Let’s talk about a loaf that deserves its own standing ovation: Lemon Zucchini Bread. Imagine the tangy brightness of fresh lemon colliding with the tender, moist crumb of zucchini bread. Now, add a sweet lemon glaze that drips down the sides like sunshine in frosting form. That’s exactly what you’re getting here—a quick bread that’s anything but ordinary.
I’m convinced this bread could win awards. It’s the kind of recipe that not only helps you use up zucchini, but also transforms it into something bakery-level good. And if you’ve ever battled with a quick bread that sunk in the middle or baked up like a brick, let me just say: this one won’t betray you. It rises beautifully, stays moist for days, and slices like a dream.
So, why not bake up a loaf today? Let’s dig into why this recipe works so well (and why you’ll probably be hiding slices from your family to keep for yourself).
What Makes This Lemon Zucchini Bread Irresistible
- Perfectly Moist: Thanks to shredded zucchini and tangy buttermilk.
- Bright Lemon Flavor: Both zest and juice go in, plus a zippy glaze.
- No Sinking Loaf Drama: This bread bakes evenly every time.
- Cake-Like Texture: Quick bread meets pound cake energy.
- Freezer-Friendly: Make one loaf now, stash another for later.
Basically, it’s the Beyoncé of zucchini breads. Always on key. Always perfect.
Ingredients You’ll Need
Here’s the squad that makes this bread magical:
- All-Purpose Flour – Light, tender crumb. (Save the whole wheat for another day.)
- Baking Powder – Gives you that gorgeous rise.
- Salt – Balances sweetness.
- Eggs – Structure and richness.
- Sugar – Classic sweetness.
- Oil – Moisture, baby. Vegetable or canola works best.
- Buttermilk – Secret weapon for that soft, tender texture.
- Fresh Lemon Zest & Juice – All the bright, citrusy vibes.
- Shredded Zucchini – The undercover veggie that adds crazy moisture.
Glaze: powdered sugar + lemon juice = pure sunshine drizzle.
How To Make It
- Preheat oven to 350°F. Spray mini loaf pans or one big loaf pan.
- Mix flour, baking powder, and salt in one bowl.
- Beat eggs, sugar, and oil in another until pale and fluffy. Add buttermilk, zest, and juice.
- Fold in the dry ingredients and zucchini until just combined.
- Bake 30–34 minutes for minis, 45–50 minutes for a large loaf.
- Cool, glaze, and try not to eat the entire thing in one sitting.
Pro tip: Don’t skip cooling before glazing unless you enjoy a glaze slip ’n slide.
The Story Behind This Loaf
I first made this bread on a summer afternoon when zucchini was multiplying faster than bunnies in my garden. I was tired of the usual savory uses, so I decided to try baking with zucchini desserts. The lemon idea came from a lemonade stand my kids begged me to set up. Somehow, lemon + zucchini ended up in a mixing bowl, and the rest is history.
And yes, now it’s a tradition. Every summer, we make several loaves and give them to neighbors. It’s the perfect breakfast dish to pass ideas when you don’t want to show up with yet another boring coffee cake.
Tips For the Best Loaf Ever
- Use fresh lemons: Bottled juice won’t give you that zing.
- Don’t swap out buttermilk: The tang makes a difference.
- Grate zucchini, don’t shred into mush: Texture matters.
- Mini loaves > one giant loaf: They bake more evenly and are perfect for gifting.
- Pat down extra zucchini moisture: Too much water = gummy bread.
Fun Variations to Try
- Yellow Zucchini Bread Recipes – Swap green zucchini for yellow for a fun twist.
- Add crunch – Stir in chopped nuts (think whole almond recipes baking style).
- Go tropical – Add shredded coconut and a splash of coconut extract.
- Blueberry vibes – Toss in a handful of blueberries for a breakfast loaf upgrade.
Best Way To Serve It
Warm with coffee in the morning. Chilled with extra glaze in the afternoon. Or toasted with a smear of butter at midnight (don’t judge). Honestly, this loaf plays well at any time of day. It even works as one of those sneaky healthy zucchini recipes desserts you can pack into lunchboxes.
