Discover a truly delightful quick bread that combines fresh flavors and simple baking. This Lemon Zucchini Bread is wonderfully moist, boasts a tangy zest, and features an irresistibly tender crumb. It offers a perfect treat for any time of day, whether for breakfast, a snack, or dessert. This recipe makes home baking easy and enjoyable for everyone.
Table of Contents
Why You’ll Love This Lemon Zucchini Bread
This simple recipe consistently delivers amazing results and quickly becomes a favorite.
- Enjoy the vibrant, bright flavor from fresh lemon zest and juice.
- Experience an incredibly moist texture thanks to the grated zucchini.
- Requires only basic, easy-to-find pantry ingredients.
- Offers an excellent and delicious way to use up summer zucchini bounty.
- Topped with a sweet, tangy, and absolutely irresistible lemon glaze.
- This Lemon Zucchini Bread is a true crowd-pleaser for any family gathering.
Ingredients
Gather these simple ingredients to create your delicious Lemon Zucchini Bread. This recipe calls for pantry staples and fresh produce to ensure a flavorful outcome.
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon salt (3g)
- 1/2 teaspoon baking soda (2.3g)
- 1/2 teaspoon baking powder (2g)
- 3/4 cup granulated sugar (150g)
- Zest of 1 large lemon
- 2 large eggs
- 1/2 cup oil (120mL), vegetable, avocado, or canola oil
- 1 1/2 teaspoons fresh lemon juice (7.5mL)
- 1 cup grated zucchini* (120g), unpeeled
- For the Glaze:
- 1 cup powdered sugar (115g)
- 4 teaspoons fresh lemon juice (20mL)
Notes & Substitutions
- Zucchini: Grate your zucchini finely on a box grater. If it appears excessively wet, gently squeeze out a little excess moisture with a paper towel.
- Oil: Vegetable, canola, or avocado oil all work wonderfully in this recipe for a moist crumb.
- Sugar: Adjust the granulated sugar amount to your personal taste. You can slightly reduce it if you prefer a less sweet bread.
- Lemon: Always use fresh lemons for both the zest and juice. The flavor is significantly better than bottled alternatives.
- Flour: All-purpose flour provides the best texture for this quick bread.
- Add-ins: Feel free to customize your Lemon Zucchini Bread. Incorporate a handful of mini chocolate chips, chopped walnuts, or a teaspoon of poppy seeds into the batter.
Equipment
Making this delightful quick bread requires only standard kitchen tools.
- An 8×4 or 9×5 inch loaf pan
- One large and one small mixing bowl
- A whisk and a rubber spatula
- A box grater and a lemon zester
- A wire cooling rack
How To Make Lemon Zucchini Bread
Follow these easy, step-by-step instructions to bake your perfect Lemon Zucchini Bread. Take your time with each step for the best results.
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×4 or 9×5 inch loaf pan. This prevents sticking and ensures easy removal of your baked Lemon Zucchini Bread.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Whisking ensures these ingredients are evenly distributed throughout the batter.
- Mix Wet Ingredients: In a separate medium bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the lemon’s fragrant oils. Add the eggs, oil, and 1 1/2 teaspoons of fresh lemon juice. Stir these ingredients together until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients from the medium bowl into the dry ingredients in the large bowl. Stir them together with a rubber spatula until they are just combined. Avoid overmixing; a few small lumps are fine and help keep the bread tender.
- Prepare Zucchini: Grate the fresh zucchini on the large holes of a box grater. If the zucchini seems very watery, gently press it between a few paper towels to remove some of the excess moisture. This prevents the bread from becoming soggy.
- Fold in Zucchini: Gently fold the grated zucchini into the batter using your rubber spatula. Mix just enough until the zucchini is evenly distributed throughout.
- Fill Loaf Pan: Pour the prepared batter into your greased and floured loaf pan. Spread it evenly with your spatula.
- Bake: Bake the Lemon Zucchini Bread in the preheated oven for 45-50 minutes. The baking time may vary slightly depending on your oven.
- Check for Doneness: To test if the bread is done, insert a toothpick into the center of the loaf. It should come out clean or with only a few moist crumbs attached. If it’s still wet, bake for a few more minutes.
- Cool: Allow the Lemon Zucchini Bread to rest in the loaf pan for 10 minutes. This allows it to firm up before you remove it. After 10 minutes, carefully invert the loaf onto a wire cooling rack to cool completely.
- Make the Glaze: While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 4 teaspoons of fresh lemon juice until the mixture is smooth and free of lumps.
- Glaze and Serve: Once the bread has completely cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your homemade Lemon Zucchini Bread!
Pro Tips for the Best Lemon Zucchini Bread
Achieve a perfect loaf every time with these helpful baking tips.
For a deeper dive into baking science, understanding gluten development in quick breads is crucial for preventing a tough texture.
- Avoid Overmixing: Stir the wet and dry ingredients just until combined. Overmixing develops gluten, which can lead to a tough and dense crumb in your Lemon Zucchini Bread.
