Luscious Lemon Zucchini Bread: A Zesty Loaf Recipe

This Luscious Lemon Zucchini Bread is everything I crave in a sweet loaf—light, moist, tangy, and comforting. It brings together the bright, citrusy flavor of lemon with the natural tenderness of shredded zucchini. Whether I enjoy it for breakfast, a midday snack, or dessert, this loaf never disappoints. It’s an easy recipe that feels indulgent without being too heavy, and it stores beautifully too.

Why You’ll Love This Recipe

I love how this bread packs in flavor and moisture with simple, wholesome ingredients. The lemon zest and juice give it a fresh, vibrant taste that balances perfectly with the slight earthiness of the zucchini. It’s also incredibly soft thanks to the yogurt, and the prep is straightforward enough for even a busy weekday. Plus, it’s a great way for me to sneak in some veggies—no one ever guesses there’s zucchini inside!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup granulated sugar

• 2 large eggs, room temperature

• ½ cup vegetable oil

• 2 tbsp fresh lemon juice

• Zest of 1 large lemon

• 1 cup shredded zucchini, moisture removed

• ½ cup plain yogurt or sour cream

directions

1. I start by grating a medium zucchini using the large holes of a box grater, then squeeze out the moisture using a clean kitchen towel.

2. I preheat the oven to 350°F (175°C), grease a 9×5 inch loaf pan with butter, and lightly dust it with flour.

3. In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.

4. I create a well in the dry ingredients and add the eggs, vegetable oil, lemon juice, and lemon zest. I whisk the wet ingredients together inside the well, then slowly incorporate the dry ingredients.

5. Using a spatula, I gently fold in the shredded zucchini and yogurt until everything is just combined.

6. I pour the batter into the prepared loaf pan, smooth the top, and create a shallow valley down the center to help it bake evenly.

7. I bake the bread for 45–50 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.

8. I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool for at least 30 minutes before slicing.

Servings and timing

This recipe yields 1 loaf, which I slice into 12 generous pieces. It takes about 60 minutes total—15 minutes to prep and 45–50 minutes to bake.

Variations

• For a gluten-free version, I substitute the flour with a 1:1 gluten-free blend.

• To make it dairy-free, I use plant-based yogurt or coconut cream instead of regular yogurt or sour cream.

• When I want a lower-sugar option, I cut the sugar to ¾ cup or use coconut sugar for a more natural sweetness.

• I sometimes add a lemon glaze by mixing powdered sugar and lemon juice for extra zing.

• For a nutty crunch, I fold in ½ cup of chopped walnuts or pecans before baking.

storage/reheating

I store the bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes beautifully—I wrap individual slices in plastic wrap and freeze them in a zip-top bag. When I want a quick snack, I just thaw a slice at room temperature or warm it in the microwave for 20–30 seconds.

FAQs

Can I taste the zucchini in this bread?

Not at all. The zucchini keeps the loaf moist but doesn’t add any strong flavor. It blends right into the batter and is barely noticeable once baked.

Why is my bread dense?

That usually happens when the batter is overmixed. I make sure to mix just until the ingredients are combined to keep the texture light and tender.

Can I use bottled lemon juice?

I prefer fresh lemon juice for the brightest flavor, but bottled can work in a pinch. I make sure it’s 100% juice with no additives.

What’s the best way to remove moisture from zucchini?

After grating, I wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze hard over the sink. This step is key to avoiding a soggy loaf.

Is this recipe suitable for freezing?

Yes, absolutely. I freeze individual slices or the whole loaf tightly wrapped in plastic and foil. It keeps well for up to 2 months.

Conclusion

Luscious Lemon Zucchini Bread is one of those recipes that feels fancy but comes together effortlessly. I love how it transforms basic ingredients into a zesty, satisfying loaf that works any time of day. Whether I’m enjoying it with my morning coffee or as a late-night treat, it’s a go-to favorite I’ll keep baking again and again.