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.
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 9x5-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.