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.
Table of Contents
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!
Easy Lemon Zucchini Bread Recipe – A Bright, Flavorful Delight!
Equipment
- 9×5-inch loaf pan
Ingredients
For the Bread
- 1.5 cups all-purpose flour or gluten-free blend
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup granulated sugar
- 0.25 cup vegetable oil or melted coconut oil
- 1 large egg
- 0.5 cup Greek yogurt or sour cream
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 cup grated zucchini drained of excess moisture
For the Lemon Glaze (Optional)
- 0.5 cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Prep Zucchini & Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Grate zucchini, then place in a clean towel and squeeze firmly to remove all excess moisture. This is key to a perfect texture.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate medium bowl, mix the sugar, oil, egg, Greek yogurt, lemon zest, and fresh lemon juice until smooth. Fold in the drained zucchini.
- Make Batter & Bake: Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix. Pour batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Glaze: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Once cool, whisk together the powdered sugar, lemon juice, and zest for the glaze. Drizzle over the bread before slicing.
Notes
Pro Tips for the Best Lemon Zucchini Bread
- Don’t overmix: Mix the batter only until the flour is just incorporated to keep the bread tender and soft.
- Use fresh lemon juice: Freshly squeezed lemon juice provides a much brighter, more authentic flavor than bottled juice.
- Toast slices: For an extra treat, serve toasted slices with butter or cream cheese!
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Or go to my Pinterest.
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 for Lemon Zucchini Bread
(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 of Lemon Zucchini Bread
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!