) and generously grease a 9-inch loaf pan.
• Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
• Whisk Wet Ingredients: In a separate bowl, combine the lemon juice, eggs, milk, and vegetable oil until smooth.
• Blend Wet and Dry: Create a well in the center of the dry mixture and pour in the wet ingredients. Gently fold until just incorporated.
• Stir in Zucchini: Carefully mix in the grated zucchini, being cautious not to overmix.
• Bake to Perfection: Transfer the batter into your prepared loaf pan and bake for 45-55 minutes, rotating the pan midway to ensure even baking.
• Cool Down: Once done, let the bread sit in the pan for 10-15 minutes. Run a knife around the edges and turn the loaf onto a wire rack to cool fully.
• Finish with Glaze: Whisk together powdered sugar and lemon juice to create the glaze, then drizzle it over the cooled bread.

Notes

Let the bread cool fully before glazing. Store wrapped at room temp for 3–4 days or freeze (without glaze) for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 50 minutes

Nutrition

• Serving Size: 1 slice
• Calories: 319
• Sugar: 28g
• Carbohydrates: 48g
• Protein: 5g