Why You’ll Love This Recipe

This Easy Lemon Zucchini Bread is the perfect combination of fresh citrus flavor and tender, moist texture. Thanks to the shredded zucchini, each slice is incredibly soft without tasting like vegetables. The lemon adds a bright zing that makes it perfect for breakfast, dessert, or a snack with tea. It’s a great way to use up extra zucchini and a crowd-pleaser at any gathering.

ingredients

Easy Lemon Zucchini Bread Recipe – Moist and Delicious

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodasaltgrated zucchinigranulated sugareggscanola or vegetable oillemon juicelemon zestvanilla extractplain yogurt or sour creampowdered sugar (for optional lemon glaze)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, combine eggs, sugar, oil, lemon juice, lemon zest, vanilla extract, and yogurt or sour cream. Mix until well combined.

Fold the grated zucchini into the wet ingredients.

Gradually add the dry ingredients to the wet mixture and stir until just combined—do not overmix.

Pour the batter into the prepared loaf pan and smooth the top.

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 to a wire rack to cool completely.

For an optional glaze, whisk powdered sugar with a bit of lemon juice and drizzle over the cooled bread.

Servings and timing

This recipe yields 1 loaf (about 8–10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Add blueberries to the batter for extra flavor and color.

Use lime zest and juice for a tropical twist.

Swap yogurt with buttermilk for a slightly tangier flavor.

Top with chopped nuts for added texture and crunch.

Make mini loaves or muffins for individual servings.

storage/reheating

Store lemon zucchini bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week, or freeze for up to 2 months.
To reheat, microwave individual slices for 10–15 seconds or warm in a toaster oven.

FAQs

Does the bread taste like zucchini?
No, the zucchini simply adds moisture and texture—its flavor is not noticeable.

Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

Can I skip the glaze?
Absolutely, the bread is delicious on its own.

Why is my bread too wet in the middle?
Be sure to squeeze out excess moisture from the zucchini and avoid underbaking.

Do I need to peel the zucchini?
No, the peel is tender and adds a nice color and texture.

Can I use coconut oil instead of vegetable oil?
Yes, melted coconut oil works well and adds a light coconut flavor.

Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch.

How do I shred zucchini for this recipe?
Use a box grater or food processor with a shredding blade.

Can I add poppy seeds?
Yes, lemon and poppy seed are a classic combo—add 1–2 tablespoons to the batter.

Can I double the recipe?
Yes, this recipe doubles well to make two loaves.

Conclusion

Easy Lemon Zucchini Bread is a moist, flavorful treat that makes the most of simple ingredients. Whether you’re trying to sneak in veggies or just love the brightness of lemon, this bread is a refreshing twist on classic quick breads. Perfect for any time of day, it’s sure to become a go-to favorite in your baking rotation.