If you’re anything like me, you know that zucchini bread is a comforting classic—but add a bright, citrusy twist and you’ve got something really special on your hands. This Lemon Zucchini Bread Recipe packs that perfect balance of moistness from the zucchini with a fresh zing from lemons. It’s the kind of bread you’ll want to sneak bites of when no one’s watching, and it’s ridiculously simple to whip up. Trust me, once you try this, you’ll be making it over and over.

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Why This Recipe Works

Moisture Magic: Using shredded zucchini adds natural moisture without making the bread soggy.
Citrus Kick: Real lemon zest and juice brighten up every bite, balancing sweetness beautifully.
Simple Ingredients: Easy-to-find staples with straightforward prep make this accessible for all home bakers.
Glaze Finish: A light lemon glaze adds a shiny, tangy layer that takes this bread from good to irresistible.

Lemon Zucchini Bread, Lemon Zucchini Bread recipe, citrus zucchini bread, moist zucchini bread, easy lemon zucchini bread - A rectangular loaf cake sits on a clear glass tray placed on a wooden board, showing a dense, slightly textured brown surface. The top is covered with a thin, white glaze drizzled unevenly in diagonal lines, with small bits of yellow zest scattered across the top. In the background on a white marbled surface, two whole green zucchinis and two lemon slices with pale yellow flesh are visible, adding a fresh contrast to the warm tones of the cake. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When you look at the ingredient list for this Lemon Zucchini Bread Recipe, you’ll notice it’s packed with simple items that all pull their weight. Each one plays a specific role—from fluffing the crumb to providing subtle tang and moisture from the zucchini and lemon. Shopping tips? Buy fresh zucchini—even better if you can find tender, thin-skinned ones at your farmers market. And don’t skimp on fresh lemons because the zest and juice are the real flavor heroes here.

Lemon Zucchini Bread, Lemon Zucchini Bread recipe, citrus zucchini bread, moist zucchini bread, easy lemon zucchini bread - Flat lay of all purpose flour in a small white ceramic bowl, kosher salt in a small white bowl, baking soda in a small white bowl, baking powder in a small white bowl, two large uncracked brown eggs, clear vegetable oil in a small white bowl, granulated white sugar in a small white bowl, vanilla extract in a small white bowl, shredded green zucchini piled loosely on a white ceramic plate, two whole bright yellow lemons with one sliced in half showing juicy interior, confectioners sugar in a small white bowl, all arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All purpose flour: The base structure of the bread, nothing fancy needed here, but measuring correctly is key.
Kosher salt: Enhances the sweetness and flavor; definitely don’t omit.
Baking soda and baking powder: Work together to give the bread a light, tender crumb and good rise.
Eggs: Help bind everything and add richness; room temperature eggs mix in better.
Vegetable oil: Keeps the bread moist and tender—avoid substituting entirely unless you want to experiment.
Granulated sugar: Sweetens and lends to a beautiful moist texture; you can adjust sweetness slightly if preferred.
Vanilla extract: Adds warmth and rounds out the lemon flavor gently.
Shredded zucchini: The secret to moist bread without sogginess, no need to squeeze it out!
Lemon juice and zest: Fresh zest adds vibrant lemon oils; fresh juice gives tartness—together, they brighten the whole loaf.
Confectioners sugar (for glaze): Light and powdery, helps the glaze set perfectly smooth and sweet.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Lemon Zucchini Bread Recipe is how easy it is to make your own. Maybe you’re not into super sweet bread, or you want it dairy-free, or maybe you just want to add some crunch or nuts. Whatever your taste buds are craving, don’t hesitate to personalize it.

Variation: I sometimes swap half the vegetable oil for unsweetened applesauce to lighten it up—it keeps the bread moist but lowers the fat content.
Nuts or seeds: Adding chopped walnuts or pecans isn’t traditional here, but the crunch really compliments the soft crumb.
Sweetness level: If you prefer less sweet, reduce the sugar by 1/4 cup, especially if you like pairing the bread with tea rather than eating it solo.
Lemon notes: Amp up the zing by adding a little lemon extract if you want super lemony flavor, but be careful—it’s potent!

Step-by-Step: How I Make Lemon Zucchini Bread Recipe

Step 1: Prepare Your Oven and Pan with Love

First things first, preheat your oven to 350°F. I usually line my 9×5-inch loaf pan with parchment paper to make the bread pop out effortlessly later on. If you don’t have parchment, a good spritz of non-stick spray works perfectly—in the end you want to avoid any sticking so your beautiful loaf doesn’t get ruined when you try to remove it.

Step 2: Whisk Together Dry Ingredients

In a large bowl, whisk the all-purpose flour, kosher salt, baking soda, and baking powder. Mixing these well now ensures your bread will rise evenly and prevents any bitter pockets of leavening agents later. I always double-check my measurements here—too much baking soda can be a disaster!

Step 3: Mix Up the Wet Ingredients

Grab a separate bowl and whisk together your eggs, vegetable oil, granulated sugar, vanilla extract, lemon juice, and lemon zest. The lemon zest is where the zest happens—the oils from those peels brighten everything. Be sure to use fresh zest rather than dried—it makes a noticeable difference in flavor!

