Lemon Zucchini Bread: the sweet, tangy bread recipe

Total time: 70 Min
Difficulty: Low
Serves: 10 people
By Cookist
1 1/2 cups
Baking soda
1/2 tsp
Baking powder
1/4 tsp
1/4 tsp
3/4 cup
zucchini, shredded and unpeeled
1 cup
1/4 cup
Lemon juice
2 tbsp
Lemon zest
2 tbsp
for the glaze
Powdered sugar
1/2 cup
Lemon juice
1 tbsp
Lemon zest
1 tsp

If you’re looking for a tasty, lemony loaf, you’ll love this Lemon Zucchini Bread. It’s quick and easy, adding a fresh lemon flavor to the classic zucchini loaf. Enjoy it without the glaze as a side with main meals, or a light brunch. Add the glaze, and you have a fresh, light lemony dessert.

The flavor is sweet and tangy, with a moist crumb. The glaze not only makes it pretty but also add additional lemon flavor. Of course, if you want to make it a bit healthier, you can easily leave out the glaze. With typical pantry ingredients (flour, baking powder, sugar, etc.) and zucchini and lemon, you can make this beautiful loaf in no time!



Zucchinis have a lot of extra moisture and can make the loaf soggy. Prevent this by squeezing out the water from the zucchini. Do this by placing the grated zucchini in a clean kitchen towel, and gently squeezing out the water until it runs dry. If you prefer a no-waste approach, you can save this zucchini water for soups and stews.

You can leave the skin on the zucchini when grating it, the skin is soft enough and it doesn’t taste bitter. Just make sure to cut off the ends!

Don’t add yogurt or sour cream to this recipe, the bread will become mushy.

To make this Lemon Zucchini Bread gluten-free and suitable for keto, substitute the wheat flour for almond flour, and use a keto-friendly sweetener.

Make it even healthier by using wholewheat flour.

Change up the recipe by adding blueberries, nuts, or choc chips to the batter.

Top with additional lemon zest, if you prefer.

You can make individual muffins, by pouring the batter into a muffin mold, and reducing the baking time.

The eggs can be replaced with flax eggs if you want to make this a vegan recipe.


How to store Lemon Zucchini Bread

The lemon Zucchini Bread can be stored at room temperature for up to 3 days. Make sure to keep it in an airtight container, or wrap it tightly with plastic wrap. After 3 days, you’ll need to transfer it to the refrigerator.

How to make Lemon Zucchini Bread

In a medium mixing bowl combine flour, baking soda, baking powder, and salt.

In another bowl combine sugar, zucchini, oil, egg, lemon juice, and lemon zest.

Add dry ingredients to zucchini mixture and stir until smooth.

Pour batter into a greased bread pan. Bake at 200°F for 50-55 minutes or until golden brown.

Make the glaze by combining powdered sugar, lemon juice, and lemon zest.

When the bread is completely cooled drizzle it with glaze.


Use fresh lemon juice for this recipe, it really makes a difference!

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