Moist Lemon Zucchini Bread Recipe – Bright, Fresh & Irresistible
If you’re looking for the perfect way to use up fresh zucchini from your garden (or the farmers market), this Lemon Zucchini Bread is going to be your new favorite quick bread. It’s incredibly moist, packed with bright lemon flavor, and has the most tender crumb thanks to the grated zucchini.
This recipe strikes the perfect balance between sweet and tangy — ideal for breakfast, afternoon snacks, brunch, or even as a light dessert.
(Add your beautiful photo here)
Why This Lemon Zucchini Bread Works
- The zucchini adds moisture without any veggie taste
- Fresh lemon zest and juice deliver vibrant citrus flavor
- Simple ingredients you probably already have
- Ready in under an hour
- Stays fresh for days
Ingredients (makes 1 loaf)
For the Bread:
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar
- ½ cup (120ml) vegetable oil or melted coconut oil
- ⅓ cup (80ml) fresh lemon juice (about 2 lemons)
- Zest of 2 large lemons
- 1 tsp vanilla extract
- 1½ cups (about 200g) grated zucchini (no need to peel)
- Optional: ½ cup chopped walnuts or pecans
For the Lemon Glaze (highly recommended):
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Prep the zucchini: Grate the zucchini and gently squeeze out excess moisture with a clean kitchen towel or paper towels. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, lemon juice, lemon zest, and vanilla until well combined.
- Combine: Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the grated zucchini (and nuts if using). Do not overmix.
- Bake: Pour batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled bread. Sprinkle extra lemon zest on top if desired.
Storage Tips
- Room temperature: Up to 3 days in an airtight container
- Refrigerator: Up to 5–6 days
- Freezer: Wrap tightly and freeze for up to 3 months
Pro Tips for the Best Lemon Zucchini Bread
- Don’t skip squeezing the zucchini — too much moisture can make the bread dense.
- Use fresh lemons (bottled juice won’t give the same bright flavor).
- For extra lemon flavor, add ½ tsp lemon extract.
- Make it into muffins! Bake at 350°F for 18–22 minutes.
Variations
- Blueberry Lemon Zucchini Bread – fold in 1 cup fresh blueberries
- Gluten-Free – use a 1:1 gluten-free flour blend
- Vegan – substitute eggs with flax eggs and use plant-based milk if needed