Step 4: Combine Dry and Wet Then Fold in Zucchini

Pour your dry mixture into the wet, then fold together gently with a spatula. Don’t overmix here; you want just enough to combine. Overworking the batter can make the bread tough. Finally, fold in your shredded zucchini—no need to wring it out! Trust me on this—the moisture from the zucchini makes your bread deliciously tender.

Step 5: Bake and Cool

Pour the batter into your prepped loaf pan and pop it into the oven for 60 to 65 minutes. Use a toothpick inserted in the center to check doneness—it should come out clean or with just a few crumbs clinging. I usually start checking around 58 minutes because ovens vary. Let your bread cool completely in the pan placed on a wire rack to avoid sogginess on the bottom.

Step 6: Whip Up the Lemon Glaze

While the bread is cooling, whisk together the confectioners sugar, lemon juice, and vanilla extract for the glaze. Adjust viscosity with more lemon juice or a splash of water until it’s just right. When the bread is completely cooled, drizzle that shiny glaze on top for an extra pop of lemony sweetness that really finishes it beautifully.

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Pro Tips for Making Lemon Zucchini Bread Recipe

Don’t Wring the Zucchini: I used to squeeze out zucchini moisture, thinking it would avoid soggy bread — turns out, the extra moisture actually makes the bread wonderfully tender.
Room Temp Eggs Yield Better Texture: Taking eggs out early to warm up makes mixing smoother and yields a lighter texture.
Watch Your Oven Time: Ovens run hot or cold — start testing your bread a few minutes early to prevent overbaking and drying out your loaf.
Glaze After Cooling: Never glaze warm bread — otherwise the glaze will melt and disappear. Patience here is key to eyes-catching, flavorful results.

How to Serve Lemon Zucchini Bread Recipe

Lemon Zucchini Bread, Lemon Zucchini Bread recipe, citrus zucchini bread, moist zucchini bread, easy lemon zucchini bread - A loaf of zucchini bread sliced at the front, showing a moist texture with small green zucchini pieces spread inside the light brown crumb. The top layer and edges of the bread have a thin white icing drizzle that covers the whole surface unevenly with small yellow bits sprinkled on top. The bread sits directly on a white marbled surface, with the background also white marbled, creating a clean bright setting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping slices with a light dusting of extra lemon zest for a fresh look and added zing, especially when serving guests. Sometimes a smear of softened butter or cream cheese adds a rich creamy contrast too. If you’re feeling fancy, a few fresh thyme leaves or edible flowers make it look charming on a brunch table.

Side Dishes

This bread is fantastic with a hot cup of tea or coffee—perfect for mornings or afternoon pick-me-ups. I often serve it alongside a bowl of fresh fruit or a simple yogurt parfait for a light, balanced breakfast or snack.

Creative Ways to Present

For celebrations, I slice the bread and arrange it on a pretty platter with lemon wedges and sprigs of mint. Drizzling extra glaze over each slice before serving adds a special touch. I’ve even wrapped individual slices in parchment and twine for gifting—pairs perfectly with a handwritten note!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Lemon Zucchini Bread at room temperature, wrapped tightly in plastic wrap or stored in an airtight container. It keeps well for about 2 days without losing any of its moisture—which in my house means I have to hide it! If you want it longer-lasting, freezing is the way to go.

Freezing

Wrap the whole loaf or individual slices tightly in plastic wrap and then again in foil or place them in a freezer bag. It freezes beautifully for up to 3 months. When you’re ready to enjoy, just thaw at room temperature overnight—it tastes just as fresh as the day it was baked.

Reheating

To bring your leftovers back to life, I pop a slice in the toaster oven for a few minutes—it warms up the bread perfectly and refreshes the glaze just right. Microwave works too, but be careful not to overdo it or the bread dries out.

FAQs

Do I need to squeeze out the zucchini before adding it to the bread?

No need! While zucchini does release moisture, squeezing it out will actually dry the bread. The natural moisture keeps your Lemon Zucchini Bread Recipe moist and tender without any sogginess.
Can I substitute the vegetable oil with something healthier?

Absolutely! I’ve successfully replaced half of the vegetable oil with unsweetened applesauce to reduce fat while maintaining moistness. Coconut or olive oil might also work, but the flavor will be a little different.
How can I tell when the bread is done baking?

Use a toothpick or tester inserted into the center of the loaf. It should come out clean or with just a few moist crumbs attached. If it’s wet with batter, give it a few more minutes.
Can I make muffins instead of a loaf?

Yes! Pour the batter into greased muffin tins and bake at the same temperature for about 20-25 minutes. Just keep an eye on them to avoid overbaking.
Is it okay to use frozen zucchini?

Fresh zucchini is best for texture, but if you’re using frozen, thaw and drain it very well to avoid adding too much moisture, which can affect the bread’s consistency.

Final Thoughts

Every time I make this Lemon Zucchini Bread Recipe, it feels like a little celebration—a perfect combo of cozy comfort and fresh brightness. It’s a recipe I’m excited to share with friends because it’s just so dependable and delicious. So, whether you’re working through a zucchini overload or just in the mood for something lemony and sweet, give this recipe a try. You’ll thank me later when you’re nibbling on another warm slice with your favorite cup of tea!