Lemon Zucchini Bread

Fresh, zesty, and irresistibly moist — lemon zucchini bread is the kind of bake that can win over just about anyone. It’s a delightful twist on classic zucchini bread, bringing in that sunny brightness of lemon while keeping all the tender texture you love. Every slice feels like a burst of summer, even if you’re making it in the middle of winter.

One of the best parts about this bread is how well it balances flavors. The zucchini adds incredible moisture and a subtle, earthy sweetness, while the lemon juice and zest bring a light, tangy lift that keeps it from feeling too heavy. You’re not just getting a loaf that tastes good — you’re getting one that makes your kitchen smell like pure happiness as it bakes.

It’s also wonderfully versatile. You can enjoy it warm with a smear of butter, serve it alongside tea or coffee for a mid-afternoon pick-me-up, or dress it up with a glaze for a dessert-worthy treat. Plus, it’s a clever way to use up extra zucchini from your garden or farmer’s market haul without feeling like you’re eating vegetables — a bonus for picky eaters in the family.

Whether you’re baking for a weekend brunch, meal prepping snacks for the week, or just craving something comforting yet refreshing, lemon zucchini bread is a recipe worth keeping in your rotation. It’s easy to make, full of flavor, and has that lovely homemade charm that makes every bite feel special.

Why You’ll Love It

• Bright and Refreshing Flavor – The lemon zest and juice give this bread a fresh, citrusy kick that pairs beautifully with the mild sweetness of zucchini.
• Moist and Tender Texture – Thanks to the grated zucchini, every slice stays soft and perfectly moist without feeling dense.
• Easy to Make – Simple ingredients, straightforward steps, and no fancy equipment required — just mix, bake, and enjoy.
• Versatile Treat – Great for breakfast, a light snack, or even dessert with a drizzle of glaze.
• A Smart Way to Use Zucchini – Perfect for garden surplus or sneaking extra veggies into a family favorite.

Ingredient List

For the Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• ½ cup plain Greek yogurt (or sour cream)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups grated zucchini (about 1 medium zucchini)

Optional Glaze:

• ½ cup powdered sugar
• 1–2 tablespoons fresh lemon juice

Ingredient Notes

• Fresh lemon juice & zest – Always use fresh lemons for the best bright, tangy flavor; bottled juice just isn’t the same.
• Greek yogurt – Adds extra moisture and richness while keeping the bread soft. Sour cream works just as well.
• Grated zucchini – No need to peel it! The skin adds a hint of color and extra nutrients. Just be sure to squeeze out excess moisture.
• Vegetable oil – Keeps the crumb tender and moist for days; you can also use melted coconut oil for a light tropical twist.
• Powdered sugar glaze – Totally optional, but it takes the lemon flavor up a notch and makes the bread look bakery-worthy.

Kitchen Equipment Needed

• Mixing bowls (large and medium) – For combining dry and wet ingredients separately before mixing together.
• Whisk – Great for blending wet ingredients smoothly; I love using a silicone-coated whisk for easy cleanup.
• Box grater or food processor – For grating the zucchini quickly and evenly.
• Measuring cups and spoons – Essential for accurate ingredient amounts.
• Microplane zester – Perfect for getting fine, fragrant lemon zest without the bitter pith.
• Rubber spatula – Handy for folding the batter gently and scraping every last bit into the pan.
• 9×5-inch loaf pan – The ideal size for this recipe; I like my nonstick metal pan because it browns evenly.
• Wire cooling rack – Lets the bread cool without becoming soggy on the bottom.

Instructions

Step 1 — Preheat & prep the pan

1. Set your oven to 350°F (175°C). Position a rack in the middle of the oven.
2. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line the bottom with a strip of parchment paper (optional) so the loaf lifts out easily.
3. If you like, lightly dust the pan with flour or use a nonstick metal pan for even browning.

Pro tip: If you have time, bring the eggs and Greek yogurt to room temperature (about 20–30 minutes). Room-temp ingredients combine more smoothly and help the loaf rise evenly.

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Step 2 — Grate and prepare the zucchini

1. Rinse the zucchini, trim the stem and blossom ends. No need to peel.
2. Use a box grater (medium holes) or a food processor to grate until you have about 1½ cups packed.
3. Put the grated zucchini into a clean dish towel or several layers of paper towel, fold up and squeeze gently to remove excess surface water. You want it damp, not dripping.

Pro tip: Aim to remove visible pools of water but don’t squeeze the zucchini bone-dry — a little moisture keeps the bread tender.

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Step 3 — Combine the dry ingredients

1. In a medium bowl, whisk together: 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
2. Whisk until everything is evenly distributed and there are no clumps.

Pro tip: Use the spoon-and-level method when measuring flour (spoon flour into the cup, then level with the back of a knife). Scooping directly from the bag packs too much flour and will make the loaf dense.

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Step 4 — Mix the wet ingredients

1. In a large bowl, crack in 2 large eggs and add 1 cup granulated sugar. Whisk briskly until the sugar looks mostly dissolved and the mixture lightens slightly (about 30–60 seconds).
2. Add ½ cup vegetable oil, ½ cup Greek yogurt, 2 tbsp fresh lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract. Whisk until smooth and homogenous.

Pro tip: Whisk continuously while adding the oil so the mixture emulsifies and you don’t get streaks of oil in the batter.

