The Ultimate Moist & Tangy Lemon Zucchini Bread: A Burst of Summer Flavor
Discover the magic of this incredible lemon zucchini bread – a delightful treat that’s perfectly tangy, exceptionally moist, and wonderfully soft. Each slice is bursting with vibrant lemon flavor, making it an irresistible choice for any occasion. What truly elevates this loaf is a luscious lemon drizzle, generously poured over the bread immediately after baking. This sweet and zesty topping doesn’t just add an extra layer of lemon goodness; it soaks deep into the bread, creating an exquisite crunchy crust and an unparalleled moist texture.
Thanks to two full cups of freshly shredded zucchini, this loaf achieves its remarkable moistness and tender crumb. The best part? This entire recipe comes together effortlessly in just one bowl, requiring no electric mixer! It’s the ideal bake for utilizing that garden surplus of zucchini or simply enjoying a light, summery dessert packed with wholesome vegetables.
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🍋 Why You’ll Adore This Lemon Zucchini Bread Recipe
- Effortless Preparation: Say goodbye to complex baking! This zucchini bread is a true one-bowl wonder, simplifying your baking process without sacrificing flavor or quality. You’ll only need an additional small bowl and spoon for preparing the delightful lemon drizzle.
- Irresistible Lemon Drizzle: This isn’t just any topping. A sweet and tangy mixture of fresh lemon juice and granulated sugar is poured over the bread while it’s still warm from the oven. This crucial step allows the drizzle to penetrate deep, infusing every crumb with more intense lemon flavor, locking in moisture, and forming that coveted crunchy, sugary crust that’s truly addictive.
- Unbelievably Soft & Moist Texture: The generous addition of shredded zucchini ensures an ultra-soft, tender, and incredibly moist crumb. This bread melts in your mouth, offering a delightful contrast to its crunchy topping.
- Hidden Zucchini Goodness: Incorporating shredded zucchini not only contributes significantly to the loaf’s moisture content and tender texture but also adds beautiful subtle green flecks. The zucchini flavor is very mild, often going unnoticed by even the pickiest eaters, making it a fantastic way to sneak in some extra vegetables.
- Explosion of Lemon Flavor: This recipe doesn’t hold back on the lemon! With both lemon zest and fresh lemon juice in the batter, and more juice in the drizzle, every bite delivers a bright, zesty, and tangy citrus punch that lemon lovers will crave.
If you’re a true enthusiast of lemon-infused baked goods, you absolutely must try our Lemon Raspberry Loaf Cake with Raspberry Glaze! It shares a similar moist texture and vibrant lemon base but boasts the delightful addition of juicy raspberries and a gorgeous bright pink raspberry-lemon glaze.
📝 Essential Ingredients for Perfect Lemon Zucchini Bread
Review these tips for guaranteed baking success!
Full step-by-step instructions and precise ingredient quantities are detailed in the recipe card below.
- Zucchini: The star ingredient for moisture and tender texture. You’ll need approximately 1 to 2 medium-sized zucchinis, yielding about two cups of *packed* grated zucchini. Grate them using the larger holes of a box grater for ideal texture. Crucially, do *not* squeeze out any of the moisture from the zucchini; its natural water content is vital for creating an ultra-moist loaf.
- Butter: Melted butter infuses the bread with a rich, buttery flavor and contributes to its tender crumb. For a dairy-free alternative, a mild olive oil or any neutral vegetable oil can be used, delivering a beautifully moist zucchini bread. Ensure the melted butter is cooled to room temperature before adding to the batter to prevent cooking the eggs.
- Lemons: Fresh lemons are paramount for that signature tangy flavor. Plan to use about three medium lemons in total for this recipe. One lemon will be used for its fragrant zest in the batter, while the juice from all three will be divided between the batter and the essential lemon drizzle. Always zest your lemons before juicing them for maximum yield.
- All-Purpose Flour: For the most consistent and accurate baking results, we highly recommend weighing your flour using a kitchen scale. If you don’t have a scale, properly measure by fluffing the flour in its bag, then gently spooning it into a measuring cup without packing it down. Level off the top with the flat edge of a knife.
- Eggs: Large eggs are used to bind the ingredients and add richness to the batter. Ensure they are at room temperature for better emulsification with other ingredients, leading to a smoother, more uniform batter and a finer crumb.
- Sugar and Salt: Granulated sugar provides sweetness and, with lemon zest, forms the fragrant base of the batter. A touch of sea salt balances the flavors and enhances the lemon notes.
- Baking Powder & Baking Soda: These leavening agents work in harmony to give the bread a beautiful rise and light, airy texture.
- Vanilla Extract: A teaspoon of pure vanilla extract adds a warm, aromatic depth that perfectly complements the bright lemon flavor.
