Lemon Zucchini Bread

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Bright, moist, and full of garden-fresh flavor, Lemon Zucchini Bread is the perfect way to celebrate the best of summer baking. With its cheerful citrus notes and tender crumb, this loaf brings the comforting charm of a quick bread together with the refreshing zing of lemon.

Whether you’re swimming in homegrown zucchini or just love lemon in your desserts, this recipe is a must-try. It pairs the subtle sweetness of zucchini with vibrant lemon zest and juice for a loaf that’s equally suited for breakfast, brunch, or a mid-afternoon treat. You don’t even need frosting—just a simple glaze or a dusting of powdered sugar, and you’re good to go.

Why You’ll Love This Lemon Zucchini Bread

Lemon Zucchini Bread is one of those recipes that surprises people in the best way. It’s incredibly moist without being heavy, thanks to the zucchini. The lemon flavor is clean and fragrant, balancing the earthiness of the vegetable beautifully. You also don’t have to worry about squeezing the life out of the zucchini—it actually helps keep the bread soft for days.

It’s a great make-ahead treat, freezer-friendly, and so easy to make, even beginner bakers will nail it. Whether served at a summer potluck or enjoyed with a morning coffee, this bread has a way of disappearing fast.

Can I Use Yellow Zucchini Instead of Green?

Yes, yellow zucchini (also known as golden zucchini) works just as well in this recipe. It has the same moisture content and mild flavor, so you won’t notice a huge difference. The only change is aesthetic—you won’t see the classic green flecks throughout the bread. If you’re aiming for a more uniform, golden look to your loaf, yellow zucchini might be your new favorite switch-up.

Ingredients for the Lemon Zucchini Bread

The ingredients in Lemon Zucchini Bread are simple but come together in a deliciously moist and flavorful loaf. Each one plays a specific role in making the texture just right and the flavor shine through.

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Vegetable oil
• Lemon juice
• Lemon zest
• Vanilla extract
• Zucchini

The all-purpose flour provides the structure for the bread, while the baking powder and baking soda help it rise and stay fluffy. A pinch of salt enhances all the flavors.

Granulated sugar sweetens the loaf just enough without overpowering the natural taste of the zucchini and lemon. Eggs add richness and help bind everything together, while vegetable oil ensures a tender, moist crumb.

Fresh lemon juice and zest give the bread its citrusy kick, and a touch of vanilla extract rounds it out with subtle warmth. Finally, shredded zucchini is the moisture powerhouse, keeping the bread soft and light.

How To Make the Lemon Zucchini Bread

Step 1: Preheat and Prepare

Preheat your oven to 350°F and grease a standard 9×5-inch loaf pan. You can also line it with parchment paper for easier removal.

Step 2: Mix Dry Ingredients

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

Step 3: Whisk Wet Ingredients

In a large bowl, whisk the eggs and sugar until light. Add in the oil, lemon juice, lemon zest, and vanilla extract, and stir until fully combined.

Step 4: Add Zucchini

Fold the shredded zucchini into the wet mixture. There’s no need to squeeze out the liquid unless it’s overly wet—a bit of moisture helps!

Step 5: Combine and Pour

Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix. Pour the batter into the prepared pan.

Step 6: Bake

Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

How to Serve and Store Lemon Zucchini Bread

This Lemon Zucchini Bread yields about 10 generous slices, making it perfect for sharing at brunches, picnics, or as a sweet surprise for neighbors. Serve it slightly warm with a pat of butter, or enjoy it chilled with a cup of iced tea. It also makes a lovely companion to your morning coffee or a late-night snack when your sweet tooth kicks in.

To store, keep the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week. It also freezes beautifully. Simply wrap individual slices or the whole loaf in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature and enjoy.

What to Serve With Lemon Zucchini Bread?

Fresh Berries and Whipped Cream

The tartness of berries complements the citrus notes, while whipped cream adds a creamy contrast.

Greek Yogurt with Honey

A spoonful of thick Greek yogurt and a drizzle of honey turns a slice into a protein-packed breakfast.

Soft Scrambled Eggs

For a brunch combo, serve your bread alongside fluffy scrambled eggs for a savory contrast.

Herbal Tea or Iced Tea

Chamomile or mint tea pairs especially well, keeping things light and refreshing.

Lemon Curd

Amp up the lemon flavor with a smear of tangy lemon curd on each slice.

Cream Cheese Spread

A whipped cream cheese spread with a hint of vanilla turns this loaf into a dessert.

Vanilla Ice Cream

If you’re going dessert-style, top a warm slice with a scoop of vanilla ice cream.

Grilled Peaches

Warm grilled peaches bring out the summery tones of the bread and elevate your plate to something special.

Want More Sweet Bread Ideas?

If this bright and tender Lemon Zucchini Bread has you reaching for another slice, don’t stop here. Try some of these other comforting, flavor-packed loaves that bring their own seasonal twist:

• Sweet Alabama Pecan Bread with a nutty crunch and deep Southern charm.
• Red Lobster’s Cheese Biscuit Loaf if you’re craving something savory and cheesy.
• Old-Time Oven Peach Cobbler for a warm, fruit-forward bake.
• Zucchini Carrot Oatmeal Muffins if you’re in the mood for something nutritious and portable.
• Lemon Rhubarb Loaf with Glaze for more tangy citrus flavor with a sweet-tart twist.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you tweak the lemon or double the zucchini? Maybe add a glaze or keep it classic?

I love seeing how these recipes turn out in your kitchens. Feel free to ask questions too, especially if you’re baking for the first time.

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