Warm and citrusy with a light, moist crumb, this lemon zucchini bread gets its brightness from fresh lemon zest and juice and its tender texture from freshly grated zucchini and buttermilk. It’s the kind of thing that makes your kitchen smell like a little slice of spring, even if you’re still wearing wool socks.
There’s something deeply satisfying about using zucchini for something sweet. Yeah sure, it sounds odd at first… but the end result? Incredibly soft baked goodness with just the right crackly-glazed top. This loaf leans heavily into lemon (because restraint is overrated) and doesn’t hold back on the moisture either. It’s perfect for a slow breakfast moment, or unashamed snacking between loads of laundry. Let the simple prep fool you—it bakes into one of those bake-it-once, crave-it-again breads.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Lemon Zucchini Bread
This isn’t your average quick bread (read: dry and forgotten on the counter within a day).
- Whispers of summer in every bite: The lemon zest and juice bring a citrusy zing that tastes like sunshine and brunch.
- So soft it almost slices itself: The zucchini keeps it ridiculously moist without being wet or heavy. Magic.
- The no-mixer miracle: Everything comes together with just a bowl, a spoon, and a little wrist action.
- Not too sweet, not too plain: It’s lightly sweet with enough lemon punch to keep it interesting. Like if pound cake and lemon bars had a zucchini-flavored baby.
- Great use of that lonely zucchini: You know the one. The one giving you judgement eyes from the crisper drawer.
Ingredient Notes
This bread keeps things pretty simple, but each ingredient does some behind-the-scenes heavy lifting.
- Zucchini: Adds wonderful moisture without making the loaf taste vegetable-y. Just make sure to wring it out well so you don’t end up with a soggy situation. You want damp, not dripping.
- All-purpose flour: Classic and reliable. No need for anything fancy.
- Baking powder & baking soda: A double lift combo that keeps things airy and not too dense. Balance is everything.
- Salt: Just a touch to bring the lemon flavor forward and give everything a bit more pop.
- Granulated sugar: It sweetens things up without stealing the spotlight from the lemon.
- Lemon (zest and juice): This is where all that citrus magic comes from. Zest first, then juice—trust me, it’s easier that way.
- Eggs: These are your structure builders. Make sure they’re at room temperature so they blend right in.
- Vegetable oil: Keeps the bread moist for days and doesn’t muddy the lemon flavor like butter sometimes can.
- Buttermilk: Adds a hint of tang and tenderness. No buttermilk? A mix of milk and lemon juice works in a pinch.
- Powdered sugar (for the glaze): Makes a smooth, shiny lemon glaze that’s not optional in my opinion.
- Extra lemon zest (for topping): Totally optional but highly encouraged for extra zing and a pop of color.
How To Make This Lemon Zucchini Bread
This recipe is delightfully straightforward, which makes it even more dangerous… You’ll be making it a lot, I’m just saying.
- Prep the zucchini: Grate it onto a clean kitchen towel, then channel your inner strongman and wring out as much liquid as you can over the sink. Lay it out and pat dry a bit more if it still looks like it’s crying. Let that chill while you get everything else ready.
- Preheat and prep your pan: Set your oven to 350°F. Line a 9×5-inch loaf pan with parchment (leave some overhang so you can lift it out later) and give it a quick grease for good measure.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Nothing fancy here—just get it nice and combined.
- Work the lemon into your sugar: In a large bowl, rub the zest into the sugar with your fingers until it’s fragrant and slightly damp. It’s weirdly satisfying. Then whisk in the eggs until smooth, followed by the oil, buttermilk, and lemon juice.
- Bring it all together: Add about ¾ of the dry mix to your wet ingredients and stir gently, just until you stop seeing big streaks of flour. Don’t overmix. Toss the shredded zucchini with the remaining dry mixture, then fold it all into the bowl. This helps distribute the zucchini without clumps.
- Bake: Pour the batter into the pan, smooth out the top if needed, and bake for 50 to 60 minutes. You’re looking for golden brown with a crisp top and a toothpick that comes out clean-ish.
- Cool it down: Let the loaf sit in the pan for 10 minutes, then lift it out and let it fully cool on a wire rack. Resist slicing until it’s cool or you’ll smoosh everything.
- Glaze and zest: Whisk together powdered sugar and lemon juice until you get a thick but pourable glaze. Drizzle generously over the cooled loaf, sprinkle with lemon zest, and step back to admire your work.
Storage Options
This lemon zucchini bread is surprisingly durable, which makes it a really good candidate for make-ahead baking (or gifting, if you’re into that sort of thing).
On the countertop, keep it wrapped tightly or sealed in an airtight container. It’ll stay moist and lovely for up to three days, though good luck making it last that long.
Want to refrigerate it? Go for it, especially if your kitchen runs warm. Just wrap slices individually or store the whole loaf in a plastic wrap cocoon to keep it from drying out. Though honestly, I find the fridge makes the texture slightly firmer (in a good way) the next day.
Freezing? Yes, absolutely. Once the loaf cools completely, wrap it in a couple of layers of plastic wrap and tuck it into a freezer-safe bag. It’ll keep for a good 2 to 3 months. When you’re ready, thaw it overnight in the fridge or just leave a slice out on the counter for an hour or two. If you want, you can even revive it in the toaster oven for that fresh-baked edge.
