This moist and zesty Lemon Zucchini Bread brings together the bright citrus flavors with garden-fresh zucchini in one irresistible loaf. Perfect for breakfast, brunch, or an afternoon treat, this recipe takes just 15 minutes to prep and delivers a tender crumb packed with wholesome ingredients. The natural sweetness and subtle lemony tang create a delightful balance that’ll have everyone asking for seconds. Whether you’re using up summer zucchini or craving something special, this bread hits all the right notes.
Essential Ingredients
- All-purpose flour: 1 1/2 cups, can substitute half with white whole wheat flour for extra nutrition
- Leavening agents: 1/2 teaspoon each of salt, baking soda, and baking powder
- Granulated sugar: 3/4 cup for perfect sweetness
- Fresh lemon: Zest from 1 large lemon plus 1 1/2 teaspoons juice for bright flavor
- Eggs: 2 large, at room temperature
- Oil: 1/2 cup vegetable or canola oil for moisture
- Zucchini: 1 cup grated, unpeeled for extra nutrients
For the Lemon Glaze
- Powdered sugar: 1 cup for smooth consistency
- Fresh lemon juice: 4 teaspoons for tangy finish
Step-by-Step Instructions
- Prepare: Heat oven to 350°F and prepare loaf pan with grease and flour
- Mix dry ingredients: Combine flour, salt, baking powder, and baking soda in a large bowl
- Create citrus base: Mix sugar with lemon zest, then blend in eggs, oil, and lemon juice until smooth
- Combine: Incorporate dry ingredients into wet mixture until just combined
- Add zucchini: Gently fold in grated zucchini and transfer to prepared pan
- Bake: Place in oven for 45-50 minutes until a toothpick comes out clean
- Rest: Let bread cool in pan for 10 minutes, then transfer to cooling rack
- Glaze: Mix powdered sugar and lemon juice until smooth, drizzle over cooled bread
Storage Tips
This lovely lemon zucchini bread stays fresh at room temperature for up to 3 days when stored in an airtight container. Pop it in the fridge to keep it tasty for up to a week! The glaze might soften in storage, but the bread will still taste amazing. You can also freeze individual slices – just wrap them well in plastic wrap and place them in a freezer bag. They’ll stay good for up to 3 months. Let frozen slices thaw overnight in the fridge when you’re ready to enjoy them.
Variations and Substitutions
Want to mix things up? Try adding 1/2 cup of blueberries or poppy seeds for extra texture and flavor. If you’re watching your sugar intake, replace up to half the sugar with your favorite sugar substitute. The oil can be swapped with melted butter for a richer taste, or unsweetened applesauce for a lighter version. Don’t have fresh lemons? Use 2 teaspoons of bottled lemon juice instead – though fresh zest really makes the lemon flavor pop!
Serving Suggestions
This sunny bread tastes wonderful slightly warm or at room temperature. Enjoy a slice with your morning coffee or afternoon tea. For a special breakfast treat, lightly toast a slice and spread with a little butter or cream cheese. It also makes a beautiful addition to brunch spreads or bake sales. The bright lemon flavor pairs perfectly with fresh berries on the side!
Lemon Zucchini Bread
Equipment
- 8 x 4 inch loaf pan
- Wire cooling rack
Ingredients
Bread
- 1 1/2 cups all-purpose flour or half white whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- 1 large lemon zested
- 2 large eggs
- 1/2 cup oil vegetable or canola oil
- 1 1/2 teaspoons fresh lemon juice
- 1 cup grated zucchini unpeeled
Glaze
- 1 cup powdered sugar
- 4 teaspoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another bowl, combine sugar and lemon zest and stir well. Add eggs, oil, and lemon juice and stir until smooth.
- Stir in the dry ingredients until combined. Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
- Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
- While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
- Drizzle the glaze over the bread. Slice and serve.
