Name: Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon (optional); 2 large eggs; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 tbsp lemon zest (from 1–2 lemons); 2 tbsp freshly squeezed lemon juice; 1 1/2 cups grated zucchini, squeezed dry; 1/4 cup milk or buttermilk

Jump to Recipe·Leave a Review

A moist, tender loaf bursting with bright lemon flavor and tender flecks of zucchini—this Lemon Zucchini Bread combines the freshness of summer produce with a citrusy twist that’s perfect for breakfast, snack time, or a light dessert. I adore how the zucchini keeps the loaf incredibly moist while the lemon zest and juice add a refreshing zing.

Why You’ll Love This Recipe

I love this recipe because it’s a wonderful balance of fresh vegetables and citrus, delivering both healthful ingredients and vibrant flavor. The loaf comes together easily, with simple pantry staples, and fills the kitchen with an irresistible aroma. It stays moist for days and makes wonderful gifts or additions to brunch gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
baking soda
salt
ground cinnamon (optional)
eggs
vegetable oil or melted butter
vanilla extract
freshly grated lemon zest (from 1–2 lemons)
freshly squeezed lemon juice
grated zucchini (about 1½ cups, squeezed dry)
milk or buttermilk

Directions

I preheat the oven to 350 °F (175 °C). I grease and flour a 9×5-inch loaf pan or line it with parchment paper.
I grate the zucchini and press it in a towel to remove excess moisture—then set it aside.
In a large bowl, I whisk together flour, sugar, baking powder, baking soda, salt, and optional cinnamon until well combined.
In a separate bowl, I beat the eggs, then whisk in oil (or melted butter), vanilla, lemon zest, and lemon juice.
I stir the wet ingredients into the dry just until no streaks of flour remain.
I fold in the grated zucchini and a splash of milk or buttermilk to loosen the batter slightly.
I pour the batter into the prepared loaf pan and smooth the top with a spatula.
I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
I let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe yields one standard 9×5-inch loaf, which slices into about 10–12 pieces. Prep time is around 15 minutes, baking time about 55 minutes, and cooling another 15 minutes—so the total time is approximately 1 hour 25 minutes (not including full cooling).

Variations

Glazed topping: I whisk together powdered sugar and lemon juice to make a simple lemon glaze and drizzle it over the cooled loaf.
Blueberry addition: I gently fold 1 cup of fresh or frozen blueberries into the batter for a fruity burst.
Whole wheat version: I substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Nutty crunch: I sprinkle chopped walnuts or pecans on top before baking for texture.
Herbaceous twist: I stir in 1 tablespoon of finely chopped fresh mint or basil for a surprising herbal note.

Storage/reheating

I store the cooled loaf wrapped tightly in plastic or foil at room temperature for up to 3 days. For longer storage, I slice and freeze the bread in a sealed freezer bag for up to 2 months. When I’m ready to eat, I thaw a slice at room temperature or warm it gently in a toaster oven at 300 °F (150 °C) for about 5–7 minutes until lightly crisp and warmed through.

FAQs

What size and type of zucchini should I use?

I recommend medium zucchini (about 6–7 inches long). I grate it with the coarse side of my grater, then squeeze out moisture so the loaf doesn’t become soggy.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the brightest flavor, but I’ve used bottled in a pinch; it still works well, especially when paired with fresh zest.

Do I need to peel the zucchini before grating?

No, I leave the skin on for added nutrients and color—and it blends right into the loaf without affecting texture.

How do I know when the bread is done baking?

I insert a toothpick or thin knife into the center—if it comes out clean or with just a few moist crumbs, the loaf is done. If it’s wet with batter, it needs more time.

Can I make muffins instead of a loaf?

Yes! I divide the batter into a 12‑cup muffin tin (lined or greased), filling each cup about ⅔ full. I bake at the same temperature for 18–22 minutes, or until a toothpick comes out clean.

Conclusion

This Luscious Lemon Zucchini Bread is one of my favorite recipes when I want something that’s both wholesome and bright. It’s versatile, straightforward, and always a hit whether served warm, toasted, or iced. I hope this loaf brings a touch of sunshine to your day!