About This Recipe
You ever have one of those recipes that sounds kinda odd until you take that first bite… and suddenly you're in love? That’s exactly how I felt the first time I made this Lemon Zucchini Bread Recipe. It was a late summer afternoon, I had way too many zucchinis on hand (thank you, backyard garden), and I was craving something sweet but fresh. I remembered an old note I scribbled in a cookbook years ago—“try lemon zest with zucchini.” So I did. And whoa. Pure magic—light, zingy, moist, and rich all at once.
I shared it with Sultan that evening. He took a bite, blinked, and asked if there was any more. That’s when I knew this easy lemon zucchini bread recipe had to go up on Secret Recipes Hub. It’s now a go-to when I want something homey yet impressive.
I shared it with Sultan that evening. He took a bite, blinked, and asked if there was any more. That’s when I knew this easy lemon zucchini bread recipe had to go up on Secret Recipes Hub. It’s now a go-to when I want something homey yet impressive.
Essentials for Lemon Zucchini Bread
To make this bright and tender Lemon Zucchini Bread Recipe, you’ll need a loaf pan, mixing bowls, a grater, and a zester for that citrusy punch. I’ve linked quality tools—easy to use and perfect for everyday baking. A wire rack gives it the perfect finish as it cools!
Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup grated zucchini (not squeezed)
2 large eggs
½ cup vegetable oil
? cup sugar
1 tsp vanilla extract
Zest of 1 lemon
2 tbsp lemon juice
½ cup powdered sugar For the Glaze
1–2 tbsp lemon juice For the Glaze
Instructions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan or line it with parchment paper.
Step 2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3
In a large bowl, whisk the eggs, oil, sugar, vanilla, lemon zest, and lemon juice until smooth. Stir in the grated zucchini.
Step 4
Add the dry ingredients to the wet mixture and stir gently until just combined. Don’t overmix!
Step 5
Pour the batter into your prepared pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Whisk glaze ingredients together and drizzle over warm bread.
Nutrition Information
Calories
280
Saturated Fat
4g
Carbs
35g
Sugars
18g
Protein
4g
Sodium
190mg
Fiber
1g
Secret Tips
Use fresh zucchini: No big spongy ones! Small to medium zucchinis have better flavor and texture.
We want that moisture in the loaf, so don't squeeze the zucchini dry.
Zest first, juice later: It’s way easier that way.
Add the lemon glaze while the loaf is still a little warm—it soaks in and gives the top a sticky-sweet shine.
Psst! You can also use my Ingredient Substitution Finder if you’re missing something!
We want that moisture in the loaf, so don't squeeze the zucchini dry.
Zest first, juice later: It’s way easier that way.
Add the lemon glaze while the loaf is still a little warm—it soaks in and gives the top a sticky-sweet shine.
Psst! You can also use my Ingredient Substitution Finder if you’re missing something!
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