Lemon Zucchini Bread Recipe

Lemon Zucchini Bread brings together everything I adore about summer baking: a gorgeous, bright citrus flavor meets homey, moist zucchini bread for a loaf that’s as perfect for brunch as it is for a late-night treat. Each slice boasts a pop of lemony aroma, flecks of tender zucchini, and a glossy, sweet-tart glaze on top. If you’re searching for that magical, simple bake that tastes like sunshine and feels like a family favorite, you’ll find yourself making this Lemon Zucchini Bread again and again.

Ingredients You’ll Need

The best part about this Lemon Zucchini Bread is just how simple the ingredients are. Each one, from the humble zucchini to the fresh lemon juice, plays its own beautiful part in creating a loaf that’s moist, tender, and loaded with flavor. Here’s what you’ll need—and why you shouldn’t skip a single thing!

• All-purpose flour: The base of your bread—gives structure and that classic, tender crumb.
• Baking powder & baking soda: These two work together for just the right rise and airy texture.
• Salt: A pinch brings all the flavors into sharper focus—don’t underestimate it!
• Granulated sugar: Sweetens the bread and helps keep it soft.
• Large eggs: Bind everything together while adding richness and stability.
• Vegetable oil: Keeps your bread irresistibly moist—plus, it’s neutral so the lemon shines.
• Plain Greek yogurt or sour cream: Adds a gentle tangy note and extra tenderness.
• Fresh lemon juice: Provides punchy, natural citrus flavor for both batter and glaze.
• Lemon zest: Where the big lemon aroma lives—be generous!
• Vanilla extract: Adds warmth and rounds out the citrus tang.
• Finely shredded zucchini: The secret to beautifully moist bread—you’ll barely notice it’s there, but you’d miss it if it wasn’t.
• Powdered sugar: The base for that classic, silky glaze.

How to Make Lemon Zucchini Bread

Step 1: Prepare Your Pan and Preheat

First things first: set your oven to 350°F (175°C) and let it preheat while you get everything else ready. Grease a 9×5-inch loaf pan, or go the extra mile and line it with parchment paper for super easy removal later. Trust me, it makes all the difference when it’s time to lift out your finished loaf.

Step 2: Whisk the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. Taking just a minute to combine these helps ensure your Lemon Zucchini Bread bakes up light and even with no clumps of baking soda hiding in a corner.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, combine the sugar, eggs, vegetable oil, Greek yogurt (or sour cream), fresh lemon juice, lemon zest, and vanilla extract. Beat these until totally smooth—you want a creamy, sunny-yellow mixture as your base.

Step 4: Fold in the Zucchini

Finely shred your zucchini (use the small holes on a box grater). Don’t forget to squeeze out the excess water—just a gentle press between clean hands or a paper towel does the trick. Stir the zucchini into the wet mixture until it’s evenly distributed. These little green flecks are the secret to a super-moist loaf!

Step 5: Combine Dry and Wet

Gradually add your dry ingredients to the wet, using a spatula to gently fold everything together. Be careful not to overmix—just stir until you no longer see ribbons of flour. This step keeps your Lemon Zucchini Bread extra fluffy instead of dense.

Step 6: Pour and Bake

Scrape your batter into the prepared pan and smooth the top with a spatula. Pop it into the oven for 45 to 50 minutes. When a toothpick poked in the center comes out clean (with maybe a crumb or two), you’re golden!

Step 7: Cool and Glaze

Let the bread cool in its pan for 10 minutes (this helps it set up), then gently lift it out onto a wire rack. While it’s cooling, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Once the loaf is completely cool, drizzle the glaze generously over the top—and pause for a moment to admire that glossy finish before slicing.

How to Serve Lemon Zucchini Bread

Garnishes

Sprinkle a bit more lemon zest over the glaze for an extra punch of citrus or add a few delicate edible flowers for a special brunch look. If you’re serving for guests, a dusting of powdered sugar or a scattering of finely chopped pistachios looks beautiful and adds a touch of color.

Side Dishes

This bread is a natural with a cup of coffee or tea, but it also pairs beautifully with a bowl of mixed fresh berries or a dollop of lightly sweetened whipped cream. For brunch, serve alongside a yogurt parfait or some silky scrambled eggs to round out your table.

Creative Ways to Present

You don’t have to stick with slicing: try cutting Lemon Zucchini Bread into cubes for a dessert board, or serve it as petite tea sandwiches with mascarpone and extra lemon zest. For a picnic, wrap thick slices in parchment and tie with ribbon for an easy, adorable treat.

Make Ahead and Storage

Storing Leftovers

Lemon Zucchini Bread stays moist for days if you wrap it tightly in plastic wrap or store in an airtight container at room temperature. It’s best within three days, but you might find it tastes even more lemony the day after baking as the flavors settle in.

Freezing

This loaf freezes wonderfully! Just wrap slices individually in plastic wrap, then place in a freezer bag. Thaw slices at room temperature or gently warm in the toaster or microwave for a fresh-from-the-oven experience, even weeks later.

Reheating

To revive that just-baked aroma, warm a slice for 10-15 seconds in the microwave. For a slightly crisp edge, toast it gently. Both methods help reawaken the lemony freshness and make the glaze taste like it was drizzled just moments ago.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash has a similar texture and subtle flavor, so it works just as beautifully as zucchini. Just make sure to squeeze out its extra moisture before adding to your batter.

Do I need to peel the zucchini?

No need! The skin is tender and full of color. Just give your zucchini a quick wash before shredding—no peeling required, plus those green flecks look lovely in the finished bread.

How do I know when Lemon Zucchini Bread is done?

Insert a toothpick into the center of the loaf—if it comes out clean or with only a few moist crumbs (but not wet batter), your bread is baked through. The top should also be golden and spring back lightly to the touch.

Can I make this recipe gluten-free?

You sure can! Use your favorite 1:1 gluten-free flour blend in place of the all-purpose flour. Check the texture around the 40-minute mark, as gluten-free breads sometimes bake a touch faster.

Why squeeze the moisture out of zucchini?

Zucchini holds a lot of water, which can make your bread too wet or dense if not removed. Squeezing out the extra liquid keeps your Lemon Zucchini Bread perfectly fluffy and moist without being soggy.

Final Thoughts

There’s something irresistibly happy about baking Lemon Zucchini Bread—it’s zesty, moist, and just the thing to brighten your day (or someone else’s, if you feel like sharing!). Give it a try and see why this loaf has become a staple in my kitchen, perfect from the first bite to the very last crumb.

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