Lemon Zucchini Bread

Why You’ll Love This Recipe

Unlike traditional zucchini bread, this version brings a refreshing twist with lemon zest. The citrus flavor pairs beautifully with the subtle sweetness of zucchini, resulting in a loaf that’s moist and tender without being heavy. It’s simple to prepare, doesn’t require fancy equipment, and is perfect for breakfast, brunch, or as an afternoon snack.

Ingredients

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

• 1 ½ cups shredded zucchini

• ¾ cup white sugar

• ½ cup vegetable oil

• 1 large egg

• 1 ½ cups all-purpose flour

• ½ teaspoon salt

• ½ teaspoon baking soda

• ¼ teaspoon baking powder

• 2 teaspoons lemon zest

• 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 325°F (165°C). Grease an 8×4-inch loaf pan.

2. In a mixing bowl, combine shredded zucchini, sugar, oil, and egg. Mix until well blended.

3. In a separate bowl, sift together flour, salt, baking soda, and baking powder. Stir in cinnamon and lemon zest.

4. Add the dry mixture to the zucchini mixture, stirring just until combined.

5. Pour the batter into the prepared loaf pan.

6. Bake for about 45 minutes, or until a knife inserted into the center comes out clean.

7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

• Servings: 10

• Yield: 1 (8×4-inch) loaf

• Prep time: 15 minutes

• Cook time: 45 minutes

• Additional cooling time: 10 minutes

• Total time: 1 hour 10 minutes

Variations

• Glazed version: Drizzle a simple lemon glaze (powdered sugar + lemon juice) on top for extra sweetness.

• Nutty twist: Add chopped walnuts or pecans for crunch.

• Healthier option: Substitute half the flour with whole wheat flour.

• Spiced loaf: Increase cinnamon or add nutmeg for a warmer flavor.

• Muffin style: Bake the batter in muffin tins for easy grab-and-go portions.

Storage/Reheating

Store the bread at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze tightly wrapped slices or the whole loaf for up to 3 months. Thaw at room temperature or reheat gently in the microwave.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash works as a substitute and will provide a similar texture.

Do I need to peel the zucchini?

No, the peel softens during baking and adds color and nutrients to the bread.

Should I squeeze the water out of the zucchini?

If your zucchini is very watery, lightly pat it dry, but don’t remove all the moisture since it keeps the bread tender.

Can I double the recipe?

Yes, this recipe doubles well. Use two loaf pans and bake as directed.

What can I use instead of vegetable oil?

Melted butter, coconut oil, or light olive oil can be used in place of vegetable oil.

Can I add chocolate chips?

Yes, chocolate chips add a sweet contrast to the lemon and zucchini.

Is this bread freezer-friendly?

Absolutely—wrap tightly in plastic wrap and freeze for up to 3 months.

Can I make this bread vegan?

Yes, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Why did my bread sink in the middle?

This may happen if the batter was overmixed or the bread was underbaked. Check doneness with a knife or toothpick.

Can I bake this in a different pan size?

Yes, you can use a 9×5-inch loaf pan (it may bake faster) or divide the batter into mini loaf pans.

Conclusion

Lemon zucchini bread is a refreshing twist on the classic quick bread. Light, moist, and subtly citrusy, it’s perfect for any occasion—from a cozy breakfast to an afternoon snack. With simple ingredients and easy steps, this recipe is a great way to enjoy zucchini in a sweet, delicious form.