Easy Lemon Zucchini Bread Recipe

This easy lemon zucchini bread is moist, tender, and bursting with bright citrus flavor. The combination of fresh zucchini and zesty lemon creates a lightly sweet, refreshing loaf perfect for breakfast, a snack, or dessert. A simple lemon glaze drizzled on top adds the perfect finishing touch!

Why You’ll Love This Recipe

• Moist & Tender – Thanks to shredded zucchini, this bread stays soft and delicious.
• Bright & Refreshing – The fresh lemon flavor makes it light and flavorful.
• Easy to Make – Simple ingredients and no fancy equipment needed.
• Perfect for Any Occasion – Great for breakfast, tea time, or a sweet treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Zucchini Bread:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Vegetable oil
• Lemon zest
• Lemon juice
• Vanilla extract
• Shredded zucchini (drained of excess moisture)

For the Lemon Glaze:

• Powdered sugar
• Lemon juice
• Lemon zest

Directions

this recipe

Make the Zucchini Bread:

1. Preheat Oven – Set to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Combine Wet Ingredients – In another bowl, whisk eggs, sugar, oil, lemon zest, lemon juice, and vanilla extract.
4. Add Zucchini – Stir in shredded zucchini, making sure to remove excess moisture.
5. Combine Wet & Dry – Gradually mix dry ingredients into the wet mixture until just combined.
6. Bake – Pour batter into the loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean. Cool completely.

Make the Lemon Glaze:

1. Mix Ingredients – In a bowl, whisk powdered sugar and lemon juice until smooth.
2. Drizzle Over Bread – Pour over the cooled loaf and let set before slicing.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Variations

• Lemon Poppy Seed Zucchini Bread – Add 1 tablespoon of poppy seeds for extra texture.
• Gluten-Free Version – Use a 1:1 gluten-free flour blend.
• Extra Moist Bread – Substitute half the oil with Greek yogurt or sour cream.
• Berry Twist – Fold in blueberries or raspberries for added sweetness.

Storage/Reheating

• Refrigerate – Store in an airtight container for up to 4 days.
• Freeze – Wrap tightly and freeze for up to 2 months. Thaw before serving.
• Reheat – Microwave slices for 10-15 seconds for a fresh taste.

FAQs

Do I need to peel the zucchini?

No! The skin is soft and blends into the bread.

How do I prevent soggy zucchini bread?

Drain excess moisture from the shredded zucchini by squeezing it with a paper towel.

Can I make muffins instead of a loaf?

Yes! Bake in a muffin tin at 350°F for 18-20 minutes.

What’s the best way to zest a lemon?

Use a microplane grater and avoid the bitter white pith.

Can I make this without the glaze?

Yes! The bread is still delicious without it.

How do I make it even more lemony?

Increase the zest and add a bit of lemon extract for extra citrus punch.

Can I use coconut oil instead of vegetable oil?

Yes! Coconut oil works well but will add a subtle coconut flavor.

Can I use honey instead of sugar?

Yes, but the texture may be slightly denser.

Can I double the recipe?

Yes! Use two loaf pans and bake as directed.

Is this bread healthy?

It’s a great way to sneak in veggies, and you can make it healthier by reducing sugar or using whole wheat flour.

Conclusion

This lemon zucchini bread is a bright, moist, and flavorful treat that’s easy to make and perfect for any occasion. Whether enjoyed with your morning coffee or as an afternoon snack, its fresh lemony taste and soft texture will have you coming back for more. Try it today!

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