Lemon Zucchini Bread

Why You’ll Love This Recipe

Lemon Zucchini Bread is a moist, tender loaf bursting with fresh lemon flavor and flecks of zucchini. It’s the perfect balance of sweet, citrusy, and wholesome, making it a delightful treat for breakfast, snack, or dessert. Easy to make and freezer-friendly, this bread is a delicious way to use up summer zucchini.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
granulated sugar
eggs
vegetable oil
Greek yogurt or sour cream
zucchini (grated)
lemon zest
lemon juice
vanilla extract

Optional glaze:
powdered sugar
lemon juice

directions

Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, beat together sugar, eggs, oil, yogurt, lemon zest, lemon juice, and vanilla extract until smooth.

Stir in the grated zucchini.

Gradually add the dry ingredients to the wet mixture and stir until just combined—do not overmix.

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

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

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

For the glaze, mix powdered sugar and lemon juice until smooth and drizzle over the cooled bread.

Servings and timing

This recipe yields 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 30 minutes
Total time: 1 hour 30–45 minutes

Variations

Add poppy seeds for texture and extra flavor.
Use whole wheat flour for a heartier version.
Fold in blueberries for a fruity twist.
Top with a lemon-sugar crust for added crunch.

storage/reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze for up to 2 months—wrap tightly in plastic and foil.
To serve, thaw at room temperature and warm slices briefly in the microwave if desired.

FAQs

Do I need to peel the zucchini?
No, just wash and grate it—skin adds color and nutrients.

Will I taste the zucchini?
Not really—it adds moisture, but the lemon flavor shines through.

Can I skip the glaze?
Yes, the bread is delicious with or without it.

Can I use butter instead of oil?
Yes, melted butter can be used, but oil keeps it extra moist.

How do I prevent a soggy center?
Make sure the zucchini is well-drained and avoid underbaking.

Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch.

Can I make this into muffins?
Yes, divide batter into a muffin tin and bake for 18–22 minutes.

Is it freezer-friendly?
Absolutely—wrap tightly and freeze for up to 2 months.

Can I double the recipe?
Yes, make two loaves and adjust baking time slightly.

What type of yogurt is best?
Plain Greek yogurt adds moisture and a slight tang.

Conclusion

Lemon Zucchini Bread is a bright, flavorful loaf that brings together the goodness of fresh produce and the zing of citrus. Whether enjoyed plain or topped with a sweet glaze, it’s a refreshing and satisfying bake that’s easy to make and perfect to share—or keep all to yourself.

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