Zesty Lemon Zucchini Bread

This lemon zucchini bread combines the bright flavor of fresh lemons with hidden veggies for a moist, delicious quick bread that's perfect for breakfast or afternoon tea. The tangy lemon glaze adds just the right amount of sweetness to balance the subtle zucchini and creates a beautiful finishing touch.

I originally created this recipe when my garden produced way too many zucchini one summer. Now my family requests it regardless of the season, and it's become our favorite way to enjoy the classic zucchini bread with a bright twist.

Ingredients

• Zucchini lightly squeezed after grating to remove excess moisture but retain enough for a moist bread
• All purpose flour provides the perfect structure for this quick bread
• Baking powder and baking soda work together to create the ideal rise
• Greek yogurt adds moisture and a subtle tanginess that complements the lemon
• Fresh lemon zest and juice essential for authentic citrus flavor use organic lemons if possible
• Vegetable oil keeps the bread moist longer than butter would
• Vanilla extract enhances all the flavors without overpowering

Step-by-Step Instructions

Prepare Your Equipment

Preheat your oven to exactly 350°F and prepare your loaf pan with either a generous coating of cooking spray or parchment paper with overhang for easy removal. The parchment method makes cleanup easier and ensures nothing sticks.

Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, and salt together thoroughly in a large bowl. This even distribution prevents any bitter spots from leavening agents and ensures consistent texture throughout the bread.

Combine Wet Ingredients

In a separate bowl, beat the eggs and sugar until slightly frothy, then add oil, yogurt, lemon zest, lemon juice, and vanilla. The mixture should look smooth and well emulsified. The acid from the lemon juice will react with the baking soda, so move efficiently to the next step.

Create The Batter

Add the dry ingredients to the wet mixture using a folding motion with a spatula. Stop mixing as soon as no dry flour is visible. Overmixing develops gluten and results in a tough bread, so gentle handling is crucial here.

Incorporate Zucchini

Fold the grated zucchini into the batter with just a few strokes. The moisture from the zucchini will continue to hydrate the flour as it bakes, creating that perfect moist texture we're looking for.

Bake The Bread

Pour the batter into your prepared pan and smooth the top gently. Bake in the center rack of your oven for 50 to 55 minutes. Look for golden edges pulling away slightly from the pan and a clean toothpick when inserted in the center.

Cool And Glaze

Allow the bread to cool in the pan for exactly 15 minutes this sets the structure. Then transfer to a wire rack positioned over parchment paper to catch glaze drips. Once completely cool, whisk together the glaze ingredients and drizzle generously over the top, allowing it to flow down the sides.

Bookmark

The lemon zest is truly the star ingredient here. I've found that taking the extra minute to really zest the lemon properly avoiding the bitter white pith makes all the difference in the bright flavor. My grandmother taught me this technique when I was young, and it's one of those small details that elevates simple baking to something special.

Storing Your Lemon Zucchini Bread

This bread actually improves after a day as the flavors meld together. Store it at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days. For longer storage, refrigerate for up to a week the bread will firm up slightly but remains delicious.

If freezing, I recommend slicing the cooled unglazed bread first, then freezing the slices with parchment paper between each one. This allows you to thaw only what you need. Add the glaze after thawing for the freshest taste and appearance.

Making It Your Own

This versatile recipe welcomes customization. Add a cup of blueberries or raspberries to the batter for a fruity twist. Fold in a handful of poppy seeds for texture, or swap the vanilla extract for almond extract for a sophisticated flavor profile.

For a more dessert like option, add a cream cheese layer in the middle mix 8 ounces softened cream cheese with 1/4 cup sugar and an egg, then pour half the batter in the pan, add the cream cheese mixture, and top with remaining batter.

Perfect Pairings

Serve this bread slightly warm with a spread of cream cheese or lemon curd for an indulgent breakfast. It pairs beautifully with tea especially Earl Grey or herbal varieties like chamomile.

For a lovely brunch presentation, arrange slices on a platter with fresh berries and mint leaves. The bread also makes an excellent base for a simple dessert topped with macerated strawberries and whipped cream.

Recipe FAQs

→ Can I substitute the Greek yogurt in this lemon zucchini bread?

Yes, you can substitute the Greek yogurt with an equal amount of applesauce for a dairy-free option. Sour cream also works well as a 1:1 replacement if you prefer a richer flavor profile.

→ Do I need to peel the zucchini before grating it?

No, it's not necessary to peel the zucchini before grating. The skin contains nutrients and adds tiny flecks of green color throughout the bread. Just wash the zucchini thoroughly before grating.

→ Why do I need to squeeze the zucchini?

Squeezing excess moisture from grated zucchini prevents the bread from becoming too wet during baking. A light squeeze is sufficient – you don't want to remove all moisture, just the excess.

→ How should I store lemon zucchini bread?

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months.

→ Can I make this bread without the glaze?

Absolutely. While the lemon glaze adds a sweet-tart finish that complements the bread beautifully, the loaf is still delicious without it. You could also substitute a light dusting of powdered sugar if desired.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf – it should come out clean or with a few moist crumbs, but no wet batter. The top should be golden brown and may have a slight crack down the center.