If you love fresh and vibrant flavors, prepare to fall head over heels for the Best Lemon Zucchini Bread. This loaf is irresistibly moist and tender, bursting with sunny citrus and the subtle earthiness of zucchini, all topped with a tangy lemon glaze. It’s the perfect recipe for using up garden zucchini and one that brings smiles whether it’s breakfast, dessert, or just a sweet snack with coffee. One bite, and you’ll see why this bread is often requested on repeat!

Best Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Best Lemon Zucchini Bread lies in its simple yet powerful ingredients. Each one brings something special to the table, from brightness and moisture to a beautiful, soft crumb that makes this bread unforgettable.

All-purpose flour: The structural foundation for your loaf, keeping it light and fluffy.
Baking powder: Gives the bread its perfect rise so each slice is airy yet satisfying.
Fine salt: Just a pinch makes all the other flavors pop and keeps things balanced.
Eggs: Essential for binding and providing that rich, classic loaf texture.
White sugar: Adds the ideal sweetness without overshadowing the citrus and zucchini.
Canola or vegetable oil: Oil gives the bread amazing moisture and a tender crumb.
Buttermilk: Contributes subtle tang and helps keep the bread incredibly soft.
Fresh lemon zest: Explodes with citrus fragrance and flavor in every bite.
Fresh lemon juice: For that unmistakable lemony zing, inside and out.
Zucchini (shredded): Brings moisture, a lovely speckled look, and sneaks in some veggies.
Confectioners’ sugar: Forms the smooth, decadent base of the gorgeous lemon glaze.

How to Make Best Lemon Zucchini Bread

Step 1: Prepare the Baking Pans and Preheat the Oven

Start by preheating your oven to 350℉ (175℃). Spray four mini loaf pans well to ensure super-easy release after baking, or use a single 9″x5″ loaf pan if you prefer a bigger loaf. I adore using mini pans—the small loaves bake up beautifully and are perfect for gifting or freezing.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the flour, baking powder, and fine salt. This quick step means your bread will rise evenly and taste just right throughout. Pre-blending also saves you from those pockets of baking powder nobody wants!

Step 3: Prepare the Wet Ingredients

Crack the eggs into a large mixing bowl. Beat them until slightly frothy, then add the sugar and oil. Mix on medium until combined, light, and a touch fluffy. Now, pour in the buttermilk, lemon zest, and lemon juice, beating just until everything is mixed. You want a smooth, lemony base—resist the urge to overbeat!

Step 4: Combine Wet and Dry Ingredients with Zucchini

Add your dry mixture and the shredded zucchini to the wet ingredients. Fold everything together gently until just combined and no flour patches remain. For the most tender crumb, squeeze extra liquid from the zucchini before mixing it in. Less water means a loaf that’s moist but never soggy!

Step 5: Transfer Batter and Bake

Pour the batter evenly into the prepared pans. If using mini pans, fill them equally for even baking. Bake mini loaves for about 30–34 minutes (the larger loaf takes 45–50 minutes). They’re ready when a toothpick comes out clean and the top springs back lightly—don’t forget to rotate the pans halfway through for gorgeous, golden loaves.

Step 6: Cool the Loaves

Let the bread rest in the pans for 15 minutes so it firms up a bit. Then, gently loosen the sides and turn the loaves out onto a wire rack. Cooling fully before glazing lets the icing set perfectly on top.

Step 7: Make and Drizzle Lemon Glaze

For the grand finale: whisk confectioners’ sugar and lemon juice until the glaze is silky and pourable. Adjust with more juice or sugar as needed for your dream consistency. Drizzle over the fully cooled loaves with a fork or piping bag, and, if feeling fancy, add a little more fresh zest for sparkle and aroma.

How to Serve Best Lemon Zucchini Bread

Garnishes

Elevate each slice with a few creative garnishes! Try a sprinkle of freshly grated lemon zest, a dusting of powdered sugar, or even a curl of thin-sliced candied lemon. For a fun pop, scatter a few edible flowers on the platter to make the Best Lemon Zucchini Bread feel like an artisanal treat.

Side Dishes

This bread is wonderfully versatile. Pair it with thick Greek yogurt, fresh berries, or a dollop of whipped cream for breakfast bliss. At snack time or dessert, serve alongside a hot mug of tea or ice-cold lemonade to enhance those lemony notes.

Creative Ways to Present

I love slicing the Best Lemon Zucchini Bread and layering the pieces on a rustic wooden board for a cozy brunch spread. Or, stack minis in a basket lined with a tea towel for gifts or picnics. Try toasting a slice lightly and topping with a thin layer of cream cheese for a novel twist!

Make Ahead and Storage

Storing Leftovers

Once the bread is completely cooled and glazed, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to three days. It stays moist and fresh with zero fuss, thanks to both the oil and zucchini.

Freezing

Best Lemon Zucchini Bread is ideal for freezing! Wrap each loaf (or individual slices) tightly in plastic wrap, then aluminum foil, and freeze for up to three months. Thaw overnight at room temperature to enjoy that just-baked texture and flavor.

Reheating

To gently reheat, pop a slice in the microwave for 10–15 seconds or warm a whole loaf (unwrapped) in a 300℉ oven for about 10 minutes. The glaze may soften, but the bread springs right back to life for breakfast or an afternoon treat.

FAQs

Can I make this bread gluten-free?

Absolutely! Substitute your favorite 1-to-1 gluten-free baking flour for the all-purpose flour. Make sure to check your baking powder is gluten-free, and you’ll have a loaf that’s just as delicious and tender.

Do I need to peel the zucchini?

No need to peel—just wash it well! The green skin adds lovely flecks of color and extra nutrients, giving the Best Lemon Zucchini Bread its signature look.

Can I make this bread with less sugar?

Certainly! You can reduce the sugar by about 1/4 cup without altering the texture much. The bread will be slightly less sweet, but still moist and lemony.

What if I don’t have buttermilk?

No problem. Mix 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar and let it sit for five minutes. This DIY buttermilk works perfectly for a soft crumb and tangy flavor.

Is it possible to make muffins with this batter?

Definitely! Divide the batter among lined muffin cups and bake at 350℉ for 18–22 minutes. You’ll get delightful, portable lemon zucchini muffins with all the same bright flavor.

Final Thoughts

If you’re craving a bake that’s bursting with sunshiny lemon and cozy zucchini, this really is the Best Lemon Zucchini Bread. Whether you enjoy it fresh from the oven or days later with coffee, its light, vibrant flavor never fails to bring joy. I’d love for you to try it—happy baking!

Best Lemon Zucchini Bread Recipe

★★★★★

5.1 from 15 reviews

Author: Ella
Total Time: 1 hour 5 minutes
Yield: 4 mini loaves or 1 large loaf 1x
Diet: Vegetarian

Print Recipe

Description

This Best Lemon Zucchini Bread is a delightful combination of bright lemon flavor and moist zucchini, topped with a tangy lemon glaze. It’s perfect for breakfast, brunch, or as a sweet treat with tea or coffee.

Instructions

Step 1: Prepare the Baking Pans and Preheat the Oven
Preheat your oven to 350℉ (175℃). Spray mini loaf pans with cooking spray. Alternatively, use a large loaf pan.
Step 2: Mix the Dry Ingredients
Whisk flour, baking powder, and salt in a bowl.
Step 3: Prepare the Wet Ingredients
Beat eggs, sugar, oil, buttermilk, lemon zest, and juice.
Step 4: Combine Wet and Dry Ingredients with Zucchini
Fold in dry ingredients, wet ingredients, and zucchini.
Step 5: Transfer Batter and Bake
Bake the batter until done.
Step 6: Cool the Loaves
Cool loaves in pans before transferring to a wire rack.
Step 7: Make and Drizzle Lemon Glaze
Whisk confectioners’ sugar with lemon juice and drizzle over cooled loaves.

Notes

Excess moisture from zucchini can affect the texture of the bread, so ensure to squeeze it out.
Adjust glaze thickness to your preference by adding more lemon juice or sugar.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Baking
Method: Baking
Cuisine: American