For an extra luxurious and intense lemon experience, consider serving your freshly baked lemon zucchini bread with a dollop of our thick and creamy homemade lemon curd!
👩🍳 Step-by-Step Guide to Baking Lemon Zucchini Bread
Crafting the Moist Zucchini Bread Batter
Step 1: Prepare Your Pan and Oven. Begin by preheating your oven to 365°F (185°C). Next, carefully line a standard 9-inch by 5-inch (9″×5″) loaf pan with parchment paper. Ensure you leave generous overhangs on the sides to create “handles” – these will be incredibly helpful for effortlessly lifting the baked loaf out of the pan later.
Step 2: Infuse the Sugar with Lemon. In a spacious mixing bowl, combine the granulated sugar, a pinch of sea salt, and the finely grated lemon zest. Use your fingertips or a spoon to gently rub these ingredients together. This simple action helps to release the aromatic oils from the lemon zest, creating a deeply fragrant, yellow, and slightly moist lemon sugar mixture that will impart incredible flavor to your bread.
Step 3: Whisk in the Eggs. Crack three large, room-temperature eggs directly into the bowl with the lemon sugar. Using a wire whisk, vigorously whisk the mixture until it becomes completely smooth, light in color, and well combined. This ensures a consistent base for your batter.
Step 4: Incorporate Wet Ingredients. Add the cooled melted butter, pure vanilla extract, and fresh lemon juice to the egg and sugar mixture. Continue to whisk until all these wet ingredients are fully integrated and the mixture is smooth and cohesive. Take care to ensure the butter has cooled sufficiently to avoid scrambling the eggs.
Step 5: Add Dry Ingredients. Sift the all-purpose flour, baking powder, and baking soda directly into the same large bowl containing your wet mixture. Using a wire whisk or a silicone spatula, gently fold the batter until a thick, uniform consistency forms. Be mindful not to overmix, as this can lead to a tough loaf.
Step 6: Fold in the Zucchini. Gently add the two cups of packed grated zucchini to the batter. Again, using a spatula or whisk, fold just until the zucchini is evenly incorporated. Remember, do not squeeze any liquid out of the zucchini beforehand; that moisture is essential for the bread’s incredible texture.
Step 7: Fill the Loaf Pan. Transfer the prepared batter into your lined loaf pan. Use a spatula to gently smooth out the top surface of the batter. Once filled, tap the pan firmly on your counter a few times. This helps to release any large trapped air pockets, ensuring an even bake and fewer tunnels in your finished bread.
Step 8: Bake to Perfection. Bake the loaf for approximately 50-55 minutes. The bread is done when it’s beautifully golden brown on top and a toothpick or skewer inserted into the center comes out mostly clean, with perhaps a few moist crumbs attached. Immediately after removing it from the oven, poke holes all over the top of the hot loaf with a skewer or toothpick. These perforations are essential for allowing the lemon drizzle to properly soak into the bread.
Preparing the Ultimate Lemon Drizzle
Step 1: Mix the Drizzle. In a clean, small mixing bowl, combine the fresh lemon juice and granulated sugar. Stir them together until just combined. You’ll notice the sugar won’t fully dissolve, which is exactly what we want for that delightful crunchy crust.
Step 2: Drizzle, Cool, and Serve. Immediately pour this lemon drizzle evenly over the hot loaf you just removed from the oven and poked. Let the bread cool completely, allowing the drizzle to soak in and form its signature crunchy top. After about 20 minutes of initial cooling in the pan, or when fully cool, use the parchment paper handles to carefully lift the loaf out. This prevents sticking. Slice your perfect lemon zucchini bread and serve!
✔️ Expert Tips for the Best Lemon Zucchini Bread Every Time
- Measure Zucchini Precisely: The key to ultimate moisture is in how you handle the zucchini. Grate your zucchini using the larger setting on your box grater. When measuring, make sure to *pack* the shredded zucchini into the measuring cup. Most importantly, resist the urge to squeeze out any juice; the natural moisture content of the zucchini is essential for achieving an incredibly moist and tender loaf.
- Avoid Overmixing the Batter: Once you’ve added the dry ingredients (flour, baking powder, and baking soda) to the wet mixture, mix only until just combined. Overmixing develops too much gluten in the flour, which can result in a dense, tough, and chewy loaf rather than a soft and tender one. Stop mixing as soon as no dry streaks of flour are visible.
- Utilize Room Temperature Ingredients: For a smooth, evenly textured batter that bakes up beautifully, ensure your melted butter (cooled, of course!) and eggs are at room temperature. Room temperature ingredients emulsify more effectively, preventing curdling and creating a consistent batter that yields a fine, even crumb in your finished bread.
- Do Not Overbake the Loaf: Overbaking is the enemy of moist quick breads. Start checking for doneness around the 50-minute mark. Your lemon zucchini bread is perfectly baked when a toothpick or skewer inserted into the very center comes out mostly clean, with just a few moist crumbs clinging to it. If it comes out completely clean and dry, it might already be slightly overbaked.
