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Why You’ll Love My Recipe
Zucchini might not be everyone’s go-to vegetable, but baked into a sweet loaf, it completely transforms! This lemon zucchini bread is bright, soft, and packed with citrus flavor that’s hard to describe until you’ve tried it. If you’re a fan of lemon and sweet breads, you’re going to love this one.
Make sure you don’t miss some of my newer bread recipes, like my sweet and tangy Lemon Blueberry Bread or my delicious, savory Cheese Bread!
Reader Review
So much lemony flavour. My husband loves it! Thanks so much for sharing.
Karlynn’s Recipe Notes
- Skill Level: This recipe is so easy to make, you’ll find yourself coming back to it again and again.
- Total Time: You’ll have this loaf on the table in 55 minutes from start to finish.
- Variations: Mix things up by adding blueberries, chopped nuts, or white chocolate chips to your batter. You can also swap the lemon glaze for my Cream Cheese Glaze or Tangy Orange Icing Glaze. For something extra special, drizzle the bread with Rhubarb Sauce or serve alongside my Lemon Strawberry Shortcake for a full lemon-inspired spread.
- Tools For This Recipe: You will need a loaf pan, mixing bowls, a whisk, a spoon, a knife or cake tester, and a wire rack or plate.
What You’ll Need for Ingredients
Zucchini: Finely shredded zucchini adds tons of moisture and natural sweetness to the bread without overpowering the flavor. Karlynn’s Tip: Make sure to drain it really well and squeeze out any excess liquid with a towel to prevent a soggy loaf!
All-Purpose Flour: Flour gives the bread structure and helps create a soft, even crumb.
Lemon: Lemon juice and zest are used in both the batter and the glaze, giving the bread its bright, citrusy taste. Karlynn’s Tip: Always use fresh lemons for the best flavor – bottled juice just won’t give the same vibrant result!
Egg: The egg helps bind the ingredients together, while the vegetable oil keeps the bread tender and delicious.
Baking Soda: This works alongside the baking powder to help the loaf rise properly, creating a light texture and balanced structure!
How To Make Lemon Zucchini Bread
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat the oven to 325F°.
- Grease and set aside a loaf pan.
- In a bowl, beat the zucchini, sugar, egg, lemon juice, and oil.
- In a separate bowl, whisk the flour, salt, baking soda, and baking powder, then stir in the cinnamon and lemon zest.
- Stir the flour mixture into the zucchini mixture until just about mixed.
- Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a cake tester inserted into the middle comes out clean.
- Remove from the heat and cool for 10 minutes before turning out onto a wire rack.
- Whisk the glaze ingredients and top the bread with it, then slice and serve.
Karlynn’s Tips and Tricks for the Perfect Lemon Zucchini Bread
- Don’t Overmix the Batter: One of the keys to a good zucchini bread is mixing until everything is just combined. Overmixing can make the loaf dense and tough, and it can also release too much moisture from the zucchini, affecting the final texture. Stir gently like it’s cookie dough and stop as soon as there are no dry streaks of flour left!
- Peel or Don’t Peel the Zucchini: If you’re using younger zucchini, you can leave the skin on without any issue. However, larger or more mature zucchini tend to have tougher skin and are best peeled! Leaving the skin on will also give the bread a slight green tint, so if you prefer a more uniform look (or have picky eaters), peeling might be the best option.
Storage Instructions
This loaf stays moist and flavorful for days, so it’s perfect for baking ahead or enjoying throughout the week!
Refrigerator: Store the cooled loaf in an airtight container or wrap it tightly in plastic wrap. Keep it at room temperature for up to 3 days or in the fridge for 5-7 days. For the best texture, let slices come to room temperature or warm them slightly before serving.
Freezer: This bread also freezes beautifully! For the best results, you can freeze it unglazed if you’re saving it for later, though you can freeze it glazed, too. Wrap the loaf (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months following USDA food safety guidelines. Thaw overnight in the refrigerator or at room temperature when ready to enjoy!
More Delicious Bread Recipes
Bread really does make the world go round, so if you love it as much as I do, try one of these Bread Recipes next:
- My Crispy, Buttery Blueberry Scones are perfect for breakfast or an afternoon treat – enjoy them straight from the oven!
- These Bisquick™ Cinnamon Rolls come together easily and deliver all the warm, cozy flavor you love.
- Bright, soft, and packed with citrusy sweetness, my Amazing Orange Cake is pure sunshine!
That’s all, folks! Now you have a sweet lemon zucchini bread that proves vegetables and dessert can absolutely get along.
Give this recipe a try, make it your own, and don’t forget to leave a comment below to let me know how it turned out! I always love hearing about your kitchen wins.
Happy Baking!
Karlynn
Lemon Zucchini Loaf
Video
Ingredients
Lemon Zucchini Bread Ingredients
- 1 ½ cups shredded zucchini
- ¾ cup white sugar
- 1 large egg
- ½ cup vegetable oil
- 1 tablespoon lemon juice
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 tablespoons lemon zest
Lemon Glaze
- 1 cup confectioners sugar
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon salted butter
Instructions
- Preheat oven to 325 degrees F.
- Grease and set aside a loaf pan.
- In a bowl, beat together the zucchini, sugar, egg, lemon juice and oil.
- In a separate bowl, whisk together the flour, salt, baking soda, and baking powder; then stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture until just mixed in completely. Pour the batter into the prepared loaf.
- Bake 45-55 minutes in the preheated oven, until a knife or cake tester inserted in the center comes out clean.
- Remove from heat, and cool about 10 minutes.
- Turn out onto a wire rack or plate.
- Whisk together the glaze ingredients and pour over top of the loaf.
- Let cool completely, then slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lynn Stables says
How much could you cut down the sugar, when you are a diabetic.
Carol Bollinger Hopkins says
Have you ever made muffins from the recipe?
June says
So much lemony flavour. My husband loves it! Thanks so much for sharing
Tara says
Hi, can you clarify when the lemon juice gets adds to the loaf? Thanks! This looks great.
John says
I would add it when you add the lemon zest.