Go Back
A loaf of lemon zucchini bread with a sweet glaze, sliced on a wooden board next to a fresh lemon and zucchini.

Moist Lemon Zucchini Bread

This delightful quick bread combines the fresh zest of lemon with the subtle moisture of zucchini, resulting in a perfectly tender loaf that's ideal for breakfast, a snack, or dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Baked Goods, Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Moist Lemon Zucchini Bread
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil or other neutral oil like canola or grapeseed
  • 1/2 cup whole milk room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest from 1-2 lemons
  • 1 1/2 cups shredded zucchini about 1 medium zucchini, squeezed dry
For the Lemon Glaze (Optional)
  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice add more or less to reach desired consistency

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Box Grater (or Food Processor)
  • Wire Rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate medium mixing bowl, whisk together the eggs, vegetable oil, whole milk, vanilla extract, and lemon zest until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the shredded zucchini until evenly distributed.
  5. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean. If the top browns too quickly, you can tent it loosely with aluminum foil for the last 15-20 minutes of baking.
  6. Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, carefully lift it out using the parchment paper overhang (or invert onto a wire rack) and transfer to a wire rack to cool completely before glazing. While the bread cools, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Once the bread is completely cool, drizzle the glaze over the top.
  7. Slice and serve your Moist Lemon Zucchini Bread. Enjoy!

Notes

For extra moistness, ensure your zucchini is squeezed of excess liquid but still has some natural moisture. Do not overmix the batter, as this can lead to a tough bread. Store leftover bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. This bread also freezes well for up to 3 months.