This luscious lemon zucchini bread is the perfect combination of zesty citrus and tender, veggie-packed crumb—it’s the sunshine of your baking rotation.
Table of Contents
Table of Contents
A Zesty Twist on Classic Zucchini Bread
Zucchini bread has always been a go-to in my kitchen, especially during the summer when zucchini is everywhere. But one day, I had extra lemons on hand, and I thought—why not add a little brightness to the usual loaf? And that’s how this Luscious Lemon Zucchini Bread was born. It instantly became a favorite. The lemon zest gives it a fresh twist, and the zucchini keeps it incredibly moist without making it too dense.
What I love most is how this bread works for every part of the day. I’ve served it at brunch with tea, packed it into my kids’ lunchboxes, and even warmed up a slice for dessert with a touch of honey butter. It’s light, flavorful, and doesn’t feel heavy—even though it delivers serious comfort.
The best part? You don’t need any special tools or ingredients. If you’ve got a couple of lemons and a zucchini, you’re most of the way there. And unlike some quick breads that rely on glazes to bring flavor, this loaf is already bursting with lemony goodness throughout.
If you enjoy baking with zucchini, you’ll also love our Cheesy Ground Beef and Zucchini Casserole for a savory dinner option, or the cozy Baked Zucchini and Cheese that brings cheesy comfort to your table.
Print
Luscious Lemon Zucchini Bread – Moist, Bright & Bursting with Flavor
This luscious lemon zucchini bread is tender, moist, and bursting with bright citrus flavor. A perfect quick bread for breakfast, brunch, or an afternoon treat.
- Total Time: 55 minutes
- Yield: 1 loaf (8 slices) 1x
Ingredients
1 ½ cups shredded zucchini
¾ cup white sugar
½ cup vegetable oil
1 large egg
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons lemon zest
1 teaspoon ground cinnamon
Instructions
1. Preheat oven to 325°F (165°C). Grease an 8×4-inch loaf pan.
2. In a bowl, beat shredded zucchini, sugar, oil, and egg together.
3. In a separate bowl, sift flour, salt, baking soda, and baking powder. Stir in cinnamon and lemon zest.
4. Combine wet and dry mixtures just until blended.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 45 minutes or until a knife inserted in the center comes out clean.
7. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
No need to peel the zucchini—just shred and lightly pat dry.
Add lemon juice or glaze for extra citrus kick.
Store at room temp for 3 days or refrigerate for up to 7.
Freezes beautifully in slices wrapped individually.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Quick Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Ingredients Breakdown & Smart Substitutions
What makes luscious lemon zucchini bread so irresistible
The beauty of this luscious lemon zucchini bread lies in its simplicity. Each ingredient brings a specific quality that makes the loaf moist, flavorful, and beautifully golden.
- Shredded zucchini: This is the secret to that ultra-tender texture. Zucchini adds moisture without making the bread soggy. Make sure to pat it dry slightly after shredding.
- Lemon zest: Don’t skip this step. It’s what brings the signature brightness to every bite.
- Vegetable oil: Keeps the bread moist for days. You can substitute it with melted coconut oil for a subtle nutty flavor.
- White sugar: Balances the tangy lemon and helps with the browning.
- All-purpose flour: Your basic pantry flour works perfectly here.
- Egg: Provides structure and richness. Room temperature works best.
- Cinnamon: Adds a gentle warmth that complements the citrus beautifully.
- Baking soda and baking powder: Both are needed for the right rise and texture.
- Salt: Just a bit enhances all the other flavors.
Whether you’re baking for a crowd or just want something homemade on hand for your morning coffee, this Luscious Lemon Zucchini Bread comes together with ease—and chances are, you already have most of the ingredients.
Best swaps if you’re out of something
No lemons? Try orange zest for a sweeter citrus loaf. Out of vegetable oil? Melted butter or avocado oil work well too. Want to cut the sugar slightly? Coconut sugar or maple syrup can be used, though it’ll affect the color and sweetness slightly. If you’re dairy-free, skip the yogurt (if using) and add an extra tablespoon of oil.
Here’s a handy table of substitutions to keep your loaf foolproof and flexible:
| Ingredient | Swap Suggestion |
|---|---|
| Vegetable oil | Coconut oil or melted butter |
| Lemon zest | Orange or lime zest |
| All-purpose flour | 1:1 gluten-free flour blend |
| Egg | Flax egg or applesauce (1/4 cup) |
If you enjoy lemony baked treats, you might also love the Lemon Cheesecake Crescent Rolls for a quick dessert or the refreshingly creamy Creamy Zucchini Pasta Sauce if you’re in the mood for a lemon-zucchini flavor profile in a savory dish.