Storage & Leftovers
- Room temp: 3–4 days wrapped up tight.
- Fridge: Up to a week.
- Freezer: 2–3 months (unglazed). Glaze after thawing for best results.
FAQs
Do I have to peel the zucchini? Nope! Peel on or off, totally your call.
Can I use regular milk instead of buttermilk? Not recommended. If you must, DIY buttermilk with vinegar + milk.
Can I double the recipe? Absolutely. This freezes like a champ, so make extra.
Why You’ll Love This Recipe
If you’re looking for healthy things to make with zucchini that don’t feel boring, this loaf is your answer. It’s bright, soft, and slices beautifully. Plus, it’s one of those sneaky Zichichi bread recipes (yep, had to get creative with that one!) that makes you look like a pro baker.
Pair it with a savory dinner (hello, ground burger recipes dinners healthy weeknights) or keep it sweet for dessert. Either way, it’s proof that baking with zucchini desserts is a genius move.
So go on, bake up this lemon zucchini bread. Just be ready—you’ll get requests for it again and again. 💛
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Lemon Zucchini Bread Recipe | Healthy Things to Make with Zucchini
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 Servings
- Category: Desserts
Description
If you’ve got extra zucchini sitting on the counter (or hiding in your garden), this Lemon Zucchini Bread is exactly what you need. It’s soft, moist, and tastes like sunshine in loaf form—thanks to fresh lemon zest and juice both in the batter and the glaze. Every slice has that light, cake-like crumb that keeps you coming back for “just one more piece.” Bonus? This bread never sinks or bakes unevenly. Trust me, it’s a keeper.
Ingredients
For the Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt (sea salt or table salt both work)
- 2 large eggs
- 1 cup granulated sugar
- ½ cup neutral oil (canola or vegetable)
- ½ cup buttermilk
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice (about 1 large lemon)
- 1 cup grated zucchini
For the Glaze
- 1 cup powdered sugar
- Juice of 1 lemon
Instructions
- Prep the pans & oven
- Preheat your oven to 350°F. Lightly coat either four mini loaf pans (6″x 3½”) or one standard loaf pan (9″x 5″) with nonstick spray. FYI: I prefer the mini loaves—they bake evenly and make perfect little gift loaves.
- Mix the dry ingredients
- In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Build the wet base
- In a large bowl (or stand mixer bowl), beat the eggs on medium-high for about 30 seconds. Add in the sugar and oil, then continue mixing until the mixture looks pale and fluffy—about 1 to 2 minutes.
- Add flavor boosters
- Mix in the buttermilk, lemon zest, and lemon juice until everything is just blended together.
- Combine wet and dry
- Gently stir the dry ingredients into the wet mixture along with the shredded zucchini. Use low speed or fold by hand—stop as soon as the flour disappears. Overmixing is a no-go here.
- Bake it
- Pour the batter evenly into your prepared pans. Bake mini loaves for 30–34 minutes or one large loaf for 45–50 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with a few moist crumbs. Another test: lightly press the top—it should spring right back.
- Cool down
- Let the bread rest in the pans for about 15 minutes before transferring the loaves to a wire rack. Cool completely before glazing (trust me on this—warm bread = glaze meltdown).
- Glaze it
- Whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust thickness with a little extra sugar (if too thin) or more juice (if too thick). Drizzle over cooled loaves using a fork or transfer into a small plastic bag, snip the corner, and pipe for a pretty finish.
Notes
Recipe Notes & Tips
- Zucchini prep: I usually peel my zucchini before grating, but leaving the peel on works fine too. If it looks watery after shredding, lightly blot with paper towels. No need to squeeze it bone dry—just avoid excess liquid.
- Lemon love: You’ll need about two fresh lemons for both the batter and the glaze. Bottled lemon juice will technically work, but the flavor is brighter and fresher with the real deal.
- Glaze option: Want a more subtle citrus note? Swap the lemon juice in the glaze for milk. You’ll still get a sweet finish, just with a gentler lemon punch.
Nutrition
- Calories: 209 kcal
- Sugar: 20 g
- Sodium: 91 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 24 mg
