I still remember the first time I pulled this lemon zucchini bread recipe out of my oven. The kitchen smelled fresh and citrusy, and I honestly couldn’t wait for it to cool before slicing in.
The texture was unbelievably moist, and the bright lemon flavor made every bite taste like sunshine. I love how the zucchini melts right into the batter, keeping the bread soft without making it heavy.
After making it several times, I can confidently say this is one of those recipes you’ll come back to again and again.
Ingredients
These simple pantry ingredients come together to create a soft, flavorful loaf with the perfect balance of sweetness and tang.
- 2 cups all-purpose flour – Gives structure to the bread. Make sure to spoon and level for accurate measuring so it doesn’t turn dense.
- 1 teaspoon baking soda – Helps the loaf rise properly and keeps it light.
- ½ teaspoon baking powder – Adds extra lift for a softer crumb.
- ½ teaspoon salt – Balances the sweetness and enhances the lemon flavor.
- 2 large eggs – Provide structure and richness. Use room-temperature eggs for better mixing.
- 1 cup granulated sugar – Sweetens the loaf and helps create a tender texture.
- ½ cup plain Greek yogurt or sour cream – Adds moisture and slight tang. I prefer Greek yogurt for a lighter feel.
- ½ cup vegetable oil – Keeps the bread moist for days. Neutral oil works best so the lemon shines.
- 2 tablespoons fresh lemon juice – Freshly squeezed is key for bright flavor. Bottled juice won’t taste as vibrant.
- 1 tablespoon lemon zest – This is where the real lemon flavor lives. Don’t skip it.
- 1 teaspoon pure vanilla extract – Enhances overall flavor and rounds out the citrus.
- 1 ½ cups grated zucchini – Use fresh zucchini and gently squeeze out excess moisture. No need to peel it.
- 1 cup powdered sugar (for glaze) – Creates a smooth, sweet lemon icing.
- 1–2 tablespoons fresh lemon juice (for glaze) – Adjust for desired glaze thickness.
Note: This recipe makes 1 standard 9×5-inch loaf, serving approximately 8–10 slices.
Variations
This lemon zucchini bread recipe is easy to customize depending on your preferences or dietary needs.
For a dairy-free option, replace the Greek yogurt with a dairy-free yogurt alternative or unsweetened applesauce. If you want to reduce sugar, you can substitute part of the granulated sugar with a natural sweetener like monk fruit blend.
For extra flavor, try folding in white chocolate chips, chopped walnuts, or even blueberries. You can also swap half the all-purpose flour with whole wheat flour for a slightly heartier texture.
If you enjoy creamy comfort-style dishes, you might also like this Creamy White Chicken Chili Recipe as another cozy meal idea.
Cooking Time
Here’s a quick breakdown so you can plan ahead:
- Prep Time: 15 minutes
- Cooking Time: 50–60 minutes
- Total Time: About 1 hour 15 minutes
Equipment You Need
Having the right tools makes the process smooth and stress-free.
- 9×5-inch loaf pan – Holds the batter and shapes the bread evenly.
- Mixing bowls – One for dry ingredients and one for wet ingredients.
- Whisk – Helps combine dry ingredients thoroughly.
- Box grater – Used to grate fresh zucchini finely.
- Microplane or zester – Essential for fresh lemon zest.
- Spatula – Gently folds zucchini into the batter.
- Cooling rack – Allows the bread to cool evenly without getting soggy.
How to Make Lemon Zucchini Bread Recipe?
This recipe is simple to follow and comes together quickly. Just follow each step carefully for the best results.
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I like to line the pan with parchment paper for easy removal. This small step saves me from sticking issues later.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Mixing these first ensures the leavening agents are evenly distributed. This helps the bread rise properly and prevents uneven texture.
Combine the Wet Ingredients
In a large bowl, whisk the eggs and sugar until smooth and slightly pale. Add the Greek yogurt, oil, lemon juice, lemon zest, and vanilla extract. Stir until fully combined and silky.
Add the Zucchini
Gently fold in the grated zucchini using a spatula. Make sure you’ve lightly squeezed out excess moisture beforehand. The zucchini blends seamlessly into the batter and keeps the bread tender.
