Lemon Zucchini Bread: The BEST Recipe Ever!

There’s something truly magical about the combination of lemon and zucchini. It’s a pairing that screams sunshine, summer gardens, and cozy comfort. This Lemon Zucchini Bread isn’t just another quick bread; it’s a celebration of fresh flavors, a delightful texture, and a surprisingly easy baking experience. Forget dry, bland zucchini bread – this recipe delivers a moist, tender crumb bursting with bright lemon zest and a subtle sweetness that will have everyone reaching for a second slice. Whether you’re looking to use up a bounty of zucchini from your garden or simply craving a delicious treat, this recipe is a winner.

Why You’ll Love This

• Incredibly Moist: The zucchini adds natural moisture, ensuring a tender and never-dry loaf.
• Bright & Zesty: Lemon zest and juice provide a vibrant, refreshing flavor that perfectly complements the zucchini.
• Easy to Make: This recipe is straightforward and doesn’t require any complicated techniques.
• Versatile: Perfect for breakfast, brunch, a snack, or even a light dessert.
• Freezer-Friendly: Leftovers freeze beautifully, so you can enjoy a slice whenever the craving strikes.

Ingredients & Equipment

Ingredients:

• 2 cups (240g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1/4 cup (60ml) vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 cups (about 2 medium) grated zucchini, squeezed to remove excess moisture
• Optional: 1/2 cup chopped walnuts or pecans

Equipment:

• 9×5 inch loaf pan
• Mixing bowls (large and medium)
• Electric mixer (handheld or stand mixer)
• Grater
• Cheesecloth or clean kitchen towel (for squeezing zucchini)
• Measuring cups and spoons
• Whisk
• Rubber spatula

Step-by-Step Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Eggs & Wet Ingredients: Beat in the eggs one at a time, then stir in the vegetable oil, lemon juice, lemon zest, and vanilla extract.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in Zucchini: Gently fold in the grated zucchini (and nuts, if using) until evenly distributed.
7. Pour & Bake: Pour the batter into the prepared loaf pan and spread evenly.
8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Pro Tips

• Squeeze the Zucchini! This is the most important step. Excess moisture will result in a soggy bread. Use cheesecloth or a clean kitchen towel to squeeze out as much liquid as possible.
• Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough bread. Mix until just combined.
• Zest First: Zest the lemon *before* juicing it. It’s much easier!
• Room Temperature Ingredients: Using room temperature butter and eggs helps them emulsify properly, resulting in a smoother batter.
• Check for Doneness: Start checking for doneness around 50 minutes. Ovens vary, so a toothpick is the best indicator.
• Add a Glaze (Optional): For an extra touch of sweetness and lemon flavor, whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice and drizzle over the cooled bread.

Storing Leftovers

Room Temperature: Store leftover Lemon Zucchini Bread in an airtight container at room temperature for up to 3 days.

Refrigerator: For longer storage, wrap the bread tightly in plastic wrap and store in the refrigerator for up to 5 days.

Freezer: This bread freezes beautifully! Wrap tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.

Lemon Zucchini Bread

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• Author: Amelia
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8 slices) 1x
• Diet: Vegetarian

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Description

Bright and refreshing, this lemon zucchini bread combines fresh citrus flavor with moist zucchini for a perfect summer loaf.

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Ingredients

Scale 1x2x3x

1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)

2 large eggs

1/2 cup vegetable oil

3/4 cup granulated sugar

1/4 cup plain Greek yogurt or sour cream

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

For the lemon glaze:

1/2 cup powdered sugar

1–2 tablespoons fresh lemon juice

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, whisk together the eggs, oil, sugar, yogurt, lemon zest, lemon juice, and vanilla until smooth.

3. Stir in the grated zucchini.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.

5. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

6. Pour the batter into the prepared pan and smooth the top.

7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

9. Once the bread is cool, whisk together the powdered sugar and lemon juice to make the glaze, then drizzle over the top.

Notes

For more intense lemon flavor, add a little extra lemon zest to the batter or glaze.

Be sure to squeeze excess moisture from the zucchini to keep the loaf from getting soggy.

Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 240
• Sugar: 20g
• Sodium: 170mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg