Lemon Zucchini Bread

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Bright, tangy, and irresistibly moist, this Lemon Zucchini Bread is a perfect way to enjoy the flavors of spring and summer. Each slice bursts with fresh lemon flavor, balanced by tender zucchini that keeps the loaf soft and luscious. A sweet, zesty glaze adds the finishing touch, making every bite a little piece of sunshine.

Ideal for breakfast, brunch, or an afternoon snack, this bread pairs beautifully with tea or coffee. Its subtle sweetness and fresh citrus notes make it a crowd-pleaser for family gatherings, bake sales, or gifting to friends.

Why You’ll Love This Recipe

• Moist and tender: Zucchini keeps the loaf soft and delicate.

• Bright lemon flavor: Fresh zest and juice make every bite refreshing.

• Easy to make: Simple steps with pantry-friendly ingredients.

• Family-friendly: A sweet treat everyone can enjoy for breakfast or dessert.

• Make-ahead friendly: Freezes well and tastes great reheated.

• Customizable: Add nuts, seeds, or extra citrus for variety.

Ingredient Breakdown

All-Purpose Flour: Provides structure while keeping the loaf tender.
Salt: Enhances flavor and balances sweetness.
Baking Soda & Baking Powder: Ensure a light, fluffy texture.
Granulated Sugar: Sweetens the bread while blending with lemon zest for extra aroma.
Lemon Zest: Intensifies citrus flavor naturally.
Eggs: Bind ingredients and give structure to the bread.
Olive Oil: Adds moisture and a subtle, rich flavor without overpowering.
Lemon Juice: Adds tang and freshness.
Vanilla Extract: Rounds out flavors and adds depth.
Zucchini: Keeps the bread moist and adds natural sweetness.
Powdered Sugar (for glaze): Creates a simple, sweet topping.

Pro Tips

1. Squeeze excess moisture from zucchini: Prevents a soggy loaf.

2. Rub sugar with lemon zest: Releases essential oils for extra flavor.

3. Do not overmix: Overworking the batter can make the bread dense.

4. Check doneness: Toothpick should come out clean or with a few moist crumbs.

5. Cool completely before glazing: Prevents glaze from melting into the bread.

Ingredient Swaps or Variations

• Flours: Substitute half the flour with whole wheat for a heartier texture.

• Sweeteners: Swap some sugar with honey or maple syrup for a different sweetness profile.

• Add-ins: Chopped walnuts, pecans, or white chocolate chips add texture and flavor.

• Citrus twist: Use lime or orange zest and juice instead of lemon for variation.

• Glaze alternatives: Mix powdered sugar with yogurt or cream cheese for a tangy glaze.

Serving Suggestions

• Serve sliced for breakfast or brunch with butter or cream cheese.

• Pair with a cup of hot tea, coffee, or fresh lemonade.

• Toast slices lightly and serve as a snack with fruit or yogurt.

• Add a scoop of vanilla ice cream for a dessert option.

Make Ahead + Storage Tips

Make Ahead: Prepare batter and refrigerate overnight before baking.
Storage: Store cooled bread in an airtight container at room temperature for 3–4 days.
Freezing: Wrap loaf tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm slices in the oven or microwave to refresh texture before serving.

Cultural or Historical Notes

Zucchini bread has roots in mid-20th century American home baking, where home cooks creatively used summer vegetables in sweet treats. Lemon adds a bright, refreshing flavor that has made this variation a modern favorite for year-round baking.

Frequently Asked Questions (FAQ)

Can I use grated carrots instead of zucchini? Yes, carrots work well but slightly alter moisture and sweetness.
Do I need to peel the zucchini? No, leaving the skin on adds color and nutrients.
Can I make mini loaves or muffins? Absolutely—bake 12–14 muffins at 350°F (175°C) for 20–25 minutes.
How do I know when the bread is done? Toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I skip the glaze? Yes, the loaf is flavorful on its own, but the glaze adds extra sweetness and citrus punch.

Emily

Lemon Zucchini Bread

This Lemon Zucchini Bread is moist, tender, and bursting with fresh lemon flavor. The zucchini keeps it soft and light, while a tangy lemon glaze makes it irresistibly bright and sweet.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 20 slices

Course: Bake Your Own Bread

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 cups granulated sugar
• zest of 2 large lemons
• 3 large eggs
• 1 cup light olive oil (not extra-virgin)
• 1 tbsp fresh lemon juice
• 1 1/2 tsp vanilla extract
• 2 cups grated zucchini (excess moisture squeezed out)
• 2 cups powdered sugar (for glaze)
• 3 tbsp fresh lemon juice (for glaze)

Equipment

• Mixing bowls
• Whisk
• Spatula
• grater
• two 9x5-inch loaf pans
• wire racks
• Measuring cups and spoons

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
2. In a large bowl, whisk together flour, salt, baking soda, and baking powder.
3. In another bowl, combine granulated sugar and lemon zest, rubbing them together to release lemon oils.
4. Add eggs one at a time, beating well after each addition.
5. Mix in olive oil, lemon juice, and vanilla until combined.
6. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
7. Fold in the grated zucchini.
8. Divide batter evenly between prepared pans and smooth the tops.
9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
11. Whisk powdered sugar and lemon juice together until smooth.
12. Drizzle glaze over cooled loaves and allow to set before slicing.

Notes

For best results, squeeze out the excess liquid from the zucchini before adding to the batter. Store covered at room temperature for up to 3 days or refrigerate for up to a week. Freezes beautifully — slice and wrap individually for grab-and-go treats!

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