There’s nothing quite like the tantalizing aroma that fills your kitchen when you bake the Best Lemon Zucchini Bread. With its vibrant lemony tang, moist crumb courtesy of sweet summer zucchini, and that meltingly sweet, citrusy glaze, this loaf is the perfect harmony of fresh and comforting. Whether you enjoy it as a breakfast treat with your morning coffee or as an afternoon snack, this recipe combines the very best of zesty citrus and garden-fresh flavor. Let me show you just how easy (and rewarding) it is to make this crowd-pleasing favorite.

Best Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Best Lemon Zucchini Bread lies in its simple blend of pantry staples and fresh ingredients. Each has a special part to play: the lemon brings zing, the zucchini keeps it tender, and the buttermilk gives every bite a lovely crumb.

All-purpose flour: This forms a tender base and keeps the loaf structure just right.
Baking powder: Gives a gentle lift for a light, airy texture.
Fine salt: Brightens flavors and balances the sweetness so the tangy lemon shines through.
Large eggs: Bind the mixture and create a delightfully rich middle.
White sugar: Offers sweetness and helps brown the loaf for that irresistible golden edge.
Canola or vegetable oil: Ensures the bread stays moist (and never greasy!), even days later.
Buttermilk: Makes the bread even softer and adds a bit of subtle tang.
Lemon zest: Where you’ll get a burst of citrus oil in every bite—don’t skimp!
Fresh lemon juice: For both the loaf and the glaze, this gives that unmistakable lemon flavor.
Zucchini, shredded: Keeps things ultra-moist, plus sneaks in a veggie boost you’ll barely notice.
Confectioners’ sugar: Brings a velvety finish when whisked into the glaze.

How to Make Best Lemon Zucchini Bread

Step 1: Prepare the Pans and Preheat the Oven

Preheat your oven to 350°F (175°C) so it’s piping hot when the batter is ready. Coat four mini loaf pans (or one standard 9-by-5-inch loaf pan) well with nonstick spray. I love using mini pans—they bake up with cute golden edges and are totally gift-worthy. If you only have a large pan, it works perfectly too.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together all-purpose flour, baking powder, and fine salt. Blending the leaveners and salt evenly through the flour at this stage helps ensure your Best Lemon Zucchini Bread rises uniformly and is seasoned to perfection.

Step 3: Prepare the Wet Ingredients

In a large mixing bowl or the bowl of a stand mixer, beat eggs for 30 seconds until frothy. Gradually add sugar and oil, then beat another minute or two until it’s pale and fluffy. Pour in the buttermilk, lemon zest, and fresh lemon juice—this combo is what gives the loaf its signature zing. Mix just until smooth but don’t overdo it; you want to keep things light!

Step 4: Combine Wet and Dry with Zucchini

Add the dry flour mixture to the wet ingredients, then fold in shredded zucchini (squeeze out any excess moisture with a paper towel first—it keeps the loaf from getting soggy). Use a spatula or low mixer speed just to blend everything until you don’t see streaks of flour. The zucchini gives gorgeous speckles of green and amazing moisture.

Step 5: Transfer Batter and Bake

Spoon or pour the batter evenly among your prepared pans. Bake small loaves for around 30–34 minutes or a large loaf for 45–50 minutes. Keep an eye out for that “just right” moment—a toothpick poked into the center should come out mostly clean, and the top will spring back if you give it a gentle press. I find rotating pans halfway helps everything brown evenly.

Step 6: Cool the Loaves

Once they’re baked, let the loaves cool in the pans for about 15 minutes. Run a sharp knife around the edges, then tip them onto a wire rack to finish cooling. This not only sets the crumb, but also prevents the glaze from melting off prematurely.

Step 7: Make and Drizzle Lemon Glaze

In a small bowl, whisk together confectioners’ sugar and fresh lemon juice until smooth and just pourable. Adjust the texture, adding a touch more juice if it’s thick or more sugar if it’s thin. Drizzle over cooled loaves—use a fork for a rustic look or a plastic baggie with a tiny snip for neat lines. For extra vibrance, sprinkle with more lemon zest right after glazing!

