If there’s a loaf that instantly transports me to sunny, happy days, it’s this bright, tender Lemon Zucchini Bread. Zucchini brings unbeatable moisture, while a lively burst of lemon gives every bite a giddy, bakery-fresh feel. This cheerful quick bread marries garden veggies with citrus in a loaf that’s both classic and a bit surprising. Whether you’re baking it for brunches or coffee breaks, Lemon Zucchini Bread is the treat I reach for when I want something that tastes like pure sunshine.

Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

When it comes to Lemon Zucchini Bread, the best part might just be its totally unfussy ingredient list. Each element steps up to create the craveable crumb and zingy flavor we all love—no need for hard-to-find additions or fancy equipment! Here’s why every item earns its spot:

All-purpose flour: The backbone of our bread, providing structure while staying delightfully tender.
Baking powder: Lifts the loaf so it’s never dense or heavy.
Baking soda: Reacts with the lemon to make the crumb rise evenly.
Salt: Just a touch, to amplify the lemon and balance sweetness.
Granulated sugar: Sweetens the loaf and helps keep it beautifully moist.
Vegetable oil (or melted coconut oil): Delivers unrivaled moisture—no dry bites allowed here!
Eggs: Bind the ingredients, adding richness without weighing things down.
Vanilla extract: Rounds out the citrusy tang with a warm, comforting aroma.
Lemon juice (freshly squeezed): Packs in the signature brightness—fresh juice is key!
Lemon zest: Gives that unmistakable lemony perfume and a pop of color.
Zucchini (finely grated): The star for moisture and a hint of garden-fresh earthiness; don’t peel, just grate and squeeze.
Optional glaze (powdered sugar and lemon juice): A sweet-tart finish that takes your loaf from everyday to “Wow!”

How to Make Lemon Zucchini Bread

Step 1: Prep the Pan and Oven

Begin by heating your oven to 350°F (175°C). To make sure your Lemon Zucchini Bread pops out easily and looks picture-perfect, grease a 9×5-inch loaf pan well. If you like, go the extra mile and line it with parchment paper for stress-free removal—totally optional, but I love how foolproof it makes cleanup!

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This simple step helps all your “dry” elements distribute evenly so your loaf rises tall and golden. Pre-whisking is one of those quick tricks that make such a big difference!

Step 3: Whisk the Wet Ingredients

Grab a larger bowl and beat together the sugar and oil until they’re smooth and glossy. Add in the eggs, vanilla, lemon juice, and lemon zest, blending until your mixture is well combined and already smelling incredible. The oil keeps things rich; the fresh lemon makes the whole room smell like summer.

Step 4: Bring Dry and Wet Together

Stir your dry ingredients, little by little, into the wet bowl. Go gently here—you want everything just combined, not over-mixed, so your Lemon Zucchini Bread stays tender and light. Now, fold in your grated zucchini, making sure it’s evenly distributed but not overworked. That’s the secret to a gorgeous, moist crumb.

Step 5: Bake to Perfection

Pour the finished batter into your prepared pan. Smooth the top, slide it onto a low rack in your oven, and bake for 45 to 50 minutes. The loaf is ready when a toothpick inserted in the center comes out with just a few moist crumbs. Be patient—you’ll be rewarded with a loaf that’s deeply golden, a little bit crackly on top, and impossibly fragrant.

Step 6: Cool and Glaze (Optional but Adored!)

Let the bread rest in the pan for 10 minutes, then lift it onto a wire rack to finish cooling. Only once it’s completely cool, whisk together your glaze by mixing powdered sugar with enough lemon juice to reach a drizzly consistency. Zigzag it over the top for a tangy, sparkling finish. Lemon Zucchini Bread glistening with this sweet citrus glaze is pure magic!

How to Serve Lemon Zucchini Bread

Garnishes

For a touch of elegance, sprinkle a bit of lemon zest over the glaze, or add a few thin twists of candied lemon on top. If you love a pop of color, edible flowers or a handful of blueberries add a whimsical, bakery-style finish. They’ll make your Lemon Zucchini Bread the talk of the table!

Side Dishes

Pair your bread with a cold glass of iced tea, a fresh fruit salad, or dollops of Greek yogurt for a lovely breakfast spread. It’s also brilliant alongside scrambled eggs for brunch, or with a mug of hot coffee for a cozy afternoon treat.

Creative Ways to Present

Consider slicing your Lemon Zucchini Bread and layering on whipped mascarpone and honey for an easy dessert. Or, cube the loaf and thread the pieces onto skewers with fresh berries for sweet brunch kebabs. Even simple, warm slices served on a pretty platter always make people smile!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, wrap the cooled bread tightly and store at room temperature for up to 3 days. Make sure it’s well covered—a little extra care helps the Lemon Zucchini Bread stay moist and bakery-fresh! Refrigeration will give you another couple of days and works especially well in warm or humid climates.

Freezing

Lemon Zucchini Bread freezes like a dream! Wrap individual slices or the whole loaf tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge or on the counter for best results—just like freshly baked!

Reheating

To recapture that just-baked flavor, warm slices in the microwave for 10-15 seconds or toast lightly in a toaster oven. The heat brings out the lemony aroma and makes the crumb extra soft—heaven!

FAQs

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

Yes, you can swap in up to half whole wheat flour for extra nutrition and heartiness. The loaf will be a bit denser, but still delicious—just be sure not to overmix, and consider adding an extra tablespoon or two of oil or yogurt for equal moisture.

Does Lemon Zucchini Bread taste like zucchini?

Nope! The zucchini mostly adds moisture and a subtle earthiness, but what you’ll really taste is lemon with a tender, almost melt-in-your-mouth crumb. Even picky eaters (and kids) will never guess there’s a veggie inside.

Can I add berries or nuts to the batter?

Absolutely! Fold in ½ cup of blueberries or chopped walnuts right before you pour the batter into the pan. Blueberries add juicy pops of flavor, while nuts lend some crunch—both are beautiful in Lemon Zucchini Bread.

How do I make the lemon flavor even stronger?

If you’re a true citrus fan, try doubling the lemon zest or adding a teaspoon of lemon extract along with the juice and zest. You can also brush the hot-out-of-the-oven loaf with a little extra lemon syrup for a tangy punch!

What’s the best way to squeeze moisture from zucchini?

After grating, gather the zucchini in a clean towel or sturdy paper towels and squeeze out the extra liquid. You don’t need to wring it dry—just get rid of the excess drips, so your Lemon Zucchini Bread isn’t soggy but stays extra moist.

Final Thoughts

I can’t wait for you to slice into your first loaf of Lemon Zucchini Bread—there’s just nothing like that bright citrus aroma and the tender, sunshiney crumb. If you’ve never tried combing lemon and zucchini before, you’re in for a real treat. Give it a go, play around with your favorite mix-ins, and most of all, enjoy sharing a little homemade sunshine with your loved ones!

Lemon Zucchini Bread Recipe