Get ready to fall in love with your new favorite quick bread: Easy Lemon Zucchini Bread. This recipe combines the fresh, zesty brightness of lemon with the subtle, garden-fresh flavor of zucchini for a loaf that’s undeniably moist, bursting with sunny citrus, and deliciously sweet. You won’t even need to tell anyone there’s a green veggie hiding in every bite – the lemon glaze on top seals the deal! Whether you enjoy it for breakfast, an afternoon treat, or dessert, Easy Lemon Zucchini Bread is destined to become the star of your baking repertoire.

Easy Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated hiding here—just a line-up of simple baking essentials and fresh produce. Each ingredient plays a role, from creating tender crumb to adding bold, citrusy notes or keeping the bread perfectly moist. Gather everything up before you start; you’ll be surprised at just how easy and transformative these basics can be!

All-purpose flour: The sturdy base that gives the bread its soft, tender structure.
Baking powder: Adds just the right lift so your loaves rise beautifully in the oven.
Baking soda: Helps balance the acidity and aids with browning and even texture.
Salt: Enhances all the flavors and keeps the sweetness in check.
Eggs: Bind everything together, adding richness and structure to the loaf.
Granulated sugar: Sweetens the bread and helps create a lovely golden color.
Zucchini: Brings moisture and tenderness—be sure to squeeze out that extra water for the best texture!
Pure vanilla extract: Rounds out the citrus and adds warm undertones.
Vegetable oil: Keeps the bread incredibly moist without weighing it down.
Lemon zest: Delivers a punch of pure lemon aroma and color.
Fresh lemon juice: Brings tangy brightness that shines in every slice.
Buttermilk: The secret weapon for extra-tender, fluffy crumb and a hint of tang.
Powdered sugar (for glaze): Blends up smooth and sweet for that irresistible finish.
Fresh lemon juice (for glaze): Turns your glaze zippy and glossy for a bakery-worthy touch.
Lemon zest for garnish (optional): Adds a pop of color and lets everyone know lemon is the star!

How to Make Easy Lemon Zucchini Bread

Step 1: Preheat and Prepare Pans

Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour two 8×4-inch loaf pans or line them with parchment paper. This little step ensures your Easy Lemon Zucchini Bread lifts effortlessly out of the pans every time.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until they’re evenly blended. Having your dry ingredients pre-mixed means your batter comes together quicker and bakes up evenly.

Step 3: Prepare Wet Ingredients

In a large mixing bowl, combine the eggs and granulated sugar. Beat them until well mixed and slightly pale, which adds a light airiness and ensures your bread will be extra fluffy.

Step 4: Combine Zucchini and Ingredients

Stir in the grated (and well-drained!) zucchini, vegetable oil, vanilla extract, lemon zest, lemon juice, and buttermilk. The zucchini disappears into the batter, giving moisture, while lemon and buttermilk bring that irresistible tang.

Step 5: Combine Everything Together

Gently fold the dry ingredients into your wet mixture. Be careful not to overmix—just enough to combine—so your Easy Lemon Zucchini Bread stays light and tender.

Step 6: Pour into Pans

Divide the batter evenly between your prepared loaf pans, filling each about halfway. This gives the bread space to rise high and proud in the oven.

Step 7: Bake the Bread

Place the pans into your preheated oven and bake for 50-60 minutes. The loaves are ready when a toothpick inserted into the center comes out clean, with maybe just a few moist crumbs clinging on.

Step 8: Cool Down

Remove the bread from the oven and let it cool in the pans for 10 minutes. Then, carefully turn the loaves out onto a wire rack so they can cool completely without getting soggy bottoms.

Step 9: Make the Glaze

While the bread is cooling, whisk together the powdered sugar and 2-3 tablespoons fresh lemon juice until you have a thick but pourable glaze. This is where the magic of Easy Lemon Zucchini Bread really shines—a sweet-tart finish you’ll want to drizzle generously!

Step 10: Drizzle the Glaze

Once your loaves are fully cooled, pour the glaze over the top and let it run slowly down the sides. For that extra wow factor, sprinkle a little more lemon zest on top if you like.

Step 11: Slice and Savor

Give the glaze just a few minutes to set, then slice into your beautiful bread. Each piece promises a burst of lemony freshness, a hint of zucchini, and all the fluffiness you crave.

How to Serve Easy Lemon Zucchini Bread

Garnishes

To add a stunning flourish, scatter extra lemon zest or even a light dusting of powdered sugar over each slice before serving. A dollop of whipped cream or a spoonful of tangy Greek yogurt on the side elevates every bite, making the Easy Lemon Zucchini Bread look and taste bakery-special.

