Why You’ll Love This Recipe

Easy Lemon Zucchini Bread is a moist, bright, and flavorful quick bread that perfectly balances the freshness of lemon with the subtle earthiness of zucchini. This soft loaf is ideal for breakfast, brunch, or a light dessert. With a tender crumb and sweet lemon glaze, it’s a great way to sneak in veggies while satisfying your sweet tooth.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking soda saltgranulated sugarsour cream or Greek yogurteggsvegetable oilvanilla extractlemon zestlemon juiceshredded zucchini (excess moisture squeezed out)powdered sugar (for glaze)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, beat together the eggs, sugar, sour cream, oil, vanilla, lemon juice, and lemon zest until smooth.

Gradually add the dry ingredients to the wet mixture and stir until just combined.

Fold in the shredded zucchini until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled bread.

Servings and timing

This recipe yields 1 loaf (about 8-10 slices).
Preparation time: 15 minutes
Baking time: 50-60 minutes
Cooling and glazing time: 20 minutes
Total time: 1 hour 25 minutes

Variations

Add poppy seeds or chia seeds for texture.

Use whole wheat flour for a heartier loaf.

Fold in white chocolate chips for extra sweetness.

Top with crushed nuts like walnuts or pistachios for a crunchy finish.

storage/reheating

Store lemon zucchini bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze slices for up to 2 months.
To reheat, microwave slices for 10-15 seconds or warm in a low oven.

FAQs

Do I need to peel the zucchini?
No, the peel is tender and adds color and texture—just make sure to shred and squeeze out excess moisture.

Can I make this bread without the glaze?
Yes, it’s delicious on its own, or try a dusting of powdered sugar.

Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch.

How do I prevent soggy bread?
Be sure to squeeze the shredded zucchini well and don’t overmix the batter.

Can I make muffins with this recipe?
Yes, just divide the batter into muffin tins and bake at 350°F for 18-22 minutes.

Conclusion

Easy Lemon Zucchini Bread is a bright, flavorful way to enjoy fresh zucchini in a sweet form. With its light lemony tang, moist texture, and simple preparation, it’s a delightful treat for any time of day. Bake a loaf and enjoy the perfect blend of citrus and veggie goodness in every bite.