Name: Best Lemon Zucchini Bread Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp fine salt; 2 large eggs; 1 cup white sugar; 1/2 cup canola oil or vegetable oil; 1/2 cup buttermilk; Grated zest from 1 lemon; 2 tbsp freshly squeezed lemon juice (from 1 large lemon); 1 cup zucchini, shredded; 1 cup confectioners’ sugar; Juice of 1 lemon

Jump to Recipe

If you’re searching for the ultimate way to use up a late-summer zucchini haul, look no further than this Best Lemon Zucchini Bread. Imagine a tender, moist quick bread bursting with zesty citrus, sweet enough to feel like a treat but wholesome enough for breakfast or an afternoon pick-me-up. This loaf is a sunny marriage of lemon’s bright tang and zucchini’s subtle earthiness, finished with a glossy lemon glaze that makes every bite sing. Whether it’s for gifting, snacking, or treating yourself, you’ll find yourself returning to this recipe again and again.

Best Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The secret behind the Best Lemon Zucchini Bread is its balance of simple, everyday ingredients that each play a delicious role. Every item here contributes to the loaf’s soft crumb, gorgeous golden color, or tangy-sweet flavor. Here’s why each one matters:

All-purpose flour: The foundation for structure, giving the bread its perfect texture.
Baking powder: Lifts the batter so each slice is light and fluffy.
Fine salt: Balances the sweetness and subtly amplifies the brightness of the lemon.
Large eggs: Add richness and bind the moist batter together beautifully.
White sugar: Sweetens the bread and keeps it delightfully tender.
Canola or vegetable oil: Delivers a soft, moist crumb without any heaviness.
Buttermilk: Adds tang and keeps the bread supremely soft (don’t skip if you love a delicate crumb).
Lemon zest: Packs in maximum citrus flavor and fragrance—don’t be tempted to skip it!
Freshly squeezed lemon juice: Brings bright acidity, making this bread irresistibly fresh.
Zucchini, shredded: Adds moisture, subtle flavor, and those beautiful green flecks.
Confectioners’ sugar (for glaze): Makes the glaze smooth and sweet.
Lemon juice (for glaze): Marries with the sugar to create a punchy, perfect drizzle.

How to Make Best Lemon Zucchini Bread

Step 1: Prepare the Baking Pans and Preheat the Oven

Begin by preheating your oven to 350℉ (175℃)—this ensures the loaves rise perfectly from the start. Generously spray four mini loaf pans (6″x 3½”), or use a large loaf pan if that’s what you have. I love using the minis for their tender crumb and ease of gifting, but the big loaf works just as beautifully. The key is making sure those pans are well-greased for a flawless release.

Step 2: Mix the Dry Ingredients

Grab a small bowl and whisk together 2 cups of all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon fine salt. Whisking really well ensures the salt and baking powder get evenly distributed—which means you end up with even, reliable results and a lovely rise throughout the loaf. Set this mixture aside while you work on the wet ingredients.

Step 3: Prepare the Wet Ingredients

In a large bowl (or the bowl of a stand mixer), beat 2 large eggs on medium-high for about 30 seconds. Add 1 cup of sugar and ½ cup oil, and continue to beat until the mixture turns pale and fluffy—it’s worth waiting that minute or two. Now, mix in the ½ cup buttermilk, grated zest from 1 lemon, and 2 tablespoons of lemon juice. The idea is to gently blend until just combined. Overmixing here isn’t your friend; just bring the ingredients together, and you’re golden.

Step 4: Combine Wet and Dry Ingredients with Zucchini

It’s time to bring it all together. Stir the dry ingredients into the wet mixture, along with 1 cup of shredded zucchini. Use a spatula or your mixer on low, and fold just until you see no more streaks of flour. For best results, squeeze the zucchini in a paper towel to release excess moisture before adding—it helps guarantee that gorgeous, tender crumb every time.

Step 5: Transfer Batter and Bake

Evenly divide the batter among your prepared mini loaf pans (or pour into one large loaf pan). Place in the oven and bake—the mini loaves take about 30 to 34 minutes, while a large loaf needs around 45 to 50 minutes. The bread is done when it springs back to a gentle touch and a toothpick comes out clean or with just a few crumbs. Rotating the pans halfway through ensures every loaf is perfectly golden.

Step 6: Cool the Loaves

This step requires patience but is so worth it! Let the loaves cool in their pans for about 15 minutes before turning them out. Run a thin knife around the edges if needed, then transfer the bread to a wire rack. Let them cool completely before adding the glaze—this helps the crumb finish setting and keeps the glaze picture-perfect when you drizzle.

Step 7: Make and Drizzle Lemon Glaze

In a small bowl, whisk together 1 cup confectioners’ sugar and the juice of 1 lemon until the glaze is smooth and pourable. Pour gently over the fully cooled loaves, either using a fork for that rustic look or a zip-top bag with one corner snipped for precise lines. I can’t resist adding a little fresh zest on top for a final flourish—you’ll be amazed how much this simple glaze brightens the entire bread.

