This Lemon Zucchini Bread has a soft, pillowy and fluffy crumb enriched with grated zucchini and loaded with fresh, zesty and bright lemon flavor. The lemon glaze on the top of this loaf further adds a fresh, zesty and tangy flavor.
This zucchini loaf is a great way to incorporate zucchinis in the bakes.
You are not even going to feel zucchinis in the bread as it will not overpower the overall flavor of this bread.
Table of Contents
Why You'll Love This Recipe
- This quick bread is super easy to make and requires a few basic ingredients.
- The tangy zesty lemon glaze atop of this loaf adds to the flavor just like this Starbucks Lemon Loaf.
- It is a perfect breakfast or mid-afternoon snack with a cup of chai or coffee.
- Fan of quick breads? Then you'll also like this Brownie Bread, Banana Bread (without baking soda) and Peanut Butter Bread.
Ingredients
- Zucchini (grated and squeezed) is the hero of this recipe.
- All purpose flour gives structure to this bread.
- Lemon (juice + zest) adds freshness and tangy flavor to this quick bread.
- Vegetable oil gives moistness to this zucchini bread.
- Buttermilk adds a tangy flavor, and also adds moistness and softness.
See the recipe card below for a full list of ingredients and quantities.
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
Substitutes & Variations
- Use canola oil or coconut oil as a substitute for vegetable oil for this bread.
- Out of buttermilk? No problem, use full fat Greek yogurt or sour cream.
- Turn it into a Zucchini Lemon Poppy Seed loaf by adding 1 - 2 tablespoon) into the batter toward the end.
- Chocolate lover? Add ½ cup of chocolate chips to the batter to add a chocolate-y flavor to this bread.
- Looking for a powerful aroma? Add ½ teaspoon of cinnamon powder or nutmeg powder to the batter for an added spicy flavor to this bread.
This recipe hasn't undergone testing with alternative substitutions or variations. If you decide to replace or incorporate any ingredients, we'd appreciate hearing about your experience. Please share your feedback in the comments section below!
How to Make Lemon Zucchini Bread
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. Whisk the dry ingredients in a medium bowl. Set aside.
2. Rub and mix the lemon zest into the sugar using a small whisk or hands.
3. Take a large bowl and beat eggs for 2 - 3 minutes until they are airy and fluffy. Add vegetable oil and sugar and beat again until incorporated.
4. Add in buttermilk, lemon juice and vanilla extract and mix until incorporated.
5. Squeeze out water of the zucchini and add to the wet ingredients. Fold until combined.
6. Add the dry ingredients into the wet ingredients and mix until just combined. Do not overmix.
7. Place a parchment paper into the bottom of the pan and spray a baking spray. Pour the cake batter into the prepared 9 x 5 inch loaf pan.
8. Bake the loaf at 350 F preheated oven for 45 - 50 minutes until a tooth pick inserted into the center comes out clean. Place the loaf on the wire rack and let it cool completely before pouring the lemon glaze on it.
Expert Tips
- Always Grate & Squeeze Zucchinis and do not cut or chop them. Zucchini is 90% water, so proper squeezing is crucial to maintain bread texture. Squeeze grated zucchinis in your hands or with a kitchen towel to remove excess moisture.
- Do not Overmix the batter as it will activate the gluten strands that will result in a tough and dry loaf.
- Do not Overfill the Pan and leave about an inch from the top of the pan to prevent over-spilling during baking. For leftover batter, scoop into muffin liners and bake at 350°F for 16-19 minutes.
- Always zest lemons before juicing them as it gets difficult to grate or zest a lemon once it is juiced.
- Let the bread cool completely before applying the glaze. Drizzling the lemon glaze on the hot or warm bread will make the glaze melt quickly.
Recipe FAQs
To put it simply, NO! Zucchini is milder in taste and you won't feel its strong presence in the bread. All you will see are tiny green flecks and specks in the bread and if you're not aware beforehand that it is zucchini you won't even guess what this ingredients is.
Make sure to squeeze out any water out of the shredded zucchini before incorporating them into the batter. Zucchini has high water content and releases water once grated. So, squeezed and grated zucchini is crucial to get a perfectly moist and soft crumb in this loaf.
I do not recommend it. The lemon juice and zest will give a strong kick of lemon. I always avoid the artificial extract because I believe in fresh ingredients. But it is up to your choice.
No, do not need to remove the zucchini skin for this recipe. The zucchini skin is thin and it will further soften up during the baking of this loaf. You won't even feel it in the bread.
How to Store
Note
Do no apply glaze in case you want to freeze this bread to enjoy it later. Prepare the glaze when you are ready to eat and pour it over the bread right before serving.
Room Temperature
Store the pieces of the leftover bread in an airtight container for up to 3 - 4 days on the counter.
Refrigerator
Transfer the leftover slices in an airtight container and store in the fridge for up to 3 days.
Freezing Instructions
Take the slices of bread and spread them on a baking tray and place the tray in the freezer for up to an hour or so (until the slices have hardened). Then wrap the slices in plastic wrap and add a layer of aluminum foil. Stash the Lemon Zucchini Loaf slices in an airtight container or a ziploc bag and freeze for up to 2 months.
Related Quick Bread Recipes
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Recipe
Lemon Zucchini Bread
Ingredients
- 2 ½ cup all purpose flour (300 g)
- 2 teaspoon baking powder (10 g)
- ¼ teaspoon baking soda (1.25 g)
- 2 cup zucchini (grated) (350 g)
- ½ teaspoon salt
- 3 eggs
- 1 ½ cup castor sugar (300 g)
- ½ cup vegetable oil (96 g)
- ½ cup buttermilk (120 g)
- 3 tablespoon lemon juice (45 ml)
- 1 lemon zest of 1 lemon
Lemon Glaze
- 1 cup powdered sugar (125 g)
- 3 tablespoon lemon juice (45 ml)
Instructions
- Preheat the oven to 350 F. Take a 9 x 5 inch pan and grease it using a baking spray. Place a parchment paper in the bottom of the pan.
- Take a medium bowl and add the all purpose flour, baking powder and salt in it. Whisk and set aside.
- In another large mixing bowl, cream the eggs using an electric beater until the eggs are pale and fluffy.
- Add oil and sugar and again beat for one more minute until combined.
- Add buttermilk, lemon juice, vanilla extract and lemon zest and mix again.
- Squeeze water out of the zucchini and then add it to the batter.
- Add in the dry ingredients and fold until combined.
- Pour batter into the prepared pan and place on the middle rack of the preheated oven.
- Bake for about 40 - 45 minutes until a wooden skewer or tooth pick inserted into the middle of the cake comes out clean.
- Let the cake sit in the pan for 10 minutes. Then take it out and place on the wire rack and let it sit to cool completely.
Lemon Glaze
- Sift the powdered sugar in a bowl and add lemon juice and whisk until combined. Make a thick glaze.
- Pour the lemon glaze on the cold cake.
Notes
- Always Grate & Squeeze Zucchinis and do not cut or chop them. Zucchini is 90% water, so proper squeezing is crucial to maintain bread texture. Squeeze grated zucchinis in your hands or with a kitchen towel to remove excess moisture.
- Do not Overmix the batter as it will activate the gluten strands that will result in a tough and dry loaf.
- Do not Overfill the Pan and leave about an inch from the top of the pan to prevent over-spilling during baking. For leftover batter, scoop into muffin liners and bake at 350°F for 16-19 minutes.
- Always zest lemons before juicing them as it gets difficult to grate or zest a lemon once it is juiced.
- Let the bread cool completely before applying the glaze. Drizzling the lemon glaze on the hot or warm bread will make the glaze melt quickly.
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