There’s something magical about the combination of zesty lemon and moist zucchini bread—it’s fresh, slightly sweet, and utterly irresistible! Whether you’re looking for a quick breakfast, a light dessert, or a way to use up garden zucchini, this Luscious Lemon Zucchini Bread is the answer.
In this foolproof recipe, I’ll guide you through making the softest, most flavorful lemon zucchini bread—with a citrus glaze that takes it to the next level. Let’s get baking!
Why You’ll Love This Recipe
✅ Perfectly moist – Thanks to fresh zucchini!
✅ Bright lemon flavor – Not too sweet, just right.
✅ Easy to make – No fancy equipment needed.
✅ Versatile – Great for breakfast, snacks, or dessert.
Ingredients You’ll Need
(Makes 1 loaf)
For the Bread:
- 1 ½ cups all-purpose flour (or gluten-free blend)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ¼ cup vegetable oil (or melted coconut oil)
- 1 large egg
- ½ cup Greek yogurt (or sour cream)
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 cup grated zucchini (drained)
For the Lemon Glaze (Optional):
- ½ cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Step-by-Step Instructions
1. Prep the Zucchini
- Grate 1 medium zucchini (about 1 cup).
- Place in a clean towel and squeeze to remove excess moisture.
2. Mix Dry Ingredients
- Whisk together flour, baking powder, baking soda, and salt.
3. Combine Wet Ingredients
- In another bowl, mix sugar, oil, egg, yogurt, lemon zest, and lemon juice.
- Fold in zucchini.
4. Bake to Perfection
- Pour batter into a greased 9×5-inch loaf pan.
- Bake at 350°F (175°C) for 45-50 mins (until a toothpick comes out clean).
5. Add the Glaze (Optional)
- Whisk powdered sugar, lemon juice, and zest until smooth.
- Drizzle over cooled bread before slicing.
Pro Tips for the Best Lemon Zucchini Bread
🔸 Don’t overmix – Keeps the bread tender.
🔸 Use fresh lemon juice – Bottled won’t give the same bright flavor.
🔸 Toast slices – Amazing with butter or cream cheese!
FAQ
How do you know when zucchini bread is done?
Insert a toothpick into the center – if it comes out clean or with just a few moist crumbs (no wet batter), it’s done. The edges should be golden brown and slightly pulling away from the pan.
How long will zucchini bread last?
Room temperature: 2-3 days (wrapped tightly)
Refrigerated: Up to 1 week
Frozen: 3 months (slice before freezing for easy portions)
Does zucchini bread rise when baking?
Yes! It rises moderately (about 1.5x height) due to the baking powder/soda. For best rise:
✔ Don’t overmix batter
✔ Use fresh leavening agents
✔ Bake immediately after mixing
What are the benefits of zucchini bread?
Added veggies (zucchini provides moisture + fiber)
Lighter than traditional desserts (when made with yogurt/oil vs. butter)
Vitamin C boost from lemon zest/juice
What is the texture of zucchini bread?
The perfect loaf is:
✅ Moist (from zucchini’s water content)
✅ Tender crumb (not gummy or dense)
✅ Slightly dense (like banana bread, not fluffy like cake)
Final Thoughts: A Zesty Bake You’ll Make Again & Again
There’s a reason this Luscious Lemon Zucchini Bread disappears fast in my kitchen—it’s the perfect harmony of sunny citrus flavor and unbelievably moist texture, all while sneaking in a serving of veggies! Whether you’re:
Meal-prepping healthy breakfasts
Gifting a homemade treat (wrap the loaf in parchment + twine for charm!)
Serving a light dessert (try it warm with vanilla ice cream!)
…this recipe delivers every time. The optional lemon glaze adds bakery-worthy flair, but it’s just as delicious plain.
Pro Tip: Double the batch—one to enjoy now, and one to freeze for when cravings strike!
Your Turn:
👇 Contact me on [email protected] if you bake this—I love seeing your creations! Or comment below: What’s your favorite way to enjoy zucchini bread?
Happy baking!