Best Lemon Zucchini Bread Recipe: Moist, Citrusy, and Simple to Make

Lemon Zucchini Bread is a wonderfully moist and flavorful treat that balances the brightness of lemon with the subtle freshness of zucchini. Imagine the aroma of lemon zest filling your kitchen, the soft crumb of the bread with each bite, and the sweet-tart glaze that adds the perfect finishing touch. This recipe is a delightful way to use up summer zucchini while keeping things light and refreshing.

Photo byInsanelyGoodRecipes

I first fell in love with Lemon Zucchini Bread during a weekend baking experiment. I was searching for a unique twist on the traditional zucchini bread recipe, and adding lemon was the perfect answer. The zesty citrus elevates the flavors, making it not just a dessert, but a versatile treat you can enjoy with a cup of tea, as a snack, or even for breakfast.

This incredible recipe comes from Insanely Good Recipes, and I’m excited to share it with you! It’s simple to make, full of fresh flavors, and a guaranteed hit with anyone who loves citrusy baked goods.

A Little Backstory on Lemon Zucchini Bread

Zucchini bread has its roots in the mid-20th century when home bakers began incorporating the abundant summer squash into baked goods. Adding zucchini to bread creates a moist texture without overpowering the flavor, making it an ideal ingredient for sweet loaves. The combination of zucchini and lemon is a modern twist that adds a refreshing tang, perfect for spring or summer.

How to Make This Easy Lemon Zucchini Bread

Here’s the full breakdown for this easy, homemade Lemon Zucchini Bread. Make sure to follow the steps closely, especially when preparing the zucchini—removing excess moisture is key to achieving the right texture.

Ingredients for the Bread:

• 1 cup grated zucchini
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups granulated sugar
• Zest of 1 large lemon
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup buttermilk
• 2 tablespoons freshly squeezed lemon juice

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon (for garnish)

Instructions:

1. Prep the Zucchini: Grate the zucchini onto a clean kitchen towel. Wring the towel to remove excess moisture and pat the zucchini dry with paper towels. This step is essential because zucchini holds a lot of water, which can affect the texture of the bread if not removed properly.
2. Prepare the Pan and Oven: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Mix Wet Ingredients: In a separate large bowl, rub the sugar and lemon zest together with your fingers until fragrant. This releases the essential oils from the zest, intensifying the lemon flavor. Then whisk in the eggs, followed by the vegetable oil, buttermilk, and lemon juice.
5. Incorporate the Dry Ingredients: Gently stir in about 3/4 of the dry ingredients. Toss the zucchini with the remaining dry ingredients and fold everything together until just combined. Be careful not to overmix the batter.
6. Bake the Loaf: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean from the center of the loaf. If the top begins to brown too quickly, cover it with aluminum foil halfway through the baking process.
7. Cool the Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Make the Glaze: Whisk the powdered sugar with lemon juice until smooth. The glaze should be thick but pourable. Once the bread has cooled, drizzle the glaze over the top and sprinkle with lemon zest for an extra pop of citrus.

Pro Tips:

• Don’t skip drying the zucchini: It’s the key to avoiding a soggy bread.
• Tent the loaf with foil if it browns too quickly: This will prevent the crust from burning while allowing the inside to bake thoroughly.

Variations and Pairings

For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour, or use a mix of applesauce and oil for a lower-fat version. You can even add a handful of chopped nuts or dried fruit to create more texture.

This bread pairs wonderfully with a hot cup of herbal tea or coffee, making it perfect for brunch, snack time, or dessert.

Call to Action

Did you enjoy this Lemon Zucchini Bread recipe? If so, I’d love to hear from you! Leave a comment below, share the recipe with your friends, and be sure to follow me for more delicious and easy-to-make recipes. Happy baking!