A soft, moist lemon zucchini bread with a bright citrus glaze — this is the kind of bake that turns a few humble ingredients into something really special. Whether you’re staring at an overflowing zucchini pile from your garden or just craving a sweet, no-fuss treat, this quick bread hits the spot. It’s one of those recipes I always go back to when I want something simple yet satisfying.
A Cozy Quick Bread for Any Day
You know those days when the weather is grey, and all you want is to warm up the kitchen with something that smells amazing? That’s when I pull out this lemon zucchini bread recipe. My mom and I tried a version of this years ago, and after just one bite, we knew it was a keeper. The combination of fresh lemon and zucchini creates such a soft, flavorful loaf—and let’s not even get started on the lemon glaze. It’s the kind of finishing touch that makes you want to go back for another slice.
Why Zucchini Works So Well in Bread
Zucchini is one of those ingredients that quietly does all the work behind the scenes. It doesn’t need to be peeled—its skin is soft and melts into the batter—and it adds incredible moisture to baked goods without adding any strong flavor. You can grate it by hand with a box grater or use a food processor if that’s easier.
A Quick Tip: Dry It Out!
Zucchini holds a ton of water—more than 90%! So once you’ve grated it, make sure to squeeze out the excess moisture. I usually pile the shreds into the middle of a clean tea towel, twist it up tight, and wring it out over the sink. This step is key if you want your bread to rise nicely and not end up soggy.
How to Make Lemon Zucchini Bread
Start with the Batter
In a medium bowl, whisk together your flour, baking powder, and salt. In a separate large bowl, beat the eggs, then mix in the sugar and oil until it’s smooth. Stir in the lemon juice, lemon zest, and buttermilk.
Add the Zucchini
Now gently fold in the grated, drained zucchini. Once that’s mixed in, add the dry ingredients to the wet and stir until just combined. Try not to overmix—just enough to bring it all together.
Reminder: Don’t skip drying the zucchini. Too much moisture can really mess with the texture of the bread.
Time to Bake
Grease a 9×5-inch loaf pan and pour the batter in. Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick poked into the center comes out clean. Let the bread rest in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Don’t Forget the Glaze!
While the bread is still a little warm, whisk up a quick lemon glaze (just lemon juice and powdered sugar does the trick) and drizzle it over the top. Let it set before slicing. That tangy citrus topping is what really brings everything together.
Ways to Switch Things Up
While the original version is great on its own, here are a few fun ways to add your twist:
- Stir in 1–2 tablespoons of poppy seeds for a bakery-style touch
- Add a handful of dried cranberries or blueberries for bursts of flavor
- Fold in white or dark chocolate chips for something extra indulgent
- Sprinkle more lemon zest over the glaze for a bright finish
Tips for Success
Baking a perfect loaf isn’t hard, but these little tips make a big difference:
- Check your oven temperature: Too hot, and the outside will brown too quickly. Too cool, and it won’t rise well.
- Don’t overmix: This is a common reason why quick breads turn out dense.
- Use the right pan: A standard 9×5 pan gives the batter the support it needs to rise evenly.
- Crack on top? No worries: A split top is actually a sign your bread is well-baked and allowed steam to escape. Totally normal!
Storing Your Bread
This bread holds up beautifully:
- At room temp: Store it in an airtight container for 3–4 days.
- In the fridge: Good for up to a week.
- Freezer: Wrap it tightly in plastic wrap and foil, and freeze for up to 4 months. For best results, freeze it before adding the glaze. Thaw it at room temp, then glaze it just before serving.
Ingredient Substitutions That Work
Sometimes you’re halfway into baking before you realize you’re missing an ingredient—been there! Here are some swaps that work well:
- Oil: Canola is great, but coconut oil, olive oil, or even unsweetened applesauce can work. Just use the same amount.
- Cake flour: Don’t have it? No problem. Just take one cup of all-purpose flour, remove two tablespoons, and add two tablespoons of cornstarch. Sift it a few times for a lighter texture.
- Buttermilk: No buttermilk on hand? Mix ½ cup of milk with 1½ teaspoons of lemon juice or vinegar and let it sit for 5–10 minutes.
- Lemon juice: Fresh is best, but bottled lemon juice works in a pinch.
FAQs
Can I make this into muffins?
Yes! Just divide the batter into muffin tins and reduce the baking time to about 18–22 minutes.
Can I use yellow squash instead of zucchini?
Absolutely. It behaves the same way in baking.
Can I double the recipe?
Definitely. This loaf disappears fast, so doubling it is a smart move if you’re baking for guests or freezing ahead.
How to Serve It
This bread is great all on its own with a cup of coffee or tea, but it also makes a lovely addition to a weekend brunch spread. I like to serve it slightly warm, sometimes with a little pat of butter or a dollop of whipped cream if I’m feeling fancy.
Lemon Zucchini Bread
Enjoy this soft, moist Lemon Zucchini Bread, bursting with the brightness of lemon and the subtle texture of grated zucchini, all finished with a sweet citrus glaze.
Ingredients
For the Bread:
- 2 cups cake flour (or all-purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup canola oil (or vegetable oil)
- 1⅓ cups granulated sugar
- ½ cup buttermilk
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 cup grated zucchini (with excess moisture removed)
For the Glaze:
- 1 cup sifted powdered sugar
- 3 tablespoons milk
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 5 x 9-inch loaf pan and set it aside
- In a medium bowl, combine the flour, baking powder, and salt.
- In a separate large bowl, use a hand mixer to beat the eggs. Add oil and sugar, and mix until fully incorporated. Stir in the buttermilk, lemon juice, and lemon zest.
- Squeeze the grated zucchini in a towel to remove excess moisture, then fold it into the wet mixture.
- Gradually mix the dry ingredients into the wet ingredients until the batter is smooth and well blended.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Combine all glaze ingredients in a small bowl and mix until smooth.
- Drizzle over the warm bread. Allow the glaze to set for at least 30 minutes before slicing and serving.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1850Total Fat 62gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 54gCholesterol 190mgSodium 1227mgCarbohydrates 309gFiber 5gSugar 195gProtein 22g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Lemon zucchini bread is one of those cozy bakes that never gets old. It’s sweet, moist, and full of citrusy brightness that balances out the richness of the loaf. If you’ve got a zucchini or two lying around, this is the best kind of excuse to turn on the oven.
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