Looking for a refreshingly sweet twist on classic zucchini bread? This Lemon Zucchini Bread combines the bright zing of lemon with the moisture and texture of shredded zucchini for a bakery-style loaf that’s as perfect for breakfast as it is for dessert. With just the right balance of tart and sweet, this recipe is a must-try when summer squash is in season—or anytime you’re craving sunshine in loaf form.
Why I Love This Lemon Zucchini Bread
This loaf is a standout because it’s light, moist, and citrusy, yet secretly packed with veggies. Whether you’re looking to sneak more greens into your baking or use up extra garden zucchini, this recipe delivers a flavor punch that even picky eaters won’t resist. The hint of lemon zest makes it feel fancy, but the simple ingredients keep it grounded and fuss-free.
Ingredients You’ll Need
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup vegetable oil
- 2 tablespoons fresh lemon juice
- Zest of 1 large lemon
- 1 cup shredded zucchini, moisture removed
- 1/2 cup plain yogurt or sour cream
Ingredient Notes & Swaps
- Zucchini: Be sure to squeeze out the moisture using a clean towel or paper towels. Too much water can make your bread soggy.
- Yogurt or sour cream: Either works to keep the bread tender—use what you have!
- Lemon juice: Fresh is best, but bottled works in a pinch. Add a touch more zest if using bottled.
- Flour alternatives: You can swap in 1/2 cup whole wheat flour for a nuttier flavor and extra fiber.
How to Make Lemon Zucchini Bread
👩🍳 Step-by-Step Instructions
- Prep the zucchini
Grate your zucchini and squeeze out as much moisture as possible. Set aside. - Preheat the oven
Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper. - Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. - Whisk wet ingredients
In a separate bowl, whisk together the eggs, oil, sugar, lemon juice, and lemon zest. - Combine the batter
Pour the wet mixture into the dry and mix until just combined. Gently fold in the shredded zucchini and yogurt (or sour cream). - Bake
Pour into your prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. - Cool and serve
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Wait at least 30 minutes before slicing (trust me—worth it!).
Tips for Success
- Don’t overmix the batter or your loaf can become dense. Fold gently just until everything is incorporated.
- Use fresh lemon zest for the brightest flavor—don’t skip it!
- If you love extra lemon flavor, try a simple lemon glaze made from powdered sugar and lemon juice drizzled over the cooled loaf.
Serving Suggestions & Pairings
This bread is fantastic on its own, but it also pairs beautifully with:
- A hot cup of tea or coffee
- Pumpkin Delight for a dessert duo
- A breakfast spread including Chocolate Chip Banana Bread
- A scoop of lemon sorbet or vanilla ice cream for a summery dessert
Storage Tips
- Counter: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to 1 week—just warm slices in the microwave for that fresh-baked feel.
- Freezer: Wrap tightly in plastic and freeze for up to 3 months. Thaw overnight at room temperature.
More Recipes You’ll Love
- These Easy Pumpkin Spice Muffins
- This Chocolate Chip Banana Bread
- These Chocolate Chip Cookie Bites
- Easy Coconut Macaroons
- Pumpkin Delight
Final Thoughts
Whether you’re using up garden zucchini or just craving a refreshing, light loaf, this Lemon Zucchini Bread hits the sweet spot. It’s bright, beautifully moist, and made from pantry staples with a healthy twist.
Let us know if you tried it—snap a photo, leave a comment, or tag us on social! 🍋💛
