Name: Zucchini Bread Recipes: Lemon Zucchini Bread You'll Love
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 cup grated zucchini (about 1 medium); 1/4 cup fresh lemon juice; 2 tablespoons lemon zest; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon vanilla extract; Optional: 1 cup powdered sugar + 2 tablespoons lemon juice for glaze

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If you’re like me and always looking for new zucchini bread recipes, this lemon zucchini bread will make you smile. I like to think of it as a little sunshine baked right into a loaf pan. Fresh lemon adds brightness, while shredded zucchini keeps every slice tender and soft. It’s the kind of bread you’ll want to eat warm from the oven, then again the next morning with coffee. We all know zucchini recipes bread can go in so many directions, but this one leans cheerful and fresh. I first made it on a whim when I had too many zucchinis in the fridge, and now I keep coming back. The lemon glaze isn’t fancy, but it ties everything together and makes the loaf taste like it came straight from a bakery. Whether you’re new to zucchini bread or you’ve been baking healthy zucchini bread recipes for years, this one is worth adding to your rotation. It balances comfort with a little surprise. And if someone in your house claims they don’t like zucchini, this loaf might just change their mind.

1) Key Takeaways
2) Easy Lemon Zucchini Bread Recipe
3) Ingredients for Lemon Zucchini Bread
4) How to Make Lemon Zucchini Bread
5) Tips for Making Lemon Zucchini Bread
6) Making Lemon Zucchini Bread Ahead of Time
7) Storing Leftover Lemon Zucchini Bread
8) Try these desserts next!
9) Lemon Zucchini Bread
10) Nutrition

1) Key Takeaways

Lemon zucchini bread blends bright citrus with tender zucchini for a soft loaf.
It’s an easy recipe that uses common pantry items and fresh produce.
The loaf works as breakfast, snack, or dessert, versatile and reliable.
A light lemon glaze turns the bread into something bakery-worthy at home.

2) Easy Lemon Zucchini Bread Recipe

When I first baked this bread, I didn’t expect it to become such a staple in my kitchen. The mix of lemon zest and zucchini felt unusual, yet it worked better than I imagined. The lemon cuts through the mild zucchini, making each slice bright but still soft. People who say they don’t like zucchini often eat this without complaint.

This loaf belongs in the group of zucchini bread recipes that never fail. It rises well, slices neatly, and fills the room with a citrus scent. I think of it as a cheerful bread, one that makes mornings a little lighter. You don’t need special tools or tricky steps. Just a bowl, a whisk, and the courage to grate a zucchini.

If you’ve got extra zucchini, this bread is a good way to use it. It turns what feels like a garden chore into something sweet and shareable. I make it for neighbors and friends, and nobody turns it down.

3) Ingredients for Lemon Zucchini Bread

All-Purpose Flour: The base that gives the bread structure. I keep it simple here because fancy flours aren’t needed for a loaf like this.

Granulated Sugar: Enough sweetness to balance the lemon’s tang. It also helps create that golden crust on top.

Vegetable Oil: Keeps the bread tender. Butter works too, but oil keeps the crumb softer for longer.

Eggs: Two large eggs add richness and hold the loaf together. Crack them in gently and whisk until smooth.

Zucchini: Grated and lightly squeezed, it melts into the bread. You don’t really taste zucchini as a vegetable, just the moisture it brings.

Lemon Juice and Zest: Both are needed. Juice gives flavor, zest gives depth. Fresh lemons make the bread shine.

Baking Powder and Baking Soda: The leavening team that ensures the bread rises without being heavy.

Salt: Just enough to bring out the flavors. A pinch goes a long way.

Vanilla Extract: A soft background note that rounds out the citrus and sugar.

Powdered Sugar and Lemon Juice: Optional glaze ingredients, but they make the loaf look polished and taste even better.

4) How to Make Lemon Zucchini Bread

Step 1. Preheat the oven to 350°F. Grease a loaf pan with a bit of butter or oil. I like to dust mine with flour too, so the bread pops out clean.

Step 2. Mix the dry ingredients in one bowl. Flour, baking powder, baking soda, and salt. Whisk them together and set aside.

Step 3. In another bowl, whisk the eggs, sugar, oil, lemon juice, lemon zest, and vanilla. The mixture should look smooth and pale.

Step 4. Fold in the zucchini. Don’t overmix. You just want the strands coated and even.

Step 5. Combine the wet and dry bowls gently. Stir until no streaks of flour remain. The batter should be thick but pourable.

Step 6. Pour the batter into the prepared pan. Smooth the top with a spatula.

Step 7. Bake for about 55 minutes. The loaf should look golden and a toothpick should come out clean.

Step 8. Cool on a rack. If you plan to glaze, wait until the loaf is fully cool. Mix powdered sugar and lemon juice, drizzle, and let it set.

5) Tips for Making Lemon Zucchini Bread

I learned early on not to skip drying the zucchini. A quick blot with a towel keeps the batter from turning too wet. The bread bakes evenly this way. If you like more lemon punch, add extra zest. It won’t overpower the loaf. For sugar, you can reduce it slightly if you prefer, though the glaze balances everything.

Grease your loaf pan well. Sticking ruins the joy of a clean slice. I often cut a strip of parchment and lay it in the pan for extra safety. The glaze is worth the effort. It turns a simple bread into something special. Sometimes I sprinkle a bit of zest on top for a bright look.

Zucchini bread recipes often have nuts or chocolate. You can add them here too. Walnuts give crunch, and chocolate makes it indulgent. I like mine plain, but it’s your loaf. Experiment if you’re curious.

6) Making Lemon Zucchini Bread Ahead of Time

I often bake this bread the night before I need it. It slices better once cooled, and the lemon flavor settles in deeper. If you’re serving it the next day, wrap it in foil once it’s fully cooled. Leave it on the counter, not in the fridge. The texture stays soft at room temperature.

The glaze can be added later. I sometimes pack the loaf without glaze and add it before serving. That way, it looks fresh and doesn’t stick to the wrapping. This makes it easy to gift to friends. A ribbon, a small card, and a fresh loaf make a thoughtful present.

Freezing works too. Slice the bread, wrap each piece, and freeze. You can grab one slice at a time and thaw it for breakfast. The lemon holds its flavor even after freezing, which is rare for citrus bakes.

7) Storing Leftover Lemon Zucchini Bread

Leftovers don’t last long in my kitchen, but when they do, I store them carefully. Keep the bread in an airtight container at room temperature. It stays fresh for three days. If you want it longer, freeze slices and pull them as needed.

The fridge dries bread, so I avoid it. Room temperature keeps it tender. If you glaze the loaf, store it in parchment before sealing it in a container. This prevents sticking and keeps the top neat.

Reheating a slice in the microwave for 10 seconds brings back the softness. I like to pair a warmed slice with coffee in the morning. It feels like a bakery treat without leaving home.

8) Try these desserts next!

9) Lemon Zucchini Bread