Lemon Zucchini Bread Recipe
If you’re searching for a treat that’s effortlessly moist, vibrantly citrusy, and destined to surprise your family or friends, this Lemon Zucchini Bread deserves a top spot in your kitchen lineup! The hidden shreds of zucchini add such tender texture, while zippy lemon provides a bright, bakery-worthy flavor in every bite. Whether you’re savoring a cozy slice with tea or gifting a fresh loaf, prepare to see this recipe become a beloved staple in your home!
Ingredients You’ll Need
The magic of this Lemon Zucchini Bread lies in its straightforward, pantry-friendly lineup. Each ingredient not only plays a crucial role but also works together for exceptional flavor, moisture, and a vibrant golden crumb. Here’s what you’ll need and why:
- Canola or vegetable oil: Ensures the bread stays irresistibly moist for days, with a neutral flavor that lets the lemon shine.
- Greek Yogurt (lemon or vanilla): Adds a light tang and creaminess; this also helps create a tender crumb.
- Lemon juice: The key to a fresh citrus punch—don’t skip it, as it brightens the whole loaf.
- Eggs: Provide structure and richness, helping the bread rise beautifully.
- Sugar: Sweetens the bread just enough, balancing the tartness from the lemon and yogurt.
- All purpose flour: The sturdy base giving your loaf its shape (be sure not to overmix for a soft texture).
- Baking soda and baking powder: These leaveners guarantee the perfect rise and a lovely, light crumb.
- Lemon zest: Packs in loads of lemon flavor and fills your kitchen with an irresistible aroma.
- Salt: Rounds out all the flavors—essential even in sweet bakes!
- Grated zucchini: The secret to that crazy-moist texture (no one will detect veggies in their dessert, promise!).
- Vanilla extract: Adds friendly warmth that marries well with the lemon.
- Powdered sugar: Whips up a silky, glossy glaze to drizzle over the finished loaf.
- Additional lemon juice and zest: For that final sunny flourish atop the bread, making every crumb extra special.
How to Make Lemon Zucchini Bread
Step 1: Prepare the Pans and Preheat
Start by heating your oven to 350 degrees. Coat two 8 1/2 x 4 1/2 inch bread pans generously with baking spray. This keeps your Lemon Zucchini Bread from sticking and guarantees an easy release after baking.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, blend together the oil, Greek yogurt, lemon juice, and sugar until the mixture is nice and smooth. Once blended, add in the eggs one at a time, making sure to beat well after each addition. This step sets the stage for irresistibly light bread.
Step 3: Combine the Dry Ingredients
Grab another bowl and sift in the flour, baking soda, baking powder, and salt. Stir in the lemon zest so that the citrus oil gets distributed throughout. Sifting ensures a light, even batter with no lumps.
Step 4: Mix Wet and Dry Together
Add the dry ingredients to your creamy wet mixture, stirring gently just until combined. Overmixing is a no-go if you want your Lemon Zucchini Bread to stay soft and fluffy.
Step 5: Fold in Zucchini and Vanilla
Now, gently stir in the grated zucchini and vanilla extract. The batter will be thick, but that’s just right. You’ll love how the zucchini melts into the crumb when baked.
Step 6: Divide and Bake
Pour the batter evenly into your prepared pans. Give each pan a gentle tap on the counter to pop any air bubbles. Slide them into the oven and bake for 55-60 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Step 7: Cooling
Once baked, let the loaves cool in their pans for at least 10 to 20 minutes. Then, carefully run a knife around the edges and transfer the bread to a cooling rack to finish cooling. This keeps the crust soft and ready for glazing.
Step 8: Make the Lemon Glaze
In a small bowl, stir together the powdered sugar and lemon juice until smooth and pourable. Drizzle the glaze generously over the fully cooled Lemon Zucchini Bread for a tart-sweet finish.
Step 9: Add the Lemony Topping
Sprinkle a bit more fresh lemon zest over the glaze while it’s still sticky. This last touch not only adds pop but makes your loaf look downright bakery-worthy!
How to Serve Lemon Zucchini Bread
Garnishes
Dress up your Lemon Zucchini Bread with extra lemon zest curls, a sprinkle of powdered sugar, or even a few edible flowers for a spring-inspired look. A thin lemon slice perched on each slice makes it feel brunch-ready.
Side Dishes
If you’re enjoying this bread for breakfast or brunch, serve it alongside a creamy Greek yogurt parfait, a crisp apple salad, or a warm mug of green tea. The lightness and citrus zing pair well with fresh fruit or a hot cup of coffee for a midday snack, too.
