Some baked goods strike the perfect balance between sweet, fresh, and indulgent, and Lemon Zucchini Bread is one of them. This moist, citrus-infused quick bread brings together the subtle earthiness of zucchini with the bright, tangy essence of lemon, resulting in a loaf that’s both light and rich in flavor.
Whether you enjoy it as a morning treat, an afternoon snack, or a simple dessert, this bread delivers a refreshing twist on traditional sweet loaves. It’s a great way to sneak in vegetables while still indulging in something delicious.
Why Lemon Zucchini Bread is a Must-Try Recipe
1. A Perfect Way to Use Fresh Zucchini
If you have an abundance of zucchini—whether from a summer harvest or a trip to the farmers’ market—this bread is a great way to use it up. The zucchini blends seamlessly into the batter, adding moisture and texture without overpowering the flavor.
2. A Bright, Citrusy Twist on Classic Zucchini Bread
While classic zucchini bread is often warm and spiced, this lemon-infused version takes on a lighter, more refreshing taste. The zest and juice of fresh lemons elevate the bread, making it a perfect treat for spring and summer baking.
3. Naturally Moist and Tender
Thanks to the grated zucchini and olive oil, this bread has a soft, delicate crumb that stays moist for days. Unlike dry, crumbly loaves, Lemon Zucchini Bread remains tender and fluffy long after baking.
4. A Versatile and Customizable Recipe
One of the best things about this recipe is how easily adaptable it is. You can:
- Add poppy seeds for a subtle crunch.
- Incorporate nuts like walnuts or almonds for added texture.
- Use a lemon glaze for extra citrusy sweetness.
- Make it gluten-free with a 1:1 gluten-free flour substitute.
5. A Healthier Take on Sweet Breads
Unlike many quick breads that rely on butter and heavy cream, this recipe uses olive oil to keep it light yet rich. Plus, the zucchini adds fiber and nutrients, making this bread a more wholesome alternative to traditional cakes and muffins.
Ingredients:
For the Bread:
- Zucchini – 3 cups, grated (about 2-3 zucchini)
- Brown Sugar – ½ cup, loosely packed
- Granulated Sugar – ½ cup
- Eggs – 3 large
- Lemon Zest – From 2 large lemons
- Vanilla Extract – 2 teaspoons
- Extra Virgin Olive Oil – 1 cup (or vegetable/canola oil)
- All-Purpose Flour – 2 cups
- Salt – 1 teaspoon
- Baking Powder – 1 teaspoon
- Baking Soda – ½ teaspoon
- Poppy Seeds – 2 tablespoons (optional)
For the Lemon Glaze (Optional):
- Powdered Sugar – 1 cup
- Fresh Lemon Juice – 4 teaspoons
Directions:
- Preheat the Oven
- Set oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment paper or grease it well.
- Prepare the Zucchini
- Grate the zucchini and squeeze out excess moisture using a kitchen towel.
- Mix the Wet Ingredients
- In a bowl, whisk together brown sugar, granulated sugar, eggs, lemon zest, and vanilla extract until smooth.
- Slowly add in olive oil, whisking until fully incorporated.
- Combine Dry Ingredients
- In a separate bowl, mix flour, salt, baking powder, baking soda, and poppy seeds.
- Create the Batter
- Fold the dry ingredients into the wet mixture, being careful not to overmix.
- Stir in the grated zucchini until well combined.
- Bake the Bread
- Pour batter into the loaf pan and bake for 1 hour 5-10 minutes until golden brown.
- A toothpick inserted in the center should come out clean.
- Cool & Glaze (Optional)
- Let the bread cool in the pan for 20 minutes, then transfer to a wire rack.
- Mix powdered sugar with lemon juice for the glaze and drizzle over the cooled bread.
Nutritional Information (Per Slice – Makes About 12 Slices):
- Calories: 280
- Protein: 4g
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 20g
The Secrets to Making the Best Lemon Zucchini Bread
1. Properly Draining the Zucchini
Zucchini is over 90% water, and if you don’t remove excess moisture, your bread can become too dense or soggy.
- After grating, sprinkle the zucchini with a little salt and let it sit for 10 minutes.
- Use a clean kitchen towel or cheesecloth to squeeze out as much water as possible.
- This step ensures a moist but not overly wet batter.
2. Using Fresh Lemon for the Best Flavor
The zest of fresh lemons is where most of the citrusy aroma comes from. To get the best flavor:
- Use a microplane grater to zest only the yellow outer layer, avoiding the bitter white pith.
- Add fresh lemon juice for an extra tangy kick.
3. Choosing the Right Oil for Moisture
While butter adds flavor, oil keeps quick breads softer for longer.
- Extra virgin olive oil gives the bread a mild, fruity richness.
- Vegetable oil or canola oil can be used for a neutral taste.
- Coconut oil adds a slight tropical note and pairs well with lemon.
4. Balancing the Sweetness
This bread should be sweet but not overpowering. A mix of brown sugar and granulated sugar creates the perfect balance, adding depth and moisture without making the bread too heavy.
5. Don’t Overmix the Batter
Overmixing the batter develops too much gluten, leading to dense or tough bread.
- Mix until just combined to keep the texture light and fluffy.
- The batter will seem thick, but the zucchini releases moisture during baking, creating a perfectly tender crumb.
