Ever crave something sweet, citrusy, and just a bit sneaky with the veggies? This Lemon Zucchini Bread checks all the boxes. It’s bright, lightly tangy, and melts-in-your-mouth moist. The zucchini adds the perfect texture without stealing the spotlight, while lemon brings that sunshine-in-a-slice vibe that feels just right for breakfast, snack time, or a casual dessert.
I started making this during a particularly fruitful zucchini season (read: too much zucchini and not enough ideas). A few test bakes later, this beauty emerged—a moist lemon loaf that became a family favorite overnight. Trust me, even the pickiest little humans will be begging for seconds.
Whether you’re looking for a fresh zucchini dessert recipe or a zesty citrus breakfast bread that pairs beautifully with coffee or tea, this is your moment. Let’s bake!
Why You’ll Love This Lemon Zucchini Bread
- Perfectly moist with a light, lemony zing
- Sneaky way to use up summer zucchini
- Ideal for breakfast, dessert, or tea-time
- Easy one-bowl recipe
- Keeps beautifully for days (if it lasts that long!)
Ingredients
- 190 g (1½ cups) all-purpose flour
- 4 g (1 teaspoon) baking powder
- 2 g (1/2 teaspoon) baking soda
- 1 g (1/4 teaspoon) salt
- 200 g (1 cup) granulated sugar
- 2 large eggs, room temperature
- 120 ml (1/2 cup) vegetable oil
- 30 ml (2 tablespoons) fresh lemon juice
- Zest of 1 large lemon
- 130 g (1 cup) shredded zucchini, moisture removed
- 120 g (1/2 cup) plain yogurt or sour cream
How to Make Luscious Lemon Zucchini Bread
- Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan with butter and dust with flour.
- Grate one medium zucchini using the large holes of a box grater. Squeeze out the liquid using a clean towel.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Create a well in the center and add eggs, oil, lemon juice, and zest. Whisk the wet ingredients inside the well first, then gradually mix with the dry.
- Gently fold in shredded zucchini and yogurt until just combined.
- Pour the batter into your prepared pan, smoothing the top and making a shallow trench down the center.
- Bake for 45–50 minutes until golden on top and a toothpick comes out with just a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.
Tips for Lemon Zucchini Bread Success
- Remove as much moisture as possible from the zucchini—this is key to avoiding soggy bread.
- Use fresh lemon juice and zest for the best citrus flavor.
- Don’t overmix! Stir just until combined to keep the crumb tender.
- Add-ins welcome! Try blueberries, poppy seeds, or a light lemon glaze for extra flair.
From Garden Glut to Golden Loaf
This recipe was a happy accident during one of those “why did I plant so many zucchini” summers. I was looking for a way to jazz up my usual banana bread lineup, and this lemony twist totally hit the spot. Now, it’s a staple at brunches and bake sales alike. The fact that it sneaks in veggies is just the cherry on top (or the zucchini in the middle?).
What to Serve with Lemon Zucchini Bread
- A cup of hot tea or iced coffee for a chill morning treat
- Fresh berries and whipped cream for a light dessert
- Greek yogurt and honey drizzle for a protein-packed breakfast
- Toasted with a smear of butter (yum!)
How to Store Your Lemon Zucchini Bread
Once cooled, store your loaf in an airtight container at room temperature for up to 3 days. For longer freshness, keep it in the fridge (it actually gets moister!).
You can also freeze slices individually. Just wrap them in plastic wrap and pop into a freezer bag. To enjoy later, thaw at room temperature or warm briefly in the microwave.
FAQs
Can I use whole wheat flour?
Yes, though the loaf will be a bit denser. Try half whole wheat and half all-purpose for balance.
Can I make it dairy-free?
Absolutely! Swap in coconut yogurt or a dairy-free sour cream.
How do I know it’s fully baked?
Insert a toothpick in the center—it should come out with moist crumbs, not wet batter.
Can I double the recipe?
Yes, it doubles beautifully. Just use two loaf pans and check for doneness around the 50-minute mark.
A Slice of Sunshine
Bright, tender, and absolutely delightful, this Lemon Zucchini Bread will quickly become your favorite way to use up extra squash. Whether you’re sharing it with friends or savoring a slice quietly with your morning coffee, this moist lemon loaf brings a little extra joy to the table. Try it as a zucchini dessert recipe or keep it all to yourself as a citrus breakfast bread worth waking up for.
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Print
Zingy, Moist, and Totally Irresistible: Luscious Lemon Zucchini Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8–10 slices) 1x
- Diet: Vegetarian
Description
This Luscious Lemon Zucchini Bread is the perfect balance of citrusy brightness and moist, tender crumb. It sneaks in shredded zucchini for moisture and texture without overpowering the lemony flavor. Easy to make in one bowl, it’s ideal for breakfast, dessert, or a sweet snack with coffee or tea.
Ingredients
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190 g (1½ cups) all-purpose flour
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4 g (1 teaspoon) baking powder
-
2 g (1/2 teaspoon) baking soda
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1 g (1/4 teaspoon) salt
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200 g (1 cup) granulated sugar
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2 large eggs, room temperature
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120 ml (1/2 cup) vegetable oil
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30 ml (2 tablespoons) fresh lemon juice
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Zest of 1 large lemon
-
130 g (1 cup) shredded zucchini, moisture removed
-
120 g (1/2 cup) plain yogurt or sour cream
Instructions
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Preheat oven to 175°C (350°F). Grease and flour a 9×5 inch loaf pan.
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Grate zucchini and squeeze out as much liquid as possible.
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In a large bowl, whisk flour, baking powder, baking soda, and salt.
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Add eggs, oil, lemon juice, and zest. Whisk wet ingredients, then combine with dry.
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Fold in zucchini and yogurt until just mixed.
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Pour batter into prepared pan and smooth the top.
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Bake 45–50 minutes, until a toothpick comes out with moist crumbs.
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Cool in pan 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Squeeze zucchini dry to avoid soggy bread.
Use fresh lemon juice and zest for best flavor.
Stir just until ingredients are combined for a light crumb.
Add poppy seeds, blueberries, or a lemon glaze for variation.
Can be frozen in slices for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread / Dessert / Breakfast
- Method: Baking
- Cuisine: American