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!

Irresistible Lemon Zucchini Bread You’ll Make 3 Times a Week

Lemon Zucchini Bread

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A bright, citrusy twist on classic zucchini bread with lemon zest and glaze. Easy one-bowl prep and dairy-free options included.

Author: Sophia Collins
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

Scale

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

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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

Find it online: https://kitchenuser.net/lemon-zucchini-bread-recipe/