Creative Variations of Lemon Zucchini Bread
1. Lemon Poppy Seed Zucchini Bread
- Add 2 tablespoons of poppy seeds for a subtle crunch.
- Drizzle with a lemon glaze for extra citrus flavor.
2. Almond Lemon Zucchini Bread
- Stir in ½ cup of slivered almonds for added texture.
- Use almond extract instead of vanilla for a nutty aroma.
3. Blueberry Lemon Zucchini Bread
- Fold in 1 cup of fresh or frozen blueberries for a fruity burst in every bite.
- Toss the berries in flour before adding them to the batter to prevent sinking.
4. Vegan Lemon Zucchini Bread
- Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Use dairy-free yogurt or applesauce for added moisture.
5. Gluten-Free Lemon Zucchini Bread
- Swap all-purpose flour for a gluten-free 1:1 baking flour.
- Check that your baking powder and baking soda are gluten-free.
What to Serve with Lemon Zucchini Bread
1. Warm with a Cup of Tea or Coffee
The light, citrusy flavors make this bread a perfect companion to black tea, chamomile, or a strong cup of coffee.
2. Toasted with Butter or Cream Cheese
Lightly toasting a slice and spreading it with butter or cream cheese adds an extra layer of richness.
3. Topped with Fresh Berries and Whipped Cream
For a more decadent dessert-style treat, serve slices with fresh raspberries, blueberries, or strawberries and a dollop of whipped cream.
4. Served with Yogurt for Breakfast
Pairing this bread with Greek yogurt and a drizzle of honey makes for a wholesome breakfast.
Frequently Asked Questions
1. Can I Freeze Lemon Zucchini Bread?
Yes! Wrap the loaf tightly in plastic wrap and aluminum foil, then store in a freezer bag for up to 3 months. To serve, let it thaw at room temperature or warm it in the oven.
2. How Long Does Lemon Zucchini Bread Last?
- At room temperature: Store in an airtight container for up to 3 days.
- In the refrigerator: It stays fresh for up to a week.
3. Do I Need to Peel the Zucchini?
No! The skin is thin and packed with nutrients, so there’s no need to peel it before grating.
4. Can I Make This Recipe into Muffins?
Absolutely! Simply divide the batter into a lined muffin tin and bake at 350°F (180°C) for 20-25 minutes.
5. Can I Reduce the Sugar?
Yes, you can cut the sugar slightly without affecting the texture. Try using ⅓ cup of brown sugar and ⅓ cup of granulated sugar instead of ½ cup each.
Conclusion: A Must-Try Summer Baking Recipe
Lemon Zucchini Bread is moist, flavorful, and packed with fresh summer flavors. Whether you enjoy it plain, drizzle it with lemon glaze, or add a few creative mix-ins, this bread is guaranteed to be a hit with friends and family.
With its soft, tender crumb, bright citrus notes, and the goodness of zucchini, it’s a treat you’ll want to make again and again. So grab your zucchini, lemons, and mixing bowls—it’s time to bake the ultimate summer loaf!
Print
Easy Lemon Zucchini Bread Recipe – Perfect for Summer Baking!”
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
Description
This Lemon Zucchini Bread is a deliciously moist and zesty treat, perfect for any time of day. Packed with fresh zucchini, bright lemon flavor, and optional poppy seeds for a little crunch, this bread strikes the perfect balance between wholesome and indulgent. Add a lemon glaze for an extra burst of citrusy sweetness!
Ingredients
For the Bread:
- 3 cups grated zucchini (about 2–3 zucchini)
- ½ cup brown sugar, loosely packed
- ½ cup granulated sugar
- 3 large eggs
- Grated zest of 2 large lemons
- 2 teaspoons vanilla extract
- 1 cup extra virgin olive oil (vegetable or canola oil will also work)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons poppy seeds (optional)
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 4 teaspoons fresh lemon juice
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper or spray it generously with nonstick cooking spray. - Prepare the Zucchini:
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out all the excess liquid. Set aside. - Mix Wet Ingredients:
In a large bowl, whisk together the brown sugar, granulated sugar, eggs, lemon zest, and vanilla extract until smooth and well blended. Gradually whisk in the olive oil until fully incorporated. - Combine Dry Ingredients:
In a separate bowl, stir together the all-purpose flour, salt, baking powder, baking soda, and poppy seeds (if using). - Make the Batter:
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the grated zucchini, ensuring it’s evenly distributed. The batter will appear thick, but the zucchini will release moisture as it bakes. - Fill the Pan:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. - Bake:
Place the pan on the middle rack of the preheated oven and bake for 1 hour and 5-10 minutes. Check the bread after 1 hour by inserting a toothpick into the center—it should come out clean or with just a few crumbs. If the bread is browning too quickly, cover it loosely with aluminum foil after 30 minutes of baking. - Cool:
Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely. - Prepare the Lemon Glaze (Optional):
In a small bowl, mix powdered sugar and fresh lemon juice until smooth. Once the bread has cooled, drizzle the glaze over the top.
- Preheat the Oven:
Notes
- Zucchini Prep: Be sure to wring out as much liquid as possible from the zucchini to prevent the bread from being too dense or soggy.
- Optional Add-Ins: You can add chopped nuts, dried fruit, or even white chocolate chips for additional texture and flavor.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