Variations and Substitutions
This loaf has range. It’s one of those flexible recipes you can tweak based on your pantry or your personal vibe.
- Swap zucchini with yellow squash: If you’ve got yellow squash instead of green zucchini, it works just fine and tastes nearly identical.
- Use Greek yogurt instead of buttermilk: If you’re out of buttermilk, plain Greek yogurt thinned with a splash of milk will do the trick.
- Try orange zest instead of lemon: For a different citrus twist, orange zest works beautifully and plays well with the sugar glaze.
- Add poppy seeds: If you’re a texture person like me, poppy seeds make a fun little crunch and give it a lemon poppy seed bread vibe.
- Make it gluten-free: Use a cup-for-cup gluten-free flour blend that includes xanthan gum. I’ve done this once and it was still wonderfully moist.
- Add a hint of spice: A pinch of cardamom or ginger adds depth, especially if you’re making a loaf during cooler months.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
What to Serve with Lemon Zucchini Bread
This loaf is dreamy all on its own, but it doesn’t mind some company. Here are a few ways to dress up your lemony slice.
- A hot mug of coffee or tea: There’s something about a slice of citrusy quick bread and a warm drink that feels especially luxurious at 10 AM on a Sunday. Or honestly, 10 PM. I don’t judge.
- A dollop of whipped mascarpone or yogurt: If you’re feeling fancy (or just have extra dairy in the fridge), a soft swipe on top takes it from snack to plated pastry vibes.
- Vanilla yogurt and granola: I know this sounds like breakfast-y behavior, but it’s a beautiful trio. A generous slice with creamy yogurt and something crunchy turns it into a full meal. Kind of like a deconstructed parfait that decided to be bread.
- Fruit salad or fresh berries: Especially when the loaf is chilled, a handful of cold berries or citrus segments alongside makes it feel extra bright.
- For dessert: You could totally serve this at brunch with other fresh baked options like these pumpkin cornbread muffins. It gives early fall meets late summer… and I’m here for it.
Frequently Asked Questions
Can I use frozen zucchini for this bread?
Yes, but make sure it’s fully thawed and very well drained. Frozen zucchini hangs onto a ton of water, so once it’s defrosted, wring it out like you’re mad at it. Then pat dry until it doesn’t feel wet to the touch. It’s not quite the same texture as fresh, but it works surprisingly well when you’re in a pinch.
Is the glaze absolutely necessary?
Nope, but it does add that sweet-tart pop that makes the loaf feel complete. Without it, the bread is still lovely—lighter and more snacky. Think of the glaze as the little lemony crown. You’ll survive without it, but you’ll probably miss it a little.
Can I make this lemon zucchini bread ahead of time?
Totally. In fact, it might even be better the next day. Let it cool completely, then wrap it tightly in plastic wrap or foil. You can store it at room temp for a day or two, or in the fridge for up to five days. It also freezes really well. Just slice, wrap, and freeze, then defrost slices as needed like a little lemony gift to your future self.
How do I know when the bread is done?
Good question—it’s easy to underbake quick bread, especially when it’s this moist. Look for a deep golden top and a toothpick (or skewer) stuck in the center coming out clean or with just a few crumbs. If it’s wet, give it another 5–10 minutes and check again. The top might crack a little and that’s totally fine—it’s part of the charm.
Lemon Zucchini Bread
Ingredients
For the Bread
- 1 (1 cup) medium zucchini about 1 cup shredded; excess moisture wrung out
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (2 g) salt
- 2/3 cup (135 g) granulated sugar
- 2 tbsp lemon zest from about 2 lemons
- 2 large eggs room temperature
- 1/3 cup (80 ml) vegetable oil (or canola oil)
- 1/3 cup (80 ml) buttermilk see notes for substitution
- 3 tbsp (45 ml) lemon juice freshly squeezed, from about 1 lemon
For the Glaze
- 2/3 cup (80 g) powdered sugar
- 1-2 tbsp (15-30 ml) lemon juice as needed, freshly squeezed
- extra lemon zest for topping (optional)
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Box grater
- Kitchen towel
- Wire rack
- Parchment paper
Instructions
- Prep the zucchini: Grate zucchini onto a clean kitchen towel, then wring out as much liquid as possible over the sink. Lay out and pat dry, set aside.
- Prep oven and pan: Preheat oven to 350°F (176°C). Line a 9x5-inch loaf pan with parchment (with overhang) and lightly grease.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Combine sugar and zest: In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant. Whisk in eggs until smooth, then whisk in oil, buttermilk, and lemon juice.
- Mix batter: Add about ¾ of the dry mixture to the wet, stirring gently just until no large streaks of flour remain. Toss grated zucchini with remaining dry mix, then fold into batter until just combined. Do not overmix.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, until golden brown and a toothpick comes out clean or with a few moist crumbs.
- Cool: Let bread cool in the pan for 10 minutes, then lift out and cool fully on a wire rack. Wait until cool to slice.
- Glaze: Whisk powdered sugar with lemon juice until a thick, pourable glaze forms. Drizzle over cooled loaf and sprinkle with extra zest, if using. Let set before slicing.
