Ready to shake up your baking routine with something both fresh and comforting? This Lemon Zucchini Bread Recipe is a burst of sunny citrus married with the delicate sweetness of zucchini, resulting in an ultra-moist loaf that will steal the show at brunch or brighten any afternoon snack. The combination of zesty lemon and tender green flecks delivers a balance of flavor that’s impossible to resist. Whether you’re a lifelong quick-bread enthusiast or just looking to sneak some veggies into your day, this Lemon Zucchini Bread Recipe is bound to become your newest obsession.

Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Lemon Zucchini Bread Recipe plays a vital role—each one adding either incredible flavor, beautiful texture, or that lovely, sunny color. Don’t skip a single step, and you’ll have a loaf that’s just as impressive to eat as it is to look at!

All-purpose flour: This forms the sturdy backbone of our bread, ensuring a tender crumb every time.
Baking powder: Our essential leavener, adding lift and keeping the loaf light instead of dense.
Baking soda: Works alongside the baking powder to help the bread rise and brown perfectly.
Salt: Just a touch amplifies all of the flavors, from sweet to tangy.
Unsalted butter, softened: Brings richness and a luscious, melt-in-your-mouth quality to every bite.
Granulated sugar: Sweetens the loaf just enough and helps with that lovely golden crust.
Large eggs: The binder that adds richness and helps the bread achieve just the right structure.
Sour cream: The secret weapon for a moist, bakery-style bread with a subtle tang.
Fresh lemon zest (about 2 lemons): Packs a punch of fragrant citrus aroma and color that makes this bread extra special.
Fresh lemon juice: Adds brightness and tartness, balancing the sweetness.
Grated zucchini (about 1 medium): Sneaks in veggies and keeps the loaf fabulously moist without overpowering the flavor.
Powdered sugar (for the glaze): Whips up into a silky, sweet finish that hugs every slice.
Fresh lemon juice (for the glaze): Infuses the glaze with an extra lemony punch to finish things off in style.

How to Make Lemon Zucchini Bread Recipe

Step 1: Prepare Your Pan and Oven

Start by setting the scene: preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan. This ensures your Lemon Zucchini Bread Recipe pops right out with a gorgeous golden crust, with no sticking or fuss.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Even distribution is key here—every bit of leavener needs to find its way through the loaf for an even rise and perfect crumb in your Lemon Zucchini Bread Recipe.

Step 3: Cream the Butter and Sugar

In a large bowl, beat together the softened butter and granulated sugar until the mixture looks pale, fluffy, and inviting. This step gives ultimate tenderness to your bread and starts the whole project off on such a happy, aromatic note!

Step 4: Add the Eggs

Mix in the eggs one at a time, beating well after each addition. This makes for a silky-smooth batter and locks in all the good stuff for a rich texture in every slice.

Step 5: Add Sour Cream, Lemon Zest, and Juice

Stir in the sour cream, lemon zest, and lemon juice. The sour cream keeps things moist, while the lemon zest and juice bring a fresh zing that defines this Lemon Zucchini Bread Recipe.

Step 6: Combine Wet and Dry Mixtures

Gently add the dry ingredients to the wet ingredients, stirring just until everything comes together. Don’t worry about tiny lumps—over-mixing can make your loaf tough. Gentle is the name of the game!

Step 7: Fold in the Zucchini

Switch to a spatula and fold the grated zucchini gently but thoroughly into the batter. These green flecks melt into the loaf, making it soft and dreamy.

Step 8: Bake

Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Slide it into the oven and bake for 50-60 minutes, just until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Watch as your kitchen fills up with irresistible citrusy aromas!

Step 9: Prepare the Glaze

While the bread cools, whisk together the powdered sugar and fresh lemon juice in a small bowl. This glaze provides the sparkling, tangy finish that truly sets off the Lemon Zucchini Bread Recipe.

Step 10: Cool and Glaze

Let your bread rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the luscious lemon glaze over the top, letting it run down the sides for a picture-perfect finish.

