Discover the perfect blend of citrus and veggies with Lemon Zucchini Bread—a moist, flavorful treat you’ll want to bake again and again! This delightful loaf balances the fresh, zesty brightness of lemon with the subtle earthiness of zucchini, creating a bread that is both refreshing and comforting. Easy to make and wonderfully versatile, Lemon Zucchini Bread brings a splash of sunshine and nutrition into your kitchen without sacrificing taste or texture.

Why You’ll Love This Recipe

A burst of fresh flavor: The bright lemon zest and juice combined with tender zucchini create a unique and delicious taste you’ll crave.
Moist and tender texture: The grated zucchini keeps the bread incredibly moist, so every slice feels like a little hug.
Simple to make: You only need everyday ingredients and minimal prep to whip up this impressive loaf.
Great for any occasion: Whether it’s breakfast, snack time, or dessert, this bread fits perfectly on your table.
Customizable and forgiving: Easy to tweak with add-ins or substitutions without losing its magic.

Ingredients You’ll Need

These straightforward ingredients come together to create the vibrant flavors and perfect structure of Lemon Zucchini Bread. Each element is essential, from the citrus that brightens the loaf to the zucchini that locks in moisture, making every bite delicious and soft.

Grated zucchini: Adds moisture and a subtle veggie goodness without overpowering the bread’s flavor.
Fresh lemon zest and juice: Provides the signature zing and aromatic brightness that makes this bread stand out.
All-purpose flour: The foundation that binds everything together and gives a satisfying crumb.
Sugar: Balances the citrus with sweetness and helps with browning.
Eggs: Provide structure and richness, ensuring the bread rises well.
Vegetable oil or melted butter: Keeps the bread tender and moist.
Baking powder and baking soda: Work together to make the bread light and fluffy.
Vanilla extract: Enhances other flavors with a warm, sweet undertone.
Salt: Balances the sweetness and enhances the lemon and zucchini flavors.
Optional spices: A pinch of cinnamon or nutmeg adds warmth and depth if you like.

Variations for Lemon Zucchini Bread

Feel free to make this recipe your own! Lemon Zucchini Bread offers a fantastic base for experimenting with textures, flavors, and dietary needs while keeping the core deliciousness intact.

Gluten-free substitute: Replace all-purpose flour with a gluten-free blend for a bread everyone can enjoy.
Add crunchy nuts: Fold in walnuts or pecans for a delightful crunch and extra nutrition.
Sweet glaze topping: Drizzle with a lemon sugar glaze for an elegant finish and extra tang.
Dairy-free option: Use coconut oil or a nut-based oil instead of butter to keep it vegan-friendly.
Berry twist: Stir in fresh blueberries or raspberries for a fruity surprise.
Herbal note: Add a tablespoon of fresh thyme or rosemary for an unexpected herbal lift.

Why Lemon Zucchini Bread is a Must-Bake Treat

How to Make Lemon Zucchini Bread

Step 1: Prepare the zucchini

Grate fresh zucchini and gently squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent the bread from becoming too wet.

Step 2: Mix dry ingredients

In a large bowl, combine flour, baking powder, baking soda, salt, and optional spices to ensure even distribution and avoid lumps.

Step 3: Combine wet ingredients

In another bowl, whisk together sugar, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth and fragrant.

Step 4: Incorporate zucchini

Fold the grated zucchini into the wet ingredients gently so it’s evenly spread without overmixing.

Step 5: Blend wet and dry mixtures

Slowly add the dry ingredients to the wet mixture, stirring just until combined to avoid overworking the batter and toughening the bread.

Step 6: Bake

Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and enjoy

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Pro Tips for Making Lemon Zucchini Bread

Don’t over-squeeze zucchini: Retain just enough moisture to keep the bread tender but avoid waterlogging the batter.
Fresh lemon matters: Use fresh lemon zest and juice rather than bottled for vibrant, natural flavor.
Room temperature ingredients: Bring eggs and liquids to room temperature for optimal mixing and texture.
Test for doneness: Use a toothpick or cake tester to check the center to avoid under or over baking.
Let it rest: Allow the bread to cool fully to develop the best flavor and slice cleanly.

How to Serve Lemon Zucchini Bread

Garnishes

Sprinkle powdered sugar or freshly grated lemon zest on top for a pretty, fragrant touch that enhances the citrus vibe.

