Lemon Zucchini Bread

Name: Lemon Zucchini Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups (180g) all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (150g) granulated sugar; 1 tablespoon lemon zest *; 2 large eggs; 1/2 cup (118ml) vegetable oil; 1 tablespoon freshly squeezed lemon juice; 1 cup (200g) finely grated zucchini, skin on; 1/2 cup confectioner's sugar; 3/4 tablespoon freshly squeezed lemon juice; 1/8 teaspoon pure vanilla extract; pinch of salt

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This delicious lemon zucchini bread is delightfully moist and tender from the addition of freshly grated zucchini. It is infused with fresh lemon and also drizzled in a sweet and tangy lemon glaze that gives it even more bright, citrus flavour. The burst of lemon in this quick bread is perfect for summer, making this recipe fantastic for using up ripe, late-summer zucchinis. And, it's quick and easy to make. This recipe is the best!

A lemon zucchini bread on a cutting board surrounded by flowers.

Lemon zucchini bread is perfect for breakfast, dessert, or an anytime snack. Have a slice as the perfect companion to your coffee. I find myself cutting off a little slice here and there to enjoy throughout the day. While it is called a bread, it is easily passable for a snacking cake (it's a touch sweet, but not overly).

Close up of sliced lemon zucchini bread.

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Ingredients
Substitutions
Instructions
Equipment
Storage
Tips for Success
FAQ
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F.A.Q.

For other delicious breads that make the perfect snack, I highly recommend that you check out my buttermilk banana bread and strawberry banana bread recipes that are both simply delectable.

A lemon zucchini bread drizzled with sweet lemon glaze.

Ingredients

Zucchini - Zucchini adds moisture to baking, similar to how bananas are used in banana breads. Make sure to leave the skin on to give your loaf pretty green flecks throughout. If you don't want the green, peel your zucchini before grating or use yellow zucchini.
Lemon zest - When zesting the lemon, make sure to just get the yellow, outer part of the rind and not the white, bitter pith underneath. Using a microplane zester makes this step easy.
Freshly squeezed lemon juice - Using freshly squeezed lemon juice rather than bottled makes a big difference in your results.
Eggs - These bind all of the ingredients together.
Sugar - I used ordinary, granulated sugar in this recipe.
Vegetable oil - The oil combined with the zucchini add so much wonderful moisture to this lemon zucchini bread.
Flour - I used all purpose flour in this recipe.
Baking powder
Baking soda
Salt

Sweet Lemon Glaze Ingredients

Adding this glaze is completely optional but it also amazing - I don't recommend skipping it.

Confectioner's sugar
Freshly squeezed lemon juice
Pure vanilla extract
Salt - This pinch of salt is optional, but it helps to temper the sweetness of the sugar a little bit. Personally, I don't like glazes and frostings to be excessively sweet so this is a little touch I won't skip.

See the recipe card below for quantities.

Substitutions

Zucchini - The best substitute for zucchini in a bread is yellow squash.

Instructions

Preheat your oven to 350°F / 180°C with the rack in the middle. Grease and flour a 9x5 inch loaf pan, and set it aside for now.

Sift the flour, baking powder, baking soda, and salt into a large bowl. Set this aside for now, as well.

A wooden spoon rubbing lemon zest into sugar.

In another large bowl, mix together the sugar and lemon zest. Use a wooden spoon to rub them together against the side of the bowl until fragrant and well combined.

A wooden spoon mixing ingredients in a large mixing bowl.

Mix the eggs, oil, and lemon juice in with the sugar until smooth.

Gently stir in the dry ingredients until they are just combined. Be careful to not overmix.

A wooden spoon in a bowl of batter speckled with green zucchini pieces.

Fold the grated zucchini in with the batter.

Batter in a baking pan topped with thinly sliced zucchini.

Pour the batter into the prepared loaf pan.

Optional: Garnish the loaf with very thin slices of fresh zucchini. I use a Japanese mandoline to get these perfectly precise and very thin slices, though a sharp knife will work as well.

Japanese mandoline

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Bake for about 40 minutes, until a toothpick inserted into the centre comes out almost clean (a few crumbs may stick to the toothpick). Be careful to not overbake it.