Step-by-Step Instructions & Baking Tips
How to make luscious lemon zucchini bread perfectly every time
This luscious lemon zucchini bread comes together in just a few simple steps. The key is mixing the wet and dry ingredients separately before combining them gently. Overmixing is a common pitfall that can lead to dense, rubbery texture—so resist the urge to stir too much!
Start by preheating your oven to 325°F (165°C) and greasing an 8×4-inch loaf pan. You can line it with parchment paper for easy removal, but greasing works just fine if you’re short on time.
In a large bowl, beat together the shredded zucchini, white sugar, oil, and egg. You don’t need a mixer—just a sturdy spoon or spatula will do. The zucchini may look wet, but that moisture is exactly what gives this bread its tender crumb.
In a separate bowl, sift together the flour, salt, baking soda, and baking powder. Stir in the cinnamon and lemon zest. Slowly fold the dry ingredients into the wet mixture just until combined. Don’t worry if the batter seems thick—that’s normal.
Pour the batter into your prepared pan and smooth out the top with a spatula. Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. The wait is worth it—cooling helps the flavors develop and prevents crumbling when sliced.
Extra baking tips to make it even better
- For an even more lemon-forward flavor, add 1 tablespoon of lemon juice to the batter.
- Want a bakery-style finish? Sprinkle coarse sugar or lemon zest on top before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
If you’re into easy loaf bakes, the Zucchini Cottage Cheese Bake makes a protein-packed savory counterpart, and the Baked Zucchini and Cheese is perfect for a comfort-filled side.
Variations, Storage & Serving Ideas
Easy ways to change it up
One of the best things about this luscious lemon zucchini bread is how easy it is to customize. Whether you want to tweak the flavor or make it fit your dietary needs, the options are wide open.
Craving a little crunch? Add ½ cup of chopped walnuts or pecans into the batter. Want to dial up the citrus? Mix in 1 tablespoon of lemon juice or a splash of lemon extract to boost the tangy notes. If you’re in the mood for sweetness, fold in ½ cup of white chocolate chips or blueberries—the lemon pairs beautifully with both.
You can also turn this luscious lemon zucchini bread into muffins! Just divide the batter evenly into a greased or lined muffin tin and bake at 325°F for about 20–25 minutes. They’re great for grab-and-go breakfasts or school lunches.
For a gluten-free version, use a 1:1 gluten-free baking flour. It still turns out moist and tender. And if you want to reduce sugar, substitute half the white sugar with honey or maple syrup, though you may need to adjust the flour slightly for texture.
Looking for more zucchini-based recipes with a fun twist? You’ll love the savory Tex-Mex Chicken and Zucchini Recipe or our golden, cheesy Cheesy Ground Beef and Zucchini Casserole.
How to store and serve it
This Luscious Lemon Zucchini Bread stores beautifully. Once fully cooled, wrap the loaf tightly in plastic wrap or foil. You can store it at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, freeze individual slices wrapped in parchment and sealed in a freezer bag. Just pop a slice in the microwave for 15–20 seconds or let it thaw on the counter.
For serving, this bread is perfect with a warm mug of tea or a glass of milk. It makes a great snack, breakfast, or even a light dessert. For an extra special treat, serve it with a smear of lemon curd or a drizzle of honey.
FAQs About Luscious Lemon Zucchini Bread
Can you taste the zucchini in luscious lemon zucchini bread?
Not really. The zucchini mostly adds moisture and tenderness. Its flavor is very mild and blends in with the lemon and cinnamon, so what stands out is the bright citrus and soft texture.
Should I peel the zucchini before using it in bread?
No need to peel! The skin is soft and bakes down nicely. Plus, it adds color and extra nutrients to your luscious lemon zucchini bread.
Can I make the luscious lemon zucchini bread gluten-free?
Yes, simply use a 1:1 gluten-free flour blend. The texture may be slightly more tender, but the flavor remains just as delicious.
How do I keep lemon zucchini bread from getting soggy?
Pat your shredded zucchini dry before mixing it in. Also, be sure the bread is fully baked before removing it from the oven, and allow it to cool completely on a wire rack.
Conclusion
Lemon zucchini bread is proof that something simple can still feel special. With its moist crumb, vibrant lemon flavor, and hints of cinnamon, it’s a loaf that brings comfort and sunshine in every bite. Whether you’re making it for guests, gifting it, or just craving a cozy bake, this recipe delivers every time.
So grab those garden zucchinis and a couple of lemons—you’re just 45 minutes away from a luscious, zesty treat that’s as wholesome as it is delicious.
For More recipes Follow me on Facebook!
