If you’re on the hunt for a treat that’s as bright and refreshing as it is moist and satisfying, Lemon Zucchini Bread is about to become your new favorite. This delightful quick bread comes together with a handful of simple ingredients and absolutely bursts with cheerful lemon flavor, complemented by the hidden magic of shredded zucchini for unbeatable tenderness. Whether you’re using up a bumper summer crop or just need a ray of sunshine on your table, Lemon Zucchini Bread delivers on every front: vibrant color, lively citrus aroma, and a texture so soft, every slice feels like a special occasion.
Ingredients You’ll Need
The beauty of Lemon Zucchini Bread lies in its simplicity – every ingredient plays a special role in creating its signature flavor and texture. Here’s what you’ll need, along with some tips to guarantee perfect results every time.
- All-purpose flour: Forms the tender crumb structure so your bread slices cleanly every time.
- Baking powder: Adds that much-needed lift, making sure your loaf rises beautifully.
- Baking soda: Teams up with baking powder for optimal rise and a soft, fluffy result.
- Salt: Enhances all the bright flavors and balances out the sweetness.
- Granulated sugar: Sweetens the loaf and helps create a lovely golden crust.
- Large eggs: Bind everything together and add richness for that classic quick bread texture.
- Vegetable oil: Keeps the bread ultra-moist without weighing it down.
- Plain Greek yogurt: Adds creaminess and tang, making every bite extra tender.
- Fresh lemon juice: Packs a punch of citrusy brightness you can taste in every bite.
- Lemon zest: Intensifies the lemon flavor and perfumes the whole loaf.
- Vanilla extract: Rounds out the zingy citrus for a warm, cozy aroma.
- Shredded zucchini (excess moisture squeezed out): The not-so-secret ingredient that adds moisture and a touch of earthy sweetness without detectable veggie flavor.
- Powdered sugar (for optional glaze): When paired with lemon juice, it makes a glossy, tangy finish.
- Fresh lemon juice (for optional glaze): Brings the glaze to life with a final boost of lemonade-inspired flavor.
How to Make Lemon Zucchini Bread
Step 1: Prep Your Pan and Oven
Before you get started, set your oven to 350°F (175°C) so it’s ready when your batter is. Lightly grease and flour a 9×5-inch loaf pan; this step is key for an easy release when it’s time to unveil your beautiful Lemon Zucchini Bread.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This not only blends everything thoroughly, but also aerates the mix so your bread comes out light and fluffy every time.
Step 3: Combine the Wet Ingredients
In a larger mixing bowl, whisk the sugar and eggs until the mixture looks pale and fluffy. Next, stir in the oil, Greek yogurt, fresh lemon juice, fragrant lemon zest, and vanilla extract. This is where your kitchen will start to smell absolutely heavenly.
Step 4: Fold in the Zucchini
Now’s the moment to gently fold the shredded zucchini into your wet mixture. Make sure you’ve squeezed out as much moisture as possible from the zucchini; it helps ensure your Lemon Zucchini Bread is perfectly moist without being soggy.
Step 5: Bring It All Together
Start adding the dry ingredients to the wet mix a little at a time, folding gently with a spatula just until everything is combined. Resist the urge to overmix! Overworking the batter can make your bread dense rather than light and tender.
Step 6: Bake
Pour the batter into your prepared loaf pan and smooth the top. Pop it in the oven and bake for 50–55 minutes. When a toothpick inserted into the center comes out clean, you’ll know it’s done. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling – this is the hardest part, but the wait is worth it.
Step 7: Glaze (Optional but Highly Recommended!)
If you want to take your Lemon Zucchini Bread to new heights, whisk together the powdered sugar and fresh lemon juice for a quick glaze. Drizzle it over the cooled loaf and let it set for a few minutes before slicing.
How to Serve Lemon Zucchini Bread
Garnishes
A simple drizzle of lemon glaze perks up every slice, but you can also sprinkle extra lemon zest or a dusting of powdered sugar for an elegant finishing touch. For extra color and a festive vibe, try topping with thin lemon slices or even edible flowers just before serving.
Side Dishes
Lemon Zucchini Bread is a true chameleon at the table! Serve thin slices with fresh berries and a dollop of whipped cream for brunch, or pair with a hot mug of tea or coffee for an afternoon pick-me-up. A fruit salad or light yogurt parfait also make lovely accompaniments.
Creative Ways to Present
For a whimsical twist, cut the bread into cubes and serve as part of a springtime dessert board with lemon curd and sweet dips. Lemon Zucchini Bread also makes a charming gift; wrap slices in parchment and tie them with ribbon for a homemade treat that’s sure to brighten anyone’s day.
Make Ahead and Storage
Storing Leftovers
Once your Lemon Zucchini Bread has completely cooled, wrap it tightly in plastic wrap or place in an airtight container. It will keep fresh and moist on the counter for up to three days, and the flavors deepen over time, making it even more irresistible by day two.
Freezing
This bread freezes beautifully! Slice the loaf for easy grab-and-go portions, then wrap individual pieces or the whole loaf in a double layer of plastic wrap and foil. Freeze for up to three months. Just thaw at room temperature whenever you need a sweet, sunny bite.
Reheating
To enjoy that just-baked warmth, pop a slice of Lemon Zucchini Bread in the microwave for about 10–15 seconds or toast it gently in a toaster oven. If you’ve frozen your bread, let it thaw at room temperature unwrapped to prevent condensation from making the crust soggy before gently reheating.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely – yellow squash works just as well and will yield a virtually identical taste and texture. It’s a handy substitution if you’re using up whatever summer squash you have on hand.
Do I need to peel the zucchini?
No need! The skin on zucchini is thin and tender, and it adds a lovely speckled look to your Lemon Zucchini Bread. Just wash the zucchini well and grate it with the skin on for maximum color and convenience.
Can I make Lemon Zucchini Bread gluten-free?
Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Keep an eye on baking time since textures may vary, and be sure not to overmix the batter.
What’s the best way to shred zucchini?
A standard box grater works perfectly. Use the large holes for a bit of texture; just remember to squeeze out the excess liquid with a clean kitchen towel or paper towels before adding it to your batter.
How can I make this recipe more lemony?
If you’re a true lemon lover, add a little extra zest or an extra teaspoon of lemon juice to the batter. You can also double the optional lemon glaze or add a drop or two of pure lemon extract for a brighter punch.
Final Thoughts
If you’re craving a sunny bake that makes your kitchen smell incredible and your taste buds dance, there’s truly nothing like this Lemon Zucchini Bread. It’s not just a great way to use up extra zucchini – it’s a joyful, crowd-pleasing treat that never lasts long on the table. Give it a try and let this burst of citrusy goodness become a new staple in your recipe rotation!
Print
Lemon Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
This Lemon Zucchini Bread is a delightful combination of flavors, with the brightness of lemon complementing the moistness of shredded zucchini. Topped with a tangy lemon glaze, this easy quick bread is perfect for any time of day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (excess moisture squeezed out)
Optional Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a large bowl, whisk sugar and eggs until fluffy. Add oil, yogurt, lemon juice, zest, and vanilla. Mix until smooth.
- Blend zucchini: Stir in shredded zucchini.
- Combine mixtures: Gradually fold dry ingredients into wet until just combined.
- Bake: Pour batter into pan and bake for 50-55 minutes. Cool in pan, then transfer to a rack.
- Add glaze: Optional – whisk powdered sugar and lemon juice, drizzle over bread.
Notes
- For added texture, fold in 1/2 cup chopped nuts or poppy seeds.
- Store leftovers wrapped tightly at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 19g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
