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Lemon Zucchini Bread

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A bright, moist quick bread that combines fresh zucchini with vibrant lemon flavor.

Perfect for breakfast, snacks, or dessert with a sweet glaze topping.

Each slice contains garden-fresh zucchini hidden in a tender, citrus-infused loaf.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup grated zucchini, lightly squeezed to remove excess moisture
  • 1/3 cup fresh lemon juice (from approximately 2–3 lemons)
  • Zest of 1 lemon
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, at room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • For optional lemon glaze:
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides.
  2. Grate zucchini and gently squeeze in a clean kitchen towel to remove excess moisture.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, mix sugar and melted butter until well combined. Add eggs one at a time, whisking well after each addition.
  5. Stir in lemon juice, lemon zest, and vanilla extract until the mixture is smooth.
  6. Fold in the grated zucchini until evenly distributed.
  7. Add the dry ingredients to the wet mixture in two batches, folding gently after each addition until just combined. Do not overmix.
  8. Pour batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  10. Cool in the pan for 10 minutes, then use the parchment overhang to lift the bread out onto a wire rack to cool completely.
  11. For the optional glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over completely cooled bread and allow to set before slicing.

Notes

You can add 1/2 cup blueberries, chopped nuts, or poppy seeds to customize this recipe.

Make sure to squeeze excess moisture from the zucchini to prevent a soggy bread.

Store at room temperature for up to 2 days or refrigerate for up to a week.

Freezes beautifully for up to 3 months when wrapped tightly.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: lemon zucchini bread, zucchini bread, lemon bread, zucchini muffin, citrus zucchini loaf

Find it online: https://www.joyliciousrecipes.com/lemon-zucchini-bread-quick-easy/