Side Dishes

This loaf is lovely all by itself with a cup of coffee or tea, but if you’re turning it into a brunch centerpiece, it pairs beautifully with fresh berries, citrus fruit salad, or a selection of breakfast cheeses. For a fancier spread, try it alongside a sparkling lemonade or iced herbal tea.

Creative Ways to Present

Think beyond the loaf! Cut Easy Lemon Zucchini Bread into cubes for a playful brunch board, or layer slices with mascarpone and berry compote in parfait jars. For special occasions, wrap individual pieces in parchment and twine for a charming edible gift or picnic treat.

Make Ahead and Storage

Storing Leftovers

Once the bread has cooled and the glaze is set, wrap any leftovers tightly in plastic wrap or keep them in an airtight container. Easy Lemon Zucchini Bread stays moist and flavorful for up to three days at room temperature, making it excellent for grab-and-go snacks or easy-breakfast mornings.

Freezing

To freeze, wrap whole loaves or individual slices securely in plastic wrap, then in a layer of foil. Freeze for up to 2-3 months. When you’re ready, simply thaw at room temperature—no need to rush, as Easy Lemon Zucchini Bread holds its texture and brightness beautifully after freezing.

Reheating

If you prefer your bread warm, pop a slice in the microwave for 10-15 seconds or warm it gently in a low oven. The glaze will get a little melty, intensifying that citrusy aroma—perfect for cozy mornings or late-night treats.

FAQs

Can I use yellow squash instead of zucchini in Easy Lemon Zucchini Bread?

Absolutely! Yellow squash offers the same moisture content and mild flavor, making it a perfect substitute if zucchini isn’t handy. Just be sure to squeeze out any extra liquid for the best results.

Do I need to peel the zucchini before adding it to the batter?

No need to peel—those delicate green flecks add lovely color and visual interest to each slice. Just wash your zucchini well and grate it finely; the skin softens perfectly as it bakes.

Why squeeze out the zucchini’s moisture?

Zucchini holds a lot of water that can make your bread overly dense or soggy if left in. Squeezing out the excess means you get the ideal moist crumb that sets Easy Lemon Zucchini Bread apart.

Can I make muffins instead of loaves?

Definitely! Divide the batter among lined muffin tins, filling each about two-thirds. Reduce baking time to 18-22 minutes and check with a toothpick for doneness. You’ll love Easy Lemon Zucchini Bread in grab-and-go muffin form.

Is there a dairy-free option for Easy Lemon Zucchini Bread?

Yes! Simply swap the buttermilk for your favorite non-dairy milk mixed with a teaspoon of lemon juice or vinegar. The bread will still bake up moist and zesty, and everyone can enjoy a slice.

Final Thoughts

If you’re searching for something easy, bright, and crave-worthy, give Easy Lemon Zucchini Bread a try. Each bite is a cheerful reminder that the simplest ingredients can create something truly unforgettable. Happy baking, and don’t forget to share a slice (or two) with someone you love!

Easy Lemon Zucchini Bread Recipe

★★★★★

4.9 from 14 reviews

Author: Lily
Total Time: 1 hour 15 minutes
Yield: 2 loaves 1x
Diet: Vegetarian

Print Recipe

Description

This easy lemon zucchini bread is a delightful combination of moist, tangy bread with a sweet citrus glaze. Perfect for any time of day!

Instructions

Preheat and Prepare Pans: Start by preheating your oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line them with parchment paper.
Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.
Prepare Wet Ingredients: In a large mixing bowl, beat the eggs and sugar until pale. Add zucchini, oil, vanilla, lemon zest, lemon juice, and buttermilk. Mix well.
Combine Zucchini and Ingredients: Stir in the grated zucchini, oil, vanilla, lemon zest, lemon juice, and buttermilk.
Combine Everything Together: Fold in the dry ingredients until just combined.
Pour into Pans: Divide batter between prepared pans.
Bake the Bread: Bake for 50-60 minutes at 350°F.
Cool Down: Cool in pans for 10 minutes, then transfer to a wire rack.
Make the Glaze: Whisk powdered sugar and lemon juice for glaze.
Drizzle the Glaze: Pour glaze over cooled loaves.
Slice and Savor: Allow glaze to set, then slice and enjoy!

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg

Keywords: lemon zucchini bread, citrus bread, easy bread recipe, zucchini recipe, lemon glaze