Best Lemon Zucchini Bread – Ready in 30 Minutes

Did You Know Zucchini Can Make Your Baked Goods 30% More Moist?

It’s true! That humble green squash hiding in your garden or farmer’s market stall holds the secret to the most tender, melt-in-your-mouth quick breads imaginable. When I first discovered this kitchen magic trick, it revolutionized my baking—especially when paired with the bright, sunny flavors of lemon in this irresistible Lemon Zucchini Bread.

Now, I know what you might be thinking: “Vegetables in my dessert? Really?” But hear me out. Zucchini’s mild flavor disappears into the batter while its natural moisture creates the most luxuriously soft crumb. The citrusy zing of fresh lemon zest cuts through the richness, creating a perfect harmony of flavors that will have you reaching for just one more slice.

This recipe came to me during one particularly abundant summer when my garden seemed to be producing more zucchini than I could possibly give away. After the fifth batch of standard zucchini bread, I craved something brighter, something that tasted like sunshine in loaf form. That’s when I reached for my favorite Meyer lemons and created what’s now become my most requested recipe at family gatherings.

What makes this Lemon Zucchini Bread special isn’t just its perfect texture or vibrant flavor—it’s how effortlessly it bridges seasons. The zucchini keeps it grounded in summer’s bounty while the lemon gives it a year-round appeal. Whether you’re looking for a way to use up that garden surplus or simply craving a loaf that’s equally at home at a brunch table or afternoon tea, this recipe delivers.

Print

Lemon Zucchini Bread: A Slice of Sunshine

There’s something magical about the way zucchini melts into baked goods, lending moisture and tenderness without announcing itself too boldly. And when paired with the bright, cheerful zing of lemon? Pure bliss. This Lemon Zucchini Bread is the kind of recipe that makes you feel like you’ve captured a little bit of summer sunshine, no matter the season.

Ingredients You’ll Need

• 2 cups grated zucchini – About 1 medium zucchini. No need to peel it—those green flecks add charm! Just squeeze out excess moisture with a clean towel so your bread isn’t soggy.
• 1 ½ cups all-purpose flour – Spoon and level for accuracy, or your bread might turn out dense.
• ½ teaspoon baking powder + ½ teaspoon baking soda – Our trusty leavening duo for the perfect rise.
• ½ teaspoon salt – Just enough to balance the sweetness.
• 2 large eggs – Room temperature, please! They’ll blend more smoothly into the batter.
• ¾ cup granulated sugar – You could reduce this slightly if you prefer a less sweet loaf.
• ½ cup vegetable oil – Or melted coconut oil for a subtle tropical hint.
• Zest of 2 lemons – Where all that vibrant citrus flavor lives. Don’t skip this!
• 2 tablespoons fresh lemon juice – About 1 juicy lemon’s worth. Bottled juice just isn’t the same.
• 1 teaspoon vanilla extract – The quiet background note that ties everything together.

Let’s Bake Together

1. Prep your zucchini. Grate it using the coarse side of a box grater, then wrap it in a clean kitchen towel and gently squeeze to remove excess water. You’ll be surprised how much liquid comes out—this step is key for perfect texture!
2. Whisk the dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Give it a little whisk to banish any lumps and distribute everything evenly.
3. Mix the wet ingredients. In a large bowl, beat the eggs and sugar until pale and slightly fluffy—about 2 minutes with a hand mixer. Drizzle in the oil while mixing, then stir in the lemon zest, lemon juice, and vanilla. The aroma at this stage is heavenly!
4. Bring it all together. Gradually add the dry ingredients to the wet, mixing just until no flour streaks remain. Overmixing leads to tough bread, so be gentle. Fold in the grated zucchini—it’ll seem like a lot, but trust the process.

At this point, your batter should be thick but spoonable, flecked with green and smelling like a citrus grove. Now, let’s get it ready for the oven…

Conclusion

There’s something truly magical about the combination of bright lemon and tender zucchini in this loaf—it’s a match made in baking heaven! Whether you’re looking for a sweet breakfast treat, an afternoon snack, or a way to use up that summer zucchini bounty, this Lemon Zucchini Bread delivers. With its moist crumb, zesty glaze, and just the right amount of sweetness, it’s sure to become a new favorite in your recipe collection.

Now it’s your turn! Whip up a loaf, share a slice with a friend, and let us know how it turned out in the comments below. And if you loved this recipe, be sure to check out our other zucchini-inspired bakes for more delicious ideas.

FAQs

Can I make this bread without the glaze?

Absolutely! The glaze adds a lovely lemony sweetness, but the bread is delicious on its own. If you prefer a less sugary option or want to enjoy it for breakfast, feel free to skip it.

Can I use frozen zucchini?

Yes, but make sure to thaw and drain it thoroughly. Frozen zucchini tends to release more water, so squeeze out as much excess moisture as possible to avoid a soggy loaf.

How should I store leftovers?

Keep the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, slice and freeze it for up to 3 months—just pop a slice in the toaster to revive it!

Can I substitute the all-purpose flour?

Yes! A 1:1 gluten-free flour blend works well, or you can use whole wheat flour for a heartier texture. Just note that the crumb may be slightly denser.

My bread is browning too quickly—what should I do?

If the top is browning faster than the center cooks, loosely tent it with aluminum foil for the last 10–15 minutes of baking. This will protect the crust while letting the inside finish baking.