- Pour the Drizzle While the Loaf is Hot: This step is critical for the characteristic crunchy crust and deep moisture infusion. Pouring the lemon drizzle over the hot bread allows the granulated sugar crystals to melt slightly and then recrystallize as the loaf cools, forming that irresistible sugary crust. The heat also helps the lemon juice to be fully absorbed by the starch particles, creating a tender, moist interior rather than a soggy one.
🥄 Make Ahead and Storage Tips
This lemon zucchini bread is a fantastic make-ahead treat. It stores beautifully and tastes even better the next day as the flavors meld and the drizzle fully sets.
Store the zucchini bread at room temperature in an airtight container for up to 3 days to maintain its freshness and moist texture. If you live in a particularly warm climate or simply prefer it, you can also refrigerate the loaf. Just be aware that refrigeration can sometimes slightly alter the texture of quick breads, making them a bit denser.
For longer storage, individual slices of lemon zucchini bread freeze exceptionally well. Place parchment paper between each slice to prevent sticking, then transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy, simply let the slices thaw at room temperature. For an extra treat, gently reheat a slice in the microwave or toaster oven; this will bring back its ultra-soft texture and make it feel freshly baked!
💧 The Science Behind Pouring Lemon Drizzle on Hot Bread
It’s absolutely essential to pour the lemon drizzle over your lemon zucchini bread while it’s still piping hot from the oven! This isn’t just a suggestion; it’s a critical step that impacts both the texture and the flavor of your finished loaf. If you wait until the bread cools, you’ll end up with a soggy loaf lacking that delightful crunchy crust – a common baking mishap.
Here’s why this timing is so important:
- Crunchy Crust Formation: The granulated sugar crystals in the drizzle require heat to begin dissolving. When poured over a hot surface, the sugar partially melts and then, as the bread gradually cools, it recrystallizes. This process creates that desirable, slightly crunchy, sugary crust on top of your loaf. If the bread is cool, the sugar simply won’t dissolve properly and won’t form that satisfying texture.
- Optimal Moisture Absorption: The heat of the freshly baked bread helps the lemon juice in the drizzle to be readily absorbed by the starch particles within the bread. This absorption is key to achieving a deeply tender and moist texture throughout the loaf. If the bread is already cool, the starch particles are less receptive to moisture. Instead of being absorbed, the liquid from the drizzle would merely sit on the surface or surround the starch particles, resulting in a bread that feels wet and heavy rather than uniformly moist and tender.
This technique is similar to creating a simple syrup glaze, but with a distinct goal. If you’re looking for a more traditional opaque glaze, like the one on our tangy, fudgy lemon brownies, you’d typically apply it to a cooled baked good using powdered sugar.
🥒 Choosing the Right Zucchini for Baking
Zucchini, a versatile member of the summer squash family, comes in a delightful array of shapes, sizes, and colors, including green, yellow, and even pattypan squash. The good news is that most common varieties will work wonderfully in this lemon zucchini bread recipe.
For small to medium-sized zucchinis, there’s generally no need to peel or de-seed them. The skin contributes lovely green flecks, adding visual appeal, as well as extra fiber and nutrients. The seeds in smaller zucchini are usually tender and go unnoticed once baked.
However, if you happen to be using a large or oversized zucchini, which can sometimes have tougher skins and noticeably large, fibrous seeds, it’s a good idea to peel and de-seed it. This prevents any tough or unpleasant bits from affecting the smooth texture of your bread.
My personal favorites for baking are small or medium green zucchinis, followed closely by yellow zucchinis. Generally, the younger and smaller the zucchini, the more tender its flesh and the more concentrated its subtle, fresh flavor tends to be. These characteristics make them ideal for quick breads where you want moisture without an overwhelming “vegetable” taste.
If you’re in the mood for an equally delightful lemon dessert but without the zucchini, our Lemon Olive Oil Cake is a must-try. It’s an elegant, single-layer upside-down cake featuring a wonderfully sticky and sweet lemon topping.
📖 Frequently Asked Questions (FAQs) About Lemon Zucchini Bread
For a traditional lemon drizzle that creates a signature crunchy crust, granulated sugar is always preferred. The larger crystals of granulated sugar won’t completely dissolve when poured over the hot bread, leading to a beautifully textured, sugary top that’s incredibly delicious. If you were to use powdered sugar, it would create more of a smooth, opaque glaze, similar to what you might find on cinnamon roll muffins, rather than the desired crisp drizzle.
Absolutely! This recipe is adaptable and can be baked in an 8-inch or 9-inch round cake pan, or even a square baking pan of similar size. Since the batter will be spread thinner in a cake pan, you will likely need to adjust and reduce the baking time. Start checking for doneness after about 30 minutes of baking, and continue to check every 5-10 minutes thereafter until a toothpick inserted into the center comes out clean.
