Deliciously Moist Lemon Zucchini Bread Recipe You’ll Love!
Lemon Zucchini Bread is the answer for those days your bananas are too green and you need a sweet pick-me-up but, hey, want something a little different too. You know that feeling, right? You stare at your pantry wishing for magic and somehow a bag of zucchini is just… there (maybe a deal at the market or, let’s be honest, a neighbor unloaded them on you). So, you think, "Now what?" Well, this is way easier than most folks realize and trust me, even picky eaters and dessert snobs crack a smile for moist Lemon Zucchini Bread. Morning, afternoon, or midnight snack, it’s ready to tackle your cravings—plus it’s got veggies so it almost feels healthy. If you’ve never baked with zucchini before, don’t sweat it. I promise, you won’t taste the veggie—just the bright, tangy, sweet goodness. 
Homemade Lemon Zucchini Bread is Sweet, Moist, and Slightly Tangy Thanks to the Homemade Lemon Glaze on Top!
Every single time I bake Lemon Zucchini Bread, my kitchen smells like a five-star bakery—no exaggeration! It’s crazy how the humble zucchini makes bread so moist that nobody guesses there’s green stuff in it. People just ask, “Um, what is your secret?” and act genuinely confused when you mention zucchini.
Now, let’s talk about the glaze. It’s worth the extra two minutes, I swear by it. Just a quick stir and pour, and this zingy glaze takes your bread from “hmm, nice” to “wait, this is incredible.” The lemon flavor really pops. This bread’s got a zing that wakes you up, and a soft, fluffy texture that keeps you coming back for seconds. Sometimes thirds (I’m not judging, I do it too).
“I made this Lemon Zucchini Bread after seeing it everywhere and finally get the hype—moist, bright, and that glaze is EVERYTHING! Even my kids, who hate zucchini, devoured it.”
— Karen, actual home baker
Lemon Zucchini Bread Recipe Tips & Tricks
Look, it’s not rocket science, but a few secrets will seriously upgrade your Lemon Zucchini Bread game. Want a pro move? Don’t overmix the batter—it’ll keep it super tender. And shred that zucchini fine. No one wants stringy bits, trust me.
Dry zucchini with a paper towel, but don’t wring it out like laundry. If you squeeze too much, you’ll end up with dry bread (yikes). Also, don’t skip the lemon zest. It’s the flavor bomb that sets this bread apart. My hack: zest the lemon right over the bowl for maximum lemon oil. And if you’re out of fresh lemons, bottled juice works in a pinch—but fresh is always best.
If you’re feeling wild, throw in a handful of blueberries or chopped walnuts. Wanna make it healthier? Try using half whole wheat flour. Just keep the same amount of zucchini and lemon to keep things moist and zingy.
The Best Zucchini Bread Recipe Ever
Okay, I know—everyone online swears theirs is the best. But Lemon Zucchini Bread honestly blows classic zucchini bread outta the water, no offense Nana! It really is a "wow" loaf. The texture is so soft and moist; it never turns out crumbly or dry. Every time I take this to a potluck, someone pulls me aside for the recipe. I’m convinced this could start neighborhood feuds if you don’t show up with it.
That glaze brings it all together, making it taste almost bakery-level. It’s easy enough even on a weeknight. Plus, it freezes like a dream so you can bake ahead. Once you get this in your recipe rotation, you’ll be baking it for birthdays, bake sales, or just “well, it’s Tuesday” moments. My family would riot if I stopped making this.
Nutrition Facts (per serving)
We all tell ourselves, “Hey, there’s zucchini in here. It counts as a vegetable, right?” So, here’s what you’re getting per slice (give or take, you know I’m not a lab).
- Roughly 190-220 calories (depends if you go big or cut skinny slices)
- About 6g fat (more if you double up the glaze, not judging)
- 2g protein (not steak, but hey, every bit counts)
- Sneakily contains vitamin C from lemons and some vitamin A thanks to our green friend zucchini
Honestly, compared to some desserts, not too outrageous. Moderation, folks! If you want to see more specifics, check out this nutrition facts guide.
Photos of Lemon Zucchini Bread
You know when you snap a pic and it actually looks as drool-worthy as it tastes? This bread does that—beautiful golden loaf, little green flecks, glossy lemon glaze shining under the kitchen light. Instagram just can’t do it justice, honestly. Every time I post it, friends ask, “Send me the recipe NOW!”
So yes, Lemon Zucchini Bread is as easy on the eyes as it is on your tastebuds.
Common Questions
Q: Can I make Lemon Zucchini Bread gluten free?
A: Oh, totally. Just swap the regular flour for your favorite 1:1 gluten-free mix, and it works great.
Q: Does it freeze well?
A: Yes, double-wrap it. Thaw on the counter. Still tastes fresh!
Q: Can I skip the glaze?
A: You sure can, but the glaze is magic. Makes a huge difference!
Q: Do kids eat this?
A: Hah, mine don’t even notice the green stuff. They just ask for extra glaze.
Q: Is the zucchini flavor strong?
A: Not at all. It just makes the bread moist. All you taste is the sweet, lemony goodness.
Bake the Best Bread and Brighten Your Day
You made it to the end and, let’s be honest, you’re probably hungry now. Lemon Zucchini Bread is the kind of recipe you’ll come back to because it’s just easy, moist, and so full of summer flavor—I make it constantly and never get sick of it. I say, roll up your sleeves, get some zucchini, and make the kitchen smell like pure sunshine. If you need extra baking inspiration, don’t forget to check out recipes like classic banana bread for more bakes to fall for. Now, get baking—your taste buds will thank you!
Lemon Zucchini Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large mixing bowl, whisk together the sugar, oil, and eggs until well combined.
- Stir in the shredded zucchini, vanilla extract, and lemon zest.
- In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined - do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled bread before slicing.
