If you’re looking for a way to use up extra zucchini, this lemon zucchini bread might become your new favorite. It’s soft, bright, and perfectly balanced—not too sweet, not too tangy. The grated zucchini adds moisture without overpowering the lemon flavor, giving the loaf a tender texture that stays fresh for days.
The combination of lemon zest, lemon juice, and a light glaze makes every bite refreshing. It’s a simple, no-fuss recipe that delivers impressive results—ideal for breakfast, afternoon tea, or even dessert.
What Makes This Lemon Zucchini Bread Special
This recipe stands out for its balance of lightness and richness. The lemon keeps it fresh, while the zucchini ensures it stays soft and moist even after a day or two.
You’ll appreciate that this bread doesn’t require special tools or fancy ingredients. Everything comes together quickly with basic pantry staples. And the sweet and citrusy glaze adds a finishing touch that makes the loaf look and taste bakery-worthy.
Ingredient Swaps and Optional Toppings
You can easily tailor this lemon zucchini bread to your taste. Here are some ideas you can try:
- Enhance the lemon flavor: Add a touch of lemon extract or extra zest. This deepens the citrus aroma and makes each bite extra bright and refreshing.
- Add texture: Mix in chopped nuts like walnuts, almonds, or pecans. If you’re allergic to nuts, try adding chia seeds or rolled oats for a bit of crunch instead.
- Add natural sweetness: Stir in shredded coconut for a subtle tropical twist. It pairs beautifully with lemon and gives the bread a slightly chewier texture.
- AP Flour Substitute: Swap part of the all-purpose flour for whole wheat. This adds a bit of nuttiness and boosts the fiber content without making the loaf heavy.
Each variation keeps the loaf moist and tender while adding a hint of personality to your lemon zucchini bread.
Baking and Serving Tips
Getting the best texture in your bread is all about following a few simple but important steps:
- Grate and drain the zucchini well. After grating, place the zucchini in a clean kitchen towel or paper towel and gently squeeze out the excess moisture. This prevents the batter from becoming too wet and ensures a light, even crumb.
- Use fresh lemon juice and zest. Freshly squeezed juice and grated zest give the bread a clean, vibrant flavor that bottled lemon juice simply can’t match.
- Cool completely before glazing. Allow the loaf to cool fully on a wire rack before adding the glaze so it sets properly instead of melting into the bread.
- Serve and enjoy. Lemon zucchini bread tastes wonderful at room temperature or lightly toasted with a little butter. The flavor actually deepens as it rests, so it’s even more delicious the next day.
Storage and Freezing Tips
Lemon zucchini bread stays moist longer than most quick breads, which makes it perfect for baking ahead and storing.
- Room temperature: Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container. It will stay soft and fresh for up to three days.
- Refrigerator: For longer storage, refrigerate the bread in a sealed container. It will keep its flavor and texture for about a week.
- Freezer: To freeze, slice the loaf and wrap each piece individually before placing them in a freezer-safe bag. This makes it easy to grab a slice whenever you want — just thaw overnight or warm briefly in the oven or toaster.
Frequently Asked Questions About Lemon Zucchini Bread
Do you peel zucchini for zucchini bread?
No, there’s no need to peel. The skin softens during baking and adds color and nutrients.
How do you keep zucchini bread from being soggy?
Make sure to drain or gently squeeze the grated zucchini before adding it to the batter.
Can I make this recipe gluten-free?
Yes. Substitute a 1-to-1 gluten-free flour blend for all-purpose flour with great results.
Can I freeze lemon zucchini bread?
Absolutely. Wrap slices tightly and store in the freezer for up to three months.
Why did my bread sink in the middle?
It might be slightly underbaked or overmixed. Check with a toothpick for doneness, and mix only until the batter is just combined.
Moist Lemon Zucchini Bread with Sweet Citrus Glaze
Image credit: @recipegirl
Ingredients
For the Bread Base
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup finely grated zucchini (drained of excess liquid)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (about 1 large lemon)
- 1 tsp vanilla extract
For the Lemon Glaze
- 1/2 cup powdered sugar
- 1–2 tbsp fresh lemon juice (adjust for consistency)
- 1/2 tsp lemon zest (optional)
Instructions
- Preheat and prepare the pan. Preheat oven to 175 °C (350 °F). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, and salt until combined.
- Combine wet ingredients. In another bowl, whisk eggs, sugar, oil, lemon juice, zest, and vanilla until smooth.
- Add zucchini. Fold grated zucchini into the wet mixture, ensuring it’s evenly distributed.
- Combine wet and dry. Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Bake. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool and glaze. Let the loaf cool completely before whisking together the glaze ingredients and drizzling them over the top.
Featured image credit: @dessertnowdinnerlater