How to Serve Lemon Zucchini Bread Recipe

Garnishes

For a simple yet stunning presentation, sprinkle a bit of extra lemon zest over the glaze or add a few thin lemon slices on top. A scattering of chopped pistachios or a dusting of confectioners’ sugar also elevates your Lemon Zucchini Bread Recipe to bakery-level beauty.

Side Dishes

Serve up a thick slice alongside a cup of hot tea, a creamy latte, or a tall glass of iced coffee. For brunch, pair it with fresh berries or a spoonful of Greek yogurt for the ultimate feel-good plate.

Creative Ways to Present

Try cutting your loaf into dainty finger sandwiches for showers or parties, or turn thick slices into dessert by topping them with vanilla ice cream and a drizzle of lemon curd. If you want to pack lunches with love, slip a slice into your family’s lunchboxes for a sweet midday surprise!

Make Ahead and Storage

Storing Leftovers

Once you’ve devoured your fair share, store slices in an airtight container at room temperature for up to 3 days. The Lemon Zucchini Bread Recipe stays marvelously moist, so you’ll have fragrant, tender pieces all week long.

Freezing

To freeze, wrap individual slices or the whole loaf tightly in plastic wrap and then foil. Pop it in the freezer for up to 3 months! When you’re ready, thaw overnight in the fridge and enjoy a taste of summer, even in the middle of winter.

Reheating

For that fresh-baked flavor, gently warm slices in the microwave for 10-15 seconds or in a low oven. The glaze will glisten and the bread’s fragrance will bloom all over again—pure comfort in every bite!

FAQs

Can I make this Lemon Zucchini Bread Recipe gluten free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just double-check your baking powder and other ingredients to make sure they’re gluten free as well.

Do I need to peel the zucchini?

No need to peel! The green skin adds flecks of color and extra nutrients to your Lemon Zucchini Bread Recipe, and it becomes completely tender when baked.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the most vibrant flavor, but if you’re in a pinch, bottled will do. Just remember, zest can’t be replaced—don’t skip it!

What should I do if my bread is browning too quickly in the oven?

If you notice your loaf getting golden too fast, tent it loosely with aluminum foil about halfway through baking. This keeps the top from getting too dark while the center cooks through.

Can I skip the glaze?

You can, if you prefer a less sweet loaf—just know that the glaze adds an extra pop of citrus flavor and a beautiful finish. Try dusting the cooled loaf with powdered sugar if you want a lighter touch.

Final Thoughts

If you’re on the hunt for a tangy, moist treat that’s both cheerful and utterly satisfying, this Lemon Zucchini Bread Recipe will be your new go-to. Give it a try, share a loaf with friends, and watch everyone light up with each lemony bite!

Lemon Zucchini Bread Recipe

★★★★★

4.7 from 30 reviews

Author: Lily
Total Time: 1 hour 20 minutes
Yield: 1 loaf (12 slices) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect blend of tangy lemon and moist zucchini with this delightful Lemon Zucchini Bread recipe. Easy to make and bursting with flavor, this bread is a true crowd-pleaser that’s ideal for any time of day.

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Set aside.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, cream together softened butter and granulated sugar. Add eggs one at a time, then stir in sour cream, lemon zest, and lemon juice.
Combine Dry and Wet Ingredients: Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
Add Zucchini: Gently fold in grated zucchini until evenly distributed.
Bake: Pour batter into loaf pan and bake for 50-60 minutes until a toothpick comes out clean.
Prepare Glaze: Mix powdered sugar and lemon juice until smooth.
Glaze and Cool: Drizzle glaze over cooled bread and allow it to set before slicing and serving.

Notes

For added texture, consider incorporating chopped nuts or poppy seeds into the batter.
This bread freezes well; simply wrap tightly in plastic wrap and store in an airtight container for up to 3 months.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 18g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: Lemon Zucchini Bread, Zesty Bread, Lemon Bread Recipe