Lemon Zucchini Bread

This Lemon Zucchini Bread is soft, moist, and full of fresh lemon flavor. Grated zucchini keeps the bread moist, while fresh lemon juice and zest brighten up every bite. Finish it with a simple lemon glaze and you have an easy quick bread that works just as well for breakfast as it does for dessert.

Ingredients

This recipe uses simple baking ingredients along with fresh zucchini and lemon.

• Flour, baking powder, and salt – These make up the dry ingredients and give the loaf its structure and rise.
• Eggs – Help hold the bread together and give it a soft texture.
• Canola oil – Keeps the zucchini bread moist even after it has cooled. Vegetable oil works too.
• Sugar – Sweetens the bread without overpowering the lemon.
• Buttermilk – Adds moisture and a slight tang that works really well with the lemon.
• Fresh lemon juice and lemon zest – I like using fresh lemon because you need the zest anyway, and it gives the bread the best lemon flavor.
• Zucchini – Grate the zucchini before measuring it. There is no need to peel it first.
• Lemon glaze – Powdered sugar, fresh lemon juice, and a little half-and-half make a sweet glaze for the top.

Ingredient Additions and Substitutions

There are a few easy ways to adjust this lemon zucchini bread depending on what you have on hand.

• Oil: Canola oil or vegetable oil both work well.
• Buttermilk: If you don’t have buttermilk, add a little lemon juice or white vinegar to regular milk and let it sit for about 5 minutes before using.
• Half-and-half: Regular milk or heavy cream can be used to thin the glaze.
• Extra lemon flavor: Rub the lemon zest into the sugar with your fingers before mixing the batter. This helps release the oils from the zest.
• Poppy seeds: Add a spoonful or two for a lemon poppy seed zucchini bread.
• Blueberries: Fresh blueberries can be gently folded into the batter for a lemon blueberry zucchini bread. Tossing them with a little flour first can help keep them from sinking.

How to Tell When Lemon Zucchini Bread Is Done

Quick breads can look baked around the edges while still being underdone in the center, so I always check the middle of the loaf.

Your lemon zucchini bread is ready when:

• The top looks set and lightly golden.
• A toothpick inserted into the center comes out clean or with a few moist crumbs.
• The center springs back when gently pressed.
• You don’t see wet batter along a crack in the top.

If your toothpick comes out with wet batter, give the bread another few minutes and check again.

Make Ahead and Storage

Lemon zucchini bread is a great recipe to make ahead because it stays moist for several days.

Room temperature: Keep the bread tightly covered or in an airtight container for up to 3 days.

Refrigerator: Store it covered in the refrigerator for up to a week. Let individual slices come closer to room temperature before serving for the softest texture.

Freezer: Let the loaf cool completely, then wrap it tightly in plastic wrap followed by foil or place it in a freezer bag. Freeze for up to 3 months.

For the best results, I like to freeze the bread before adding the glaze. Thaw the wrapped loaf at room temperature or overnight in the refrigerator, then glaze it before serving.

You can also freeze individual slices so you can pull out one piece at a time.

More Delicious Bread Recipes

There is something about the smell and taste of baked bread. Whether it’s a traditional yeast and flour bread, or one of the many other sweet flavored breads, your sense of smell and taste will thank you!

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