While this zucchini bread recipe already features a delightful and effective lemon drizzle topping that provides plenty of flavor and a unique texture, you certainly can add an extra glaze for an even richer appearance or more sweetness once the loaf has completely cooled. A general rule for a simple glaze is to combine 2 cups of powdered sugar with 3-4 tablespoons of liquid. Using lemon juice will create a sweet and tangy glaze, or you can opt for milk for a creamier, less tart finish.
No, for this specific lemon zucchini bread recipe, you do not need to squeeze or drain the shredded zucchini. In fact, we intentionally use the zucchini’s natural water content to our advantage! The moisture from the zucchini is a key factor in keeping the bread incredibly moist and tender, contributing significantly to its luscious texture.
You will typically need about 1 to 2 medium-sized zucchinis to yield the required two packed cups of grated zucchini for this recipe. Always grate the zucchini first, and then measure it to ensure accuracy. If you happen to have any leftover zucchini, it’s perfect for adding to your next savory meal!
🍞 More Delightful Quick Bread and Cake Recipes
- Lemon Raspberry Loaf Cake with Raspberry Glaze
- Lemon Olive Oil Cake
- Lemonade Bundt Cake
- Apple Cider Bundt Cake
Did you try this fantastic Lemon Zucchini Bread recipe? We would absolutely love to hear your thoughts and see your creations! Please take a moment to rate this recipe and share your experience in the comments section below. Don’t forget to share your delicious loaf on Instagram and tag @flouringkitchen. For more inspiring recipe ideas and baking tips, make sure to follow us on Pinterest!
📖 Recipe Card
Lemon Zucchini Bread
Mary
Pin Recipe
Shop Ingredients
Equipment
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nine inch by five inch loaf pan
Ingredients
Lemon Zucchini Batter
- ⅔ cup granulated sugar
- ¼ teaspoon sea salt
- 1 tablespoon lemon zest from about 1 lemon
- 3 large eggs room temperature
- ¾ cups melted butter cooled to room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons lemon juice from about 1 ½ lemons
- 2 ¾ cup all purpose flour 325g
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups grated zucchini packed, from about 1-2 medium zucchini
Lemon Drizzle
- 3 tablespoons lemon juice from about 1 ½ lemons
- ½ cup granulated sugar
Shop Ingredients on Jupiter
Instructions
Lemon Zucchini Batter
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Prepare a nine inch by five inch (9″×5″) loaf pan by lining with parchment paper, leaving longer parchment paper handles on the sides so that you can easily remove the loaf after baking. Preheat oven to 365°F (185°C).
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In a large bowl, combine sugar, salt, and lemon zest. Rub together with your fingers or a spoon until fragrant and moist.⅔ cup granulated sugar, ¼ teaspoon sea salt, 1 tablespoon lemon zest
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Add 3 large eggs into the sugar and whisk with a wire whisk until fully smooth.3 large eggs
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Add melted butter, vanilla extract, and lemon juice into the mixture, whisking until smooth.¾ cups melted butter, 1 teaspoon pure vanilla extract, 3 tablespoons lemon juice
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Sift flour, baking powder, and baking soda right into the same bowl. Fold the mixture with a wire whisk until a thick batter forms.2 ¾ cup all purpose flour, ¼ teaspoon baking soda, 2 teaspoons baking powder
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Add two packed cups of grated zucchini (don’t squeeze out the moisture) into the batter and fold just until incorporated.2 cups grated zucchini
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Transfer the batter into the prepared loaf pan and smooth the top. Tap the pan on a counter a few times to remove any large air pockets.
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Bake for 50-55 minutes or until golden brown and a toothpick inserted into the middle comes out mostly clean with a few crumbs attached. Poke a skewer or toothpick through the whole loaf, all over the loaf. This will help the drizzle soak in.
Lemon Drizzle
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Combine lemon juice and sugar in a clean bowl and stir together. Immediately pour it over the hot loaf and let it soak in as it cools.3 tablespoons lemon juice, ½ cup granulated sugar
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Remove the loaf from the loaf pan after 20 minutes of cooling or when completely cool. The parchment paper will prevent it from sticking to the pan. Slice and serve!
Video
Notes
You can freeze the slices with parchment paper in between each piece in an airtight container for up to 3 months. Let the lemon zucchini bread come to room temperature before eating. Or even better – reheat it gently so it gets ultra soft again.
Tips for success:
- Measure zucchini properly, pack it into the measuring cup and don’t squeeze out the moisture
- Don’t overmix the batter after adding the flour
- Use room temperature ingredients for a smooth batter and an even crumb
- Don’t overbake the loaf
- Pour the drizzle when loaf is hot
Nutrition