Luscious Lemon Zucchini Bread is a bright and tasty treat that brings together juicy lemon flavor and tender zucchini in one soft, moist loaf. The lemon adds a fresh zing that pairs beautifully with the gentle sweetness and moist texture the zucchini brings. This bread feels like a cheerful slice of sunshine on a plate.
I love making this bread whenever I want something a little different from the usual. The zucchini keeps it nice and moist, so it never feels dry, and the lemon zest makes it wonderfully fresh without being overpowering. It’s a great way to sneak some veggies into a sweet treat, and it always feels like a special little surprise to bite into.
One of my favorite ways to enjoy this lemon zucchini bread is right out of the oven, with a little dab of butter melting on top. It’s perfect for breakfast or an afternoon snack alongside a cup of tea. Plus, it keeps well, so you can make it ahead and savor it throughout the week—or share some with friends who will definitely ask for the recipe.
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture and a mild veggie flavor. If you can’t find zucchini, grated zucchini works best, but shredded summer squash can be a simple swap.
Lemon zest and juice: These give the bread its bright and zesty flavor. Fresh lemon juice is best, but bottled can work in a pinch—just use a little less for less acidity.
Greek yogurt or sour cream: Both add moisture and tenderness. I prefer Greek yogurt for a slight tang, but sour cream results in a rich crumb too. For a dairy-free option, try plain coconut yogurt.
Flour and leavening (baking powder and soda): Using all-purpose flour keeps the texture light. The combination of baking powder and baking soda helps the bread rise nicely and balance the lemon’s acidity.
How Can You Keep Your Lemon Zucchini Bread Moist and Tender?
Moisture is the secret to this bread’s soft texture. Here’s how to get it right:
- Grate zucchini finely, then gently squeeze out excess water, but don’t dry it completely—some moisture is important.
- Mix wet ingredients (oil, eggs, yogurt) thoroughly before adding dry to ensure even texture.
- Fold the dry ingredients into the wet, don’t overmix. Overmixing can make the bread tough.
- Bake until a toothpick comes out clean to avoid underbaking or drying out the loaf.
Following these tips will give you a tender loaf that stays moist and fresh, just like the photo shows.
Equipment You’ll Need
- 9×5-inch loaf pan – I like this size because it gives the bread a nice tall shape and cooks evenly.
- Mixing bowls – one medium for dry ingredients, one large for wet ingredients; makes everything easier to combine.
- Grater – helps you quickly shred zucchini into small, tender pieces for even distribution in the batter.
- Whisk or spatula – for mixing the wet and dry ingredients smoothly without lumps.
- Measuring cups and spoons – essential for accuracy, especially with lemon zest and juice.
- Parchment paper or non-stick spray – prevents the loaf from sticking, making it easy to remove and clean up.
Flavor Variations & Add-Ins
- Swap lemon for orange or lime zest and juice for a different citrus twist that adds a fresh, fruity flavor.
- Mix in chopped nuts like walnuts or almonds for crunch and added richness.
- Add dried cranberries or blueberries for bursts of sweetness that contrast with the zesty lemon.
- Sprinkle some fresh herbs like thyme or basil on top before baking for an herby aroma and flavor.
Luscious Lemon Zucchini Bread: A Zesty Loaf You Need To Try
Ingredients You’ll Need:
Main Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup plain Greek yogurt or sour cream
- Optional: 1 tbsp finely chopped fresh rosemary or lemon thyme (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, and then about 50-60 minutes to bake. After baking, allow 10 minutes for the bread to cool in the pan, then transfer it to a wire rack to cool completely before slicing. Total time from start to finish is around 1 hour and 20 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan well, and dust it with flour or line it with parchment paper to make sure the bread won’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
3. Combine Wet Ingredients:
In a large bowl, whisk the sugar, oil, eggs, vanilla extract, lemon zest, and lemon juice together until everything is well combined and smooth.
4. Add Zucchini and Yogurt:
Stir in the grated zucchini and Greek yogurt (or sour cream) until evenly mixed into the wet batter.
5. Blend Dry and Wet Ingredients:
Slowly add the dry ingredients to the wet, folding gently with a spatula just until everything is mixed. Don’t overmix—it’s okay if you see a few flour streaks to keep the bread tender.
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top evenly. If you like, sprinkle finely chopped fresh rosemary or lemon thyme on top for a lovely aroma and as seen in the picture.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy warm with a bit of butter or plain to savor the fresh lemon and zucchini flavors!
Can I Use Frozen Zucchini for This Bread?
Yes, you can! Just make sure to fully thaw the zucchini and squeeze out as much excess moisture as possible before adding it to the batter to avoid a soggy loaf.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter works well as a substitute for vegetable oil and will add a richer flavor. Use the same amount as the oil called for in the recipe.
How Should I Store Leftover Lemon Zucchini Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Add Nuts or Fruit to This Recipe?
Definitely! Chopped walnuts, pecans, or dried fruit like cranberries or blueberries make wonderful additions. Fold them into the batter gently before baking.
