Lemon Zucchini Bread

be honest—when I first heard about lemon zucchini bread, I hesitated. Vegetables in dessert? That just didn’t sound right. I imagined a soggy, bland loaf that tasted more like a side dish than a treat. But after a friend insisted I try her lemony quick bread made with zucchini, I gave in—mostly out of curiosity.

And I’m so glad I did.

From the very first bite, everything changed. It was soft, moist, and bursting with bright citrus flavor. The zucchini didn’t stand out—instead, it melted into the bread, adding incredible moisture without a trace of veggie taste. I was stunned. What I thought would be strange turned out to be one of the best quick breads I’ve ever made.

Now, this zucchini and lemon loaf has become a summer favorite in my kitchen—and I bet it’ll be yours too.

Reasons to Fall in Love with This Moist Lemon Zucchini Bread

• Very Moist:
  Zucchini keeps the bread soft and never dry.
• Fresh Lemon Flavor:
  Lemon zest adds a bright, fresh taste.
• Just Sweet Enough:
  It’s not too sweet—just right.
• A Little Healthier:
  Zucchini adds fiber and some nutrients.
• Good Anytime:
  Eat it for breakfast, snack, or dessert.
• Easy to Make:
  You don’t need any special skills.
• Looks and Smells Great:
  Golden on the outside, soft inside, with a fresh lemon smell.

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Ingredients You’ll Need for the Lemon Zucchini Bread

To make this soft and flavorful lemon zucchini bread, you’ll need the following simple ingredients:

Dry Ingredients

• 1 ½ cups all-purpose flour
  Gives the bread its structure.
• 1 teaspoon baking powder
  Helps the loaf rise and become fluffy.
• ½ teaspoon baking soda
  Reacts with lemon for a lighter texture.
• ¼ teaspoon salt
  Balances the sweetness and enhances flavor.

Wet Ingredients

• 2 large eggs
  Adds moisture and binds everything together.
• ½ cup vegetable oil (or melted butter)
  Keeps the bread rich and moist.
• ¾ cup granulated sugar
  Sweetens the bread just enough.
• 1 teaspoon vanilla extract
  Adds warm flavor to balance the lemon.
• Juice of 1 lemon (about 2 tablespoons)
  Adds bright citrus flavor.
• Zest of 1 lemon
  Brings a natural lemon fragrance and tang.

Special Ingredient

• 1 cup grated zucchini (not peeled)
  Adds natural moisture and softness—no zucchini taste, just texture.

Optional Add-ins

• ¼ cup chopped walnuts or pecans
  For crunch (if you like).
• 1 tablespoon poppy seeds
  A classic pairing with lemon.
• Simple lemon glaze (powdered sugar + lemon juice)
  For extra flavor on top once baked.

Step-by-Step Guide to Making Lemon Zucchini Bread

Making this lemon zucchini bread is simple and satisfying. Just follow these steps:

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Grate the Zucchini

Wash and dry 1 medium zucchini.
Grate it using the large holes of a box grater.
No need to peel.
Gently squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.

3. Mix the Dry Ingredients

In a large bowl, whisk together:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

This creates a smooth, even base for the batter.

4. Mix the Wet Ingredients

In another bowl, combine:

• 2 eggs
• ½ cup oil
• ¾ cup sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Juice of 1 lemon

Whisk well until fully blended and smooth.

5. Add the Zucchini

Stir in the grated zucchini to the wet mixture.
It might look thick—this is normal.

6. Combine Wet and Dry

Slowly add the dry mixture to the wet, stirring just until combined.
Don’t overmix—it can make the bread dense.

If using nuts or poppy seeds, fold them in now.

7. Pour and Bake

Pour the batter into the prepared loaf pan.
Smooth the top.
Bake for 45–55 minutes, or until a toothpick comes out clean from the center.

If the top browns too fast, loosely cover it with foil in the last 10 minutes.

8. Cool the Bread

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

That’s it! Once cool, you can glaze it, slice it, or freeze it.
This easy method guarantees soft, sweet zucchini lemon bread every time.

Explore more tasty ideas on Pinterest now!

Common Questions About Lemon Zucchini Bread

Expert Tips for the Perfect Moist Zucchini Bread

• Use Fresh, Firm Zucchini:
  Avoid soft or overly mature zucchinis. Fresh ones add moisture without extra bitterness.
• Don’t Skip Squeezing Out Excess Water:
  Zucchini holds a lot of water. Removing some moisture keeps your bread from becoming soggy.
• Grate, Don’t Chop:
  Finely grated zucchini blends better into the batter and creates a tender crumb.
• Add Lemon Zest for Maximum Flavor:
  The zest holds oils that bring a bright, fresh lemon aroma and taste beyond just the juice.
• Mix Batter Gently:
  Overmixing activates gluten, which can make the bread tough. Stir just until ingredients combine.
• Check Oven Temperature:
  Use an oven thermometer if possible. Baking at too high or low a temp affects texture.
• Use Room Temperature Ingredients:
  Eggs and oil blend more evenly when not cold, resulting in better texture.
• Customize with Add-Ins:
  Nuts, seeds, or a lemon glaze add texture and flavor if you want variety.
• Cool Completely Before Slicing:
  Cutting warm bread can cause crumbling. Cooling sets the crumb nicely.
• Freeze Leftovers for Later:
  Wrap tightly and freeze for up to 3 months. Thaw at room temperature or warm gently.

Lemon Zucchini Bread

Moist and flavorful lemon zucchini bread made with fresh grated zucchini, bright lemon zest, and pantry staples. A perfect summer bake that’s easy, light, and great for breakfast or snacks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 4

Calories 310 kcal

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 eggs Large
• ½ cup vegetable oil Or melted butter
• ¾ cup sugar Granulated
• 1 tsp vanilla extract
• 1 lemon zest + juice Zest and juice of 1 lemon
• 1 cup zucchini Grated unpeeled, moisture squeezed
• Optional Add-ins:
• Amount Unit Name Notes
• ¼ cup chopped walnuts Optional for crunch
• 1 tbsp poppy seeds Optional adds a nice touch

Instructions

 

• Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
• Grate the zucchini using the large side of a box grater. Lightly squeeze out the excess water and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, mix the eggs, oil, sugar, vanilla, lemon juice, and zest until well combined.
• Stir the grated zucchini into the wet ingredients.
• Add the dry ingredients to the wet mixture. Stir until just combined—do not overmix.
• Fold in any optional add-ins like nuts or poppy seeds.
• Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
• Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

You can store the bread at room temperature for 2–3 days or refrigerate for up to 1 week. It also freezes well—wrap tightly and freeze for up to 3 months. You can add a lemon glaze for extra sweetness and shine.

Keyword easy zucchini bread recipe, lemon quick bread, lemon-zucchini-bread