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Step 5 — Combine wet + dry, then fold in zucchini

1. Pour the dry ingredients into the wet mixture in two additions: add half, stir gently until just combined, then add the rest. Use a rubber spatula and fold — don’t vigorously stir.
2. Fold in the 1½ cups grated zucchini until evenly distributed and there are no large streaks of flour. The batter should be thick but scoopable.

Pro tip: Stop mixing as soon as the flour streaks disappear. Overmixing develops gluten and gives you a tougher loaf.

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Step 6 — Transfer to pan & bake

1. Spoon the batter into the prepared loaf pan and smooth the top with an offset spatula or the back of a spoon.
2. Optionally, sprinkle a little extra lemon zest or a teaspoon of granulated sugar on top for a pretty finish.
3. Bake in the preheated oven for 50–65 minutes. Start checking at 50 minutes — insert a toothpick into the center. It’s done when the toothpick comes out with a few moist crumbs (not wet batter).
4. If the top is browning too quickly, tent loosely with foil after 25–35 minutes and continue baking.

Pro tip: If your oven runs hot or the loaf is browning fast, tenting with foil prevents the top from burning while the middle finishes baking.

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Step 7 — Cool & (optionally) glaze

1. Remove the loaf from the oven and let it rest in the pan for 10–15 minutes — this helps it set so it doesn’t fall apart when you remove it.
2. Turn the loaf out onto a wire cooling rack and let it cool completely before slicing (about 1–1½ hours).
3. For the glaze: whisk ½ cup powdered sugar with 1–2 tbsp fresh lemon juice until pourable but not too thin. Drizzle over the cooled loaf.

Pro tip: Pouring the glaze over a warm loaf will make it sink in; wait until mostly cooled so the glaze sits pretty on top. If the glaze is too thick, add lemon juice a few drops at a time to reach the right consistency.

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Step 8 — Slice, serve & store

1. Use a serrated knife and slice in a gentle sawing motion for clean pieces.
2. Serve slightly warm or at room temperature — both are lovely. A smear of butter or a dollop of whipped cream pairs nicely.
3. Store leftovers wrapped tightly at room temperature for 2–3 days. For longer storage, wrap slices or the whole loaf in plastic and freeze up to 3 months; thaw at room temperature.

Pro tip: If you plan to freeze, slice first and separate layers with parchment so you can pull out single slices as needed.

Tips and Tricks for Success

• Measure flour correctly – Use the spoon-and-level method to avoid a dense loaf.
• Don’t skip draining the zucchini – Too much liquid will make the bread gummy in the center.
• Mix gently – Overmixing will lead to a tougher texture; fold just until combined.
• Check for doneness early – Every oven is different; start testing at the 50-minute mark.
• Cool before slicing – Cutting too soon will cause the bread to crumble and lose moisture.
• Use fresh lemons – Both zest and juice taste brighter and more fragrant than bottled versions.

Ingredient Substitutions and Variations

• Flour – Swap all-purpose flour for whole wheat pastry flour for a nuttier flavor.
• Oil – Replace vegetable oil with melted coconut oil or light olive oil for a different aroma.
• Yogurt – Sour cream or buttermilk work well in place of Greek yogurt.
• Sweetener – Use coconut sugar for a deeper, caramel-like sweetness.
• Citrus twist – Swap lemon for orange or lime zest/juice for a new flavor profile.
• Add-ins – Fold in blueberries, raspberries, or poppy seeds for extra texture and flavor.
• Glaze – Try a cream cheese glaze or a honey-lemon drizzle instead of the classic powdered sugar glaze.

Serving Suggestions

• With afternoon tea or coffee – A warm slice pairs beautifully with a hot drink for a cozy break.
• Lightly toasted with butter – I love spreading a bit of salted butter on a toasted slice for a sweet-salty treat.
• As a brunch centerpiece – Serve alongside fresh berries, yogurt, and eggs for a sunny weekend spread.
• With a dollop of whipped cream – Adds a touch of indulgence if you’re serving it as dessert.
• Paired with lemon curd – A tangy spread that makes each bite even more citrusy and decadent.

Storage and Reheating Instructions

• Room temperature – Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
• Refrigerator – Store in an airtight container for up to 5 days; bring to room temperature before serving for best texture.
• Freezer – Wrap individual slices or the whole loaf in plastic, then foil; freeze for up to 3 months.
• Thawing – Leave at room temperature for a few hours or overnight in the fridge.
• Reheating – Warm slices in the microwave for 10–15 seconds or toast lightly for a fresh-from-the-oven feel.

Frequently Asked Questions

How many servings does this recipe make?

This loaf yields about 10–12 slices, depending on how thick you cut them. Perfect for sharing… or keeping all to yourself.

How long does it take to make?

From start to finish, you’ll need about 1 hour 15 minutes — that includes prep, baking, and a little cooling time.

What course and cuisine is this recipe?

It’s a quick bread recipe, often enjoyed as a snack or dessert. Flavor-wise, it leans toward a fresh, American-style tea loaf.

Can I make it gluten-free?

Yes! Swap the all-purpose flour with a good 1:1 gluten-free baking blend. Check the texture — you might need a few extra minutes in the oven.

Can I use bottled lemon juice?

Fresh is best for flavor, but in a pinch, you can use bottled. Just note it won’t have the same bright, zesty kick.

What’s the nutritional value?

It varies slightly by ingredient brand, but one slice (without glaze) is around 220–250 calories, with carbs from flour and sugar, healthy fats from oil, and vitamin C from the lemon.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!