How to Serve Best Lemon Zucchini Bread

Garnishes

The finishing touches can make your Best Lemon Zucchini Bread truly dazzling. Try a bit of extra lemon zest on top of the glaze for even more fresh aroma. Edible flowers or a small sprinkle of powdered sugar transforms each loaf into a special occasion treat. Sliced almonds or candied lemon peel can add a bit of crunch and visual flair, too.

Side Dishes

This sweet-tart bread pairs beautifully with a dollop of Greek yogurt for breakfast or brunch, or alongside a hot cup of tea or fresh coffee in the afternoon. It also makes an ideal dessert with some fresh berries or a scoop of vanilla ice cream. No matter how you serve it, Best Lemon Zucchini Bread has a way of stealing the show.

Creative Ways to Present

For gift-giving, wrap mini loaves in parchment paper and tie them with twine, then tuck a little sprig of mint or lavender on top. If you’re serving at a gathering, slice the bread into thick slabs and fan them out on a platter, glaze shimmering in the light. Cupcake liners also make fun individual servings for showers, brunches, or anytime you want to impress.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Best Lemon Zucchini Bread tightly wrapped in plastic or in an airtight container at room temperature. It stays moist and flavorful for up to three days, and that lemony zing just gets better with a little time to settle in.

Freezing

This bread is a champion at freezing! Wrap the cooled, unglazed loaves tightly in plastic wrap and then in foil, or place in a zip-top freezer bag. They’ll keep well for up to three months. Thaw overnight at room temperature, then add the glaze before serving for that bakery-fresh finish.

Reheating

For a just-baked taste, warm slices in the microwave for a few seconds or gently reheat the whole loaf in a low oven (about 300℉) for 10-15 minutes. If the glaze has set, it will get a bit gooey and delicious. This simple trick revives the texture and makes every bite taste oven-fresh.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well in this bread and brings the same lovely moisture. The flavor is slightly milder, but you’ll still get that beautiful, flecked appearance and soft crumb.

What can I substitute for buttermilk?

If you don’t have buttermilk handy, mix ½ cup regular milk with 1 ½ teaspoons lemon juice or white vinegar. Let it sit for five minutes, and you’ve got a quick, homemade buttermilk substitute for your Best Lemon Zucchini Bread.

How do I keep the bread from getting soggy?

The trick is to gently squeeze the shredded zucchini in a paper towel before adding it to the batter. That removes extra moisture and helps achieve a perfectly tender, not wet, crumb every time.

Can I make muffins instead of loaves?

Definitely! Portion the batter into lined muffin tins and bake for 18-22 minutes, or until a toothpick comes out clean. You get all the zesty magic of Best Lemon Zucchini Bread in portable form.

Is this recipe suitable for freezing after glazing?

You can freeze glazed loaves, but for best texture, freeze them without the glaze and add it after thawing. This keeps the topping fresh and prevents it from getting sticky or blurry in the freezer.

Final Thoughts

There’s something undeniably joyful about baking and sharing the Best Lemon Zucchini Bread. It’s the kind of recipe that’s as fun to give as it is to eat, and I hope it brings a little sunshine to your kitchen. Go ahead—gather your ingredients and create a loaf that’ll have everyone asking for the recipe!

Best Lemon Zucchini Bread Recipe

★★★★★

5.3 from 9 reviews

Author: anna
Total Time: 1 hour 10 minutes
Yield: 4 mini loaves or 1 large loaf 1x
Diet: Vegetarian

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Description

This Best Lemon Zucchini Bread recipe combines the bright flavors of lemon with the moistness of shredded zucchini, resulting in a delightful loaf that is perfect for any occasion.

Instructions

Step 1: Prepare the Baking Pans and Preheat the Oven Preheat the oven to 350℉ (175℃) and spray loaf pans with cooking spray.
Step 2: Mix the Dry Ingredients Whisk flour, baking powder, and salt in a bowl and set aside.
Step 3: Prepare the Wet Ingredients Beat eggs, sugar, oil, buttermilk, lemon zest, and lemon juice until combined.
Step 4: Combine Wet and Dry Ingredients with Zucchini Fold in dry ingredients, wet ingredients, and shredded zucchini gently.
Step 5: Transfer Batter and Bake Divide batter, bake mini loaves for 30–34 mins or a large loaf for 45–50 mins.
Step 6: Cool the Loaves Cool loaves in pans, then transfer to a wire rack to cool completely.
Step 7: Make and Drizzle Lemon Glaze Whisk confectioners’ sugar and lemon juice, then drizzle over cooled loaves.

Notes

Ensure to not overmix the batter for a tender crumb.
Excess moisture from zucchini can impact texture, so pat dry before adding to batter.
Adjust glaze thickness to your preference with more sugar or lemon juice.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American