Creative Ways to Present
For gift-giving, wrap mini loaves in parchment and tie with twine for a heartfelt touch. Or, cube the cooled Lemon Zucchini Bread and layer it into parfaits with whipped cream and berries. For dessert, toast thick slices lightly and serve with a scoop of vanilla ice cream—heaven!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Zucchini Bread wrapped tightly in plastic or in an airtight container at room temperature for up to three days. The moisture from the zucchini means it stays deliciously soft, but don’t let it linger too long as it can become overly moist after a few days.
Freezing
This bread freezes beautifully! To freeze, wrap whole loaves or individual slices tightly in plastic wrap, then pop into a freezer bag. If possible, freeze without the glaze and add it fresh after thawing. It’ll keep for up to three months—just thaw at room temperature before serving.
Reheating
If you love a warm slice, gently heat it in the microwave for 10-15 seconds (without glaze) or toast a piece in a toaster oven. Add glaze after reheating for the perfect, just-baked taste and aroma.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well and will yield a slightly sweeter but equally moist Lemon Zucchini Bread. Just grate it and use it in place of the zucchini for a fun twist and a pop of color.
Do I need to peel the zucchini first?
No peeling required! In fact, the tender green skin of the zucchini adds moisture and a subtle color fleck to your Lemon Zucchini Bread. Just wash well and grate.
Can I make this bread gluten-free?
Yes, you can substitute a 1-to-1 gluten-free baking flour blend for the all-purpose flour. Check that your baking powder is gluten-free as well. The texture will be a bit different but still delicious!
How do I know when the bread is done?
The best way is the toothpick test: insert a toothpick or cake tester into the center of the loaf, and if it comes out clean (or with just a moist crumb or two), it’s ready. The top should be golden and the center should spring back when gently pressed.
Can I reduce the sugar in this recipe?
You can reduce the sugar by about 1/4 to 1/2 cup without hurting the texture too much, though the final loaf will be less sweet and more tart. If you make this adjustment, taste the glaze before pouring and adjust sweetness if needed.
Final Thoughts
There’s just something special about Lemon Zucchini Bread: it’s bright, cheerful, and has the power to turn any ordinary morning into a celebration. I hope you’ll give this recipe a try—once you’ve had that first lemony, tender bite, don’t be surprised if it becomes your new go-to treat for sharing (or keeping all to yourself!).
Print
Lemon Zucchini Bread Recipe
- Total Time: 1 hour 20 minutes
- Yield: 2 loaves 1x
- Diet: Vegetarian
Description
This Lemon Zucchini Bread is a delightful twist on classic zucchini bread, with a bright lemon flavor and a sweet glaze topping. Perfect for breakfast or as a sweet treat with tea or coffee.
Ingredients
Wet Ingredients:
- 1 cup canola or vegetable oil
- 6 oz Greek Yogurt, lemon or vanilla
- 1 Tbsp lemon juice
- 3 eggs
- 2 cups sugar
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp lemon zest
- 1 tsp salt
Additional:
- 2 cups grated zucchini, about 1 large zucchini
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1–2 Tbsp lemon
- 2 Tbsp lemon zest
Instructions
- Preheat oven and prepare pans: Preheat oven to 350 degrees F and grease two 8 1/2″ x 4 1/2″ bread pans with baking spray.
- Mix wet ingredients: In a large bowl, cream together oil, Greek yogurt, lemon juice, and sugar. Add eggs one at a time, beating well after each addition.
- Combine dry ingredients: In another bowl, sift together flour, baking powder, baking soda, and salt. Stir in lemon zest.
- Combine wet and dry ingredients: Add dry mixture to the wet mixture, stirring until just combined.
- Add zucchini and vanilla: Mix in grated zucchini and vanilla extract.
- Bake: Divide batter between the two pans and bake for 55-60 minutes or until a tester comes out clean.
- Cool and glaze: Let the bread cool in the pans for 10-20 minutes, then transfer to a rack. Mix powdered sugar and lemon juice for glaze and pour over the bread.
- Top with zest: Sprinkle lemon zest over the glaze before serving.
- Enjoy: Slice and enjoy your Lemon Zucchini Bread!
Notes
- You can add chopped nuts or poppy seeds for extra texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Lemon Zucchini Bread, Zucchini Bread Recipe, Lemon Bread, Sweet Bread, Baking with Zucchini
