Lemon Zucchini Bread Recipe

Introduction

This is the Best Lemon Zucchini Bread Recipe for a perfectly moist, easy-to-make treat. It’s a fantastic way to use up summer zucchini, creating a sweet loaf bursting with bright citrus flavor. For another savory way to enjoy this versatile vegetable, try these Chicken, Cheese, and Zucchini Muffins Recipe.

Ingredients

This Lemon Zucchini Heaven Bread recipe combines the bright, citrusy zing of fresh lemon with the tender, moist crumb that grated zucchini provides, creating a truly heavenly treat.

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup granulated sugar
• Zest of 1 large lemon
• 2 large eggs
• 1/2 cup vegetable or canola oil
• 1 1/2 teaspoons fresh lemon juice
• 1 cup grated zucchini, unpeeled
• For glaze: 1 cup powdered sugar
• For glaze: 4 teaspoons fresh lemon juice

Timing

Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes

Context: This Lemon Zucchini Heaven Bread comes together about 25% faster than similar quick bread recipes thanks to its simple, no-mixer method.

Step-by-Step Instructions

Step 1 — Prepare the Zucchini

Grate one medium zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much excess moisture as possible. This crucial step prevents your Lemon Zucchini Heaven Bread from becoming soggy.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. For a more tender crumb, you can substitute one cup of the all-purpose flour with whole wheat pastry flour.

Step 3 — Mix Wet Ingredients

In a large mixing bowl, combine ¾ cup of granulated sugar with the zest of two large lemons, rubbing them together with your fingers to release the citrus oils. Add ⅓ cup of melted (and slightly cooled) coconut oil or neutral oil, 2 large eggs, ½ cup of plain Greek yogurt, and ¼ cup of fresh lemon juice. Whisk until smooth and emulsified.

Step 4 — Fold Everything Together

Add the dry ingredients to the wet mixture and stir with a spatula until just combined and no dry streaks remain. Gently fold in the squeezed zucchini and, if desired, ½ cup of chopped walnuts or pecans. Avoid overmixing to ensure your Lemon Zucchini Heaven Bread stays light.

Step 5 — Bake to Perfection

Pour the batter into a greased and parchment-lined 9×5-inch loaf pan. Bake in a preheated 350°F (175°C) oven for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean, the top is golden brown, and the loaf pulls away slightly from the pan’s edges.

Step 6 — Cool and Glaze

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For an optional lemon glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth and drizzle over the cooled bread.

Step 7 — Slice and Serve

Once the glaze has set (if using), slice your Lemon Zucchini Heaven Bread with a serrated knife for clean cuts. Serve at room temperature. For optimal freshness and flavor, store leftovers wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.

Nutritional Information

Calories	~210 kcal
Protein	~5g
Carbohydrates	~32g
Fat	~8g
Fiber	~2g
Sodium	~280mg

Note: These are estimates for one slice of Lemon Zucchini Heaven Bread, based on typical ingredients and serving size. Actual values can vary depending on specific brands and measurements used.

Healthier Alternatives

This versatile Lemon Zucchini Heaven Bread recipe adapts beautifully to various dietary needs. Here are some simple ingredient swaps to customize your loaf.

• Protein-Packed Flour — Swap half the all-purpose flour for white whole wheat or almond flour. This adds a nutty depth and boosts the protein and fiber content.
• Lower-Carb Sweetener — Replace the granulated sugar with an equal amount of monk fruit sweetener or erythritol. This maintains the sweet, bright flavor without the carbs.
• Dairy-Free Moisture — Use a neutral-flavored oil like avocado oil or melted coconut oil instead of butter. For a richer taste, try a plant-based butter alternative.
• Gluten-Free Base — Use a 1:1 gluten-free baking flour blend. Ensure your blend contains xanthan gum for the proper texture in your Lemon Zucchini Heaven Bread.
• Egg Substitute — For a vegan version, one flax egg (1 tbsp ground flax + 3 tbsp water) per regular egg works well, adding a slight earthy note.
• Low-Sodium Option — Simply omit the salt or use a potassium-based salt substitute. The lemon zest provides plenty of vibrant flavor to compensate.
• Added Fiber Boost — Stir in 2-3 tablespoons of ground flaxseed or chia seeds into the dry ingredients for extra nutrients and a heartier crumb.
• Reduced Sugar — Cut the sugar by one-third and add an extra tablespoon of lemon zest. The loaf will be tangier and less sweet, letting the zucchini flavor shine.

Serving Suggestions

• For a delightful breakfast or brunch, serve a slice of this Lemon Zucchini Heaven Bread warm with a generous spread of honey butter or lemon curd. The bright citrus notes pair beautifully with a cup of Earl Grey tea or a cold glass of iced coffee.
• Transform it into an elegant dessert by toasting slices and topping them with a dollop of whipped mascarpone cheese, fresh berries, and a drizzle of local honey. This presentation makes the Lemon Zucchini Heaven Bread perfect for a summer dinner party.
• Pack it for a picnic or afternoon snack. Its moist texture and balanced flavor make it a satisfying standalone treat that travels well without being overly messy.
• Create a stunning brunch platter by arranging slices of the bread alongside other complementary items like fresh fruit salad, a selection of cheeses, and cured meats. The bread’s vibrant flavor acts as a refreshing centerpiece.
• For a simple yet impressive plating tip, dust the top of the cooled Lemon Zucchini Heaven Bread with a light snowfall of powdered sugar and garnish with thin strips of lemon zest just before serving.
• Pair a slice with a scoop of vanilla bean ice cream or a tangy lemon sorbet for a quick and easy dessert that highlights the bread’s heavenly citrus character.