Cool the loaf in its pan for 10 minutes before transferring it to a cooling rack to cool the rest of the way. Use a knife to carefully help loosen the sides of the loaf from the pan. Completely cool the loaf before adding the glaze.

Sweet lemon glaze

Whisk the powdered sugar, lemon juice, lemon zest, vanilla, and salt together in a small bowl until smooth.

Drizzle the glaze over the loaf and allow it time to set.

A lemon zucchini bread on a cutting board beside flowers.

Equipment

Measuring cup set or kitchen scale
Mixing bowls
Wooden spoon
Loaf pan - I used a 9x5" pan. Adjusting the pan size can affect bake time so make sure to keep an eye on it while baking if you make changes.
Microplane zester - For zesting the lemons.
Box grater - This is the best tool for finely grating the zucchini. A food processor would work, as well.
Japanese mandoline - This tool is optional but very useful. I used it to thinly slice the zucchini that I placed on top of the loaf.

loaf pan

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glass mixing bowls

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Storage

Store in an airtight container. It will keep at room temperature for 2-3 days, or in the fridge for up to a week.

To freeze lemon zucchini bread, make sure that it has cooled completely then wrap it with plastic wrap. Place this in a freezer-safe container or bag and freeze for up to 3 months. I recommend not adding the glaze until after thawing.

Tip: You can also cut the loaf into slices before freezing. This makes it easy to thaw just what you need at a time. To do this, wrap each individual slice well with plastic wrap before storing in a freezer-safe container.

The best way to thaw it is to set it on the countertop in an airtight container and allow it to come to room temperature overnight.

Tips for Success

Weigh to be sure - You should always weigh ingredients like flour and sugar to get the best results. However, if you have to use a measuring cup rather than a kitchen scale, stir the ingredient to create air pockets then gently spoon it into the cup and level off the top. Do not scoop or you will get too much.
Leavening agents - Baking powder and baking soda are both common leavening agents. They release gas to make your baking rise and become fluffy. Make sure that these ingredients are fresh and not expired.
Zest - When zesting lemon, make sure to just get the yellow, outer part of the rind and not the white, bitter pith underneath.
Don't overmix - As soon as you mix flour into any batter or dough it is so important to not overmix. If you do, you will lose the soft and delicate texture and make something that is dense and tough. Only mix until the flour has just been blended into the other ingredients.
Oven temperature - Make sure that your oven is properly preheated to the correct temperature. Having a temperature that is too hot can cause loaves to fall in the middle while they bake.
Don't overbake - Overbaking is a quick way to lose moisture and tenderness in your baking. Start checking for doneness early and keep an eye on it. Ovens can vary in temperature and baking tin/tray material can affect how quickly things bake, as well.

FAQ

Why is zucchini used in baking?

Zucchini adds wonderful moisture to baking, similar to how bananas are used in banana breads. They have a mild taste, which gives them versatility in pairing with other flavours. And they infuse your baking with healthy vitamins, such as vitamins A and C.

Do you leave the skin on zucchini when making bread?

Yes, you can leave the skin on the zucchini. The skin contains a lot of vitamins and it is thin and soft so it will not affect your baking results. However, if you prefer not to have small flecks of green in your baking you can choose to peel the skin off, or use a yellow zucchini instead.

Do you remove the seeds from zucchini before making bread?

The seeds in most zucchinis are barely detectable. However, if your zucchini is quite large and the seeds have had time to fully develop you should remove them. These seeds are tough and taste bitter. Simply scoop them out of the zucchini flesh before grating the zucchini.

Do you need to refrigerate lemon zucchini bread?

No, you do not need to refrigerate it but it will extend the shelf life if you do. It will keep in the refrigerator for up to a week, as opposed to 2-3 days at room temperature.

Can you freeze lemon zucchini bread?

Yes, you can easily freeze lemon zucchini bread which makes it great for making ahead. Make sure that it has cooled completely then wrap it with plastic wrap. Place this in a freezer-safe container or bag and freeze for up to 3 months. You can wrap and freeze slices individually if you prefer.

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