This Lemon Zucchini Bread is simply amazing. This bread has a soft, pillowy and fluffy crumb enriched with grated zucchini and loaded with fresh, zesty and bright lemon flavor. It is a great way to incorporate zucchini in the bakes. The lemon glaze on the top of this loaf adds to the flavor.
Have fresh lemons and green zucchini on hand? Make this best lemon zucchini bread. It is the best way to incorporate zucchini into a bread.
I love quick bread recipes and bake them often. My personal favorites are Starbucks Lemon Loaf, Brownie Bread, Banana Bread (without baking soda) and Peanut Butter bread. But this one is a great and perfect addition to my quick bread recipes.
This lemon zucchini bread recipe incorporates zucchini in it and is a little different than other zucchini recipes out there. You will not even feel the taste of this vegetable but just the subtle flavor and you'll not even know that this bread has shredded zucchini in it.
In addition, this bread is packed with fresh lemon juice and a bright, zesty and lemon-ish flavor that makes it a super moist and super flavorful and decadent bread. The easy lemon glaze makes it a perfect loaf.
Table of Contents
why this recipe works?
- It is a classic lemon zucchini bread with a pop of citrus flavor.
- This lemon zucchini bread is super easy to make and requires a few basic ingredients.
- Drizzle the tangy zesty lemon glaze on the top of this loaf to add to the flavor.
- It is a perfect breakfast or mid-afternoon snack with a cup of chai or coffee.
ingredients & substitutions for lemon zucchini bread
Pro Tip # 1
Always use room temperature ingredients for baking (unless otherwise specified) as they incorporate better and give perfect baked treats.
- all purpose flour: gives structure to this bread.
- baking powder + baking soda: leavening agents to give lift to this bake.
- salt: to add to the flavor and to balance out the sweetness.
- zucchini (grated and squeezed): the hero of this recipe
- lemon juice + zest: adds freshness and tangy flavor to this quick bread.
- sugar: for sweetness.
- eggs: binding agent that helps with lifting of this delicious lemon zucchini bread.
- vegetable oil: gives moistness to this lemon zucchini bread. You may use canola oil or coconut oil as well in equal amount.
- buttermilk: adds a tangy flavor and also adds moistness and softness. Use greek yogurt or sour cream as a substitute in 1:1 ratio.
- vanilla extract: adds flavor.
- powdered sugar
- lemon juice
Pro Tip # 2
Always use a digital scale to measure all-purpose flour and other dry ingredients for perfect results. Scooping it out directly using cups may result in uneven amount of dry ingredients and dense bakes.
how to make lemon zucchini bread
These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.
1. Whisk the dry ingredients in a medium bowl. Set aside.
2. Rub and mix the lemon zest into the sugar using a small whisk or hands.
3. Take a large bowl and beat eggs for 2 - 3 minutes until they are airy and fluffy. Add vegetable oil and sugar and beat again until incorporated.
4. Add in buttermilk, lemon juice and vanilla extract and mix until incorporated.
5. Squeeze out water of the zucchini and add to the wet ingredients. Fold until combined.
6. Add the dry ingredients into the wet ingredients and mix until just combined. Do not overmix.
7. Place a parchment paper into the bottom of the pan and spray a baking spray. Pour the lemon zucchini bread batter into the prepared 9 x 5 inch loaf pan.
8. Bake the lemon zucchini bread at 350 F preheated oven for 45 - 50 minutes until a tooth pick inserted into the center comes out clean. Place the loaf on the wire rack and let it cool completely before pouring the lemon glaze on it.
- Lemon poppy seed: add 1 - 2 tablespoon of lemon poppy seed into the batter (in the end) to make it a lemon zucchini poppy seed bread.
- Chocolate chips: add ½ cup of chocolate chips to the batter to add a chocolate-y flavor to this bread.
