Why You’ll Love Luscious Lemon Zucchini Bread Recipe
This lemon zucchini bread is a delicious balance of citrusy freshness and comforting sweetness. The zucchini keeps the crumb moist without making it heavy, while the lemon zest and juice give each bite a refreshing lift. It’s a great way to sneak in some vegetables without compromising on flavor, and the recipe is straightforward enough for beginners. Serve it plain, glaze it for extra sweetness, or enjoy it toasted with a smear of butter for a delightful treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Granulated sugar
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Large eggs
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Vegetable oil or melted butter
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Fresh lemon juice
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Lemon zest
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Grated zucchini (patted dry)
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Vanilla extract
Directions
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Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a large mixing bowl, whisk the sugar and eggs until well combined. Add oil (or melted butter), lemon juice, lemon zest, and vanilla extract, mixing until smooth.
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Fold in the grated zucchini.
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Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—do not overmix.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
Serves 8–10 slices.
Preparation time: 15 minutes
Baking time: 50–60 minutes
Total time: 1 hour 10–15 minutes
Variations
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Glazed Lemon Loaf: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
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Nutty Addition: Fold in chopped walnuts or pecans for crunch.
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Poppy Seed Twist: Add a tablespoon of poppy seeds for extra texture and a bakery-style touch.
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Coconut Delight: Mix in shredded coconut for a tropical spin.
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Whole Wheat Option: Replace half the all-purpose flour with whole wheat flour for a heartier loaf.
Storage/Reheating
Store lemon zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze tightly wrapped slices or the whole loaf for up to 3 months. Thaw at room temperature or warm slices in the microwave for 10–15 seconds before serving.
FAQs
Do I need to peel the zucchini first?
No, the skin is tender and blends well into the bread, plus it adds extra nutrients.
How do I keep the bread from being too wet?
Pat the grated zucchini dry with paper towels before adding it to the batter.
Can I make this bread dairy-free?
Yes, use vegetable oil instead of butter and ensure any glaze uses non-dairy milk if needed.
Can I reduce the sugar?
Yes, you can cut the sugar by up to one-third without significantly affecting texture.
Why did my bread sink in the middle?
It may have been underbaked or overmixed. Check with a toothpick before removing from the oven.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled juice works in a pinch.
How do I know when it’s done baking?
A toothpick inserted in the center should come out clean or with just a few crumbs.
Can I use yellow squash instead of zucchini?
Yes, it works the same and will keep the same moist texture.
Can I turn this into muffins?
Yes, divide the batter into muffin tins and bake at the same temperature for 18–22 minutes.
Does the bread taste strongly of zucchini?
No, the zucchini flavor is very mild—it mainly adds moisture and texture.
Conclusion
Luscious lemon zucchini bread is a fresh and flavorful twist on a classic quick bread. The bright citrus notes paired with the tender, moist crumb make it a loaf you’ll want to bake again and again. Whether served plain, glazed, or toasted, it’s a versatile recipe that works for any occasion and is sure to please both lemon lovers and those looking for a subtly sweet treat.
Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe
A moist, tender loaf packed with fresh zucchini and bright lemon flavor, perfect for breakfast, tea time, or as a light dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt or sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated zucchini (about 1 medium zucchini)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together sugar, eggs, oil, yogurt, lemon juice, lemon zest, and vanilla until smooth.
- Gently fold in grated zucchini.
- Add the dry ingredients to the wet mixture and stir just until combined — do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra lemon flavor, drizzle with a simple lemon glaze (powdered sugar + lemon juice) after cooling.
- Make sure to gently squeeze excess water from grated zucchini before adding to the batter.
- This bread freezes well — wrap tightly and store for up to 2 months.
