If you’re hunting for a fresh, irresistible way to welcome the zest of lemons and the garden goodness of zucchini, this Lemon Zucchini Bread Recipe is about to become your new obsession. It’s every bit as tender and moist as you hope, bursting with citrus fragrance, and shaded just enough green with flecks of squash. Whether you’re looking for a not-too-sweet morning treat, a bright addition to brunch, or a snack that keeps the sunshine going long after summer, this recipe delivers flavor and cheer in every single crumb!

Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

There’s a certain beauty in how a few simple ingredients come together for this Lemon Zucchini Bread Recipe. Every item plays a part: from the flour and eggs that form the sturdy-yet-soft structure, to sour cream for rich moisture, to—of course—the vibrant lemon and fresh zucchini that make this loaf shine.

All-purpose flour: Creates the essential base, providing structure with a tender crumb that soaks up all the fresh flavors.
Baking powder: Ensures your loaf rises tall and proud for a truly bakery-style result.
Baking soda: Gives an extra lift and aids in browning, while balancing the acidity of lemon.
Salt: Just a pinch wakes up all the flavors; never skip the salt!
Unsalted butter, softened: Brings a creamy richness and helps keep the bread moist and delicious.
Granulated sugar: Sweetens perfectly without overwhelming the lemon’s zing.
Large eggs: Hold everything together and add structure as your loaf bakes up golden.
Sour cream: Key to that soft, plush interior—don’t substitute if you want maximum tenderness.
Fresh lemon zest: Delivers intense citrus aroma and taste—don’t be shy, it’s vital for maximum lemony punch.
Fresh lemon juice: Brightens and sharpens every bite with true lemon flavor—freshly squeezed is best.
Grated zucchini: Adds unbeatable moisture and a subtle earthiness; no need to peel, but do grate finely!
Powdered sugar (for the glaze): Melts into a silky topping that finishes the loaf with a sweet, tangy layer.
Fresh lemon juice (for the glaze): Makes the glaze sing with pucker and shine—adjust for your perfect consistency.

How to Make Lemon Zucchini Bread Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) so it’s nice and hot by baking time. Take a 9×5-inch loaf pan and give it a generous grease—either with butter or non-stick spray—to make sliding out the baked bread a breeze. Set your pan aside for later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until everything is evenly mixed. This step ensures your leaveners and salt are spread throughout, which helps the bread rise beautifully and taste balanced from edge to edge.

Step 3: Cream the Butter and Sugar

Grab a large mixing bowl and cream the softened butter with the granulated sugar. Use a hand or stand mixer, beating until the mixture is very light and fluffy—this may take several minutes, but it makes all the difference for a dreamy crumb. Add the eggs one at a time, beating well after each—this keeps the batter extra airy.

Step 4: Add the Lemon and Sour Cream

Now stir in the sour cream, fresh lemon zest, and lemon juice. This is when the batter truly starts to smell irresistible! Mix until just blended together, being careful not to overmix so the bread stays tender.

Step 5: Combine Dry and Wet Mixtures

Slowly add your dry ingredients to the wet mixture, stirring gently just until the flour disappears. A few little lumps are absolutely fine; overmixing here can make your loaf tough, so use a soft touch.

Step 6: Fold in the Zucchini

With a spatula, carefully fold in the finely grated zucchini. The squash will be evenly distributed without deflating the lovely batter you’ve just made. It’ll seem like a lot, but it will disappear into gentle green specks as the loaf bakes.

Step 7: Bake

Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted deep into the center comes out clean or with just a few moist crumbs. The aroma will be absolutely mouthwatering!

Step 8: Make the Lemon Glaze

While your Lemon Zucchini Bread is baking, whisk together the powdered sugar and lemon juice in a small bowl. Aim for a thick but pourable consistency—add lemon juice drop by drop until it’s perfectly smooth and glossy. This bright glaze is the crown on your loaf.

Step 9: Cool and Glaze

Once baked, let the bread cool in its pan for about 10 minutes, then gently transfer it to a wire rack to cool completely. When the loaf is no longer warm, generously drizzle the zingy glaze on top, letting it fall down the sides. Now, all that’s left is to let the glaze set (if you can wait!).

