Lemon Zucchini Bread

If you’ve ever stood in your kitchen in late summer, staring at a mountain of garden zucchini and wondering what on earth to do with it—this one’s for you. My lemon zucchini bread was born out of one such moment, when my grandmother handed me a basket of homegrown squash and said, “Make something sweet, sugar.”

I remember grating the zucchini while the scent of lemon zest danced through the air, reminding me of my mom’s favorite pound cake. The result? A moist, bright loaf that quickly became a family staple. It’s sweet, slightly tart, and so tender you could eat it with a fork. Whether you’re baking for brunch, gifting neighbors, or just want something cheerful with your morning coffee, this lemon zucchini bread never disappoints.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

This lemon zucchini bread is the kind of treat that makes you smile before you even take the first bite. The zing of fresh lemon gives it a cheerful brightness, while the zucchini keeps every slice wonderfully moist without being heavy. It’s the best kind of sneaky vegetable baking—delicious and secretly wholesome.

You’ll love how easy it is to whip up. With simple pantry staples and just one bowl for wet ingredients and one for dry, it’s perfect even on busy mornings. This lemon zucchini bread is ideal for beginner bakers or seasoned pros who want a fuss-free bake with beautiful results.

It’s family-friendly and freezer-friendly too. I often make two loaves—one for the counter, one for the freezer. And let’s talk versatility: you can enjoy it plain with coffee, dressed up with lemon glaze for dessert, or even toasted with a bit of butter.

Best of all? It’s ready in just about an hour, start to finish. That means fresh-baked, citrusy comfort can be yours before lunch.

Print

Ingredient Overview

This lemon zucchini bread is all about balance—bright citrus, gentle sweetness, and tender texture in every bite. Each ingredient plays a small but important role in building those comforting layers of flavor.

• All-purpose flour: Gives structure to the loaf without making it dense.

• Baking powder & baking soda: The dynamic duo for that perfect rise and airy crumb.

• Salt: Just a pinch enhances the lemon and balances sweetness.

• Eggs: Help bind everything and add richness.

• Vegetable oil: Keeps the bread extra moist and tender—no dry crumbs here!

• Granulated sugar: Sweetens the loaf and helps create that golden crust.

• Buttermilk: Adds tang and softness (and can be swapped for almond milk + vinegar).

• Vanilla extract: Rounds out the citrus with warm, cozy depth.

• Zucchini: Grated fresh, it disappears into the batter and makes the texture heavenly.

• Lemon zest & juice: The heart and soul of this bread—bright, zippy, and fresh.

Food styling tip: Garnish with extra lemon zest and a few edible flowers for a bakery-worthy finish.

This combo makes each bite of lemon zucchini bread a true celebration of the season.

Step-by-step Instructions

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper if you prefer easy cleanup. This sets the stage for a perfect lemon zucchini bread that won’t stick.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together 1½ cups all-purpose flour, ½ teaspoon each of baking powder, baking soda, and salt. Set this aside. These ingredients are the foundation of your lemon zucchini bread, creating a soft, delicate crumb.

Step 3: Mix the Wet Ingredients

In a large bowl, beat 2 large eggs with ½ cup vegetable oil and ¾ cup granulated sugar until smooth and creamy—about 1–2 minutes. This forms the rich base of your batter.

Step 4: Add the Flavor Boosters

Now stir in ½ cup buttermilk, 1 teaspoon vanilla extract, 1 cup grated zucchini, the zest of 1 lemon, and the juice of 1 lemon. The zucchini melts right in, while the lemon makes the flavor pop.
Tip: Grate zucchini on the fine side of your box grater for a smoother texture.

Step 5: Combine Wet and Dry

Gradually fold the dry ingredients into the wet mixture. Don’t overmix—just stir until everything is combined and smooth. Overmixing can make the bread dense rather than tender.

Step 6: Pour and Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell like fresh citrus heaven!

Step 7: Cool and Glaze

Let the lemon zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack. Once fully cooled, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and zest from 1 lemon. Drizzle that glaze generously over the top.

Now that your lemon zucchini bread is coming together beautifully, let’s explore some pro tips and creative variations!

Pro Tips

Shred your zucchini finely. The smaller the shreds, the more they melt into the batter, keeping your lemon zucchini bread soft and evenly moist without visible veggie bits.

No need to peel your zucchini! The skin is thin and soft, and it adds subtle flecks of green that look lovely in the finished loaf.

Always zest your lemon before juicing it. It’s much easier to zest a whole lemon, and the zest is where most of the flavor lives in this lemon zucchini bread.

For a more tender crumb, avoid overmixing. Stir just until everything is incorporated—this helps keep your loaf light and fluffy.

Don’t skip the cooling step before glazing. If the loaf is too warm, your lemon glaze will melt off instead of setting into that beautiful, sweet drizzle.

Store leftover lemon zucchini bread tightly wrapped on the counter for 2 days, or in the fridge for up to 5. It’s even better the next day!

Variations

Swap out the buttermilk for a dairy-free alternative like almond milk mixed with lemon juice. It still gives your lemon zucchini bread that classic tang without the dairy.

Add ½ cup of chopped walnuts or pecans for crunch. The nuts complement the tender crumb and bring a bit of hearty texture to each bite.

Want it a touch sweeter? Stir in a handful of mini white chocolate chips—they melt beautifully into the bread and pair so well with the lemon.

For a summer twist, mix in a handful of fresh blueberries. The pop of fruit and lemon is a match made in baking heaven.

Turn this recipe into mini loaves or muffins! Just reduce the baking time to around 20–25 minutes and check with a toothpick.

Frequently Asked Questions

Serving Suggestions

A warm slice of lemon zucchini bread is pure comfort with your morning coffee or afternoon tea. I love serving it alongside scrambled eggs and fresh fruit for a breezy weekend brunch. It’s equally lovely on a dessert table next to a chilled fruit salad or a scoop of vanilla bean ice cream.

For a holiday vibe, pair it with recipes from our mini loaf pan Christmas collection or tuck it into a gift basket with a jar of lemon curd. And if you’re planning snacks for a school event or church brunch, it goes beautifully with other make-ahead treats like our zucchini banana bread or mini loaf cakes. This lemon zucchini bread fits right in at any gathering, big or small.

Conclusion

There’s just something special about baking from scratch—about watching simple ingredients transform into something truly memorable. This lemon zucchini bread brings out the joy in using fresh produce, the beauty of citrus, and the comfort of sharing homemade goodness with others. It’s cozy, humble, and filled with care. Whether it becomes your go-to summer bake or your anytime treat, I hope it brings warmth to your home and a smile to every bite.

Have you tried this lemon zucchini bread yet? I’d love to hear how yours turned out—leave a comment below or share a photo of your loaf on Instagram and tag us. Don’t forget to pin or share the recipe with a friend who loves baking too!

Gather around the table — something delicious is waiting!