Lemon Zucchini Bread

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Lemon Zucchini Bread is a delicious combo of the classic zucchini bread and lemon bread. Together with the lemon glaze, this quick bread will have everyone wanting the recipe.

Lemon Zucchini Bread

Looking for a Lemon Zucchini bread with just the right flavor and texture? Well, you’ve found it.

Our lemon zucchini bread with lemon glaze is a perfect sweet and filling treat.

It is moist and delicious without being too heavy. You won’t regret trying this recipe.

Lemon Zucchini Cake Ingredients

Flour
Baking Powder
Salt
Sugar
Lemon Zest
Oil
Eggs
Sour Cream
Fresh Lemon Juice
Zucchini
Powdered Sugar

A side view of lemon zucchini bread with lemon glaze.

How to Make Lemon Zucchini Bread

Preheat oven to 350 degrees. Grease an 8 by 4-inch loaf pan and set aside. In the bowl of an electric stand mixer mix sugar with lemon zest for 30 seconds.
Add in oil and eggs and mix until combined. Add the flour, baking powder and salt and blend just until combined. Add in sour cream and 1 ½ tablespoon of the lemon juice and mix just until combined. Add zucchini and mix again.
Pour mixture into prepared loaf pan. Bake in preheated oven until toothpick inserted into center comes out clean, about 45 - 48 minutes. Let cool in baking pan for a few minutes then invert into a wire rack to cool completely.
For the lemon glaze: In a small mixing bowl whisk together powdered sugar and remaining 1 ½ tablespoon lemon juice until smooth (if it seems thin add a little more powdered sugar if it seems thick add a little lemon juice). Drizzle mixture over loaf and let set. Once loaf is nearly cool drizzle with lemon glaze.

Zucchini Lemon Bread Tips

Use Fresh Ingredients:

Start with fresh zucchini. Grate it just before adding it to the batter to ensure it's moist and full of flavor.
Use fresh lemons for both the zest and juice. Fresh lemon zest provides a vibrant citrus aroma and flavor, while fresh lemon juice adds brightness to the bread.
Properly Prepare the Zucchini:
- After grating the zucchini, make sure to remove excess moisture. You can do this by placing the grated zucchini in a clean kitchen towel or cheesecloth and squeezing out the liquid. This prevents the bread from becoming too soggy.
- You can also lightly salt the grated zucchini and let it sit for a few minutes to draw out moisture before squeezing it dry.

Balance the Flavors and Texture:

Pay attention to the balance of flavors. Lemon should complement the zucchini without overpowering it. Start with a moderate amount of lemon zest and juice and adjust to your taste.
Consider adding mix-ins like chopped nuts (e.g., walnuts or almonds) or dried fruit (e.g., cranberries or raisins) for added texture and flavor complexity.

Bird's eye view of a loaf of lemon zucchini bread with a few slices cut.

How to Store Sweet Zucchini Bread

Cool Completely: Allow the zucchini bread to cool completely after baking. It's important to let it cool down to room temperature before storing to prevent condensation inside the storage container.
Wrap or Cover: Wrap the zucchini bread tightly in plastic wrap or aluminum foil, or place it in an airtight container. Make sure there are no gaps or openings that can allow air in, as air can lead to moisture loss and dry out the bread.
Room Temperature: Sweet zucchini bread is best stored at room temperature. Keep it in a cool, dry place away from direct sunlight and heat sources. A pantry or kitchen cabinet is suitable for short-term storage.
Refrigeration (Optional): If you expect to keep the zucchini bread for an extended period, you can refrigerate it. However, this is not necessary for short-term storage and may alter the texture slightly. If you do refrigerate it, make sure it's well wrapped or in an airtight container to prevent it from absorbing any odors from the fridge.
Freezing (Long-Term Storage): If you want to store the zucchini bread for a longer period, freezing is a great option. Wrap the bread in plastic wrap or aluminum foil, place it in a freezer-safe bag or container, and label it with the date. Zucchini bread can be stored in the freezer for up to 2-3 months. To thaw, simply let it sit at room temperature or warm it in the oven for a few minutes.

Recipe for Lemon Zucchini Bread FAQs

See below for some of our frequently asked questions about this yummy lemon zucchini bread.

Should you peel zucchini when making zucchini bread?

Personally, we like to peel our zucchini first when we use it in this recipe, but you don’t have to. It comes down to personal preference. Here are some contributing factors to help you make your decision.

Not Peeling Zucchini (Using Unpeeled Zucchini):
- Texture and Moisture: Zucchini peel contains moisture and adds a slightly chewy texture to the bread. If you leave the peel on, your zucchini bread may have a more pronounced zucchini texture.
- Nutritional Value: Zucchini peel contains nutrients and dietary fiber. By leaving the peel on, you retain these nutrients, making your zucchini bread potentially more nutritious.
- Color and Aesthetics: Zucchini peel can add specks of green to your zucchini bread, which can enhance its visual appeal.

Peeling Zucchini (Using Peeled Zucchini):
- Texture and Appearance: If you prefer a smoother and more uniform texture in your zucchini bread without any green specks, peeling the zucchini is a good option.
- Mild Flavor: Zucchini peel can have a slightly bitter or more pronounced zucchini flavor. Peeling it can result in a milder zucchini taste in the bread.
- Preference for No Green Flecks: Some people may prefer zucchini bread without the green flecks from the peel, especially if they want the bread to have a more traditional appearance.

Why does my zucchini bread taste weird?

