Bright Lemon Zucchini Bread: A Moist Loaf Recipe (Print Version)

Bake a bright, moist lemon zucchini bread! This easy recipe features fresh lemon zest and tender zucchini, perfect for a sunny breakfast or sweet snack.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients & Flavor Boosters

08 - 2 cups (about 2 medium) grated zucchini, squeezed dry
09 - 2 large eggs
10 - 1/2 cup (120ml) vegetable oil
11 - 1 teaspoon vanilla extract
12 - 2 tablespoons fresh lemon zest (from 2-3 lemons)

→ Lemon Glaze

13 - 1 cup (120g) powdered sugar
14 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C) and grease a 9x5 inch loaf pan. Trust me, a well-greased pan is your best friend against sticking. Now, grate your zucchini. This is where I always remind myself to really squeeze out as much liquid as humanly possible! Use a clean kitchen towel or paper towels. In a large bowl, whisk together your flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. You want it all nice and combined, no lumpy bits, okay?
02 - In a separate medium bowl, crack those eggs, then add the vegetable oil, vanilla extract, and that glorious fresh lemon zest. Whisk it all together until it’s beautifully blended. This is where I start to smell that amazing lemon, and I honestly get so excited for the final product! Don't overmix, just get it incorporated. I once got distracted and kept whisking, and the bread wasn't quite as tender, so learn from my oops!
03 - Now for the big merge! Pour your wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. You don't want to overmix here; lumps are actually okay, I promise! Overmixing can lead to a tough bread, and we're going for bright and moist, remember? Then, carefully fold in your squeezed, grated zucchini. You'll see the batter transform, getting a lovely green fleck throughout.
04 - Pour the batter into your prepared loaf pan. Give it a gentle tap on the counter to settle any air bubbles. Slide it into that preheated oven and let it bake for about 50-60 minutes. This is the hardest part – the waiting! You'll know it's done when a wooden skewer or toothpick inserted into the center comes out clean. The top will be golden brown and smell absolutely divine. Sometimes my oven runs a little hot, so I always check around the 45-minute mark, just in case.
05 - Once baked, pull that beautiful loaf out of the oven! Let it cool in the pan for about 10-15 minutes on a wire rack. This helps it set up and makes it easier to remove without it falling apart (another mistake I’ve made!). After that initial cooling, carefully invert the bread onto the wire rack to cool completely. While it’s cooling, whisk together your powdered sugar and fresh lemon juice for the glaze. I like my glaze a bit thick, so I add the juice slowly until it’s just right.
06 - Once your lemon zucchini bread is completely cool, drizzle that tangy lemon glaze all over the top. You can be as messy or as neat as you like – I personally love a rustic drizzle. Let the glaze set for a few minutes, then slice into thick pieces. The outside is slightly crisp, the inside is wonderfully moist, and that lemon zing is just *chef's kiss*! It's so good, you'll forget there's even zucchini in it, honestly.

# Notes:

01 - Always squeeze the zucchini *really* well to avoid a soggy loaf; it's the biggest game-changer.
02 - This bread freezes beautifully! Wrap individual slices in plastic then foil for quick, thawed treats.
03 - If you're out of vegetable oil, melted coconut oil can work, but it might add a subtle tropical note.
04 - Serve slices lightly warmed with a dollop of Greek yogurt for a delightful breakfast.

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - wire cooling rack

# Nutrition (Per Serving):

Calories: 280 kcal
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

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