How to Make the Best Lemon Zucchini Bread at Home

Have you ever thought vegetables don’t belong in desserts?
What if I told you that one green veggie could make your cake moist, tasty, and even healthy? Yes—it’s true! Zucchini might sound like a strange thing to bake with, but when you mix it with fresh lemon, it turns into one of the most delicious breads you’ll ever eat.

Let’s discover how lemon zucchini bread can become your new favorite treat!

What Is Lemon Zucchini Bread?

Lemon zucchini bread is a soft, sweet loaf that’s bursting with fresh lemon flavor. It’s also filled with shredded zucchini, which keeps the bread extra moist and tender. Don’t worry—you won’t even taste the zucchini. It just adds a perfect texture and some healthy goodness.

This bread is:

• Quick to prepare (about 15 minutes to mix, 50 minutes to bake)
• Easy enough for beginner bakers
• Healthy-ish, thanks to the zucchini and the option to reduce sugar or use whole wheat flour

Whether you’re baking for your family, packing school lunches, or just want a sweet snack, this bread is a great choice.

Why You’ll Love This Recipe

• Super Moist: The zucchini locks in moisture so your bread won’t dry out.
• Bright Lemon Flavor: Lemon zest and juice make it fresh and tangy.
• Easy to Make: You don’t need a mixer—just a bowl and spoon.
• Kid-Friendly: Even picky eaters will enjoy this sneaky veggie bread!
• Freezer-Friendly: Make it ahead and freeze for later.

Ingredients You’ll Need

Here are the stars of this recipe and why they matter:

Main Ingredients:

• Zucchini (1 ½ cups, grated): Adds moisture and texture without changing the flavor. Don’t peel it—the green skin gives pretty specks in the bread!
• Lemon zest and juice (1 tablespoon zest, 2 tablespoons juice): Gives the bread its bright, citrusy taste.
• All-purpose flour (2 cups): This is the base of the bread.
• Granulated sugar (¾ to 1 cup): Adds sweetness. You can reduce it or use coconut sugar.
• Eggs (2 large): Help bind the bread and make it fluffy.
• Baking powder and baking soda: Help the bread rise.
• Salt (½ teaspoon): Enhances all the flavors.
• Greek yogurt or sour cream (½ cup): Makes the bread rich and soft.
• Vegetable oil (⅓ cup): Keeps it moist and smooth.
• Vanilla extract (1 teaspoon): Adds a warm, sweet note.

Optional Glaze:

• Powdered sugar (½ cup)
• Lemon juice (1–2 tablespoons)

Ingredient Tips and Substitutions

• No Greek yogurt? Use regular yogurt, sour cream, or even applesauce.
• Need a gluten-free version? Try a 1:1 gluten-free baking flour.
• Want to cut sugar? Reduce the sugar to ½ cup or use honey/maple syrup.
• Add-ins: You can stir in blueberries, poppy seeds, or chopped nuts for fun variations.

How to Make Lemon Zucchini Bread (Step-by-Step)

Let’s walk through each step so you can bake like a pro!

Lemon Zucchini Bread

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• Author: nakisha
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

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Description

This Lemon Zucchini Bread is soft, bright, and moist thanks to fresh lemon juice, zest, and shredded zucchini. It’s the perfect balance of sweet and tangy, with a sneaky veggie boost! Quick to make and freezer-friendly, it’s great for breakfast, snack time, or dessert.

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Ingredients

Scale 1x2x3x

• 1½ cups grated zucchini (with moisture gently squeezed out)
• 2 large eggs
• ¾ cup granulated sugar
• ⅓ cup vegetable oil
• ½ cup Greek yogurt (or sour cream)
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda

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Instructions

1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
4. Combine Wet and Dry: Gently fold the dry mixture into the wet mixture just until combined—do not overmix.
5. Fold in Zucchini: Gently stir in the shredded zucchini until evenly distributed.
6. Bake: Pour the batter into the prepared pan. Smooth the top and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Optional Glaze: Cool in the pan for 10 minutes, then transfer to a wire rack. For extra flavor, drizzle with lemon glaze (mix ½ cup powdered sugar + 1–2 tbsp lemon juice).

Notes

To prevent soggy bread, make sure to blot excess moisture from the shredded zucchini. Add blueberries, poppy seeds, or a few chocolate chips for fun twists. Store wrapped at room temp for 2–3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/10 loaf)
• Calories: 210
• Sugar: 13g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg

1. Preheat and Prep

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

2. Shred the Zucchini

• Use a grater to shred 1 to 2 small zucchinis.
• Place the shredded zucchini in a paper towel and gently squeeze out extra water. This keeps the bread from being too wet.

3. Mix Wet Ingredients

In a large bowl, mix together:

• Eggs
• Sugar
• Oil
• Greek yogurt
• Lemon zest and juice
• Vanilla extract

4. Add Dry Ingredients

In another bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Now gently stir the dry mix into the wet mixture. Don’t overmix—just combine until you no longer see flour.

5. Fold in Zucchini

• Gently stir the shredded zucchini into the batter.
• If using nuts or blueberries, add them now.

Pour and Bake

• Pour the batter into your loaf pan.
• Smooth the top with a spoon.
• Bake for 50–55 minutes, or until a toothpick in the center comes out clean.

Tip: If the top starts to brown too much, you can loosely cover it with foil during the last 15 minutes.

Let It Cool and Add Glaze

• Let the bread cool in the pan for 10 minutes.
• Remove it and place it on a wire rack to cool fully.

If you want to add a lemon glaze:

• Mix powdered sugar and lemon juice in a small bowl.
• Drizzle over the cooled bread.

Storing and Make-Ahead Tips

This bread stores well, which makes it perfect for meal prep!

How to Store:

• Room temperature: Wrap in plastic wrap and store for 2–3 days.
• Fridge: Lasts up to a week.
• Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw at room temperature.

Make-Ahead Tip: You can bake this bread ahead and freeze individual slices in zip-top bags for quick lunches or snacks.

Creative Recipe Variations

Want to change things up? Try one of these fun versions:

• Blueberry Lemon Zucchini Bread: Add ½ cup fresh blueberries.
• Chocolate Chip Zucchini Bread: Add ½ cup chocolate chips instead of lemon zest.
• Lemon Poppy Seed: Add 1 tablespoon of poppy seeds.
• Vegan Version: Use flax eggs (2 tablespoons flaxseed + 6 tablespoons water) and plant-based yogurt.

Conclusion

Lemon zucchini bread is a wonderful mix of healthy, tasty, and easy. It’s the perfect way to sneak veggies into something sweet and comforting. Whether you enjoy it for breakfast, dessert, or a snack, this bread is sure to become a favorite.

So why not give it a try today? Once you taste that moist lemony slice, you’ll be glad you did!

FAQs About Lemon Zucchini Bread