Combine Wet and Dry Mixtures
Slowly add the dry ingredients into the wet mixture, stirring just until combined. Do not overmix, as this can make the bread dense. The batter should be thick but smooth.
Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil.
Cool and Glaze
Let the bread cool in the pan for about 10 minutes before transferring to a cooling rack. Whisk powdered sugar with fresh lemon juice to make the glaze. Once the bread is fully cooled, drizzle the glaze over the top and let it set before slicing.
Additional Tips for Making This Recipe Better
After baking this lemon zucchini bread several times, I’ve picked up a few helpful tricks:
- I always use freshly grated zucchini instead of pre-shredded because it’s more tender and moist.
- I don’t skip squeezing excess liquid, or the loaf can turn soggy.
- I zest the lemon before juicing it—it’s much easier that way.
- I let the bread cool completely before glazing so the icing doesn’t melt off.
- I sometimes double the glaze because I love that extra lemony sweetness on top.
- For an easy baked dinner option that pairs well with fresh flavors like this bread, try No Peek Chicken and Rice Recipe.
How to Serve Lemon Zucchini Bread Recipe?
This bread is delicious slightly warm or fully cooled. I love serving it with a cup of coffee or tea in the morning. For a brunch presentation, dust the loaf lightly with powdered sugar before adding glaze for a layered look. You can also top slices with thin lemon slices or a sprinkle of extra zest for a fresh finish.
For dessert, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The bright lemon flavor pairs beautifully with creamy toppings.
Nutritional Information
Here’s an approximate nutritional breakdown per slice:
- Calories: Around 280 per slice
- Protein: 4–5 grams
- Carbohydrates: 40 grams
- Fat: 12–14 grams
Values may vary depending on ingredient brands and portion sizes.
Make Ahead and Storage
Storing
Store the bread in an airtight container at room temperature for up to 3 days. I usually keep it wrapped tightly in plastic wrap to maintain moisture.
Freezing
You can freeze the loaf (unglazed) for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.
Reheating
If you like it slightly warm, microwave a slice for 10–15 seconds. This refreshes the texture and makes it taste freshly baked.
Why You’ll Love This Recipe?
This lemon zucchini bread recipe truly stands out for so many reasons:
- Easy to make – The steps are simple and beginner-friendly, even if you don’t bake often.
- Incredibly moist – Thanks to zucchini and Greek yogurt, the texture stays soft for days.
- Bright lemon flavor – Fresh zest and juice give it a refreshing citrus kick.
- Customizable – You can easily adapt it with add-ins or dietary swaps.
- Perfect for any time – It works as breakfast, snack, or dessert.
If you’re looking for a soft, flavorful, and easy lemon zucchini bread recipe, this one delivers every single time. I’ve made it for family gatherings, weekend brunches, and even just for myself—and it never disappoints.
Lemon Zucchini Bread Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I like to line the pan with parchment paper for easy removal. This small step saves me from sticking issues later.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Mixing these first ensures the leavening agents are evenly distributed. This helps the bread rise properly and prevents uneven texture.
- In a large bowl, whisk the eggs and sugar until smooth and slightly pale. Add the Greek yogurt, oil, lemon juice, lemon zest, and vanilla extract. Stir until fully combined and silky.
- Gently fold in the grated zucchini using a spatula. Make sure you’ve lightly squeezed out excess moisture beforehand. The zucchini blends seamlessly into the batter and keeps the bread tender.
- Slowly add the dry ingredients into the wet mixture, stirring just until combined. Do not overmix, as this can make the bread dense. The batter should be thick but smooth.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil.
- Let the bread cool in the pan for about 10 minutes before transferring to a cooling rack. Whisk powdered sugar with fresh lemon juice to make the glaze. Once the bread is fully cooled, drizzle the glaze over the top and let it set before slicing.
Notes
- I always use freshly grated zucchini instead of pre-shredded because it’s more tender and moist.
- I don’t skip squeezing excess liquid, or the loaf can turn soggy.
- I zest the lemon before juicing it—it’s much easier that way.
- I let the bread cool completely before glazing so the icing doesn’t melt off.
- I sometimes double the glaze because I love that extra lemony sweetness on top.