Lemon Zucchini Bread is a bright and moist treat that mixes the fresh tang of lemon with the mild, tender texture of zucchini. It’s a perfect balance between sweet and slightly zesty, with little bits of zucchini hidden throughout to keep every bite soft and flavorful.
I love making this bread when I have extra zucchinis from the garden or the market. Adding lemon zest and juice gives it a fresh twist that feels just right for spring or summer mornings. Sometimes, I like to sprinkle a little sugar on top before baking for a tiny crunch that makes it even more special.
This bread is wonderful toasted with a bit of butter or cream cheese for breakfast, or simply enjoyed with a cup of tea in the afternoon. It’s one of those easy bakes that always makes me smile, whether I’m sharing it with friends or keeping it all to myself for snack time.
Key Ingredients & Substitutions
Zucchini: Fresh, grated zucchini adds moisture and a tender texture. Use young, tender zucchinis for the best flavor. If you don’t have zucchini, grated yellow squash is a good substitute.
Lemon: Lemon zest and juice brighten the bread with fresh citrus flavor. If you prefer a milder tang, reduce lemon juice or swap for orange zest and juice for a sweeter twist.
Flour: All-purpose flour works well here. For a gluten-free version, try a 1-to-1 gluten-free baking flour blend but watch the texture as it might be a bit denser.
Oil: Vegetable oil keeps the bread moist. You can swap it for melted coconut oil or a mild olive oil if you want a slightly different flavor.
Buttermilk or Milk: Buttermilk adds tenderness and helps the bread rise. If you don’t have buttermilk, mix 1 tbsp vinegar or lemon juice with milk and let it sit 5 minutes before using.
How Do You Keep Zucchini Bread Moist but Not Soggy?
The secret is to grate zucchini finely and gently squeeze out some water—but not too much, because you want moisture. Here’s how:
- Grate zucchini using the finer side of a grater or a food processor.
- Place grated zucchini in a clean kitchen towel and press or squeeze gently to remove excess water.
- Fold zucchini into your batter right after mixing the wet and dry ingredients so moisture stays balanced.
- Don’t overload with zucchini; usually 1 cup is enough for a moist crumb without making it wet.
These steps help the bread stay tender and soft without sogginess inside.
Equipment You’ll Need
- 9×5-inch loaf pan – I like it because it gives the bread a classic shape and cooks evenly.
- Large mixing bowl – perfect for combining all the wet ingredients smoothly.
- Medium bowl – for whisking your dry ingredients before mixing.
- Whisk or spatula – helps you stir everything together gently without overmixing.
- Grater – essential for shredding the zucchini quickly and evenly.
- Measuring cups and spoons – for accuracy with ingredients like lemon juice and oil.
- Cooling rack – to help the bread cool evenly without becoming soggy.
Flavor Variations & Add-Ins
- Swap lemon for orange: Use orange zest and juice to add a sweeter, citrusy flavor that pairs beautifully with zucchini.
- Add nuts or seeds: Mix in chopped walnuts, pecans, or sunflower seeds for extra crunch and texture.
- Chocolate chips: Fold in a handful of mini chocolate chips to turn it into a sweet treat.
- Spices: Incorporate cinnamon or ginger into the batter for warmth and depth of flavor.
How to Make Lemon Zucchini Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup buttermilk or milk
- Optional: 1/4 cup powdered sugar for light glaze
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 50–60 minutes to bake. After baking, allow about 10 minutes for cooling before removing it from the pan, then let it cool completely on a wire rack before slicing—so roughly 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Get Your Oven and Pan Ready
Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan lightly and dust it with flour to keep the bread from sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mix aside for now.
3. Combine the Wet Ingredients
In a large bowl, beat the sugar and eggs together until the mixture is smooth and slightly fluffy. Then add the vegetable oil, vanilla extract, lemon zest, lemon juice, and buttermilk. Mix all of these well until they’re fully blended.
4. Combine Wet & Dry Mixes
Gradually stir in the dry ingredients into the wet mixture. Mix gently and just enough to combine all ingredients. Be careful not to overmix; it’s okay if a few lumps remain.
5. Add the Zucchini
Fold in the grated zucchini evenly throughout the batter. This adds moisture and a great texture to your bread.
6. Bake Your Bread
Pour the batter into your prepared loaf pan and smooth out the top. Bake in your preheated oven for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cooling and Optional Glaze
Let the bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. If you like, you can make a simple lemon glaze by mixing powdered sugar with a bit of lemon juice and drizzling it over the cooled bread.
8. Slice and Enjoy!
Once cooled, slice your lemon zucchini bread and enjoy it plain or with a spread of butter or cream cheese. It’s delicious any way you serve it!
Can I Use Frozen Zucchini for This Bread?
Yes, you can use frozen zucchini, but be sure to thaw it completely and squeeze out as much excess water as possible before adding it to the batter. This helps prevent your bread from becoming too soggy.
How Should I Store Lemon Zucchini Bread?
Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices for up to 3 months.
Can I Substitute Oil with Butter?
Absolutely! Melted butter works well as a substitute for vegetable oil and will give your bread a richer flavor. Use the same amount called for in the recipe (1/3 cup).
What Can I Do to Make the Bread More Moist?
Make sure to grate the zucchini finely and fold it gently into the batter. Using buttermilk instead of regular milk also helps keep the bread moist and tender.
