Easy Lemon Zucchini Bread

If you’re looking for a bright, moist, and irresistibly tender quick bread, this Easy Lemon Zucchini Bread is about to become your new favorite baking project. The finely grated zucchini keeps the loaf incredibly soft and melt-in-your-mouth moist, while fresh lemon juice and zest infuse every bite with sunny, refreshing flavor.

This recipe is perfect for busy days—you can mix it up in minutes—and it works beautifully as a snack, breakfast, or dessert. Whether you’re using up garden zucchini or craving something fresh and citrusy, this loaf brings pure comfort with a burst of lemony goodness.

Why You’ll Love This Recipe

• Moist and tender thanks to the zucchini
• Bright lemon flavor in every slice
• Simple pantry ingredients and no mixer required
• Perfect for meal prep—even better the next day
• A sweet-tart glaze that adds a bakery-style finish

Ingredients

For the Bread

• All-purpose flour (1 ½ cups) – Creates structure while keeping the bread soft.
• Granulated sugar (1 cup) – Sweetens the loaf and helps with browning.
• Finely grated zucchini (1 cup) – Adds moisture without overpowering the flavor.
• Eggs (2 large) – Bind the bread and add lightness.
• Vegetable oil (1/3 cup) – Keeps the loaf moist and tender.
• Melted butter (2 tbsp) – Adds richness and flavor depth.
• Lemon juice (2 tbsp) – Brings fresh citrus tang.
• Lemon zest (1 tbsp) – Intensifies the lemon aroma.
• Vanilla extract (1 tsp) – Adds warmth and balance.
• Baking powder (1 tsp) – Helps the loaf rise.
• Baking soda (½ tsp) – Reacts with the lemon juice for lift.
• Salt (½ tsp) – Enhances every flavor.

For the Lemon Glaze

• Powdered sugar (1 cup) – Smooth base for a creamy, sweet glaze.
• Lemon juice (1–2 tbsp) – Gives the glaze its bright citrus punch.
• Lemon zest (optional, 1 tsp) – Adds extra zing and color.

How to Make Easy Lemon Zucchini Bread

1. Prepare the Batter

• Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment for easy removal.
• In a large bowl, whisk together the eggs, sugar, oil, melted butter, lemon juice, lemon zest, and vanilla until smooth.
• Stir in the grated zucchini.
• In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
• Gently fold the dry ingredients into the wet mixture until just combined.
• Tip: Stop as soon as the flour disappears—overmixing makes the bread dense.

2. 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.
• Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

3. Make the Lemon Glaze

• In a small bowl, whisk the powdered sugar with 1–2 tablespoons lemon juice until smooth and pourable.
• Drizzle over the fully cooled bread.
• Top with a little lemon zest for a fresh, aromatic finish.

4. Serve

Slice thick, inhale that fresh lemon scent, and enjoy with tea, coffee, or as a satisfying afternoon treat.

Tips for Success

• Lightly press the zucchini to remove excess moisture—but don’t squeeze it dry.
• Line the loaf pan to prevent sticking and ensure easy removal.
• Let the bread cool before glazing or the glaze will melt into the loaf.
• Use fresh lemons, not bottled juice, for the best flavor.
• Check early—ovens vary, so start checking at 45 minutes.

Equipment Needed

• Loaf pan
• Mixing bowls
• Whisk and spatula
• Grater or microplane
• Parchment paper
• Cooling rack

Recipe Variations

• Blueberry Lemon Zucchini Bread: Fold in ½ cup fresh blueberries for bursts of fruity sweetness.
• Lemon Poppy Seed Zucchini Bread: Add 1–2 tablespoons poppy seeds for texture and classic flavor.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.

Serving Suggestions

• Enjoy with a cup of Earl Grey or herbal tea.
• Serve warm with a pat of butter or cream cheese.
• Pair with fresh berries for a summery breakfast plate.

FAQs

Do I need to peel the zucchini?
No—just wash, grate, and use as-is.

Can I freeze the bread?
Yes. Freeze unglazed slices or the whole loaf for up to 3 months. Add glaze after thawing.

Can I reduce the sugar?
You can reduce it to ¾ cup, but the texture will be slightly less tender.

Why is my bread soggy?
You may have added too much liquid—make sure the zucchini is lightly pressed, not wet.

Can I use lemon extract instead of vanilla?
Yes! Add ¼–½ teaspoon for extra lemon flavor.

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Final Thoughts

This Easy Lemon Zucchini Bread is one of those no-fail, crowd-pleasing recipes you’ll want to make again and again. It’s bright, moist, full of lemony sunshine, and incredibly simple to whip together. Whether you enjoy it warm from the oven or chilled with glaze, each slice tastes like a comforting, citrus-kissed delight.