Lemon zucchini bread is the kind of treat that perfectly balances indulgence with a touch of health-consciousness. It’s a moist, lightly sweet quick bread infused with the bright, tangy flavor of lemon and the subtle richness of grated zucchini. While zucchini may not seem like a typical baking ingredient, it lends a tender texture and natural moisture without making the bread taste like vegetables. This easy recipe also includes a simple lemon glaze that elevates the loaf to dessert-level status.

Ideal for breakfast, brunch, or a midday snack, this lemon zucchini bread comes together quickly and doesn’t require a mixer. The batter is mixed by hand, making it simple enough for beginners while still impressive enough to share with guests. It’s also versatile—great warm from the oven or sliced and toasted the next day.

Whether you have an abundance of zucchini from the garden or you’re just looking for a bright, citrusy alternative to traditional banana bread, this recipe delivers both flavor and texture in every bite. With ingredients you likely already have in your kitchen, this lemon zucchini bread will quickly become a favorite way to use up fresh produce in a delightfully sweet way.

Why You’ll Love This Recipe

Moist and Tender Texture

The grated zucchini keeps the bread incredibly moist without making it dense or heavy.

Bright Lemon Flavor

Lemon juice and zest bring a refreshing citrus note that’s perfect for warm weather or whenever you want something uplifting.

Simple Ingredients

This recipe uses pantry staples like flour, sugar, eggs, and oil, making it convenient and easy to whip up anytime.

No Special Equipment Needed

No mixer is required—just a couple of bowls and a whisk make this recipe accessible for any home baker.

Versatile Treat

It’s great for breakfast, snacks, or dessert, and pairs beautifully with tea or coffee.

Ingredients

Bread

Cake flour or all-purpose flour
Baking powder
Salt
Eggs
Canola oil or vegetable oil
Sugar
Buttermilk
Lemon juice
Lemon zest
Grated zucchini

Glaze

Powdered sugar
Milk
Lemon juice

Variations

Whole Wheat Option: Swap half the flour for whole wheat flour to add more fiber and a slightly nutty flavor.
Nutty Add-ins: Add ½ cup chopped walnuts or pecans for extra texture.
Blueberry Twist: Fold in ½ cup of fresh or frozen blueberries for added sweetness and color.
Spiced Version: Add a dash of cinnamon or nutmeg to the batter for a warm, aromatic twist.
Dairy-Free: Substitute almond milk with a splash of lemon juice for the buttermilk and use a plant-based milk for the glaze.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Mix Wet Ingredients

In a large bowl, whisk the eggs, oil, and sugar until well combined. Stir in the buttermilk, lemon juice, and lemon zest.

Step 4: Add Zucchini

Gently fold the grated zucchini into the wet mixture until evenly distributed.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients into the wet mixture, stirring just until no flour streaks remain. Do not overmix.

Step 6: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Glaze

Whisk together powdered sugar, milk, and lemon juice until smooth. Drizzle over the cooled bread.

Tips for Making the Recipe

Use fresh zucchini for the best texture. Squeeze out excess moisture if it’s particularly watery.
Don’t overmix the batter to keep the bread light and fluffy.
Allow the bread to cool completely before glazing to prevent the icing from melting.
For extra lemon flavor, double the zest or add a few drops of lemon extract.
Store the bread tightly wrapped to maintain its moisture.

How to Serve

Lemon zucchini bread is delicious served plain, slightly warm, or toasted with a dab of butter. It pairs well with coffee, tea, or even lemonade. For a dessert option, serve it with whipped cream or a scoop of vanilla ice cream. It’s also a lovely addition to brunch spreads or afternoon gatherings.

Make Ahead and Storage

Storing Leftovers

Wrap the cooled bread tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freezing

You can freeze the bread whole or in slices. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

Reheating

Warm individual slices in the microwave for 10–15 seconds or toast lightly in a toaster oven to refresh the texture.

FAQs

1. Do I need to peel the zucchini?

No, the skin is soft and blends in well during baking. Plus, it adds color and nutrients.

2. Can I use bottled lemon juice instead of fresh?

Fresh is best for flavor, but bottled can work in a pinch.

3. What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon lemon juice or vinegar to ½ cup milk and letting it sit for 5 minutes.

4. Can I make this recipe into muffins?

Yes, divide the batter into a muffin tin and bake at 350°F for 18–22 minutes.

5. How do I prevent soggy bread?

Make sure to squeeze out any excess moisture from the grated zucchini and don’t overbake the loaf.

6. Can I skip the glaze?

Yes, the bread is flavorful on its own. The glaze is optional but adds a lovely sweet finish.

7. Can I reduce the sugar?

You can reduce it slightly, but it may affect the moisture and texture.

8. Is this bread freezer-friendly?

Yes, it freezes well. Wrap tightly to preserve freshness.

9. Can I use gluten-free flour?

A 1:1 gluten-free flour blend should work, though the texture may vary slightly.

10. Why is my bread dense?

Overmixing the batter or using too much zucchini moisture can lead to a denser loaf.

Conclusion

Easy Lemon Zucchini Bread is a wonderfully moist and flavorful treat that blends the brightness of citrus with the natural tenderness of fresh zucchini. It’s quick to make, requires minimal equipment, and is endlessly customizable. Whether you’re baking it for a quiet morning, a gathering, or just to use up extra zucchini, this recipe provides a simple and satisfying way to enjoy fresh, homemade bread with a sweet lemon twist. It’s bound to become a staple in your kitchen for its ease, taste, and crowd-pleasing appeal.