Moist Lemon Zucchini Bread

This lemon zucchini bread transforms garden surplus into a moist, tender loaf that perfectly balances bright citrus with subtle sweetness. The hidden vegetable keeps everything incredibly moist while the lemon glaze adds a tangy finish that makes this treat irresistible for breakfast or dessert.

I first created this recipe when my garden produced more zucchini than I knew what to do with. What started as a creative solution to avoid waste has become my most requested summer bake when friends visit for afternoon tea.

• All purpose flour: creates the perfect tender crumb structure
• Baking powder and baking soda: work together for ideal rise
• Salt: enhances all flavors and balances sweetness
• Granulated sugar: provides just the right sweetness level
• Lemon zest: packs intense citrus flavor into every bite
• Vegetable oil: ensures maximum moisture retention
• Eggs: bind everything together while adding richness
• Fresh lemon juice: brightens the entire loaf
• Vanilla extract: adds depth and warmth to the citrus notes
• Shredded zucchini: disappears into the batter but leaves behind incredible moisture
• Powdered sugar: creates a smooth glaze that sets beautifully
• Additional lemon zest: in the glaze amplifies the citrus aroma

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350°F and prepare your loaf pan with grease and parchment paper. The parchment creates handles that make removing the bread effortless once baked. The moderate temperature allows the bread to cook through without browning too quickly.

Mix Dry Ingredients:

Whisk together flour, baking powder, baking soda, and salt in a bowl. This uniform distribution prevents pockets of leavening agents that could create bitter spots in your finished bread. Whisking also adds a bit of air to the mixture.

Prepare Wet Ingredients:

Combine sugar and lemon zest in a separate bowl, using your fingertips to massage the zest into the sugar. This releases essential oils from the zest, infusing the sugar with intense lemon flavor. Add oil, eggs, lemon juice, and vanilla, whisking until the mixture becomes smooth and slightly thickened.

Combine and Fold in Zucchini:

Gradually incorporate the dry ingredients into the wet mixture using gentle folding motions rather than vigorous stirring. This preserves air bubbles that help the bread rise. When flour is just incorporated, fold in the shredded zucchini with minimal mixing to maintain tenderness.

Bake:

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 45 to 50 minutes, until the bread develops a golden crust and a toothpick inserted in the center comes out with only a few moist crumbs. The bread will continue cooking slightly after removal from the oven.

Prepare the Glaze:

While the bread cools for 10 minutes, whisk together powdered sugar, lemon juice, and zest until completely smooth. The consistency should be thick but pourable, coating the back of a spoon before slowly dripping off.

Drizzle and Enjoy:

Pour the glaze over the slightly cooled bread, allowing it to cascade down the sides. Let it set for about 15 minutes before slicing to allow the glaze to form a slight crust and the bread structure to stabilize.

My secret ingredient hack is rubbing the lemon zest into the sugar before mixing with other ingredients. I discovered this technique years ago while making limoncello, and it extracts maximum citrus flavor that permeates the entire loaf. My family now recognizes the distinctive aroma wafting from the kitchen and knows a special treat awaits.

Storage Solutions

This lemon zucchini bread maintains its moisture beautifully thanks to the vegetable content. Store it at room temperature in an airtight container for up to three days, though the glaze may soften slightly. For longer storage, refrigerate for up to a week, allowing slices to come to room temperature before serving to restore their tender texture. Unglazed loaves freeze exceptionally well when wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator and add fresh glaze before serving for that just baked taste.

Seasonal Variations

While classic lemon zucchini bread shines in summer, you can adapt this versatile recipe year round. During fall, add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg for warmth. Winter holidays call for cranberry addition with 1 cup fresh or frozen berries folded in with the zucchini. Spring begs for a tablespoon of poppy seeds and extra lemon zest. The base recipe remains a reliable canvas for seasonal inspiration without losing its moist texture and bright flavor profile.

Serving Suggestions

Transform this humble quick bread into an elegant dessert by toasting slices and topping with mascarpone cheese and fresh berries. For brunch, serve alongside scrambled eggs and fresh fruit for a balanced meal. Create a stunning trifle by cubing the bread, layering with lemon curd, whipped cream, and fresh berries. The versatility extends to savory applications too—try toasting a slice and topping with ricotta and honey for a sophisticated appetizer that showcases the bread's subtle sweetness against creamy cheese.

Frequently Asked Questions

→ How do I prevent the bread from being too soggy?

Make sure to squeeze out excess moisture from the shredded zucchini before adding it to the batter. This prevents the bread from becoming overly moist.

→ Can I use butter instead of vegetable oil?

Yes, you can substitute melted butter for vegetable oil if you prefer a richer texture and flavor.

→ What can I add for extra texture?

Chopped nuts like walnuts or pecans are a great addition for crunch. Stir in about ½ cup into the batter before baking.

→ How do I store this bread?

Store the bread in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate it for up to a week for longer freshness.

→ Can I freeze leftover bread?

Yes, once completely cooled, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 2-3 months.

→ Is it possible to make this bread gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend. Ensure it's a 1:1 substitute that includes xanthan gum for best results.