This Lemon Zucchini Bread is a moist, tender quick bread brightened with fresh lemon zest and juice. It’s a fantastic way to use summer zucchini, offering a soft crumb and sunny citrus aroma. Perfect for breakfast, snacking, or a simple dessert.
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Why You’ll Love This Lemon Zucchini Bread
- Incredibly moist: Zucchini keeps the crumb soft and velvety for days.
- Bright lemon flavor: Fresh zest and juice provide a cheerful, tangy kick.
- Versatile & crowd-pleasing: Enjoy for breakfast or as a not-too-sweet treat.
- Simple to make: A straightforward mix-and-bake recipe with forgiving results.
Ingredients & Tools
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, at room temperature
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1/2 cup (120 ml) vegetable oil
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- Zest of 2 medium lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups (about 180 g) grated zucchini, lightly packed (no need to peel)
Tools: 9×5 inch loaf pan, mixing bowls, box grater, whisk, spatula, cooling rack
Notes: Using both butter and oil ensures a moist crumb and rich flavor. Don’t skip the brown sugar—it adds depth that balances the lemon.
Nutrition (per serving)
| Calories: | 310 kcal |
| Protein: | 4 g |
| Fat: | 16 g |
| Carbs: | 39 g |
| Fiber: | 1 g |
Serves: 10 | Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Don’t peel the zucchini. The skin adds a bit of color and nutrients, and it virtually disappears into the batter. Just give it a good scrub before grating.
- How to grate the zucchini. Use the large holes on a box grater. You’ll want to grate it just before you’re ready to mix it in to prevent it from releasing too much liquid sitting in a bowl. No need to wring it out—that moisture is key!
- Room temperature eggs are important. They incorporate much more easily into the batter, leading to a better rise and a more uniform texture. If you forgot to take them out, just place the whole eggs in a bowl of warm water for 5-10 minutes.
- Zest your lemons before juicing them. It’s infinitely easier to zest a whole, firm lemon than a squishy, juiced one. Use a fine microplane if you have one—it gets the flavorful yellow zest without the bitter white pith.
- Measure your flour correctly. The most common mistake in baking is using too much flour. For the most accurate results, spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag.
How to Make Lemon Zucchini Bread
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick spray, and line it with a strip of parchment paper that hangs over the two long sides. This little trick will make removing the baked bread an absolute breeze—you’ll just lift it out!
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. You’ll want to do this for about 30 seconds to ensure the leavening agents are evenly distributed. This prevents those pesky bitter pockets of baking soda and gives you a consistent, lovely rise. Set this dry mixture aside.
Step 3: In a large bowl, combine the melted (but slightly cooled) butter, oil, granulated sugar, and brown sugar. Whisk them together until they’re well combined and look smooth. Then, add the room-temperature eggs one at a time, whisking vigorously after each addition until the mixture is pale and slightly thickened. This helps create a stable emulsion for a tender crumb.
Step 4: Now for the flavor! Whisk in the fresh lemon zest, lemon juice, and vanilla extract. You’ll notice the aroma immediately—it’s so bright and inviting. The acid in the lemon juice will also react with the baking soda, giving your bread an extra lift.
Step 5: Switch to a spatula. Add the dry flour mixture to the wet ingredients. Gently fold them together until just a few streaks of flour remain. Be careful not to overmix here—overworking the flour develops gluten and can make the bread tough. A few lumps are perfectly fine.
Step 6: Fold in the grated zucchini. Just a few folds are all it takes to distribute those lovely green strands evenly throughout the batter. The batter will be thick, but that’s exactly what you want. It holds the zucchini suspended so it doesn’t all sink to the bottom.
Step 7: Scrape the batter into your prepared loaf pan and smooth the top with your spatula. For a beautiful, professional-looking crack down the center, you can make a shallow trench down the length of the batter with the back of a spoon. This encourages the bread to split neatly as it rises.
Step 8: Bake for 50 to 60 minutes. Start checking at the 50-minute mark. The bread is done when it’s golden brown on top, and a toothpick or skewer inserted into the very center comes out clean or with a few moist crumbs attached. If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 10-15 minutes of baking.
Step 9: This is the hardest part—be patient! Let the bread cool in the pan on a wire rack for at least 20 minutes. Then, using the parchment paper sling, carefully lift it out of the pan and let it cool completely on the rack before slicing. This waiting period allows the structure to set, so you get clean slices instead of a crumbly mess.
Storage & Freshness Guide
- Fridge: Not recommended; refrigeration can dry it out.
- Freezer: Wrap cooled loaf tightly in plastic wrap and foil; freeze up to 3 months.
- Reviving: Thaw at room temperature; warm slices briefly in a toaster oven if desired.
Serving Suggestions
Complementary Dishes
- A simple fruit salad — The fresh, juicy berries or melon provide a lovely, light contrast to the rich, spiced bread, making a perfect brunch plate.
- Whipped honey butter — Just mix soft butter with a drizzle of honey and a pinch of salt; it melts into the warm bread for an extra layer of decadent sweetness.
- A sharp cheddar cheese plate — The salty, tangy cheese pairs surprisingly well with the sweet and citrusy notes of the bread, creating a sophisticated snack.
Drinks
- Hot tea, especially Earl Grey — The bergamot in the tea is a fantastic friend to the lemon in the bread, creating a beautifully aromatic experience.
- Iced coffee — The bitterness of the coffee cuts through the sweetness perfectly, making for a refreshing and balanced afternoon treat.