Side Dishes

Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or paired with fresh berries to elevate the experience and balance the flavors.

Creative Ways to Present

Slice it thin for tea parties, toast slices lightly and spread with cream cheese for breakfast, or cut into cubes for a unique dessert trifle layering.

Make Ahead and Storage

Storing Leftovers

Wrap your Lemon Zucchini Bread tightly in plastic wrap or foil and store at room temperature for up to 3 days to maintain moistness and flavor.

Freezing

Freeze the bread whole or sliced in airtight containers or freezer bags for up to 3 months, making future treats quick and easy.

Reheating

Warm slices briefly in the microwave or oven (at low temperature) to refresh softness and bring out the scent of lemon before serving.

FAQs

Can I use yellow zucchini instead of green?

Absolutely! Yellow zucchini works just as well and adds a lovely color contrast without changing the taste or texture much.

Is this recipe suitable for kids?

Yes, Lemon Zucchini Bread is a kid-friendly treat thanks to its gentle sweetness and soft crumb, plus it sneaks in veggies in a tasty way.

How long will the bread stay fresh?

Stored properly at room temperature, it stays fresh for about 3 to 4 days; beyond that, refrigeration or freezing is recommended.

Can I make this bread gluten-free?

Yes, by swapping all-purpose flour for an equal amount of gluten-free flour blend, you can create a delicious gluten-free version.

What can I substitute for oil in the recipe?

You can replace oil with melted butter or applesauce to reduce fat while keeping moisture, though texture might be slightly different.

Final Thoughts

Lemon Zucchini Bread isn’t just another loaf—it’s a delicious celebration of fresh flavors and wholesome ingredients. Whether you’re baking it for a cozy morning treat or sharing with friends during a gathering, this recipe brings warmth and brightness to every bite. So grab your grater, zest those lemons, and give this irresistible bread a try—you might just find your new favorite go-to loaf!

Lemon Zucchini Bread

Print Recipe

Lemon Zucchini Bread is a moist and flavorful loaf that perfectly combines the bright zest and juice of fresh lemons with the subtle earthiness and moisture of grated zucchini. This easy-to-make bread offers a tender crumb, a burst of fresh citrus flavor, and a versatile treat ideal for breakfast, snacks, or dessert. Made with simple everyday ingredients, it’s customizable, forgiving, and packed with both taste and nutrition.

Author: Lucas
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 to 12 slices) 1x
Category: Breads
Method: Baking
Cuisine: American
Diet: Gluten Free (if using gluten-free flour)

Ingredients

Scale

Zucchini and Citrus

1 to 1½ cups grated zucchini (about 1 medium zucchini)
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice

Dry Ingredients

2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ to ½ teaspoon ground cinnamon or nutmeg (optional)

Wet Ingredients

¾ cup granulated sugar
2 large eggs, room temperature
⅓ cup vegetable oil or melted butter (or coconut oil or nut-based oil for dairy-free)
1 teaspoon vanilla extract

Instructions

Prepare the zucchini: Grate fresh zucchini and gently squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent the bread from becoming too wet.
Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, and optional spices. Whisk to ensure even distribution and to avoid lumps.
Combine wet ingredients: In another bowl, whisk together sugar, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and fragrant.
Incorporate zucchini: Fold the grated zucchini gently into the wet ingredients until evenly spread, being careful not to overmix.
Blend wet and dry mixtures: Slowly add the dry ingredients to the wet mixture, stirring just until combined to avoid overworking the batter, which could toughen the bread.
Bake: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and enjoy: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

Don’t over-squeeze zucchini: Retain just enough moisture to keep the bread tender but avoid waterlogging the batter.
Use fresh lemon zest and juice for vibrant, natural flavor instead of bottled lemon products.
Bring eggs and liquids to room temperature before mixing for the best texture.
Test the bread for doneness with a toothpick to avoid under or over baking.
Allow the bread to cool fully for best flavor development and clean slicing.

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 180
Sugar: 14g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1.5g
Protein: 3g
Cholesterol: 35mg

Keywords: lemon zucchini bread, moist zucchini bread, citrus bread, healthy bread, gluten-free zucchini bread, lemon zest bread, zucchini loaf