Lemon zucchini bread is one of those quiet heroes in the kitchen, humble to make, but unforgettable at first bite. The lemon zucchini bread brings together the fresh zing of citrus with the comforting texture of a moist loaf, thanks to summer’s most generous vegetable. If you’re like me and find yourself with more zucchini than fridge space this time of year, this easy recipe transforms it into something golden and giftable. Whether you enjoy it warm for breakfast or slice into it during a peaceful tea break, lemon zucchini bread has a way of making the day feel a little softer.
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Why You’ll Love This Lemon Zucchini Bread
There’s a reason this bread gets made again and again in my kitchen it truly delivers.
Moist, bright, and just sweet enough. Zucchini brings unbeatable moisture to the batter, while fresh lemon juice and zest give this lemon zucchini bread its sunny flavor. The light lemon glaze on top? Absolutely worth the drizzle.
Perfect for any time of day. I call it bread so I can eat it with my coffee, but honestly, this lemon zucchini bread works as a midday snack or even a dessert. It pairs beautifully with something warm like lemon balm tea or something chilled and summery like this pink salt lemonade.
Foolproof and freezer-friendly. This recipe yields two loaves one for now, and one to freeze (or share, if you’re feeling kind). Lemon zucchini bread is easy to make, requires no fancy tools, and can be adapted for honey or gluten-free variations without fuss.
If you’ve got fresh zucchini on hand and a couple of lemons nearby, you’re halfway there.
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Lemon Zucchini Bread – Moist, Citrusy, and Perfect for Summer Baking
- Total Time: 1 hour 20 minutes
- Yield: 2 loaves (24 servings)
Description
This moist lemon zucchini quick bread is topped with a sweet lemon glaze and is a summer favorite. Enjoy a slice for breakfast, as a snack, or dessert.
Ingredients
For the bread:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups granulated sugar
Zest of 2 large lemons
3 large eggs
1 cup light olive oil, not extra-virgin
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
For the lemon glaze:
2 cups powdered sugar
3 tablespoons fresh lemon juice
Instructions
Step 1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside.
Step 2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
Step 3. In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
Step 4. Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Add in the dry ingredients and stir until just combined—the batter will be thick.
Step 5. Stir in the zucchini and pour the batter into the prepared loaf pans.
Step 6. Bake for 60–65 minutes, or until tester inserted in the center comes out clean.
Step 7. Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides with a knife and remove loaves carefully.
Step 8. Let cool completely on rack.
Step 9. To make the glaze, whisk powdered sugar and lemon juice until smooth.
Step 10. Drizzle glaze over the cooled loaves. Slice and serve.
Notes
This recipe makes TWO loaves!
- Prep Time: 15 minutes
- Category: Baking Recipes
- Method: Baking
- Cuisine: American
Ingredients You’ll Need
The beauty of lemon zucchini bread is how effortlessly it comes together with everyday ingredients. No specialty flours, no complicated steps just real, simple things that turn into something truly delicious. Here’s what you’ll need to make this summery loaf:
For the Bread:
- All-purpose flour – This gives your lemon zucchini bread structure without making it dense.
- Baking powder + baking soda – A combo that ensures a light, even rise.
- Salt – Just enough to balance the sweetness and bring out the lemony notes.
- Granulated sugar – Adds sweetness and helps keep the crumb tender.
- Fresh lemon zest – The essential citrus burst; don’t skip it!
- Large eggs – These bind everything together and add richness.
- Light olive oil – It keeps the bread incredibly moist. Canola or vegetable oil works too.
- Fresh lemon juice – Doubles up on the lemon flavor and keeps things bright.
- Vanilla extract – Adds warmth and subtle depth.
- Grated zucchini – Use about two medium zucchinis, and no need to peel just grate and squeeze out excess moisture.
For the Lemon Glaze:
- Powdered sugar – For a smooth, sweet finish.
- Fresh lemon juice – Ties it all together with a zippy punch.
If you’re leaning toward natural sweeteners, you can absolutely use honey instead of sugar I’ll walk you through that tweak in the next section. For now, gather your ingredients, and let’s start whisking.
How to Make Lemon Zucchini Bread
This lemon zucchini bread comes together in just a few simple steps and no mixer required. It’s one of those recipes that welcomes a little mess and a lot of joy. Whether you’re baking with kids or just enjoying a quiet moment in your kitchen, here’s how it all comes together.
Step 1: Prep Your Loaf Pans
Start by preheating your oven to 325°F (163°C). Grease and flour two 8×4-inch loaf pans (or line them with parchment paper for easy release). This recipe makes two loaves, which always feels like a little gift to your future self.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Set that bowl aside it’s your dry base.
Step 3: Combine the Lemon Sugar & Wet Ingredients
In another large bowl, combine 2 cups granulated sugar and the zest of 2 large lemons. Use your fingers to gently rub the zest into the sugar until fragrant it’s one of those little tricks that really wakes up the citrus.
Now whisk in:
- 3 large eggs
- 1 cup light olive oil (or canola/vegetable oil)
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons vanilla extract
Mix until smooth.
Step 4: Bring It All Together
Slowly stir the dry ingredients into the wet mixture, mixing just enough for everything to come together. Don’t overmix it’s okay if it’s a little lumpy. Then fold in 2 cups grated zucchini, making sure it’s evenly distributed.