Baking experts often highlight the benefits of using room temperature eggs for a more uniform and tender result.
- Room Temperature Eggs: Use room temperature eggs. They incorporate more evenly into the batter, resulting in a smoother, more uniform texture.
- Manage Zucchini Moisture: Zucchini releases water. If your grated zucchini is very wet, lightly squeeze out excess moisture to prevent a soggy loaf.
- Don’t Overbake: Keep an eye on your bread during the last 10-15 minutes of baking. Overbaking can dry out the loaf, making it less moist and tender.
- Fresh Lemon Zest: Always use fresh lemon zest. It contains essential oils that provide a bright, vibrant lemon flavor unmatched by bottled extracts.
- Cool Completely Before Glazing: Ensure the bread cools completely on a wire rack before you apply the glaze. Glazing warm bread will cause the glaze to melt and run off.
Common Mistakes to Avoid
- Overmixing the batter develops gluten, which makes the quick bread tough instead of tender.
- Not squeezing excess moisture from zucchini can result in a bread that is too wet or soggy in the middle.
- Baking at an incorrect temperature can affect the bread’s rise and overall texture, leading to an undercooked or overcooked loaf.
Serving, Storage, & Variations
This versatile Lemon Zucchini Bread is perfect for many occasions and stores wonderfully.
Serving Suggestions
- Enjoy a slice with your morning coffee or a soothing cup of tea.
- It makes a delightful addition to any brunch spread or afternoon snack.
- Serve it as a light and refreshing dessert after a meal.
- Pair a slice with a side of fresh berries for added sweetness and freshness.
Storage
- Store your Lemon Zucchini Bread in an airtight container at room temperature for 3-4 days. This keeps it fresh and moist.
- For longer storage, refrigerate the bread in an airtight container for up to a week.
Freezing
- To freeze, wrap the cooled loaf or individual slices tightly in plastic wrap, then again in aluminum foil.
- Freeze for up to 2-3 months.
- Thaw overnight in the refrigerator or at room temperature for several hours before serving.
Variations
- Add fresh blueberries or raspberries to the batter for a burst of fruity flavor.
- Fold in chopped walnuts or pecans for a delightful nutty crunch.
- Swirl a layer of cream cheese frosting into the batter before baking for extra richness.
- Include a touch of poppy seeds for a classic lemon-poppy seed twist.
Nutrition
Understanding the nutritional content of your food is always helpful. This table provides approximate nutritional information per serving for your Lemon Zucchini Bread.
| Nutrient | Amount |
|---|---|
| Calories | 241 kcal |
| Carbohydrates | 35 g |
| Protein | 3 g |
| Fat | 10 g |
| Saturated Fat | 1 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 6 g |
| Trans Fat | 0.04 g |
| Cholesterol | 31 mg |
| Sodium | 173 mg |
| Potassium | 58 mg |
| Fiber | 1 g |
| Sugar | 23 g |
| Vitamin A | 66 IU |
| Vitamin C | 3 mg |
| Calcium | 19 mg |
| Iron | 1 mg |
Please note that these values are approximate and may vary based on specific ingredients used and portion sizes. Consider zucchini’s natural fiber content, which contributes to a healthier treat.
Frequently Asked Questions (FAQ)
Can I use frozen zucchini?
Yes, you can. Make sure to thaw the frozen zucchini completely and squeeze out as much excess water as possible before adding it to the batter.
Do I need to peel the zucchini?
No, you do not need to peel the zucchini. The skin is thin and tender when baked, adding moisture, nutrients, and a slight green fleck to the bread.
Can I make muffins instead of a loaf?
Absolutely! Divide the batter into a greased muffin tin. Adjust the baking time to about 18-22 minutes, or until a toothpick inserted into a muffin comes out clean.
How can I make it less sweet?
To reduce the sweetness, you can decrease the amount of granulated sugar in the batter by 1/4 cup. You could also skip the lemon glaze entirely or make a lighter version.
Can I use butter instead of oil?
Yes, you can. Melted unsalted butter works well as a substitute for oil, providing a rich, buttery flavor to the Lemon Zucchini Bread.
Final Thoughts
This easy Lemon Zucchini Bread recipe is truly a winner, offering a perfect blend of simplicity and incredible flavor. You will love its moist texture and delightful balance of tangy lemon and subtle zucchini. Take a moment to bake a loaf today and savor every single bite of this delightful treat for any occasion.
Easy Lemon Zucchini Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour an 8×4 inch loaf pan.
- In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, and baking soda.
- In a separate bowl, combine sugar and lemon zest, then add eggs, oil, and lemon juice, stirring until smooth. Gradually incorporate the dry ingredients until just combined.
- Grate zucchini and, if necessary, squeeze out excess moisture. Gently fold the grated zucchini into the batter, then pour it into the prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the bread cools, prepare the glaze by combining powdered sugar and lemon juice in a small bowl until smooth.
- Once the bread is completely cool, drizzle the lemon glaze over it, then slice and serve.
Notes
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgent
- Anne Newgent
- Anne Newgent
- Anne Newgent
