Name: Lemon Zucchini Heaven Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup vegetable oil or melted butter; 2 tbsp lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; 1 cup shredded zucchini (squeezed dry); 1/2 cup powdered sugar; 1–2 tbsp lemon juice; 1/2 tsp lemon zest

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Lemon Zucchini Heaven Bread is one of my favorite quick breads to bake when I want something bright, moist, and full of fresh flavor. It’s a perfect combination of sweet lemony goodness and the soft texture that shredded zucchini brings. Whether I serve it for breakfast, as a snack, or even dessert, this bread always hits the spot.

Why You’ll Love This Recipe

I love how the zucchini keeps the bread incredibly moist without making it heavy, and the lemon adds a refreshing citrus note that feels like sunshine in every bite. It’s easy to mix up in one bowl, and it’s a great way for me to use up extra zucchini in the summer. The tender crumb, lemon glaze, and hint of freshness make this recipe one I go back to again and again.

Ingredients

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

For the bread:

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Vegetable oil or melted butter
Lemon juice
Lemon zest
Vanilla extract
Shredded zucchini (squeezed to remove excess moisture)

For the glaze (optional but recommended):

Powdered sugar
Lemon juice
Lemon zest

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another bowl, I mix the sugar, eggs, oil, lemon juice, zest, and vanilla until smooth.
I stir the wet ingredients into the dry just until combined.
I gently fold in the shredded zucchini, making sure it’s well incorporated but not overmixed.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
Once cooled, I drizzle the lemon glaze over the top if using, and let it set before slicing.

Servings and timing

This recipe yields 1 loaf, about 10 slices.
Prep time: 15 minutes
Cook time: 55 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 40 minutes

Variations

Sometimes I add poppy seeds or chopped nuts for texture. If I want a sweeter touch, I toss in a handful of white chocolate chips. I’ve also made a muffin version of this bread by adjusting the baking time to about 20–25 minutes for standard muffins. For a richer flavor, I use melted coconut oil instead of vegetable oil.

Storage/reheating

I store the bread tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5. For longer storage, I freeze slices individually and thaw them as needed. To reheat, I microwave a slice for 10–15 seconds or warm it in the toaster oven.

FAQs

Do I need to peel the zucchini?

No, I leave the peel on—it adds color and texture. I just grate it finely and squeeze out any excess moisture before mixing it in.

Can I use bottled lemon juice?

Yes, but I prefer fresh lemon juice and zest for the best flavor. The zest really brings out the lemony punch.

Will the bread taste like zucchini?

Not really. The zucchini adds moisture and softness, but the lemon flavor is what stands out most.

Can I make this gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend and make sure all other ingredients are certified gluten-free.

Can I skip the glaze?

Of course. I love the extra burst of lemon it adds, but the bread is still delicious on its own or with a light dusting of powdered sugar.

Conclusion

Lemon Zucchini Heaven Bread is one of those recipes that always earns its name. It’s light, moist, full of fresh flavor, and easy to make with pantry staples and garden produce. Whether I’m baking it for a brunch table or just to have something special on hand, this loaf never lasts long in my kitchen.