If you’re searching for something tender, sunshiny, and seriously irresistible, let me introduce you to Luscious Lemon Zucchini Bread. This gorgeous loaf brings together all the summery zip of fresh lemons with the earthy sweetness of zucchini for a moist, flavorful treat that works for breakfast, snack time, or a sweet little dessert. With its golden crumb and optional tangy glaze, this is one recipe that dazzles on the table and delights everyone who tries it.

Luscious Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Simple pantry ingredients come together beautifully in this Luscious Lemon Zucchini Bread, each one playing an essential role—think brightness from lemon, structure from flour, and rich moisture from zucchini and Greek yogurt. Here’s how every ingredient matters for that irresistible outcome:

All-purpose flour: The backbone of your bread, offering just the right tender crumb.
Baking powder: Gives your loaf a lovely lift and airy lightness.
Baking soda: Adds extra rise, ensuring your bread doesn’t turn out too dense.
Salt: Brightens all the flavors and keeps everything in balance.
Granulated sugar: Sweetens the loaf while also contributing to the satisfyingly crisp edges.
Zest of 1 lemon: Packs in aromatic citrus oils that perfume each bite with zingy flavor.
Large eggs: Binds the batter and gives structure to the finished bread.
Vegetable oil: Makes every slice extra moist and tender—no dry crumbs here!
Plain Greek yogurt or sour cream: Adds tang and creaminess, keeping the crumb soft.
Lemon juice: Dials up the lemony punch and complements the zest.
Vanilla extract: Rounds out the lemon’s brightness with a touch of warmth.
Finely grated zucchini (excess moisture squeezed out): The secret to perfect texture—never soggy, always moist.
Optional lemon glaze (powdered sugar + lemon juice): Delivers that sparkling, bakery-style finish and even more citrusy flair.

How to Make Luscious Lemon Zucchini Bread

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F. Give your 9×5-inch loaf pan a good coating of nonstick spray or line it with parchment paper for easy release. This little bit of prep work means your Luscious Lemon Zucchini Bread will slide out perfectly intact and picture-ready.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This not only combines your leavening agents evenly but also fluffs up the flour so you end up with a light, even crumb in the final loaf.

Step 3: Infuse Lemon into Sugar

Use a little kitchen magic: combine the granulated sugar and lemon zest in a large bowl, then rub them together with your fingers. This simple step releases fragrant citrus oils straight into the sugar, infusing the base of your Luscious Lemon Zucchini Bread with that irresistible lemony aroma.

Step 4: Add Wet Ingredients

Whisk the eggs, vegetable oil, Greek yogurt (or sour cream), lemon juice, and vanilla extract into your lemon sugar mixture. Whisk just until everything is smooth—it should smell bright and fresh!

Step 5: Stir in the Zucchini

Fold in the grated zucchini, making sure you’ve squeezed out the excess moisture first (a clean kitchen towel works wonders for this!). This ensures your bread turns out perfectly moist, never soggy.

Step 6: Combine and Finish the Batter

Gradually add your dry ingredients to the wet mixture, stirring just until combined. Resist the urge to overmix—stop as soon as you don’t see streaks of flour. This preserves that soft, tender crumb we’re after.

Step 7: Bake Your Bread

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The kitchen will fill with an incredible lemony fragrance!

Step 8: Cool and Glaze

Let the bread cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely. For an extra dose of sunshine, whisk powdered sugar with lemon juice and drizzle over the cooled loaf for a glossy, tangy glaze.

How to Serve Luscious Lemon Zucchini Bread

Garnishes

A little garnish can turn your Luscious Lemon Zucchini Bread from yummy snack to bake-sale superstar. I love a dusting of extra lemon zest or a sprinkle of powdered sugar. Thin ribbons of fresh zucchini flowers or a few edible blossoms add beautiful color for special occasions.

Side Dishes

This bread pairs nicely with a bowl of fresh berries or a creamy dollop of Greek yogurt on the side. For brunch, add a hot cup of coffee or an herbal tea to balance the bright lemon notes—you really can’t go wrong.

Creative Ways to Present

Slice thick and wrap in parchment for lunchboxes, serve topped with a spoonful of lemon curd, or cut into cubes for a sunny breakfast trifle with whipped cream and berries. Mini loaves also make charming gifts for neighbors and friends!

Make Ahead and Storage

Storing Leftovers

Keep your extra Luscious Lemon Zucchini Bread wrapped tightly in plastic or foil at room temperature for up to 3 days. If possible, store ungarnished for the freshest flavor, adding glaze or toppings just before serving.

Freezing

This loaf is a freezer’s best friend! Simply wrap cooled, unglazed slices or the whole loaf in plastic wrap followed by foil. Store for up to 3 months—just thaw at room temp whenever you crave a slice of sunshine.

Reheating

Gently warm slices in the microwave for about 10–15 seconds, or pop in a low oven until just heated through. If frozen, defrost overnight in the fridge or at room temperature before reheating for best results.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash has a similar moisture content and texture, so it will work beautifully in this bread without changing the taste.

Do I need to peel the zucchini before adding it?

No need to peel—the skin is tender and adds subtle specks of green, which look gorgeous and save you time. Just be sure to grate finely for the best texture.

Can I make this Luscious Lemon Zucchini Bread gluten-free?

Yes, simply use a good-quality 1-to-1 gluten-free flour blend in place of the regular flour. The results are still incredibly moist and flavorful.

Is the glaze necessary?

The lemon glaze is totally optional but highly recommended if you enjoy a little extra zing and a sweet finish. The bread is delicious on its own, so feel free to skip the glaze if you prefer less sweetness.

What’s the best way to grate and prep zucchini?

Use the fine holes on a box grater for perfectly textured zucchini. After grating, wrap in a clean kitchen towel and give it a solid squeeze to remove excess moisture—this keeps your bread from turning soggy.

Final Thoughts

Whip up this Luscious Lemon Zucchini Bread and you’ll see just how rewarding simple baking can be. Every bite is bursting with lemony freshness, tender crumb, and a whisper of something unique from the zucchini. Whether you keep it classic or have fun with creative twists, this is a bread that’s truly worth sharing—don’t be surprised when everyone asks for the recipe!

Luscious Lemon Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

Print Recipe

Description

This luscious lemon zucchini bread is a delightful combination of citrusy zest and moist zucchini, topped with a tangy lemon glaze. Perfect for breakfast or as a snack, this bread is sure to brighten your day!

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

1 cup granulated sugar
zest of 1 lemon
2 large eggs
½ cup vegetable oil
½ cup plain Greek yogurt or sour cream
2 tablespoons lemon juice
1 teaspoon vanilla extract
1½ cups finely grated zucchini (excess moisture squeezed out)

Optional Lemon Glaze:

½ cup powdered sugar
1–2 teaspoons lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine wet ingredients: In a large bowl, combine the sugar and lemon zest. Add eggs, oil, Greek yogurt, lemon juice, and vanilla extract. Whisk until smooth.
Add zucchini and dry ingredients: Stir in the grated zucchini. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake: Pour the batter into the loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and glaze: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with lemon glaze if desired.