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Lemon Zucchini Bread

The tantalizing aroma of freshly baked lemon zucchini bread fills the air, enticing anyone who catches a whiff to come and indulge in its sweet and savory goodness. The harmonious union of bright citrus notes from the lemon and the natural sweetness of the zucchini creates a flavor profile that’s nothing short of heavenly. And let’s not forget the light and creamy glaze that adds the perfect finishing touch, making this tender and moist loaf an absolute delight to devour. Whether you’re looking for a creative way to use up summer’s bounty or simply seeking a new favorite quick bread recipe, this zesty lemon zucchini bread is sure to hit the spot.

Why You’ll Love This Recipe

This delectable lemon zucchini bread recipe is incredibly straightforward to prepare, requiring only basic equipment – just a few bowls and a spoon. Its simplicity makes it accessible to anyone, making it an ideal treat for any time of day. Whether you’re in the mood for a sweet breakfast, a dessert to follow dinner, or a satisfying snack with your morning tea, this zucchini loaf with icing is sure to please the whole family. Moreover, the harmonious balance of flavors and tender crumb thanks to the buttermilk make it one of the most delightful zucchini recipes you’ll ever try.

How to Make Lemon Zucchini Bread

To begin, preheat your oven to 350F. Next, prepare a 9×5 inch loaf pan by lightly greasing it with butter or non-stick cooking spray and dusting it with a thin layer of all-purpose flour. Set this aside for now. In one bowl, whisk together the dry ingredients – namely, the flour and baking powder. Meanwhile, in another bowl, combine the eggs and beat them until they’re smooth. Then, add the oil, sugar, buttermilk, lemon juice, and lemon zest, followed by a generous helping of finely grated zucchini. Once all these wet ingredients are well combined, it’s time to bring them together with the dry mixture. Simply stir in the grated zucchini, then gradually add the wet mixture to the dry, stopping once they’re just combined. The next step is baking – pour your batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to finish cooling completely. Finally, once the loaf has cooled, you can top it with a sweet and tangy glaze by mixing equal parts lemon juice and powdered sugar, then drizzling this over your now-finished loaf.

Substitutions and Variations

To modify this zucchini bread recipe to accommodate gluten-free diets, simply substitute the traditional flour with a gluten-free alternative such as almond flour or a blend specifically designed for gluten-free baking. Ensure that your baking powder is also gluten-free to ensure the best results. For added texture and flavor, consider incorporating nuts, raisins, or chocolate chips into the batter. These mix-ins offer endless possibilities for customization, making this lemon zucchini bread suitable for any time of day or occasion. If you’re looking to add a unique twist, introduce a dash of your preferred spices – cinnamon or nutmeg are excellent choices – to give the bread a warm, inviting flavor that’s perfect for colder months.

How to Store Lemon Zucchini Bread

To preserve the freshness of your lemon zucchini bread, consider storing it in an airtight container or wrapping it tightly with plastic wrap and placing it in the refrigerator. This method allows you to enjoy your bread for up to seven days. Alternatively, you can freeze your bread as a way to extend its shelf life. To prevent freezer burn, be sure to wrap the bread in both plastic wrap and aluminum foil. When stored properly, your lemon zucchini bread can remain fresh for up to three months.

Top Tips

Forget peeling the zucchini – there’s no need! Simply give it a good rinse and pat it dry with a paper towel. The little green flecks will actually add some visual appeal to your finished bread, so you can skip that extra step altogether.

When it comes to buttermilk, don’t worry if you can’t find any or have run out – making your own is easy as pie! Simply mix 1/2 tablespoon of lemon juice or white vinegar with 1/2 cup of whole milk. Alternatively, you could use half a cup of plain yogurt instead.

The key to achieving a light and airy loaf is to be gentle when combining the wet and dry ingredients. Stop stirring as soon as they’re just combined – overmixing can lead to a dense and tough bread that’s not very appealing.

Finally, don’t rely too heavily on the recipe time – every oven has its own quirks and biases! Keep an eye on your loaf around the 40-minute mark to make sure it doesn’t overcook. If you’re unsure, it’s always better to err on the side of caution and take it out of the oven a little sooner rather than risking a dry and crumbly finish.

Lemon Zucchini Loaf FAQs

When it comes to this lemon zucchini bread recipe, can you experiment with different types of flour? The answer is yes! You can use almond flour or coconut flour instead, but keep in mind that they tend to absorb more moisture, so be prepared to adjust the liquid ingredients accordingly. What if I don’t have buttermilk on hand? No problem! A simple substitute can be made by mixing lemon juice or vinegar with whole milk, or you can opt for plain yogurt instead. Can bottled lemon juice be used in place of fresh lemon juice? While fresh is always preferred for its bright flavor, bottled 100% pure lemon juice without added preservatives or sweeteners will also work. To avoid overmixing the batter, just stir the wet and dry ingredients together until they’re barely combined – a few lumps are okay. If your bread isn’t fully baked at 45 minutes, you can cover it with foil to prevent further browning and continue baking in 5-10 minute increments until a toothpick comes out clean. Can this recipe be converted into muffins instead? Absolutely! Just adjust the baking time – around 20-25 minutes should do the trick. As always, remember not to overmix the batter. Finally, if your glaze is too thick or thin, you can tweak it by adding small increments of lemon juice (if too thick) or icing sugar (if too thin), taking care not to overdo it.

Lemon Zucchini Loaf Recipe

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Lemon Zucchini Bread

Bella Bucchiotti’s latest culinary masterpiece is a game-changer for those looking to creatively utilize zucchini. Her lemon zucchini bread, elevated by a tangy and creamy lemon glaze, promises an unparalleled flavor experience. With only 10 minutes of prep time required, this show-stopping recipe is sure to become a staple in your kitchen arsenal. When you’re ready to impress family and friends with a sweet and savory treat, look no further than this delectable zucchini bread.


To begin, preheat your oven to 350 degrees Fahrenheit. Next, prepare a 9×5 inch loaf pan by greasing it with butter or cooking spray and then dusting it lightly with flour. Set this aside for now. In a large mixing bowl, combine the dry ingredients – two cups of all-purpose flour and one teaspoon of baking powder. Let these sit to the side for a moment.

In another bowl, whisk together 2 eggs until they’re well-beaten. Add in 1/4 cup of oil, 3/4 cup of granulated sugar, and mix until smooth. Then, add in 1 cup of buttermilk, 2 tablespoons of lemon juice, and the grated zest from one medium-sized lemon. Whisk all these wet ingredients together until they’re well-combined.

Now it’s time to incorporate the zucchini into the mixture. Simply stir it in with the wet ingredients. Finally, add the dry ingredients to the wet ingredients and mix until just combined – don’t overdo it! The batter should still be slightly lumpy at this point.

Pour the batter into your prepared loaf pan and pop it into the oven for 45 minutes. Keep an eye on it after 40 minutes, as every oven is different. Once the loaf is done baking, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

To make the glaze, combine 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1/4 teaspoon of salt in a bowl. Whisk these ingredients together until they’re smooth and creamy. Once your loaf is completely cooled, drizzle this glaze over it and let it set before slicing.