If you are craving a delightful treat that feels like sunshine in every bite, this Luscious Lemon Zucchini Bread is going to be your new favorite. The perfect balance of tangy lemon zest and the subtle moisture of shredded zucchini creates a bread that is moist, flavorful, and irresistibly fresh. This bread is not just any loaf; it’s a harmonious blend of zest, sweetness, and a tender crumb that makes it a crowd-pleaser for breakfast, snack time, or dessert. Trust me, once you try this Luscious Lemon Zucchini Bread, you’ll find it hard to stop at just one slice!

Luscious Lemon Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Luscious Lemon Zucchini Bread lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, from lending moisture and structure to adding that bright, zesty flavor that sets this bread apart.

1 ½ cups all-purpose flour: The foundation that gives the bread its tender, familiar texture.
1 tsp baking powder: Helps the bread rise and become wonderfully light.
½ tsp baking soda: Works with the acid from lemon juice and yogurt for a perfect lift.
¼ tsp salt: Enhances all the other flavors and balances sweetness.
1 cup granulated sugar: Adds sweetness and helps create a nice crust.
2 large eggs: Bind everything together and add richness.
½ cup vegetable oil (or coconut oil): Keeps the bread moist and tender.
2 tbsp lemon juice: Brings a fresh, tangy brightness to every bite.
Zest of 1 lemon: Intensifies the lemon flavor with aromatic oils.
1 cup shredded zucchini (excess moisture removed): Adds natural moisture without overpowering taste.
½ cup plain yogurt (or plant-based yogurt): Adds tanginess and keeps the crumb soft and moist.

How to Make Luscious Lemon Zucchini Bread

Step 1: Prepare Your Oven and Pan

Begin by preheating your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper to ensure your beautiful bread comes out with ease. This step sets you up for baking success!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combination is crucial to give your bread that perfect rise and texture without any awkward clumps.

Step 3: Combine the Wet Ingredients

In a separate large bowl, mix the granulated sugar, eggs, vegetable oil, lemon juice, and lemon zest until the mixture is smooth and well combined. This blend is where the sweet and zesty personality of the bread starts to shine.

Step 4: Add Zucchini and Yogurt

Gently fold the shredded zucchini and yogurt into the wet mixture. The zucchini’s moisture and the yogurt’s tang create a tender crumb and keep the bread deliciously moist.

Step 5: Bring It All Together

Now, carefully combine the dry ingredients with the wet ingredients, mixing just until blended. It’s important not to overmix here to keep the bread light and fluffy.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and bake for about 50 to 60 minutes. Test doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs, never wet batter.

Step 7: Cool and Enjoy

Let your Luscious Lemon Zucchini Bread cool in the pan for about 10 minutes before transferring it onto a wire rack. Cooling helps the bread set up perfectly and makes slicing much easier.

How to Serve Luscious Lemon Zucchini Bread

Garnishes

To elevate your Luscious Lemon Zucchini Bread, a light dusting of powdered sugar or a thin drizzle of lemon glaze adds a pretty, sweet finish that complements the citrus zing beautifully. Fresh lemon slices on the side can also bring an extra pop of color and flavor.

Side Dishes

This bread pairs wonderfully with a cup of tea or coffee for a relaxing breakfast or afternoon snack. For a more substantial experience, try it alongside a bowl of mixed berries or a dollop of Greek yogurt for creamy contrast.

Creative Ways to Present

Want to impress guests? Serve individual slices with a topping of mascarpone cheese blended with a touch of honey and lemon zest. Alternatively, toast slices lightly and spread with lemon butter or your favorite nut butter for a twist on traditional serving.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your leftover Luscious Lemon Zucchini Bread tightly in plastic wrap or keep it in an airtight container at room temperature. It will stay fresh and moist for up to 3 days, perfect for quick snacks or breakfast on the go.

Freezing

If you want to save some for later, this bread freezes beautifully. Wrap individual slices or the whole loaf tightly in freezer-safe wrap and store for up to 3 months. Thaw slices at room temperature when you’re ready to enjoy that signature luscious lemon flavor.

Reheating

To revive your bread’s fresh-baked warmth, pop slices in the toaster or warm in a preheated oven at 300°F (150°C) for about 10 minutes. This brings back the soft texture and releases those irresistible citrus aromas.

FAQs

Can I use gluten-free flour to make Luscious Lemon Zucchini Bread?

Absolutely! Just swap the all-purpose flour with a gluten-free baking blend that contains xanthan gum for structure. Keep an eye on the texture; you may need to adjust baking time slightly.

How do I remove excess moisture from the zucchini?

After shredding the zucchini, place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key to preventing a soggy loaf.

Can I substitute the yogurt with something else?

Yes, you can use sour cream or buttermilk as a substitute. Plant-based yogurts work great too if you want a dairy-free option, just ensure it’s plain and unsweetened.

What if I don’t have lemon zest?

While lemon zest adds a special aromatic flavor, you can substitute with a few drops of lemon extract or increase the lemon juice slightly, but be careful not to add too much liquid to avoid changing the texture.

Can I add nuts or dried fruit to the bread?

Definitely! Chopped walnuts, pecans, or even dried cranberries pair wonderfully with the lemon and zucchini. Stir them in after combining the wet and dry ingredients but before pouring the batter into the pan.

Final Thoughts

Baking this Luscious Lemon Zucchini Bread is like inviting a burst of sunshine into your kitchen. It’s a simple recipe with ingredients you probably already have but transforms into something truly special and memorable. I hope you give it a try and discover just how wonderfully moist, zesty, and comforting a loaf of bread can be. Enjoy every slice!

Luscious Lemon Zucchini Bread Recipe

★★★★★

5 from 7 reviews

Author: Zoe
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8 slices) 1x
Diet: Vegetarian

Print Recipe

Description

This Luscious Lemon Zucchini Bread is a moist, flavorful loaf combining the fresh zestiness of lemon with the subtle earthiness of shredded zucchini. Perfect for breakfast or a light dessert, this bread balances sweetness and tang, enriched with yogurt for added softness and a tender crumb. Easy to prepare and baked to golden perfection, it’s a delightful treat for any occasion.

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper to ensure the bread doesn’t stick and to allow easy removal after baking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the flour.
Combine wet ingredients: In a separate large bowl, mix the granulated sugar, eggs, vegetable oil, lemon juice, and lemon zest until you achieve a smooth and uniform mixture. The zest and juice add a fresh citrus flavor.
Fold in zucchini and yogurt: Gently fold the shredded zucchini and plain yogurt into the wet mixture. The zucchini adds moisture and texture, while the yogurt helps keep the bread tender.
Combine mixtures: Carefully add the dry ingredients to the wet ingredients, folding together until just blended. Avoid overmixing as this can make the bread dense and tough.
Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50–60 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the bread is ready.
Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Notes

Make sure to squeeze excess moisture out of the shredded zucchini to prevent soggy bread.
You can substitute plain yogurt with a plant-based alternative to make it dairy-free.
For a more intense lemon flavor, consider adding an additional teaspoon of lemon zest.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing slices is possible for up to 3 months; thaw before serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American