Add a little sunshine to your day with a slice of this lemon zucchini bread!
It’s incredibly moist and tender, with plenty of zesty citrus and sweet zucchini in every bite.
Topped with sweet lemon glaze, it’s soft, bright, and super wholesome.
So, the next time you need a tangy and delightfully sweet treat, give it a try. I promise you won’t be disappointed.
Why You’ll Love This Lemon Zucchini Bread
Moist Texture: Between the zucchini, oil, and buttermilk, this bread boasts an incredibly moist and tender crumb.
Easy Baking: There’s no need to dirty up that mixer! You only need a couple of bowls and a bit of elbow grease for this one.
Versatile Treat: Enjoy this quick bread whenever you need a sweet bite. It’s great for breakfast, brunch, dessert, or an afternoon pick-me-up.
Reduces Food Waste: Got extra zucchini from your garden or farmers’ market haul? This zucchini recipe is the perfect way to use it up.
Ingredients
- Zucchini: Adds moisture and a subtle earthy flavor to the loaf without overpowering the lemon.
- All-Purpose Flour: Provides structure and a tender crumb for the loaf.
- Baking Powder & Baking Soda: Help the loaf rise, making it light and fluffy.
- Granulated Sugar: Sweetens the bread and balances the tartness of the lemon.
- Lemon: The zest and juice bring a bright, tangy flavor that pairs perfectly with the sweetness.
- Eggs: Bind the ingredients and give the loaf its soft, rich texture.
- Vegetable Oil: Keeps the bread moist and adds a subtle richness.
- Buttermilk: Adds a slight tang and tenderizes the loaf for a soft crumb.
- Powdered Sugar: Sweetens the glaze and provides a smooth, glossy finish.
- Lemon Juice (for Glaze): Adds a sharp, citrusy punch to the glaze, making each bite burst with flavor.
How to Make Lemon Zucchini Bread
Who knew veggies could taste this good in a sweet treat?
If you’re a fan of regular zucchini bread, you’ll love this zippy, citrusy version.
More importantly, you’ll love how easy it is to make!
1. DRY: Grate the zucchini, wring out the moisture, pat dry, and leave it to dry.
2. PREP: Set the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
3. MIX: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In a separate bowl, combine the sugar, lemon zest, eggs, oil, buttermilk, and lemon juice.
4. COMBINE: Stir 3/4 of the dry ingredients into the wet ingredients until halfway combined. Coat the zucchini in the remaining dry mix, then stir it in gently.
5. BAKE: Pour the batter into the pan and bake for 50-60 minutes. Test with a toothpick for doneness.
6. COOL: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. GLAZE: Whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread and garnish with lemon zest. Enjoy!
Tips For the Best Lemon Zucchini Bread
This quick bread recipe is a total crowd-pleaser. It tastes like sunshine on a plate!
You don’t need a ton of baking experience to make it either. Just follow the directions and these helpful tips, and it will turn out great.
- Use olive oil. Instead of vegetable oil, use olive oil for a flavorful twist.
- Don’t peel. Leave the skins on when grating the zucchini. They’re super thin and give the loaf nice flecks of green.
- Fresh is best. For the best flavor, use fresh lemon juice and not a store-bought bottle.
- Dry the zucchini. Grate it onto a towel and squeeze out excess moisture. This will help prevent the bread from becoming too wet or dense.
- Avoid overmixing. To ensure the bread stays light and moist, use a hand whisk and spatula, not a mixer.
- Prevent browning. If the top of the bread browns too quickly during baking, tent it with aluminum foil halfway through.
- Variations. Try 1/2 cup of chopped walnuts or pecans, dried fruits, or poppy seeds.
How to Store
Here’s how I recommend storing this sweet bread to keep it fresh:
To Store: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
To Freeze: Wrap the cooled, unglazed bread tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving or reheating.
More Lovely Lemon Recipes to Try
Lemon Lush
Homemade Lemon Pudding
Lemon Chiffon Pie
Lemon Cooler Cookies
Lemon Zucchini Bread
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kcalBright, citrusy, and delightfully moist, this homemade lemon zucchini bread perfectly balances tangy sweetness with wholesome goodness.
Ingredients
- For the Bread
1 cup grated zucchini
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup granulated sugar
1 large lemon, zested
2 large eggs
1/2 cup vegetable oil
1/4 cup buttermilk
2 tablespoons freshly squeezed lemon juice
- For the Lemon Glaze
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon, for garnish
Instructions
- Prep the zucchini: Grate the zucchini onto a clean kitchen towel, then wring it over the sink to remove excess moisture. Open the towel and spread the zucchini into a thin layer. Pat dry with paper towels and leave to dry until ready to use.
- Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper. Set aside.
- Make the loaf: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- In a separate large bowl, rub the sugar and lemon zest between your fingers until well combined and fragrant. Whisk in the eggs until smooth, followed by the oil, buttermilk, and lemon juice.
- Add about 3/4 of the dry ingredients and stir very gently until halfway combined. Toss the zucchini in the remaining dry ingredients until well coated, then add to the bowl. Stir until just combined and pour the batter into the baking pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the glaze: Whisk the powdered sugar and lemon juice until smooth. Adjust the consistency with extra powdered sugar or lemon juice to make it thick but pourable.
- Once the bread has cooled, drizzle the lemon glaze generously over the top. Sprinkle lemon zest over the glaze. Slice, serve, and enjoy!
Notes
- Don’t skip the drying of the zucchini. It’s mostly water, and without drying, it will affect the texture of the bread.
- If the top begins to brown too quickly, tent the loaf with aluminum foil halfway through baking.
what changes to measurements and/or baking temperature would you make for high altitude baking? 5,000 feet
Hi Stacy! Here are some instructions for how to adjust this recipe to suit high altitude baking:
High Altitude Adjustments:
1. Flour:
Increase by 2 to 4 tablespoons.
Adding extra flour helps to provide more structure to counteract the faster rise at high altitude.
2. Baking Powder and Baking Soda:
Reduce baking powder by 1/8 to 1/4 teaspoon.
Reduce baking soda by 1/8 teaspoon.
Reducing the leavening agents helps slow down the rapid rise, preventing the bread from collapsing.
3. Sugar:
Reduce by 1 to 2 tablespoons.
Reducing sugar helps with the structure and moisture balance.
4. Liquids (Buttermilk, Lemon Juice, Oil):
Increase buttermilk or liquid by 1 to 2 tablespoons.
This helps counteract the dryness often experienced at high altitudes.
5. Oven Temperature:
Increase the oven temperature by 15-25°F (from 350°F to about 365-375°F).
The quicker rise and set will help prevent collapse from over-rising.