There’s something magical about summer baking, especially when you can sneak veggies into something sweet! My lemon zucchini bread has been my go-to treat for years – bright with citrusy zest, impossibly moist, and so easy you’ll laugh when you see how little cleanup it takes. I swear by my one-bowl method (who wants to juggle multiple mixing bowls when the sun’s shining?).
The first time I made this, it was purely an accident – I had a mountain of garden zucchini and some lemons begging to be used. What came out of the oven was pure sunshine in loaf form! After about a dozen test batches (and very happy neighbors), I landed on the perfect balance of tender crumb and that punchy lemon flavor we all crave.
What I love most is how the zucchini keeps it moist for days without making it soggy (as long as you squeeze out the excess water – trust me on this!). Whether you’re a seasoned baker or just starting out, this lemon zucchini bread is forgiving enough for anyone to nail on the first try. It’s become my most-requested recipe whenever summer potlucks roll around!
Why You’ll Love This Lemon Zucchini Bread
Once you try this recipe, you’ll understand why lemon zucchini bread has become my summer baking obsession! Here’s what makes it so special:
- One-bowl magic: Minimal cleanup means more time enjoying that glorious summer sunshine
- Zingy citrus punch: The combination of fresh lemon zest and juice delivers sunshine in every bite
- Moist texture: That grated zucchini creates the most tender crumb you’ve ever tasted
- Adaptable: Easily make it dairy-free by swapping eggs for flax eggs (I do this all the time)
- Summer-perfect: Just sweet enough without being heavy – ideal for picnics and porch sittings
The best part? It keeps beautifully moist for days (as long as you squeeze out that zucchini liquid like I showed you). It’s the happy marriage of convenience and wow-factor flavor that makes this lemon zucchini bread recipe my favorite summer tradition.
Ingredients for Lemon Zucchini Bread
Let me walk you through exactly what you’ll need for this glorious lemon zucchini bread – I’ve made it enough times to know these proportions create pure magic! Everything measures out so nicely, you’ll barely dirty a measuring cup.
- 2 cups grated zucchini – Here’s the trick: wring it out in a clean kitchen towel! Those shy little veggies hold onto more water than you’d believe, and we want moist bread, not soggy bread.
- 1 1/2 cups all-purpose flour – Nothing fancy needed, just your basic supermarket blend works perfectly.
- 1/2 cup sugar – I’ve found this is the sweet spot (pun intended) – enough to satisfy but not overwhelm the citrus.
- 1/4 cup vegetable oil – Makes things beautifully moist without making it heavy.
- 2 large eggs – Room temperature, please! Or use flax eggs for my dairy-free friends (just mix 2 tbsp ground flax with 5 tbsp water, let sit 5 minutes).
- 1 tbsp lemon zest – Yellow parts only, please! That white pith underneath is bitter business.
- 2 tbsp fresh lemon juice – Squeezed right before mixing – none of that bottled stuff!
- 1 tsp baking powder & 1/2 tsp baking soda – Our rising dream team.
- 1/2 tsp salt – Essential flavor brightener, don’t skip!
See? Nothing weird or hard-to-find here. Just honest ingredients that, when combined with a little summer enthusiasm, become something extraordinary.
How to Make Lemon Zucchini Bread
Okay, let’s get our hands citrusy! Making this lemon zucchini bread is so satisfyingly simple – just wait until you see how everything comes together in one glorious bowl. I’ve timed this recipe perfectly between summer outdoor activities and unexpected guests (because let’s be real, friends always swing by when they smell baking lemons!).
Preparing the Batter
First things first – preheat that oven to 350°F! While it warms up, grab your biggest mixing bowl (why dirty extra dishes?). Toss in the grated zucchini (remember – squeeze out that liquid!), flour, sugar, oil, eggs, lemon zest, and lemon juice. Just dump them all in there together – I’m giving you permission to be messy! Now take your wooden spoon (or even better, just use your clean hands) and mix until it looks like sunshine confetti.
Next comes our rising magic – sprinkle in the baking powder, baking soda, and salt. Here’s my secret: just 10-12 strokes to combine everything. Overmixing makes tough bread, and we want that tender crumb that’ll make people swoon!
Baking and Testing Doneness
Pour that vibrant batter into your greased loaf pan and slide it into the oven. Set your timer for 50 minutes – but don’t wander too far! Around minute 45, start peeking through the oven window. You’re looking for golden edges pulling away slightly and a top that springs back when gently pressed.
The toothpick test never lies – poke the center and look for moist crumbs (not wet batter). If needed, give it another 5-10 minutes. And here’s a pro tip: let the lemon zucchini bread cool in the pan for 10 minutes before transferring to a wire rack. This patience keeps it from crumbling when slicing!
Tips for the Best Lemon Zucchini Bread
After dozens of test batches (and happy taste-testers), I’ve learned what makes this recipe shine. First – grating is key! Use medium holes so the zucchini blends in without disappearing. And don’t skip squeezing out the moisture – wring it in a clean towel like you’re twisting lemons!
Gentle mixing is our secret weapon! Stir just until the batter comes together – no more. Overworked batter loses that perfect tender crumb we love. And patience pays off when cooling – wait until it’s completely room temperature before slicing. This loaf keeps beautifully wrapped in parchment for days, though ours never lasts that long!
Lemon Glaze Variation
Oh my stars – wait until you try this glaze! It takes the lemon zucchini bread from delicious to “can I have the whole loaf?” status. Just whisk together 1 cup powdered sugar with 2 tbsp fresh lemon juice until it’s smooth like silk. Too thick? Add teaspoons of juice until it ribbons slowly off your spoon. Drizzle it artfully over the cooled loaf (or hey, be messy – it tastes amazing either way).
The glaze sets into this gorgeous sugary crust that makes every slice look bakery-worthy. I like to zest extra lemon right on top for that pop of color before it sets – trust me, your Instagram feed will thank me!
Serving and Storing Lemon Zucchini Bread
Let me tell you how to enjoy this beauty at its best! I love serving it warm when the citrus aroma fills the kitchen – just slice carefully while it’s hot. Room temperature works great too, especially if you added that sweet-tart glaze.
For storing, an airtight container keeps it fresh for about 3 days. Sometimes I wrap the loaf in parchment paper first – the zucchini keeps it delightfully moist without drying out. If you need longer storage, freezer-friendly slices make fantastic quick breakfasts. Just thaw overnight on the counter and you’ve got sunny flavors ready to go!
Nutritional Information
Just a quick note about the nutrition in this lemon zucchini bread – these numbers are estimates based on standard ingredients! Your specific loaf might vary slightly depending on your zucchini size and exact measurements, but you can feel good knowing you’re getting some veggie goodness in every slice.
There’s no fancy lab equipment in my kitchen (just plenty of happy taste-testers!), but generally each serving provides a nice balance of energy from the eggs and oil while keeping sugar relatively modest compared to traditional sweets. The zucchini sneaks in fiber too! For precise dietary needs, always check your specific brands.
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Frequently Asked Questions
After sharing my lemon zucchini bread recipe at countless summer gatherings, these are the questions I get asked most often—along with my tested solutions:
What makes this lemon zucchini bread so moist?
The secret is twofold: perfectly wrung-out zucchini (gets rid of excess water while keeping just enough moisture) and that magic combination of vegetable oil and eggs. My glazed lemon zucchini loaf stays tender for days thanks to this balance!
Can I freeze lemon zucchini bread for later?
Absolutely! This citrus zucchini bread freezes beautifully. Wrap cooled slices in parchment paper, then seal in a freezer bag for up to 3 months. Thaw at room temperature—it’ll taste just as fresh and lemony as the day you baked it!
How can I prevent my lemon zucchini bread from getting soggy?
Trust me—squeezing that grated zucchini DRY makes all the difference! I use a clean kitchen towel and twist with all my might. Also, don’t skip the baking soda/baking powder combo—it helps create air pockets so moisture distributes evenly in this summer lemon loaf.
Can I make dairy-free lemon zucchini bread?
Yes! For easy lemon veggie bread everyone can enjoy, use flax eggs (2 tbsp ground flax + 5 tbsp water per egg) and check that your baking powder is aluminum-free. The texture will be slightly denser but still deliciously moist!
What if I want extra lemon flavor in my zucchini bread?
Two words: more zest! I often add an extra tablespoon of lemon zest to the batter. For the glaze, use freshly squeezed juice and don’t skimp on that final dusting of zest—it makes your one bowl lemon zucchini bread pop with citrusy brightness!
Share Your Creation
I can’t wait to see your lemon zucchini bread masterpieces! Snap a photo of that glorious golden loaf – extra points if you catch the glaze dripping down the sides. Pin your creation to Pinterest (tag me @KitchenUser so I can admire it!) or leave a comment below telling me how it turned out. Did you add extra zest? Try it with flax eggs? I need details!
And hey, if you loved this recipe as much as I do, hit that star rating to help other bakers find their new favorite summer treat. Follow along for more easy, bright-flavored recipes that’ll keep your kitchen smelling amazing all season long!
PrintLemon Zucchini Bread
A bright, citrusy twist on classic zucchini bread with lemon zest and glaze. Easy one-bowl prep and dairy-free options included.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F. Grease a loaf pan.
- In a large bowl, mix zucchini, flour, sugar, oil, eggs, lemon zest, and lemon juice.
- Add baking powder, baking soda, and salt. Stir until combined.
- Pour batter into the loaf pan.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Squeeze excess moisture from zucchini to prevent sogginess.
- For a glaze, mix 1 cup powdered sugar with 2 tbsp lemon juice and drizzle over cooled bread.
- Dairy-free: replace eggs with flax eggs if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg