Best Lemon Zucchini Bread Recipe
If you’re searching for a bright, tender quick bread that feels like sunshine in every bite, look no further than this Best Lemon Zucchini Bread. With its zesty lemon glaze, fluffy crumb, and a pop of color from shredded zucchini, this loaf is anything but ordinary. Whether you’re hoping to impress at brunch or simply want to celebrate spring flavors year-round, this bread’s fresh citrusy aroma and sweet-tangy finish will keep you reaching for another slice!
Ingredients You’ll Need
This recipe shines thanks to a handful of everyday ingredients, each lending their magic to create the perfect balance of tart, sweet, and moist. Here’s everything you’ll need—and why it matters to the Best Lemon Zucchini Bread experience!
- All-purpose flour: The sturdy backbone that gives the bread its shape and soft crumb.
- Baking powder: Provides the ideal lift so your loaf bakes up tall and fluffy.
- Fine salt: Enhances all the flavors, making the lemon pop and sweet notes sing.
- Large eggs: Bind everything together and add richness for that bakery-style texture.
- White sugar: Sweetens just enough without overpowering the citrus zing.
- Canola oil or vegetable oil: Keeps things moist and tender even days after baking—no dry bread here!
- Buttermilk: The subtle tang helps balance the sweetness and gives the loaf a slight tenderness.
- Grated zest from 1 lemon: Packed with natural oils, it adds an aromatic punch and color.
- Freshly squeezed lemon juice: Adds brightness both in the batter and in the glaze—fresh is key!
- Zucchini, shredded: Magic ingredient! Adds loads of moisture and a touch of green, but you won’t taste any veggies.
- Confectioners’ sugar: The secret to that cloud-like, tangy-sweet lemon glaze.
- Juice of 1 lemon (for glaze): Pulls the entire loaf together with a final burst of citrus flavor.
How to Make Best Lemon Zucchini Bread
Step 1: Prepare the Baking Pans and Preheat the Oven
Start by getting your oven nice and hot at 350℉ (175℃). Spray four mini loaf pans (6″ x 3½”) generously with cooking spray to make sure every loaf pops out easily. You can also opt for a single large loaf pan (9″ x 5″) if that’s what you have handy. Personally, I love the mini loaves—they’re perfect for sharing or gifting!
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, and salt. Giving these ingredients a thorough mix now ensures every bite will be evenly fluffy with just the right amount of rise and seasoning. Set aside and get ready for the wet ingredients!
Step 3: Prepare the Wet Ingredients
Beat the eggs in a large bowl on medium-high speed for around 30 seconds—they should get a bit frothy. Add in the sugar and oil, and continue mixing until the mixture looks pale and a little fluffy, around 1–2 minutes. Gently blend in the buttermilk, lemon zest, and lemon juice just until combined. Remember: stop mixing once it’s all smooth so your Best Lemon Zucchini Bread stays nice and tender!
Step 4: Combine Wet and Dry Ingredients with Zucchini
Add your whisked flour mixture and freshly shredded zucchini to the wet bowl. I’m a big fan of giving the zucchini a quick squeeze in a paper towel to avoid extra moisture—game changer for texture! Fold it all together gently with a spatula or mixer on low, just enough so no dry flour remains. Overmixing is the only real enemy here.
Step 5: Transfer Batter and Bake
Pour the lovely lemony batter evenly into your mini pans (or large loaf pan). Bake in the preheated oven: about 30–34 minutes for minis, or 45–50 minutes for a big loaf. The bread is perfectly baked when a toothpick comes out clean or with only a few moist crumbs. For the most even color, I always rotate my pans halfway through—trust me, it helps!
Step 6: Cool the Loaves
Let the bread cool in its pan for 15 minutes—this helps the structure finish setting and makes them easier to remove. Run a thin knife around the edges if you need to, then carefully transfer each loaf to a wire rack. Allow them to cool fully before you think about glazing (tempting, I know!).
Step 7: Make and Drizzle Lemon Glaze
Whisk together the confectioners’ sugar and freshly squeezed lemon juice in a small bowl until you have a smooth, pourable glaze. Adjust the consistency with an extra drop of lemon juice or a pinch more sugar as needed. Once the loaves are cool, drizzle the glaze over each one with a fork, or get fancy and pipe using a Ziploc bag with the corner snipped. I love topping with more zest for a little extra lemon sparkle!
How to Serve Best Lemon Zucchini Bread
Garnishes
For an extra flourish, dust your loaf with a bit of confectioners’ sugar, or add a sprinkle of fresh lemon zest right after drizzling the glaze. Edible flowers or thin lemon slices really make the Best Lemon Zucchini Bread look as bright and cheerful as it tastes!
Side Dishes
This bread pairs beautifully with a cup of hot tea, a cold glass of milk, or alongside Greek yogurt and fresh berries for a delightful breakfast. For brunch spreads, consider serving with a light salad or fresh fruit bowl to balance the sweet and citrusy flavors.
Creative Ways to Present
Mini loaves are perfect for gifting — wrap them in parchment and tie with string for a thoughtful touch. For parties, slice the loaf and serve on a platter with a few lemon slices tucked between each piece. You can even cube the bread for a dessert platter or layer slices with whipped cream and berries for a quick trifle!
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, wrap your Best Lemon Zucchini Bread tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 3 days. The glaze locks in moisture, keeping every slice just as tender as when you first baked it.
Freezing
This bread freezes beautifully! Simply wrap individual loaves or slices in plastic wrap, then place them in a freezer bag. Label and freeze for up to 3 months. I recommend skipping the glaze if you plan to freeze the bread, then adding it fresh after thawing for the best texture and appearance.
Reheating
To enjoy that just-baked flavor, let frozen bread thaw at room temperature (it usually takes an hour or two). For a warm treat, pop slices in the microwave for about 10 seconds or warm the whole loaf in a 300°F oven for 10–15 minutes—your kitchen will smell amazing all over again!
FAQs
Can I use another type of oil or butter instead of canola/vegetable oil?
Absolutely! Melted coconut oil or light olive oil can be used for a subtle flavor twist. Melted butter will work too, giving a richer, slightly denser crumb (though the bread will still be delicious). Just keep in mind that each fat brings its own personality to the Best Lemon Zucchini Bread.
Do I need to peel the zucchini before shredding?
No need! The skin is very thin, provides a lovely fleck of green throughout the bread, and adds a bit more fiber. Just give your zucchini a good wash before shredding.
How do I know if the bread is fully baked?
Your Best Lemon Zucchini Bread is done when it’s golden on top, springs back if gently pressed, and a toothpick inserted in the center comes out with just a few moist crumbs. If you’re baking minis, check at the 30-minute mark; for a large loaf, start checking around 45 minutes.
Can I make this bread gluten free?
Yes! Substitute your favorite cup-for-cup gluten-free flour blend in place of regular flour. Make sure the blend includes xanthan gum or another binder for the best results. The bread will still be moist and bursting with lemony goodness!
Is the bread overly sweet or sour?
This recipe strikes a lovely balance—sweet from the sugar and glaze, but never cloying, with a bright, clean lemon flavor. If you prefer a bit less tang, you can always use a tad less lemon juice in the glaze, but most testers adore the zing as written.
Final Thoughts
If you’re looking for a bake that brings both sunshine and a smile to your table, the Best Lemon Zucchini Bread is truly a must-try. Whether you share it with friends or sneak a second slice for yourself, every soft, zesty bite is pure joy. I can’t wait for you to give it a try—don’t be surprised if this one earns a permanent spot in your baking rotation!
Print
Best Lemon Zucchini Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 large loaf or 4 mini loaves 1x
- Diet: Vegetarian
Description
Lemon Zucchini Bread is a delightful mix of bright, zesty lemon flavor with the subtle freshness of grated zucchini, all packed into a moist and tender loaf. Topped with a tangy lemon glaze, this bread is perfect for any time of day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
Wet Ingredients:
- 2 large eggs
- 1 cup white sugar
- 1/2 cup canola oil or vegetable oil
- 1/2 cup buttermilk
- Grated zest from 1 lemon
- 2 tbsp freshly squeezed lemon juice (from 1 large lemon)
- 1 cup zucchini, shredded
Lemon Glaze:
- 1 cup confectioners’ sugar
- Juice of 1 lemon
Instructions
- Prepare the Baking Pans and Preheat the Oven
Preheat the oven to 350℉ (175℃). Spray loaf pans with cooking spray. Alternatively, use a large loaf pan.
- Mix the Dry Ingredients
Whisk flour, baking powder, and salt in a bowl.
- Prepare the Wet Ingredients
Beat eggs, sugar, oil, buttermilk, lemon zest, and lemon juice until fluffy.
- Combine Wet and Dry Ingredients with Zucchini
Fold dry ingredients into wet, add zucchini, and mix gently.
- Transfer Batter and Bake
Divide batter into pans and bake until done.
- Cool the Loaves
Cool in pans, then transfer to a rack to cool completely.
- Make and Drizzle Lemon Glaze
Whisk confectioners’ sugar and lemon juice for the glaze. Drizzle over cooled loaves.
Notes
- You can add a handful of chopped nuts for extra crunch.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Lemon Zucchini Bread, Zucchini Bread Recipe, Lemon Bread, Baking with Zucchini