Clara’s tip: I like to give the grated zucchini a quick squeeze over a clean dish towel or paper towels to remove excess moisture but don’t wring it out dry. You want some of that hydration for texture.
Step 5: Bake
Pour the batter evenly into your prepared loaf pans and smooth the tops. Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaves cool in their pans for 15 minutes, then carefully transfer them to a wire rack.
Step 6: Glaze Time
While the loaves are cooling, whisk together:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Drizzle the glaze generously over the cooled loaves. It’ll set into a delicate, citrusy crust that’s just irresistible.
Tips for Success
Making lemon zucchini bread is pretty straightforward, but a few thoughtful touches can really take it from good to “is there any left?” Here are the little things I’ve learned (sometimes the hard way!) that help this recipe turn out beautifully every time.
Don’t Skip the Zucchini Squeeze
Zucchini holds a lot of water, and while we do want some of that moisture, too much can make your bread soggy or cause it to collapse in the center. After grating, give the zucchini a light squeeze with a clean dish towel or a few layers of paper towel just enough to remove the excess liquid without drying it out.
Use Fresh Lemons
This might seem obvious, but bottled lemon juice just doesn’t deliver the same brightness. The combination of fresh lemon zest and juice gives the bread that clean, citrusy flavor that makes it shine.
Make It Your Own
Here are a few easy swaps and customizations:
- Want to use honey instead of sugar? You can! Use 1 ¼ cups of honey in place of the 2 cups of granulated sugar. Just reduce the oven temp slightly to 315°F and keep an eye on the bake time it may brown a little quicker.
- Trying to keep it gluten-free? Swap in a 1:1 gluten-free flour blend that includes xanthan gum. The texture will be a little more tender, but still delicious.
- Need a dairy-free version? Good news this recipe is naturally dairy-free as written (unless you serve it with whipped cream, which, no judgment).
Storage Tips
Lemon zucchini bread keeps beautifully:
- Store tightly wrapped at room temperature for up to 3 days
- Refrigerate for up to a week
- Freeze individual slices or whole loaves just wrap well and they’ll keep for 2–3 months
Clara’s tip: If freezing, skip the glaze and add it fresh after thawing. It’ll look and taste like you just made it.
Frequently Asked Questions About Lemon Zucchini Bread
Here are the top questions I’ve gotten about this lemon zucchini bread especially from folks looking to tweak it or make it ahead.
Can I make lemon zucchini bread with honey?
Yes, you absolutely can! If you prefer natural sweeteners or just love baking with honey, swap the 2 cups of granulated sugar for about 1¼ cups of honey. Because honey adds more moisture than sugar, you’ll want to adjust your baking time and temperature just a bit.
– Lower the oven temperature slightly to 315°F
– Watch your baking time check for doneness around the 55-minute mark
– Your loaf may be a bit darker, but it’ll still be tender and full of lemon flavor
It’s a cozy, wholesome twist that still keeps the citrus front and center.
Can you freeze lemon zucchini bread?
Yes, and it freezes like a dream. I usually make two loaves: one for the counter, one for the freezer. Here’s how:
Let the loaf cool completely (really don’t rush this part)
I like to wrap the cooled loaf snugly in parchment or plastic, then tuck it into a freezer-safe bag for extra protection.
Label and freeze for up to 3 months
When you’re ready to enjoy it, thaw overnight in the fridge or at room temperature for a few hours. For the freshest texture, glaze after thawing.
Cozy Pairings & Serving Ideas
Lemon zucchini bread is one of those treats that fits right in whether it’s a slow weekend morning or a sunny afternoon when you need a little lift. Let me share a few simple ways I love serving this loaf:
Pair with a Calming Cup
This bread’s gentle lemon flavor makes it a perfect match for an herbal tea moment. I love serving it with a warm mug of lemon balm tea. The soft citrus notes in both feel like they were made for each other and if you’re having guests, it makes for the sweetest little tea-time spread.
Make It a Summer Treat
Zucchini is at its peak in summer, and so are backyard hangs and light sips. This bread goes beautifully with something refreshing like this pink salt lemonade electrolyte drink. The balance of tart and lightly sweet in both makes it a winning combo, especially if you’re serving it cold.
Morning Routine Ready
If you’re someone who likes a bright start to the day, this loaf fits right in with your morning coffee or green tea. You can even sneak in a bit of nourishment by pairing it with a glass of lemon coffee yes, really! It’s an unexpected match that somehow just works.
Wrapping It Up
There’s something quietly wonderful about baking a loaf of lemon zucchini bread. It’s not flashy or complicated it’s just real, nourishing comfort, wrapped in the soft scent of lemon and the kind of texture that makes you reach for a second slice without even thinking about it.
This recipe fits into your life the way good food should: adaptable, unfussy, and made to be shared. Whether you’re working through a garden full of zucchini or just craving something bright and sweet, I hope this bread brings a little warmth to your kitchen the way it does to mine.
And if you love collecting these kinds of feel-good recipes, I’d love for you to follow along on Pinterest and Medium where more cozy, reliable bakes are always brewing.
Happy baking,