A "weird" taste in your zucchini bread can be caused by various factors. To pinpoint the issue and improve the flavor of your zucchini bread, consider the following potential reasons and solutions:

- Overripe Zucchini: If you used overripe zucchini, it can have a stronger, sometimes unpleasant flavor. Ensure you use fresh, young zucchini for the best taste. Older zucchini may have a bitter or off taste.
- Solution: Use fresh zucchini, preferably harvested when it's still small and tender. Avoid zucchini that is too large or has tough skin.

- Improperly Drained Zucchini: If you didn't properly drain excess moisture from the grated zucchini, it can make the bread soggy and affect the taste.
- Solution: After grating the zucchini, squeeze out excess moisture using a clean kitchen towel or cheesecloth before adding it to the batter.

- Ingredient Quality: The quality of ingredients, especially the lemons and vanilla extract, can significantly impact the flavor. Using low-quality or expired ingredients can lead to an off taste.
- Solution: Use fresh, high-quality ingredients, including fresh lemons for zest and juice.

How do you keep zucchini bread from sinking in the middle?

- Make sure your leavening agents are fresh and not expired, as old leavening agents may not be as effective.
- Use accurate measurements for all ingredients, especially flour and leavening agents. Too much flour can make the bread denser and more prone to sinking.
- Use the correct pan size specified in your recipe. If the pan is too large, the batter may spread out too thinly and result in a sunken middle.
- Always preheat your oven to the correct temperature before placing the bread inside. Baking in a cold oven can lead to uneven rising and sinking.

Why is my zucchini bread falling apart?

- Overmixing the batter can lead to the development of too much gluten, resulting in a crumbly texture.
- Removing the zucchini bread from the pan too soon can cause it to fall apart. It needs to cool and set properly.
- If the zucchini wasn't properly drained or if there was too much moisture in the batter, it can lead to a crumbly texture.

How fine should you grate zucchini for zucchini bread?

For zucchini bread, it's generally best to grate the zucchini finely to ensure that it incorporates well into the batter and adds moisture and flavor without creating noticeable chunks in the final bread. Here's how finely you should grate the zucchini:

Use the Fine Grater Holes: When grating zucchini for zucchini bread, use the finer holes of your box grater or a fine grater attachment on a food processor. This will result in small, uniform shreds of zucchini that will distribute evenly throughout the bread.

More like this Lemon Zucchini Bread Recipe

Want more Zucchini recipes? Try our Zucchini Oatmeal Breakfast Cookies or these Baked Zucchini Chips with Lemon Dill Aioli!

Make some of this bread to share with the masses.

If you try this recipe we'd love if you would leave a comment and positive review! They mean a lot to us!

Recipe for Lemon Zucchini Bread

We love this lemon zucchini bread! So easy and delicious to throw together!

5 from 4 votes

Print Pin Rate

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 342kcal

Author: Pretty Providence

Video

Ingredients

1 ⅔ Cup Flour
2 Teaspoons Baking Powder
½ Teaspoon Salt
¾ Cup Sugar
2 Tablespoons Lemon Zest
½ Cup Oil
2 Whole Eggs
¼ Cup Sour Cream
3 Tablespoons Fresh Lemon Juice Divided
1 Cup Finely Shredded Zucchini
⅔ Cup Powdered Sugar

Instructions

Bread

Preheat oven to 350 degrees. Grease an 8 by 4-inch loaf pan and set aside. In the bowl of an electric stand mixer mix sugar with lemon zest for 30 seconds.
Add in oil and eggs and mix until combined. Add the flour, baking powder and salt and blend just until combined. Add in sour cream and 1 ½ tablespoon of the lemon juice and mix just until combined.
Grate zucchini and be sure to squeeze excess liquid out with a towel so bread is not too moist. Add grated zucchini to batter and mix again.
Pour mixture into prepared loaf pan. Bake in preheated oven until toothpick inserted into center comes out clean, about 40 - 48 minutes. Let cool in baking pan for a few minutes then invert into a wire rack to cool completely. Once loaf is nearly cool drizzle with lemon glaze. Store bread in an airtight container.

Lemon Glaze

In a small mixing bowl whisk together powdered sugar and remaining 1 ½ tablespoon lemon juice until smooth (if it seems thin add a little more powdered sugar if it seems thick add a little lemon juice). Drizzle mixture over loaf and let set.

Notes

How to Store Sweet Zucchini Bread

Cool Completely: Allow the zucchini bread to cool completely after baking. It's important to let it cool down to room temperature before storing to prevent condensation inside the storage container.

Wrap or Cover: Wrap the zucchini bread tightly in plastic wrap or aluminum foil, or place it in an airtight container. Make sure there are no gaps or openings that can allow air in, as air can lead to moisture loss and dry out the bread.

Room Temperature: Sweet zucchini bread is best stored at room temperature. Keep it in a cool, dry place away from direct sunlight and heat sources. A pantry or kitchen cabinet is suitable for short-term storage.

Refrigeration (Optional): If you expect to keep the zucchini bread for an extended period, you can refrigerate it. However, this is not necessary for short-term storage and may alter the texture slightly. If you do refrigerate it, make sure it's well wrapped or in an airtight container to prevent it from absorbing any odors from the fridge.

Freezing (Long-Term Storage): If you want to store the zucchini bread for a longer period, freezing is a great option. Wrap the bread in plastic wrap or aluminum foil, place it in a freezer-safe bag or container, and label it with the date. Zucchini bread can be stored in the freezer for up to 2-3 months. To thaw, simply let it sit at room temperature or warm it in the oven for a few minutes.