Lemon Zucchini Bread Recipe
If you’ve never tried Lemon Zucchini Bread, you’re in for a true delight—this loaf is wonderfully moist, packed with vibrant citrus flavor, and gets an irresistible tenderness from fresh zucchini. It’s the perfect mashup of sweet lemony burst and subtle garden freshness, all finished with a bright, tangy glaze. Trust me, once you taste that zingy glaze dripping down the soft, golden crumb, you’ll be hooked for good!
Ingredients You’ll Need
Every element in this Lemon Zucchini Bread plays a crucial role, transforming humble pantry basics into a star bake that dazzles with both flavor and texture. Here’s what you’ll need, plus a little insight on how each ingredient shines in the final loaf!
- All-purpose flour: This forms the sturdy backbone of your loaf, giving it just the right balance of structure and tenderness.
- Baking powder: Responsible for that beautiful rise and pillowy crumb—don’t skip it!
- Table salt or fine sea salt: Just a hint brings out all the other flavors and makes the lemon really pop.
- Large eggs: These provide structure, richness, and help bind everything together.
- Granulated sugar: Besides adding sweetness, sugar helps keep the bread deliciously soft and moist.
- Canola or vegetable oil: Oil supplies unbeatable moistness that lingers for days—no dry, crumbly bread here!
- Buttermilk: This tangy secret ingredient adds extra tenderness and a touch of depth to the flavor.
- Lemon zest: Adds incredible, aromatic lemon flavor that’s far more intense than juice alone.
- Fresh lemon juice: Delivers a refreshing tartness that balances the sweetness in every bite.
- Shredded zucchini: The star veggie! It melts into the batter, giving moisture and a delicate garden nuance without overpowering.
- Powdered sugar: Used for the luscious lemon glaze that finishes the bread with a sugary citrus hug.
- Juice of 1 lemon (for glaze): The fresh lemon juice in the glaze is what makes it irresistibly tangy and bright.
How to Make Lemon Zucchini Bread
Step 1: Prepare Your Pans and Preheat
Set the stage for greatness by preheating your oven to 350℉. Thoroughly spray either four mini loaf pans or one large loaf pan with nonstick cooking spray. I love using mini pans—they make for adorable, gift-ready loaves and bake a bit faster!
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, and salt. This ensures even distribution so you never get a hidden pocket of salt or a dense bite. Set it aside for later.
Step 3: Beat the Eggs
Grab a large mixing bowl or the bowl of your stand mixer. Beat the eggs on medium-high speed for about 30 seconds, just until they start to look a little foamy and combined—this is your ticket to a tender, light crumb.
Step 4: Cream Sugar and Oil
Add the sugar and oil to the eggs, then beat everything together on medium speed until the mixture looks fluffy and pale, about 1-2 minutes. Don’t rush this step—it’s where you start building that impossibly moist, springy texture!
Step 5: Add Buttermilk and Lemon
Pour in the buttermilk, lemon zest, and lemon juice. Mix just until everything looks mostly integrated. The batter should already smell absolutely heavenly at this point—like a burst of summertime!
Step 6: Combine Dry and Wet Mixtures, Add Zucchini
Tip the dry ingredients into the wet mixture, then add the shredded zucchini. Mix gently—either with the mixer on low or by hand with a spatula—just until all streaks of flour disappear. Overmixing can make the bread tough, so stop as soon as you get a smooth batter.
Step 7: Fill the Pans
Evenly divide the dreamy lemon zucchini batter among your mini loaf pans, or scrape it all into the large loaf pan if that’s your choice. Use a spatula to smooth the tops for an even bake.
Step 8: Bake
Pop your pans into the oven. Bake mini loaves for 30-34 minutes, or the large loaf for 45-50 minutes. The bread is done when a gentle press with your finger causes it to spring back, and a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter!).
Step 9: Cool
Once baked to perfection, let the Lemon Zucchini Bread cool in the pan for about 15 minutes—this helps it set and makes unmolding easier. Then transfer the loaves to a wire rack to cool completely. Patience pays off here!
Step 10: Make the Lemon Glaze
In a small bowl, stir together the powdered sugar and fresh lemon juice until smooth and pourable. You can tweak the consistency—add a little more juice to thin it, or more sugar to thicken. Drizzle the glaze over each cooled loaf with a fork, or for a fancier look, slip it into a Ziploc bag, snip the corner, and pipe gorgeous zigzags across the top.
How to Serve Lemon Zucchini Bread
Garnishes
This bread already comes with a show-stopping lemon glaze, but if you’re feeling extra, don’t hesitate to sprinkle a touch of extra lemon zest or a few fresh edible flowers (like violets) over the top. Even a light dusting of powdered sugar can make your Lemon Zucchini Bread look like it belongs in a bakery window.
Side Dishes
Lemon Zucchini Bread is right at home alongside a hot mug of black tea or freshly brewed coffee for breakfast or snack time. For a light brunch, pair slices with fresh berries, Greek yogurt, or a fruit salad—something tangy or creamy works wonders with the bright, citrusy flavors.
Creative Ways to Present
Try slicing the bread into fingers and serving it as part of a breakfast platter, or use mini loaves as heartfelt hostess gifts (wrap them in parchment with a ribbon). If you’re hosting brunch, arrange slices in a fan pattern on a cake stand and garnish the plate with zest and mint leaves—it’s stunning and inviting!
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Zucchini Bread can be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. If you want to maximize moisture, pop a slice of apple in with it (just take it out after a day or two to avoid sogginess).
Freezing
This bread freezes like a champ! Once completely cooled and unglazed, wrap loaves tightly in foil and pop them in a freezer bag. Freeze for up to three months. When you’re ready to enjoy, thaw overnight at room temperature, then glaze just before serving.
Reheating
If your Lemon Zucchini Bread is feeling a little chilly from the fridge or freezer, wrap a slice loosely in foil and warm in a low oven (about 300℉) for 10-15 minutes. You can also microwave individual slices for 10-15 seconds—just enough to bring back that fantastic softness.
FAQs
Can I make Lemon Zucchini Bread gluten-free?
Absolutely! Just swap the all-purpose flour with your favorite 1-to-1 gluten-free baking blend. Keep an eye on the moisture—the zucchini helps, but gluten-free flours can be a bit thirstier, so you might need an extra tablespoon or two of buttermilk.
Do I need to peel the zucchini?
No need! The peel adds pretty green flecks and a little extra nutrition. Just wash your zucchini well, trim the ends, and shred—leave the peel on for best results.
What’s the best way to shred zucchini?
Use the large holes on a box grater or a food processor with a shredding disc. No need to squeeze out the moisture—zucchini’s natural juiciness is what gives this bread its incredible softness.
Can I use bottled lemon juice instead of fresh?
Fresh is definitely best for both flavor and aroma, but bottled can work in a pinch. If you do use bottled, make sure you still include fresh zest for that authentic lemon zing.
Is it possible to add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even a small handful of white chocolate chips will add another layer of texture and flavor. Just fold them in gently at the end, being careful not to overmix the batter.
Final Thoughts
I can’t recommend making this Lemon Zucchini Bread enough! It’s the kind of recipe that brings everyone to the kitchen with its irresistible scent and delivers pure joy in every bite. Trust me, your friends and family will devour it—so bake an extra loaf and watch it disappear!
Print
Lemon Zucchini Bread Recipe
- Total Time: 1 hour
- Yield: 1 large loaf or 4 mini loaves 1x
- Diet: Vegetarian
Description
This Lemon Zucchini Bread is a delightful and moist loaf with a tangy lemon flavor. It’s easy to make and perfect for any time of the day!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon table salt or fine sea salt
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 1/2 cup buttermilk
- zest of 1 lemon
- 2 tablespoons fresh lemon juice ((about 1 large lemon))
- 1 cup shredded zucchini
Lemon Glaze:
- 1 cup powdered sugar
- juice of 1 lemon
Instructions
- Preheat the Oven: Heat the oven to 350℉ and grease mini loaf pans.
- Mix Dry Ingredients: Combine flour, baking powder, and salt in a bowl.
- Beat Eggs: In a separate bowl, beat eggs until fluffy.
- Add Wet Ingredients: Mix in sugar, oil, buttermilk, lemon zest, and lemon juice.
- Combine Batter: Gradually add dry ingredients and zucchini to the wet mixture.
- Bake: Divide batter into pans and bake until done.
- Cool and Glaze: Let the bread cool, then drizzle with a lemon glaze.
Notes
- You can add chopped nuts or poppy seeds for extra texture.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Lemon Zucchini Bread, Zucchini Loaf, Lemon Glaze, Baking
