Easy Lemon Zucchini Bread

When summer gardens overflow with zucchini and the craving for something sweet and citrusy strikes, Lemon Zucchini Bread is the perfect answer. This moist, tender loaf combines the bright, zesty flavor of fresh lemon with the subtle sweetness and moisture of grated zucchini. The result is a delightful quick bread that feels light yet satisfying, perfect for breakfast, brunch, or an afternoon treat. Finished with a tangy lemon glaze, this loaf is as beautiful as it is delicious.

Lemon and zucchini may sound like an unusual pairing at first, but together they create a beautifully balanced bread. The zucchini melts into the batter, adding incredible moisture without leaving a noticeable flavor, while the lemon zest and juice bring a refreshing citrus note that brightens every bite. The glaze adds just the right touch of sweetness and shine, making each slice feel like a little indulgence. Best of all, this recipe is quick to throw together and doesn’t require any fancy equipment or ingredients. Whether you’re trying to use up garden zucchini or just love a simple citrusy bake, this Lemon Zucchini Bread is an easy go-to recipe you’ll make again and again.

Why You’ll Love This Recipe

1. Moist and Tender: Zucchini adds natural moisture without affecting flavor.
2. Bright Lemon Flavor: Fresh lemon zest and juice keep it light and refreshing.
3. Simple Ingredients: All pantry staples and easy to find.
4. Quick and Easy: No mixer needed; ready for the oven in minutes.
5. Perfect for Any Time of Day: Great for breakfast, snack, or dessert.

Ingredients

For the Bread

• All-purpose flour
• Salt
• Baking soda
• Baking powder
• Granulated sugar
• Lemon zest
• Eggs
• Vegetable or canola oil
• Fresh lemon juice
• Grated zucchini (unpeeled)

For the Glaze

• Powdered sugar
• Fresh lemon juice

Variations

• Add Blueberries: Toss in a handful of fresh or frozen blueberries for a burst of fruit.
• Nutty Crunch: Stir in chopped walnuts or pecans for texture.
• Spiced Version: Add a touch of cinnamon or nutmeg for warmth.
• Coconut Twist: Mix in shredded coconut for added sweetness and chew.
• Mini Loaves or Muffins: Adapt the recipe to mini loaf pans or muffin tins for individual servings.

How to Make the Recipe

Step 1: Prep the Oven and Pan

Preheat your oven and grease a loaf pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, salt, baking soda, and baking powder.

Step 3: Combine Wet Ingredients

In another bowl, whisk together sugar, lemon zest, eggs, oil, and lemon juice until smooth.

Step 4: Add Zucchini

Gently fold in the grated zucchini to the wet mixture.

Step 5: Combine Wet and Dry

Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.

Step 6: Bake

Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean. Let cool before glazing.

Step 7: Make the Glaze

Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.

Tips for Making the Recipe

• Don’t peel the zucchini — the skin adds color and nutrition.
• Use a fine grater so the zucchini blends well into the batter.
• Be sure to squeeze excess moisture from the zucchini if it’s very watery.
• Let the bread cool fully before adding the glaze.
• Store the bread covered at room temperature to keep it moist.

How to Serve

• Serve slices with tea or coffee for a cozy snack.
• Top with a dollop of whipped cream or Greek yogurt for dessert.
• Pack it in lunchboxes for a midday treat.
• Slice and freeze for quick grab-and-go snacks.
• Add fresh berries on the side for a brunch-worthy plate.

Make Ahead and Storage

Storing Leftovers

Wrap the cooled bread in plastic wrap or store in an airtight container at room temperature for up to 3 days.

Freezing

Freeze the loaf or individual slices wrapped tightly in plastic and foil. Thaw overnight in the refrigerator or at room temperature.

Reheating

Enjoy at room temperature or microwave a slice for 10–15 seconds to gently warm.

FAQs

1. Do I need to peel the zucchini?

No, the peel is soft and adds texture and color without affecting taste.

2. Can I use frozen zucchini?

Yes, but be sure to thaw and drain it well to remove excess moisture.

3. Can I make this bread gluten-free?

Yes, use a 1:1 gluten-free baking flour blend.

4. How do I know when the bread is done?

A toothpick inserted in the center should come out clean or with a few moist crumbs.

5. Can I skip the glaze?

Absolutely—the bread is still delicious on its own.

6. Can I reduce the sugar?

Yes, reduce by about 1/4 cup without significantly affecting texture.

7. Is this recipe dairy-free?

Yes, as long as your glaze doesn’t use any milk. The bread itself contains no dairy.

8. Can I use lemon extract instead of juice?

Yes, but fresh lemon juice is more flavorful. Use extract sparingly.

9. Can I make it into muffins?

Yes! Adjust baking time to 15–20 minutes for standard-size muffins.

10. How do I keep the bread from sticking to the pan?

Grease well or use parchment paper to ensure easy removal.

Conclusion

Easy Lemon Zucchini Bread is a light, citrusy twist on a classic zucchini loaf that’s perfect for any time of year. With its moist crumb, refreshing lemon flavor, and sweet glaze, it’s a crowd-pleasing treat that’s just as welcome at brunch as it is with an afternoon coffee. Whether you’re looking to use up extra zucchini or simply love bright, easy-to-make bakes, this recipe is sure to become a favorite in your kitchen. Make a loaf today and enjoy a slice of sunshine in every bite.

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