How to Serve Lemon Zucchini Bread Recipe

Garnishes

This Lemon Zucchini Bread Recipe sings even brighter with simple garnishes: a twist of freshly grated lemon zest over the glaze adds pop and color. For something special, consider a few edible flowers or a light dusting of powdered sugar to give each slice bakery-style charm.

Side Dishes

The bread pairs beautifully with a cup of tea or freshly brewed coffee, but to make it brunch-worthy, try serving with berries and a scoop of Greek yogurt. A citrus fruit salad amplifies the lemony notes, while a savory option—like soft scrambled eggs—balances the sweetness for a well-rounded breakfast or snack platter.

Creative Ways to Present

Dress up your Lemon Zucchini Bread Recipe by cutting it into generous thick slices, then artfully arranging them on a rustic wooden board or a vintage cake stand. Consider slicing the loaf into finger-sized cubes and skewering with fresh berries for party-ready bites. You can even toast a slice and serve with a pat of butter or dollop of lemon curd for a decadent twist!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply wrap the bread tightly in plastic wrap or seal it in an airtight container. The flavors meld and deepen overnight, and the loaf stays moist for up to three days at room temperature—just keep it out of direct sunlight or heat for ultimate freshness.

Freezing

This Lemon Zucchini Bread Recipe freezes amazingly well. After completely cooling (and before glazing, if possible), wrap the loaf or individual slices in a few layers of plastic wrap, then foil. Pop into a freezer bag or container and freeze for up to three months. Thaw overnight at room temperature, then glaze and serve as if freshly baked!

Reheating

A quick zap in the microwave (10–15 seconds) is all it takes to revive a slice to soft, just-baked glory. If you like a bit of crispness, toast slices lightly before serving. Add an extra swipe of glaze or a pat of butter if you’re feeling indulgent.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half the all-purpose flour with whole wheat for a nutty flavor and extra nutrition. Just know the bread will be a bit denser, but still delicious!

Should I squeeze water out of the zucchini before adding?

If your zucchini is especially watery after grating, give it a gentle squeeze to remove excess moisture. That said, a little moisture is what keeps the Lemon Zucchini Bread Recipe ultra-tender—so no need to wring it bone dry.

Can I double this Lemon Zucchini Bread Recipe?

Absolutely! This recipe doubles beautifully. Just use two loaf pans and rotate them halfway through baking to ensure even browning.

What’s the best way to zest a lemon for this recipe?

Use a microplane or fine grater to skim just the yellow part of the lemon skin, avoiding the bitter white pith. The zest is where all the fragrant oils are, making the bread especially bright and flavorful!

Is this Lemon Zucchini Bread Recipe kid-friendly?

Definitely! The zucchini adds moisture without being detectable in taste, and the sweet lemon flavor is always a hit with little ones. It’s a great way to sneak some veggies into breakfast or snacks.

Final Thoughts

I hope this Lemon Zucchini Bread Recipe brings as much joy to your kitchen as it does to mine. Quick to whip up, endlessly adaptable, and crowd-pleasing in all seasons, it’s a loaf you’ll reach for again and again. Grab some lemons and zucchini and treat yourself—you truly deserve it!

Lemon Zucchini Bread Recipe

★★★★★

5 from 28 reviews

Author: Zoe
Total Time: 1 hour 10 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect blend of tangy lemon and sweet zucchini with this delightful Lemon Zucchini Bread recipe. Moist, flavorful, and easy to make, this bread is a zesty treat for any time of day.

Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Set aside.
Prepare Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Mix Wet Ingredients: Cream together butter and sugar in a large bowl. Add eggs one at a time. Stir in sour cream, lemon zest, and lemon juice.
Combine Dry and Wet: Gradually add dry ingredients to wet mixture, stirring until just combined.
Add Zucchini: Gently fold in grated zucchini.
Bake: Pour batter into loaf pan and bake for 50-60 minutes.
Prepare Glaze: Whisk powdered sugar and lemon juice for glaze.
Cool and Glaze: Cool bread in pan, then transfer to a rack. Drizzle with glaze.

Notes

Enjoy a slice with tea or coffee for a delightful treat.
Store leftovers in an airtight container at room temperature for up to 3 days.
For extended freshness, refrigerate and bring to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 15g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: Lemon Zucchini Bread, Zesty Bread Recipe, Citrus Baked Goods