Lemon Zucchini Bread
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. Perfect for breakfast, a snack, or dessert, it bakes up with the best crackly lemon glaze and stays soft for days.
1
loaf
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.
Notes
You can substitute buttermilk with the same amount of milk plus 1 tsp lemon juice or vinegar (let stand 5 minutes). For a citrus twist, swap in orange zest/juice. Add poppy seeds for crunch or a pinch of cardamom for warmth. To make gluten-free, use a cup-for-cup gluten-free flour blend. Store airtight at room temp for up to 3 days, refrigerate up to 5 days, or freeze (wrapped well) for 2–3 months.
Nutrition
Calories: 220kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 80mg | Fiber: 1g | Sugar: 19g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg