Name: Lemon Zucchini Bread for Lazy Sundays – Zucchini Bread Recipes You’ll Love
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; Juice of 1 lemon (about 2 tablespoons); 1 teaspoon vanilla extract; 1 cup grated zucchini (not drained or squeezed); 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; Zest of 1 lemon

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I didn’t expect to fall head over heels for zucchini bread. Yet here I am, making it every time my garden decides to throw me a green curveball. This lemon zucchini bread strikes a balance between bright citrus and soft sweetness, with just the right touch of moisture to make you pause between bites. When the loaf cools and that lemon glaze sets just a bit, it slices like a dream and smells like a tiny bakery. I once made two loaves thinking I’d freeze one. My family devoured both in under 48 hours. No regrets. If you’re into zucchini bread recipes that taste like sunshine and don’t leave you with a sink full of dishes, this one’s your jam. It plays nicely with morning coffee, packs well for lunch, and honestly, it holds its own against any dessert. Whether you’ve been on the hunt for healthy zucchini bread recipes, or just need an excuse to use that lonely zucchini rolling around in your fridge, this one’s worth a spot in your go-to list.

1) Key Takeaways
2) Easy Lemon Zucchini Bread Recipe
3) Ingredients for Lemon Zucchini Bread
4) How to Make Lemon Zucchini Bread
5) Tips for Making Lemon Zucchini Bread
6) Making Lemon Zucchini Bread Ahead of Time
7) Storing Leftover Lemon Zucchini Bread
8) Try these Breakfast, Dessert, Snack recipes next!
9) Lemon Zucchini Bread Recipe
10) Nutrition

1) Key Takeaways

This lemon zucchini bread uses fresh lemon juice and zest for brightness
It’s one of those zucchini bread recipes that feels like a treat but isn’t fussy
No draining the zucchini, no mixer needed, and it keeps well for days
The loaf has a soft texture and a sweet-tangy flavor that makes it irresistible

2) Easy Lemon Zucchini Bread Recipe

I used to raise an eyebrow at zucchini bread. I mean, a vegetable? In dessert? But this lemon zucchini bread changed everything. It’s now one of my favorite zucchini bread recipes and it’s become a steady guest on my kitchen counter.

This version doesn’t ask much. Just a bowl, a whisk, and the willingness to turn your oven on. It smells like a summer bakery the second it starts baking, and I swear the scent alone could convince even the pickiest eater. You get soft crumb, gentle lemon, and a bit of texture from the zucchini that keeps it interesting.

What I love most is the flexibility. It’s just as good on a brunch table as it is next to a cup of tea in the afternoon. You can freeze it, share it, or hoard it — all valid options. The only thing it doesn’t do is disappoint.

3) Ingredients for Lemon Zucchini Bread

Granulated Sugar: This gives the bread its sweet base. You could try a swap, but the classic white sugar keeps the lemon flavor sharp and clear.

Vegetable Oil: This keeps everything tender and helps the loaf stay fresh longer. Melted butter could work, but oil makes it softer.

Large Eggs: Eggs help bind everything together and give the bread its fluffy texture. Make sure they’re at room temp for easy mixing.

Lemon Juice: Fresh is best. The tangy kick from real lemon brings the flavor to life. Bottled juice just doesn’t hit the same.

Vanilla Extract: Just a splash balances the citrus and adds warmth to the final loaf. Don’t skip it — it pulls the flavors together.

Grated Zucchini: No draining or squeezing. The natural moisture keeps the bread soft. It disappears into the batter like magic.

All-Purpose Flour: Basic pantry staple, right? This gives the structure and works beautifully with the moisture in the zucchini.

Baking Soda and Baking Powder: These lift the bread, helping it puff up just enough. You need both to get that perfect texture.

Salt: Not just for balance — salt sharpens the lemon and cuts the sweetness. A little goes a long way here.

Lemon Zest: This adds fragrance and depth. It’s where most of the lemon’s flavor lives, so don’t skip it.

4) How to Make Lemon Zucchini Bread

Step 1. Heat your oven to 350°F. Grease a 9×5 loaf pan — I like to use a bit of butter and a dust of flour.

Step 2. In a big bowl, whisk the sugar, oil, eggs, lemon juice, and vanilla. Stir until the mix looks smooth and a little glossy.

Step 3. Fold in your zucchini. Don’t overthink it. Just stir until it looks evenly spread through the batter.

Step 4. Add flour, baking soda, baking powder, and salt. Stir gently — this part sets the tone. Mix until combined but no more.

Step 5. Toss in your lemon zest. A quick stir is all it takes to spread the fragrance through the whole batter.

Step 6. Pour the batter into the pan. Use a spatula to even it out and pop it into the oven. Bake for 50 to 55 minutes.

Step 7. Let it cool in the pan for 10 minutes. Then turn it out onto a rack and let it cool completely — if you can wait that long.

5) Tips for Making Lemon Zucchini Bread

Use fresh lemon. I’ve tried bottled in a pinch, but the taste falls flat. Zest and juice from one lemon bring a cleaner, brighter flavor.

Don’t drain the zucchini. That moisture matters. It’s what keeps this loaf from going dry by the next day. Just grate and go.

Watch the baking time. Ovens run hot or cold, so check yours at the 50-minute mark. A toothpick should come out with a few crumbs, not wet batter.

6) Making Lemon Zucchini Bread Ahead of Time

This bread tastes even better the next day. I like to make it in the evening and let it sit overnight — it slices cleaner and the flavors settle.

You can bake it, wrap it in foil, and keep it at room temp for a couple of days. If you’re saving it longer, stash it in the freezer wrapped tight.

If you plan to serve it with guests, a quick warm-up in the toaster oven brings it back to life. Add a pat of butter and you’re good to go.

7) Storing Leftover Lemon Zucchini Bread

Wrap leftovers in plastic or foil and keep them on the counter. They’ll stay good for up to three days. For longer storage, refrigerate up to a week.

If you want to freeze it, let the loaf cool completely first. Slice it before freezing so you can grab a piece when you need it.

To reheat, pop a slice in the microwave for 10 to 15 seconds or warm it up in the oven if you’re feeling extra. It’s still soft, still fragrant, still delicious.

8) Try these Breakfast, Dessert, Snack recipes next!

9) Lemon Zucchini Bread Recipe