- Spices: add ½ teaspoon of cinnamon powder or nutmeg powder to the batter if you would like to add some spicy flavor to this bread.
squeeze zucchini: always grate your zucchini and do not cut or chop the zucchini. Zucchini is 90% water so it is important that you squeeze it properly to avoid a runny batter and altered texture of the bread. Place the zucchini in the palms of your hand and squeeze or place the zucchini in a kitchen towel, fold it up and squeeze using both hands.
do not over-mix: do not overmix the batter because overmixing of the batter will activate the gluten strands that will result in a tough and dry bread.
do not overfill the pan: with the batter and leave at least an inch from the top into the pan once you pour the batter to it. If you have leftover batter, scoop them out into muffin liners and bake at 350 F for about 16 - 19 minutes.
zesting lemons: always zest your lemons first before juicing them as they get difficult to grate or zest once they're juiced.
cool completely: the lemon zucchini loaf before you pour the lemon glaze on the bread. Drizzling the lemon glaze on the hot or warm bread will let the glaze melt away and would not stay on the bread as required.
This is the beauty of this bread that you can't feel zucchini in it. The reason being that zucchini is milder in taste and you won't feel its strong presence in the bread. All you will find is tiny green flecks and specks in the bread and if you're not aware beforehand that it is zucchini you won't even guess what this ingredients is.
One of the reasons could be that you did not squeeze the grated zucchini properly before adding it to the batter. Make sure to squeeze out any water out of the shredded zucchini before you incorporate it in the batter. The zucchini has high water content and releases water once grated. So, you want to ensure to add squeezed and grated zucchini to this bread to get a perfectly moist and soft crumb. It is important that the excess water from the zucchinis are drained properly and completely to avoid a runny batter.
I do not recommend it. The lemon juice and zest will give it a punch of strong lemon flavor. I always try to avoid the artificial extract as much as possible but it is up to your choice.
No, you do not need to remove the zucchini skin for this recipe. The zucchini skin is thin and it will soften during the baking of this bread. You won't even feel it in the bread.
Yes you can do that. However, I always prefer fresh lemon juice for perfect results.
how to store lemon zucchini bread
- Store the pieces of the leftover bread in an airtight container for up to 3 - 4 days on the counter.
- Transfer the leftover slices in an airtight container and store in the fridge for up to 3 days.
- Take the slices of bread and spread them on a baking tray. Place it in the freezer for up to an hour or so until the slices have hardened. Wrap them in plastic wrap and further add a layer of aluminum foil. Stash the lemon zucchini bread slices in an airtight container or a ziploc bag and freeze for up to 2 months. Do no apply glaze in case you want to freeze this bread.
related quick bread recipes
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Lemon Zucchini Bread
- 2 ½ cup all purpose flour (300 g)
- 2 teaspoon baking powder (10 g)
- ¼ teaspoon baking soda (1.25 g)
- 2 cup zucchini (grated) (350 g)
- ½ teaspoon salt
- 3 eggs
- 1 ½ cup castor sugar (300 g)
- ½ cup vegetable oil (96 g)
- ½ cup buttermilk (120 g)
- 3 tablespoon lemon juice (45 ml)
- 1 lemon zest of 1 lemon
- 1 cup powdered sugar (125 g)
- 3 tablespoon lemon juice (45 ml)
- Preheat the oven to 350 F. Take a 9 x 5 inch pan and grease it using a baking spray. Place a parchment paper in the bottom of the pan.
- Take a medium bowl and add the all purpose flour, baking powder and salt in it. Whisk and set aside.
- In another large mixing bowl, cream the eggs using an electric beater until the eggs are pale and fluffy.
- Add oil and sugar and again beat for one more minute until combined.
- Add buttermilk, lemon juice, vanilla extract and lemon zest and mix again.
- Squeeze water out of the zucchini and then add it to the batter.
- Add in the dry ingredients and fold until combined.
- Pour batter into the prepared pan and place on the middle rack of the preheated oven.
- Bake for about 40 - 45 minutes until a wooden skewer or tooth pick inserted into the middle of the cake comes out clean.
- Let the cake sit in the pan for 10 minutes. Then take it out and place on the wire rack and let it sit to cool completely.
- Sift the powdered sugar in a bowl and add lemon juice and whisk until combined. Make a thick glaze.
- Pour the lemon glaze on the cold cake.