If summer had a flavor, this bread would be it. Fresh zucchini adds moisture and tenderness while lemon brings a burst of brightness, making this Lemon Zucchini Bread light, zesty, and perfectly sweet.

It’s an easy one-bowl recipe that feels bakery-worthy but comes together in just about an hour.

Enjoy it for breakfast with coffee, as an afternoon snack, or even dressed up with a glaze for dessert.

Why You’ll Love This Recipe

Super moist: Shredded zucchini keeps the crumb soft and tender.
Bright flavor: Fresh lemon juice + zest give every bite a sunny lift.
Beginner-friendly: No mixer needed, just a few bowls and a whisk.
Flexible: Options for gluten-free, dairy-free, and keto-friendly tweaks.
Make-ahead friendly: Stores and freezes beautifully.

Ingredients (1 loaf)

For the bread:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar (reduce to ¾ cup if preferred)
2 large eggs, room temperature
½ cup vegetable oil (or olive oil for a savory twist)
2 tbsp fresh lemon juice
Zest of 1 large lemon
1 cup shredded zucchini, squeezed dry
½ cup plain yogurt or sour cream (Greek yogurt works too)

Optional glaze:

1 cup powdered sugar
2 tbsp fresh lemon juice

Step-by-Step Instructions

Prep the zucchini
Grate zucchini with the large holes of a box grater. Place in a clean towel and squeeze out excess moisture (about ¼ cup).
Preheat the oven
Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and lightly dust with flour.
Mix dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Combine wet ingredients
In a separate bowl, whisk sugar, eggs, oil, lemon juice, and lemon zest until smooth.
Fold everything together
Add wet mixture to the dry ingredients and stir gently. Fold in zucchini and yogurt until just combined—don’t overmix.
Bake
Pour batter into the prepared loaf pan. Bake 45–50 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.
Cool & finish
Let bread cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, dust with powdered sugar or drizzle with glaze.

Storage & Freezing

Room temp: Store tightly wrapped for up to 2 days.
Fridge: Keeps for 5–7 days in an airtight container (add a paper towel inside to absorb moisture).
Freezer: Wrap whole loaf or individual slices and freeze up to 3 months. Thaw overnight or warm in a 300°F oven for 10 minutes.

Variations & Twists

Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Bake 5–10 minutes longer.
Dairy-free: Swap yogurt for plant-based yogurt.
Keto-friendly: Replace flour with almond + coconut flour, use erythritol for sugar, and add 1 tsp xanthan gum.
Savory: Mix in fresh thyme and feta for a Mediterranean loaf.
Nutty: Fold in ½ cup walnuts or sunflower seeds for crunch.
Mini loaves: Bake in muffin tins or mini pans (320°F for 18–22 minutes).

Tips for Success

Don’t skip squeezing zucchini: Extra water = soggy loaf.
Use room temp eggs & yogurt: Helps everything blend smoothly.
Boost lemon flavor: Rub zest into sugar before mixing to release oils.
Rest gluten-free batter: Let sit 10 minutes before baking for better texture.

Perfect Pairings

Fresh berries and whipped cream
Honey butter or lemon curd
A tall glass of iced tea or lemonade
A scoop of vanilla ice cream for dessert

Final Thoughts

This Lemon Zucchini Bread is the perfect blend of cozy and refreshing—sweet, citrusy, and moist without being heavy. With easy substitutions and storage options, it’s the kind of recipe you’ll come back to all summer (and freeze extras for later).

Lemon Zucchini Bread: Moist and Irresistibly Zesty Delights

It’s not just a delicious treat but a canvas for creativity. Whether you’re seeking a gluten-free version, a keto twist, or simply want to enjoy it as is, this bread delivers bakery-quality goodness in less than an hour. Its aroma wafting through the kitchen symphonizes with eager mouths waiting to savor its zesty charm.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Ingredients Method Notes

