Lemon Zucchini Bread

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Moist, citrusy, and packed with fresh zucchini, this Lemon Zucchini Bread brings a bright twist to classic quick bread. With a golden, slightly crisp top and tender crumb, it makes for a satisfying breakfast, wholesome snack, or light dessert that feels like sunshine on a plate.

The combination of shredded zucchini and fresh lemon zest creates an incredibly moist texture without feeling dense. It’s the kind of loaf that vanishes fast – especially when served slightly warm with a smear of butter or a light dusting of powdered sugar.

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Why You’ll Love This Lemon Zucchini Bread

• Bursting with lemon flavor from both zest and juice
• Super moist thanks to grated zucchini (but not overly wet)
• One bowl, simple ingredients
• Freezes well and stays fresh for days
• Versatile enough for breakfast or dessert

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What Kind of Zucchini Should I Use?

Any medium-sized zucchini will work great. No need to peel – the skin is soft and adds specks of color and texture. Just be sure to squeeze out excess moisture after grating to avoid a soggy loaf. If using extra-large garden zucchini, scoop out any large seeds before shredding.

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Ingredients for the Lemon Zucchini Bread

Zucchini: Brings moisture and a lovely soft texture. Grate it finely and squeeze out liquid.

All-Purpose Flour: The base that gives structure to the loaf.

Granulated Sugar: For sweetness and a golden crust.

Baking Powder + Baking Soda: Both leaveners help the bread rise properly.

Salt: Enhances the flavor and balances the sweetness.

Lemon Zest & Lemon Juice: The star citrus elements that brighten up every bite.

Eggs: Provide structure and richness.

Neutral Oil (like canola or vegetable): Makes the bread extra moist.

Vanilla Extract: Adds depth and aroma.

Greek Yogurt: Keeps the crumb tender and gives the bread a slight tang.

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How To Make the Lemon Zucchini Bread

Step 1: Prep Your Zucchini

Grate the zucchini using the fine side of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as you can. Set it aside.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the eggs, sugar, oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth.

Step 3: Add the Dry Ingredients

Sprinkle in the flour, baking soda, baking powder, and salt. Gently stir with a spatula until just combined. Do not overmix.

Step 4: Fold in the Zucchini

Add the drained zucchini and fold gently into the batter until evenly distributed.

Step 5: Bake It Up

Pour the batter into a greased and parchment-lined 9×5 inch loaf pan. Bake at 350°F (175°C) for 50–55 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

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How to Serve Lemon Zucchini Bread

This bread yields one loaf, making about 8 to 10 slices, perfect for sharing with family or friends. Serve it slightly warm with a pat of butter for breakfast or enjoy with a hot cup of tea as an afternoon treat.

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How to Store Lemon Zucchini Bread

Let the bread cool completely before storing. Wrap it tightly in plastic wrap or place in an airtight container.

• At Room Temperature: Keeps fresh for 2–3 days.
• In the Fridge: Lasts up to 1 week.
• In the Freezer: Wrap in plastic and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

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Frequently Asked Questions

Can I use yellow squash instead of zucchini?
Yes! Yellow squash has a similar moisture content and mild flavor, making it a great substitute.

Do I need to peel the zucchini first?
No need. The peel is soft and blends right in while adding lovely green flecks.

Can I make muffins with this batter?
Absolutely. Divide into a muffin tin and bake at 350°F for 18–22 minutes.

What if I don’t have Greek yogurt?
You can use sour cream or plain regular yogurt as a substitute.

Can I add a glaze on top?
Sure! Mix powdered sugar with a bit of lemon juice for a simple lemon glaze.

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Want More Quick Bread Ideas?

If you love this moist lemon zucchini bread, you’ll probably enjoy these other fresh-baked favorites:

• Pumpkin Bread for cozy fall spices
• Cream Cheese Cranberry Loaf with tart bursts
• Apple Bars when you’re craving a fruity snack
• Cream Cheese Pound Cake for a richer bite
• Lemon Gooey Bars if you can’t get enough lemony goodness

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Save This Pin For Later

📌 Save this recipe to your Pinterest baking board so you can revisit it anytime.

And when you try it out, let me know in the comments below. Did you add a lemon glaze or serve it plain? Any fun add-ins like blueberries or poppy seeds?

I love seeing your creations and swaps. You can also check out more deliciously simple recipes like this on my Pinterest: Life With Livia.

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