How to Serve Best Lemon Zucchini Bread

Garnishes

For a show-stopping finish, try a sprinkle of extra lemon zest, a dusting of powdered sugar, or a few curls of candied lemon peel. A scatter of finely chopped pistachios also adds crunch and a pop of color. No matter how you dress it up, that glossy glaze is always the star.

Side Dishes

Honestly, a thick slice of Best Lemon Zucchini Bread is perfect all on its own with a mug of tea or coffee. If you’re making a brunch spread, serve slices alongside seasonal berries, Greek yogurt, or a light fruit salad for a fresh contrast to the loaf’s richness.

Creative Ways to Present

For a fun brunch board, cut the bread into cubes and serve with mascarpone or lemon curd for dipping. Stack mini loaves in a rustic basket lined with a pretty napkin for gifting, or toast thick slices and slather with a little butter for a decadent breakfast treat.

Make Ahead and Storage

Storing Leftovers

Store leftover Best Lemon Zucchini Bread tightly wrapped in plastic or an airtight container at room temperature for up to three days. The zucchini helps it stay moist, so you won’t have to worry about it drying out quickly.

Freezing

To freeze, wrap the cooled, unglazed loaves (or slices) snugly in foil and place them in a freezer bag. Best Lemon Zucchini Bread freezes beautifully for up to three months. Thaw at room temperature and glaze just before serving for best results.

Reheating

If you love your bread warm, pop a slice in the microwave for 10–15 seconds, or toast it lightly in a toaster oven. The glaze will become just slightly gooey, adding even more appeal to every bite.

FAQs

Can I make this recipe gluten free?

Absolutely! To prepare gluten-free Best Lemon Zucchini Bread, swap the all-purpose flour for your favorite 1:1 gluten-free blend. Check that your baking powder is gluten free too.

Do I have to use buttermilk?

Buttermilk gives this bread extra tenderness and tang, but if you don’t have any, stir a teaspoon of lemon juice into regular milk and let it sit for 5 minutes. It makes a great substitute!

Should I peel the zucchini first?

No need! The skin melts right into the batter and adds color. Just give your zucchini a quick wash and shred away—peeling is optional.

Can I double the recipe?

Yes, feel free! Double the ingredients and split across two large loaf pans or eight mini pans. Just watch for doneness, as oven times may vary slightly.

Is it possible to reduce the sugar?

You can cut the sugar by up to a third with good results, especially if you prefer a less sweet loaf. The lemon flavor will stand out even more (and the bread will still be moist and delicious).

Final Thoughts

Whether you’re baking for family, friends, or just yourself, this Best Lemon Zucchini Bread delivers sunshine in every bite. I hope you give it a try soon—your kitchen (and taste buds) will thank you!

Best Lemon Zucchini Bread Recipe

★★★★★

4.8 from 29 reviews

Author: Zoe
Total Time: 1 hour 5 minutes
Yield: 1 large loaf or 4 mini loaves 1x
Diet: Vegetarian

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Description

This Best Lemon Zucchini Bread recipe combines the fresh taste of lemon with the moistness of zucchini for a delightful treat. Perfect for breakfast, snacks, or gifting to friends and family!

Instructions

Step 1: Prepare the Baking Pans and Preheat the Oven – Preheat the oven to 350℉ (175℃). Spray mini loaf pans with cooking spray.
Alternatively, use a large loaf pan.
Step 2: Mix the Dry Ingredients – Whisk flour, baking powder, and salt in a bowl.
Step 3: Prepare the Wet Ingredients – Beat eggs, sugar, oil, buttermilk, lemon zest, and juice.
Step 4: Combine Wet and Dry Ingredients with Zucchini – Fold dry ingredients into wet, add zucchini.
Step 5: Transfer Batter and Bake – Divide batter, bake mini loaves for 30–34 minutes or a large loaf for 45–50 minutes.
Step 6: Cool the Loaves – Cool in pans, then transfer to a wire rack.
Step 7: Make and Drizzle Lemon Glaze – Whisk confectioners’ sugar and lemon juice, then drizzle over cooled loaves.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American