Ingredients

For the Batter
All-purpose flour 1½ cups – Provides structure and tenderness, a must for that luscious lemon zucchini bread texture.
Baking powder 1 tsp – Acts as a leavening agent for a light and airy loaf.
Baking soda ½ tsp – Reacts with the acid from lemon juice and yogurt, enhancing the rise.
Salt ¼ tsp – Balances out the sweetness and enhances flavor.
Granulated sugar 1 cup – Adds sweetness and keeps the bread moist.
Note: Can reduce to ¾ cup for a healthier twist or replace with erythritol for a keto-friendly option.
Large eggs room temperature (2) – Essential for binding and creating a tender crumb.
Vegetable oil ½ cup – Ensures incredible moisture throughout every slice.
Variation: Substitute with olive oil for a delightful Mediterranean flair.
Fresh lemon juice 2 tbsp – Injects zesty freshness and acidity, key to that bright flavor.
Lemon zest zest of 1 large lemon – Enhances the aromatic lemon flavor.
Pro tip: Rub the zest into the sugar before mixing to release those beautiful essential oils.
Shredded zucchini moisture removed (1 cup) – The secret ingredient for moistness and a hidden nutritional boost.
Prep note: Drain thoroughly using a clean kitchen towel to avoid a soggy loaf; save the liquid for smoothies if desired!
Plain yogurt or sour cream ½ cup – Adds tang and tenderness, creating a fluffy crumb.
Substitution: Use Greek yogurt for a thicker texture and protein boost; opt for plant-based yogurt for a dairy-free option.
For the Optional Lemon Glaze
Powdered sugar 1 cup – Creates the perfect sweet finish for your loaf.
Fresh lemon juice 2 tbsp – Infuses a burst of citrus flavor into the glaze, enhancing the zesty experience.
This ingredient breakdown will set you on the path to baking a truly incredible Luscious Lemon Zucchini Bread tailored to your dietary preferences while bursting with fresh, bright flavors. Happy baking!

Method

Grate the Zucchini: Start by grating medium zucchini using the large holes of a box grater. Squeeze out approximately ¼ cup of liquid with a clean kitchen towel to prevent sogginess in your bread.
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter, then dust lightly with flour, tapping out any excess to ensure a perfect crust.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will aerate the flour and ensure a tender texture in your luscious lemon zucchini bread.
Combine Wet Ingredients: Create a well in the center of the dry mixture. Add the room temperature eggs, vegetable oil, fresh lemon juice, and lemon zest to the well. Whisk these wet ingredients together gently before folding in the dry ingredients to avoid overmixing.
Fold in Zucchini and Yogurt: Gently fold in the squeezed zucchini and yogurt (or sour cream) using a rubber spatula. Mix just until incorporated to keep the bread light and fluffy; a little lumpy is okay!
Transfer to the Pan: Pour the batter into your prepared loaf pan. Smooth the top and create a shallow valley down the center to encourage even cracking and an attractive dome.
Bake: Put your loaf in the oven and bake for 45–50 minutes, until the top is golden brown and feels springy to the touch. A toothpick inserted into the center should come out with a few moist crumbs.
Cool: Allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely for at least 30 minutes before slicing. This ensures clean cuts and a nicely set crumb.
Optional: Dust with powdered sugar or drizzle with lemon glaze once cooled for an extra special touch!

Notes

How to Store and Freeze Luscious Lemon Zucchini Bread
Room Temperature: Keep the bread wrapped in plastic wrap or stored in an airtight container at room temperature for up to 2 days to maintain its freshness.

Fridge: For longer storage, place the loaf in the refrigerator, where it will last for about 5-7 days. Use paper towels inside the container to absorb excess moisture and prevent mold.

Freezer: Wrap the loaf tightly in plastic wrap, then place it in a freezer bag. It can be frozen for up to 3 months. For individual servings, slice before freezing for easy access!

Reheating: To enjoy your luscious lemon zucchini bread, thaw it overnight in the refrigerator or at room temperature for about 2 hours before warming slices gently in the microwave or oven at 300°F for 10 minutes.

Luscious Lemon Zucchini Bread Variations & Substitutions
Feel free to customize and get creative with your lemon zucchini bread for a personalized touch that suits your taste!

Lemon Zucchini Bread (Moist, Bright & Irresistible)