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This Lemon Zucchini Bread is super moist, easy to make (one bowl, no fancy tools!), and has the perfect hint of lemon. Topped with a simple glaze, Lemon Zucchini Bread is a must-make recipe all year long, but especially during the late summer when there’s an abundance of garden fresh zucchini. It is pure summer in loaf form!
WHY YOU’LL LOVE THIS LEMON ZUCCHINI BREAD
It’s zucchini season which means it’s time for sautéing it as a side dish, making zucchini noodles (also known as zoodles), and of course, baking with it! Instead of plain zucchini bread, try adding lemon to take zucchini bread to a whole new level of deliciousness! It has such a nice burst of freshness that everyone loves not to mention the insanely delicious glaze that’ll get poured over top!
You’ll love this recipe because:
- Bright lemon flavor – the subtle hint of lemon in both the bread and the glaze is SO GOOD!
- Moist – between the zucchini and buttermilk – this bread is soft and tender!
- Easy to make – no mixer required – just a bowl and spoon!
- Glaze – the simple lemon glaze takes this zucchini bread over the top and truly makes it irresistible!
Just like banana bread, or my Cinnamon Roll bread, zucchini bread somehow gets even better after it has sat in an air-tight container for a few hours. While it’s incredible right out of the oven, it somehow tastes even better a few hours later. This bread will stay fresh and delicious for several days. Just be sure to keep it in an air-tight container.
Let’s go bake Lemon Zucchini Bread!
❤️ Ashley
HOW TO PREPARE ZUCCHINI FOR BAKING
To get the best results in your baked goods, here’s how to properly prep zucchini for baking:
- Wash the zucchini – whether you peel the zucchini or not, give it a good rinse.
- Shred the zucchini – using the fine or medium holes of a box grater, or a food processor fitted with a shredding blade. Fine shreds will blend more smoothly into baked goods, while medium shreds add a bit more texture.
- Drain excess moisture – zucchini holds a lot of water. Too much moisture can make bread or muffins soggy. Place the shreds in a clean kitchen towel and squeeze out some of the excess liquid. There’s no need to squeeze out every last drop, just aim to reduce some of the moisture.
It is entirely up to you if you would like to peel the zucchini. If the green specs don’t bother you, there is no need to peel the zucchini. However, if you’re trying to keep the addition of zucchini on the down-low (eh hem… so the kiddos don’t notice), you may want to peel the zucchini. Either way, this bread will be delicious.
Tips for the Best Lemon Zucchini Bread
Want the perfect moist texture and best lemon zucchini bread every time? Here are a few tips:
- Use fresh lemon juice and zest – bottled lemon juice won’t give the same flavor and the zest from fresh lemons adds a punch of flavor that’s essential!
- Don’t peel the zucchini – unless you’re trying to camouflage it for the littles. The skin is soft and not noticeable in the bread. Plus it ads color and nutrients.
- Shred zucchini finely
- Don’t overmix the batter – stir just until everything is combined.
- Allow the bread to cool completely before glazing.
This lemon zucchini bread is the ultimate summer bread – moist, and so full of the flavors of summer! If you try this recipe, let me know what you think. I love to hear from you!
Looking for more delicious Zucchini recipes?
Looking for more delicious zucchini recipes? We’ve got you covered. Learn how to make “zoodles” here, or try our Zucchini Muffins with White Chocolate Peanut Butter Glaze. These Baked Zucchini Chips are always a hit too!
Lemon Zucchini Bread
Ingredients
FOR THE BREAD
- ¼ cup unsalted butter
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons buttermilk
- 1 tablespoon lemon zest
- 2-3 tablespoons lemon juice (about 1-2 lemons)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded zucchini about 1 medium zucchini, excess moisture lightly squeezed out
FOR THE LEMON GLAZE
- Juice of 1 lemon
- 1/2 to 3/4 cup powdered sugar adjust to desired thickness
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper and spray with non-stick spray.
- Melt the butter: In a large microwave-safe bowl, melt 1/4 cup unsalted butter (about 10–20 seconds in the microwave).
- Mix wet ingredients: To the melted butter, stir in 1/2 cup packed brown sugar and 1/2 cup granulated sugar until smooth. Add 1 large egg, 1 teaspoon vanilla extract, 2 tablespoons buttermilk, 1 tablespoon lemon zest, and 2-3 tablespoons lemon juice. Mix until fully combined.
- Add dry ingredients: Stir in 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until just incorporated—do not overmix.
- Fold in the zucchini: Gently stir in 1 cup shredded zucchini until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing.
- Make the glaze: In a small bowl, whisk together the juice of 1 lemon with 1/2 to 3/4 cup powdered sugar, depending on how thick you like your glaze. Drizzle over the cooled bread.
Lemon Zucchini Bread FAQ
No! There’s no need to peel zucchini before adding it to the batter.
Lightly squeeze some of the moisture from the zucchini. There is no need to squeeze out every last drop. Some of that moisture will help make the bread extra moist and delicious!
Fresh lemons are best! Bottled lemon juice is not recommended.