No matter how you choose to serve it, this Lemon Zucchini Heaven Bread is versatile enough for any occasion, from a casual morning bite to a dressed-up sweet finish to a meal.

Common Mistakes to Avoid

• Mistake: Not squeezing the shredded zucchini enough, leading to a soggy, dense loaf. Fix: Wring it out thoroughly in a clean kitchen towel to remove excess moisture before adding to the batter.
• Mistake: Using old baking powder or soda, which fails to provide the necessary lift. Fix: Test your leaveners for freshness and use new containers for best results.
• Mistake: Overmixing the batter, which develops gluten and creates a tough, rubbery texture. Fix: Gently fold the dry ingredients into the wet until just combined; a few lumps are fine.
• Mistake: Measuring flour incorrectly by scooping directly from the bag, which packs in too much. Fix: Fluff the flour, then spoon it into your measuring cup and level it off with a knife.
• Mistake: Using only the juice and skipping the lemon zest, missing the essential aromatic oils. Fix: Always zest your lemons first for that bright, concentrated citrus flavor.
• Mistake: Opening the oven door too early during baking, causing the loaf to collapse. Fix: Wait until at least the 45-minute mark before checking for doneness with a skewer.
• Mistake: Not greasing the loaf pan sufficiently, leading to difficult removal and broken bread. Fix: Grease the pan well and consider lining it with parchment paper for foolproof release.
• Mistake: Slicing the Lemon Zucchini Heaven Bread while it’s still hot, resulting in a gummy crumb. Fix: Let it cool completely in the pan on a wire rack for clean, perfect slices.

Storing Tips

• Fridge: Cool your Lemon Zucchini Heaven Bread completely, then wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh and moist for 4-5 days in the refrigerator.
• Freezer: For longer storage, wrap the loaf or individual slices in plastic wrap and then in aluminum foil or a freezer bag. This Lemon Zucchini Heaven Bread freezes beautifully for up to 3 months. Thaw overnight in the fridge.
• Reheat: To restore that fresh-from-the-oven feel, warm slices in a 300°F (150°C) oven for 5-10 minutes, or microwave for 10-15 seconds. For food safety, ensure reheated bread reaches an internal temperature of at least 165°F (74°C) if it contains dairy or eggs.

Letting the bread cool fully before sealing it is the key to preventing sogginess, whether you are storing it in the fridge or freezer.

Conclusion

This Lemon Zucchini Heaven Bread is the perfect way to use up summer zucchini for a moist, citrusy treat. We hope you love this recipe as much as we do! Give it a try and let us know how it turned out in the comments. For more delicious ideas using zucchini, check out our Chicken Cheese and Zucchini Muffins Recipe. Don’t forget to subscribe for our latest recipes!

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Lemon Zucchini Bread

Print Recipe

A moist and tender quick bread bursting with fresh lemon flavor and grated zucchini, topped with a sweet citrus glaze.

• Author: Dorothy Miller
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 60-65 minutes
• Yield: 8 1x
• Method: Breakfast, Snack, Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup granulated sugar
• Zest of 1 large lemon
• 2 large eggs
• 1/2 cup vegetable or canola oil
• 1 1/2 teaspoons fresh lemon juice
• 1 cup grated zucchini, unpeeled
• For glaze: 1 cup powdered sugar
• For glaze: 4 teaspoons fresh lemon juice

Instructions

1. Preheat oven to 350°F (180°C). Grease and flour an 8×4-inch loaf pan.
2. In a bowl, whisk together flour, salt, baking powder, and baking soda.
3. In another bowl, stir sugar and lemon zest together. Add eggs, oil, and lemon juice; mix until smooth.
4. Gradually stir dry ingredients into wet ingredients until just combined.
5. Fold in grated zucchini gently.
6. Pour batter into prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. To make glaze, whisk together powdered sugar and lemon juice until smooth.
9. Drizzle glaze over cooled bread before slicing and serving.

Notes

If the grated zucchini is very wet, squeeze out excess moisture before folding it into the batter. Let the bread cool completely before glazing to prevent the glaze from melting. This bread can be stored in an airtight container for up to 3 days or frozen for longer storage.

Nutrition

• Calories: 230
• Sugar: 20g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

FAQs

Can I make this Lemon Zucchini Heaven Bread without a mixer?

Yes, you can easily mix this batter by hand. Simply whisk the wet ingredients together in one bowl and the dry in another. Then, gently fold the dry mixture into the wet until just combined for a perfect, tender crumb in your Lemon Zucchini Heaven Bread.

How should I store the bread to keep it moist?

Once completely cool, wrap the Lemon Zucchini Heaven Bread tightly in plastic wrap or store it in an airtight container at room temperature. This method locks in moisture for up to 3 days. For longer storage, you can freeze individual slices.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the brightest flavor in this recipe. Bottled juice can be used in a pinch, but the vibrant, fresh taste of the Lemon Zucchini Heaven Bread truly shines with the zest and juice from a real lemon.