Lemon zucchini bread is a moist, bright quick bread that combines the freshness of lemon with the subtle sweetness and texture of grated zucchini. It’s a fantastic way to use up extra summer squash and delivers a tender crumb with a light citrus flavor. This recipe is perfect for beginners, requiring only basic kitchen equipment and simple steps for a delicious homemade treat.
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (120g) finely grated zucchini (about 1 medium zucchini)
- 2 large eggs, at room temperature
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 1 tablespoon lemon zest (zest from 1 lemon)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon ground cinnamon
- Optional Lemon Glaze:
- 1/2 cup (60g) powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven and prepare your pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
- Prepare the zucchini: Wash and trim the ends off the zucchini. Grate it on the fine holes of a box grater. Place the grated zucchini in a clean kitchen towel or several layers of paper towels and gently squeeze over the sink to remove excess moisture. Fluff with a fork to loosen.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Mix the wet ingredients: In a large bowl, whisk together the eggs, sugar, oil, lemon juice, lemon zest, and vanilla extract until fully combined.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and gently stir together with a spatula or wooden spoon until almost combined (some streaks of flour are okay).
- Add the zucchini: Fold the grated zucchini into the batter, mixing just until evenly distributed and no dry flour remains. Be careful not to overmix, as this can make the bread tough.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool: Allow the bread to cool in the pan for 10–15 minutes, then carefully lift it out and transfer to a wire rack to cool completely before glazing or slicing.
- Optional Lemon Glaze: In a small bowl, whisk together powdered sugar and enough lemon juice to reach a pourable consistency. Drizzle over the cooled bread and let set for 10 minutes before slicing.
Tips
- Substitutions: You can swap vegetable oil for melted coconut oil or light olive oil. For a dairy-free loaf, ensure your glaze uses water or plant-based milk if needed.
- Don’t skip draining the zucchini: Excess moisture will make your bread soggy. Squeeze out as much liquid as you can, but don’t dry it out completely—the moisture helps with the bread’s texture.
- Measuring flour: For best results, spoon flour into your measuring cup and level it off. Scooping directly from the bag can pack the flour and make the bread dense.
- Testing for doneness: Ovens vary, so start checking at 45 minutes. The top should be golden and the center should spring back lightly when pressed.
Serving Suggestions
- Enjoy slices plain for a quick breakfast or snack.
- Serve with a dollop of whipped cream or a scoop of vanilla yogurt for a light dessert.
- Pair with fresh berries for extra color and flavor.
- Add a sprinkle of toasted nuts or seeds on top of the glaze for crunch.
Variations
- Nutty Lemon Zucchini Bread: Fold 1/2 cup chopped walnuts or pecans into the batter for added texture and flavor.
- Blueberry Lemon Zucchini Bread: Gently fold in 1/2 cup fresh or frozen blueberries before baking (toss frozen berries with a tablespoon of flour first).
- Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. The texture will be slightly different but still delicious.
- Lower Sugar: Reduce the sugar to 3/4 cup if you prefer a less sweet loaf; the lemon flavor will come through even more.
- Mini Loaves or Muffins: Divide the batter among mini loaf pans or muffin tins. Bake mini loaves for 25–30 minutes, muffins for 18–22 minutes, checking for doneness.
Storage and Reheating
Once completely cooled, store lemon zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week—bring to room temperature or warm slightly before serving for best texture. To freeze, wrap individual slices or the whole loaf in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the fridge or on the counter for several hours.
To reheat, microwave slices for 10–15 seconds or warm in a toaster oven at 300°F (150°C) for 5–10 minutes, just until heated through.
Frequently Asked Questions
- Do I need to peel the zucchini?
No, there’s no need to peel zucchini for this recipe. The skin is thin, tender, and adds nutrients and subtle color to the bread. Just wash the zucchini well before grating. - Can I use yellow squash instead of zucchini?
Yes, yellow summer squash can be used in place of zucchini for a similar flavor and texture. The bread may have a slightly different color, but it will taste just as good. - Why is my lemon zucchini bread soggy in the middle?
This often happens if the zucchini wasn’t drained well or if the bread was underbaked. Always squeeze out excess moisture from the grated zucchini and check with a toothpick for doneness before removing from the oven. - Can I make this bread vegan?
Yes. Use two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) in place of the eggs, and choose a plant-based oil. The bread will be a bit denser but still moist and flavorful. - Is it possible to reduce the oil or substitute applesauce?
You can replace up to half the oil with unsweetened applesauce (1/4 cup oil + 1/4 cup applesauce). The bread will be slightly less rich but still moist. Avoid reducing the oil further, as it may affect texture. - Can I double the recipe?
Yes, you can double all the ingredients and divide the batter between two loaf pans. Baking time will be about the same, but always check for doneness before removing from the oven.
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Easy Lemon Zucchini Bread Recipe for Beginners