Why You’ll Love This Recipe

Lemon Zucchini Bread combines the best of both worlds: the light, refreshing flavor of lemon and the moist, tender texture of zucchini bread. This recipe is perfect for anyone craving a treat that’s both sweet and subtly savory. The zucchini adds moisture without altering the flavor, while the zesty lemon brightens up each bite. It’s the perfect addition to breakfast, a mid-afternoon snack, or a dessert. With its balance of sweetness and citrusy freshness, this bread is sure to become a family favorite!

Lemon Zucchini Bread

Ingredients

2 medium zucchinis, grated
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
1/4 cup fresh lemon juice
1/2 cup sour cream or plain yogurt

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

Directions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel or paper towels. Set the zucchini aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated zucchini and sour cream (or yogurt) until fully incorporated. The batter should be thick but moist.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover the loaf loosely with aluminum foil and continue baking.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Servings: 10-12
Prep Time: 15 minutes
Cook Time: 55-60 minutes

Variations

Glazed Lemon Zucchini Bread: For an extra touch of sweetness, drizzle a simple lemon glaze (made from powdered sugar and lemon juice) over the cooled bread.
Blueberry Lemon Zucchini Bread: Add 1/2 cup of fresh or frozen blueberries to the batter for a fruity twist.
Whole Wheat Zucchini Bread: Use whole wheat flour in place of all-purpose flour for a heartier, more nutritious loaf.
Nuts or Seeds: Add chopped walnuts, pecans, or sunflower seeds to the batter for some crunch and texture.

Storage/Reheating

Storage: Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, place it in the fridge for up to a week.
Freezing: You can freeze zucchini bread by wrapping it tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months.
Reheating: To reheat, wrap individual slices in a damp paper towel and microwave for 15-20 seconds, or warm up the entire loaf in the oven at 300°F (150°C) for about 10-15 minutes.

FAQs

Can I make this recipe without eggs?

Yes, you can substitute the eggs with flax eggs or other egg replacements like unsweetened applesauce or mashed bananas.

Can I use a different kind of flour?

You can use whole wheat flour, almond flour, or a gluten-free flour blend as a substitute for all-purpose flour. If using gluten-free flour, be sure to check the package for any additional adjustments needed.

Is it necessary to squeeze the zucchini?

Yes, squeezing out the excess moisture from the zucchini ensures that the bread isn’t too wet and soggy. This step helps the bread bake properly.

Can I make this bread ahead of time?

Yes! Zucchini bread actually tastes better after sitting for a day or two because the flavors have time to develop. Store it in an airtight container to keep it fresh.

Can I add more lemon to the recipe?

If you love lemon, feel free to increase the zest or add a little more lemon juice. Just be cautious about adding too much liquid, as it may affect the bread’s texture.

How do I know when the zucchini bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If the top is getting too dark, cover it with foil and continue baking.

Can I add nuts or chocolate chips?

Yes! Adding nuts like walnuts, pecans, or chocolate chips is a great way to customize this bread to your liking. Simply fold them into the batter before baking.

How do I make the bread moist?

The zucchini provides moisture to the bread, but using sour cream or yogurt also helps keep it tender and moist. Avoid overmixing the batter, as this can result in a denser loaf.

Can I make mini loaves?

Yes, you can divide the batter into smaller loaf pans. Bake them for 25-30 minutes, or until a toothpick comes out clean.

How can I make this recipe vegan?

To make this zucchini bread vegan, substitute the eggs with flax eggs or chia eggs, and replace the butter with a plant-based butter or oil. You can also use non-dairy yogurt or a plant-based milk to keep it vegan-friendly.

Conclusion

Lemon Zucchini Bread is a bright, refreshing twist on the classic zucchini bread recipe. The combination of lemon and zucchini creates a tender, flavorful loaf that’s perfect for breakfast, a snack, or even dessert. With simple ingredients and easy steps, this recipe offers a delicious way to enjoy seasonal zucchini while adding a zesty lemon flair. Try it today and enjoy a slice of sunshine!

Jane