Zesty & Soft Lemon Zucchini Bread Recipe for Citrus Lovers

Summer’s bounty brings a delightful zucchini lemon bread that blends garden-fresh goodness with citrusy brightness.

Packed with tender zucchini and vibrant lemon zest, this bread strikes a perfect balance between sweet and tangy.

Each slice promises a moist, tender crumb that melts in your mouth.

The subtle green flecks of zucchini add a delicate texture and unexpected richness to this classic quick bread.

Fresh ingredients transform an ordinary recipe into something extraordinary.

Bakers seeking a crowd-pleasing treat will adore this simple yet elegant summer staple.

This bread serves up sunshine in every delectable bite.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Calories: 295 kcal

Servings: 8

Ingredients That Make Lemon Zucchini Bread Bright

• All-Purpose Flour: Provides sturdy structure for the bread's tender crumb, choose unbleached for richer flavor.
• Baking Powder: Creates light, airy texture that helps bread rise evenly.
• Baking Soda: Neutralizes acidic ingredients and helps with browning.
• Salt: Enhances overall flavor and balances sweetness.

• Granulated Sugar: Adds sweetness and helps create golden brown exterior.
• Vegetable Oil: Ensures moist, tender bread with soft texture.
• Eggs: Bind ingredients together and provide richness.
• Vanilla Extract: Adds depth and warmth to the bread's flavor profile.
• Lemon Zest: Infuses bright, citrusy notes throughout the bread.
• Lemon Juice: Brings tangy freshness and helps activate leavening agents.

• Fresh Zucchini: Adds moisture, subtle green color, and hidden nutritional boost.
• Powdered Sugar: Creates smooth, glossy glaze with delicate sweetness.

Tools for Mixing and Baking Zucchini Bread Just Right

• Loaf Pan: 9×5-inch pan for baking bread, essential for perfect shape.
• Mixing Bowls: Two medium-sized bowls for separating dry and wet ingredients.
• Whisk: Crucial for smoothly blending ingredients and removing lumps.
• Grater: For zesting lemon and shredding zucchini.
• Measuring Cups and Spoons: Precise measurements for consistent results.
• Parchment Paper: Helps prevent sticking and easy removal of bread.
• Cooling Rack: Allows bread to cool evenly without getting soggy.
• Spatula: For folding zucchini and scraping batter into pan.
• Toothpick: To check bread doneness by testing center.

How to Bake Moist Lemon Zucchini Bread With Ease

• Fire Up the Oven

Crank the oven to a toasty 350F and grab a loaf pan. Give it a quick spray of cooking oil and line with parchment paper for easy removal.

• Create the Dry Blend

Grab a mixing bowl and whisk together flour, rising agents, and a pinch of salt until perfectly combined.

• Whip the Wet Magic

In another bowl, massage sugar and lemon zest together to release those vibrant citrus oils. Splash in oil, crack in eggs, squeeze some lemon juice, and add a dash of vanilla. Stir until silky smooth.

• Marry the Mixtures

Gently fold dry ingredients into wet ingredients. Don’t go crazy mixing – just blend until everything looks friendly. Softly tumble in shredded zucchini for moisture and texture.

• Bake to Perfection

Pour the batter into your prepared pan. Slide into the heated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick – it should come out clean.

• Create Zesty Glaze

Whisk powdered sugar with lemon juice and zest until it looks glossy and smooth.

• Finish and Serve

Let the bread cool briefly, then drizzle with your tangy glaze. Slice and enjoy your sunshine-infused treat!

Tweaks to Try With Citrus or Nut Add-Ins

• Squeeze excess water from shredded zucchini using a clean kitchen towel to prevent soggy bread and maintain perfect texture.
• Wrap cooled bread tightly in plastic wrap and freeze for up to 3 months, preserving its fresh flavor and moist consistency.
• Swap regular flour with a 1: 1 gluten-free baking blend to create a celiac-friendly version without compromising taste or texture.
• Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use neutral vegetable oil to make the bread completely dairy-free.
• Fold in 1/2 cup chopped walnuts or pecans before baking to add a delightful crunch and boost nutritional value with healthy fats and protein.

How to Serve Lemon Zucchini Bread With a Glaze

• Breakfast Bliss: Pair this zucchini bread with a creamy vanilla yogurt and fresh berries for a delightful morning meal that balances sweetness and nutrition.
• Afternoon Tea Treat: Slice the bread and serve alongside a hot cup of Earl Grey tea, creating a perfect mid-day comfort snack that's both light and satisfying.
• Dessert Delight: Transform the bread into a decadent dessert by topping each slice with a scoop of lemon sorbet or a dollop of whipped cream for an elegant finish.
• Gifting Goodness: Wrap individual slices in parchment paper and tie with a ribbon for a thoughtful homemade gift that spreads joy and showcases your baking skills.

Best Way to Store This Moist Zucchini Loaf

• Keep bread wrapped tightly in plastic wrap or aluminum foil to maintain moisture for 3-4 days at room temperature.
• Refrigerate for extended freshness up to 7 days, ensuring bread stays moist by placing in an airtight container.
• Slice bread before freezing, wrap individual portions in plastic wrap, then store in freezer bags for up to 3 months. Thaw at room temperature for best texture.
• Place a paper towel with the stored bread to absorb excess moisture and prevent sogginess, keeping the zucchini bread's perfect consistency.