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Lemon Zucchini Bread Recipe
Ben Carraoli

Lemon Zucchini Bread Recipe

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.
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Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.