- A glass of cold milk — It’s a classic for a reason; the creaminess is just so comforting with a slice of this moist, homey bread.
Something Sweet
- Lemon sorbet — Double down on the citrus theme! A small scoop of tangy sorbet alongside a slice turns it into a proper, elegant dessert.
- Vanilla bean ice cream — The warmth of the bread slightly melts the ice cream, creating a pool of creamy vanilla sauce that is absolutely irresistible.
- Fresh berries with a dollop of Greek yogurt — This keeps things light and adds a lovely tartness that complements the lemon without overwhelming it.
Top Mistakes to Avoid
- Overmixing the batter. Once you add the flour, mix only until it’s just combined. Overworking the batter develops the gluten in the flour, which can lead to a tough, dense, and rubbery loaf instead of a tender, cake-like one.
- Using cold eggs straight from the fridge. Cold eggs don’t incorporate as well into the fat and sugar mixture, which can result in a less emulsified batter and a poorer rise. I’ve messed this up before too, and the texture just isn’t the same.
- Not letting it cool completely before slicing. I know it’s tempting, but cutting into a warm loaf of quick bread will cause it to crumble and squish. The structure needs time to set as it cools, so patience truly is a virtue here.
- Squeezing all the moisture out of the zucchini. That natural water content is what makes this bread so incredibly moist! Wringing it out will give you a drier, less tender final product. Just grate it and fold it in.
Expert Tips
- Tip: For an extra lemon punch, make a simple lemon glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Drizzle it over the completely cooled loaf for a beautiful, glossy finish and an added burst of citrus.
- Tip: If you want to add a little texture, fold in 1/2 cup of chopped walnuts or pecans along with the zucchini. The nuttiness provides a wonderful contrast to the soft crumb and bright lemon flavor.
- Tip: For the most intense lemon aroma, rub the lemon zest into the granulated sugar with your fingertips before adding it to the wet ingredients. This releases the citrus oils from the zest and infuses the entire loaf with flavor.
- Tip: This bread freezes beautifully. Wrap the completely cooled loaf (or individual slices) tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw at room temperature whenever a craving strikes.
FAQs
Can I make this recipe into muffins instead?
Absolutely! This batter works wonderfully for muffins. Just divide it evenly among a lined muffin tin, filling each cup about 2/3 full. The baking time will be much shorter—start checking at around 18-22 minutes. A toothpick inserted should come out clean. You’ll get about 12 standard-sized muffins, perfect for on-the-go snacks.
My zucchini bread is soggy in the middle. What happened?
This usually means it needed a little more time in the oven. Because of the high moisture content from the zucchini, the center can take longer to set than you might expect. Oven temperatures can also vary. Next time, rely on the toothpick test—it should come out completely clean, with no wet batter. If the top is getting too dark, just tent it with foil while the center finishes cooking.
Can I use whole wheat flour?
You can, but I’d recommend a partial substitution for the best texture. Try using 1 cup of whole wheat flour and 1 cup of all-purpose flour. Using 100% whole wheat can make the bread a bit dense and heavy. The partial swap will give you the nutty flavor and extra fiber without sacrificing that lovely soft crumb.
How should I store this bread?
Once completely cool, store the loaf in an airtight container or wrapped tightly in plastic wrap at room temperature. It will stay fresh and moist for up to 3 days. For longer storage, freeze it as mentioned in the tips. I don’t recommend refrigeration, as it can actually dry the bread out faster.
Can I reduce the sugar in this recipe?
You can, but it will affect the texture and moisture. Sugar doesn’t just add sweetness; it also tenderizes and helps retain moisture. If you reduce it, I wouldn’t go lower than 1 cup total sugar (a mix of white and brown). Any less and the bread might be drier and denser. It’s already less sweet than a typical cake, so it’s fairly balanced as written.
Lemon Zucchini Bread
Make this moist Lemon Zucchini Bread with fresh lemon and summer zucchini. Perfect for breakfast or a snack. Get the easy recipe and bake it today!
Ingredients
For the Ingredients
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2 cups all-purpose flour (250 g)
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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2 large eggs (at room temperature)
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1/2 cup unsalted butter (115 g, melted and slightly cooled)
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1/2 cup vegetable oil (120 ml)
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3/4 cup granulated sugar (150 g)
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1/2 cup light brown sugar (100 g, packed)
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Zest of 2 medium lemons
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
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1 1/2 cups grated zucchini (about 180 g, lightly packed (no need to peel))
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly with butter or non-stick spray, and line it with a strip of parchment paper that hangs over the two long sides.01
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.02
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In a large bowl, combine the melted (but slightly cooled) butter, oil, granulated sugar, and brown sugar. Whisk them together until they’re well combined and look smooth. Then, add the room-temperature eggs one at a time, whisking vigorously after each addition until the mixture is pale and slightly thickened.03
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Whisk in the fresh lemon zest, lemon juice, and vanilla extract.04
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Switch to a spatula. Add the dry flour mixture to the wet ingredients. Gently fold them together until just a few streaks of flour remain.05
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Fold in the grated zucchini.06
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Scrape the batter into your prepared loaf pan and smooth the top with your spatula.07
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Bake for 50 to 60 minutes. Start checking at the 50-minute mark. The bread is done when it’s golden brown on top, and a toothpick or skewer inserted into the very center comes out clean or with a few moist crumbs attached.08
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Let the bread cool in the pan on a wire rack for at least 20 minutes. Then, using the parchment paper sling, carefully lift it out of the pan and let it cool completely on the rack before slicing.09
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