A super moist and vibrant loaf with hints of fresh lemon. This loaf is perfect for breakfast or dessert and can be easily frozen to enjoy whenever you want a home-baked treat.
Lemon Zucchini bread is a fun spin on a classic. It’s the perfect way to jazz up a familiar recipe with a burst of summer sunshine. We’re talking bright citrus flavors that meld beautifully with the sweetness of zucchini, all wrapped up in a moist and delicious loaf. My kids love this recipe because it is so spongey, and moist thanks to the sour cream, tender zucchini shreds, and oil.
Why You’ll Love Zucchini Lemon Bread
Sunshine in a Bite: Tangy lemon cuts through sweetness for a bright, refreshing flavor.
Never Dry or Crumbly: Zucchini and sour cream adds amazing moisture, keeping the bread perfect.
Fun Texture: Shredded zucchini creates pops of texture in every mouthful.
Versatile Treat: Enjoy for breakfast, a snack, or even a light dessert.
Sneaky Veggies: A delicious way to add extra veggies to your diet (perfect for picky eaters!).
Lemon Zucchini Bread Ingredients
- Flour – All-purpose flour provides the structure for the bread.
- Baking Powder & Baking Soda – Leavening agents that create carbon dioxide gas bubbles, causing the bread to rise and become fluffy.
- Salt – Enhances the flavor of all the ingredients and balances the sweetness.
- Eggs – Bind the ingredients together.
- Oil – Keeps the bread moist and adds a tender crumb.
- Sugar – Sweetens the bread and helps with browning during baking.
- Lemon Juice & Zest – Adds acidity and bright citrus flavor.
- Zucchini – The grated zucchini adds pops of texture and healthy fiber to the bread.
Making Lemon Zucchini Bread
Preheat oven to 350°F (175°C) and line a 9×5 loaf pan with parchment paper.
In a medium bowl, whisk dry ingredients (flour, baking soda, salt, spices). In a large bowl, whisk wet ingredients (sugar, oil, eggs, lemon zest, extracts, sour cream) until combined.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in zucchini and pour batter into prepared pan. Bake on center rack for 55-60 minutes (or until toothpick inserted in center comes out clean).
Let cool in pan for 30 minutes before slicing. Enjoy!
FAQS
Do I need to peel the zucchini?
Not necessarily! The peel adds a nice touch of color and fiber. Just wash your zucchini well before grating. For larger, tougher zucchini peels, you might prefer to remove them for a smoother texture.
Can I skip the lemon zest?
The zest is what truly brings out the lemon flavor. If you don’t have any, you can substitute 1 teaspoon of lemon extract, but the taste won’t be quite as bright.
My zucchini is watery. What should I do?
Grate your zucchini and then transfer it to a colander. Sprinkle with a little salt and let it sit for 10 minutes. This will draw out some of the excess moisture, preventing a soggy loaf. Be sure to squeeze out any remaining liquid before adding the zucchini to your batter.
How to Store Zucchini Lemon Bread
Room temp (up to 3 days): Allow the loaf to cool completely, then wrap tightly, and store it in a cool, dry place. If you’re home is super humid, you’ll want to store it in an airtight container.
Refrigerator (up to 1 week): Allow the loaf to cool completely, then wrap tightly, and store in the fridge.
Freeze (up to 3 months): Cool completely, double wrap tightly, label and freeze. We love to use our FoodSaver to wrap individual pieces for times when we feel like a baked treat. The best part is 30-45 seconds in the microwave and the slices taste freshly baked! No thaw time needed!
More Zucchini Recipes to Try Today!
- Pumpkin Zucchini Bread
- Paleo Chocolate Zucchini Bread
- Zucchini Banana Muffins
- Sausage Shrimp Skillet Meal
- BBQ Chicken Sausage Skewers
Want to try something fun? How about this Cucumber Quick Bread which is similar to this recipe but features young garden cucumbers.
Zucchini Lemon Bread (Super Moist)
Equipment
- 9 x 5 loaf pan
- Oven adjusted to the center rack position
- Medium/large mixing bowls
- Whisk
- Measuring cups & spoons
Ingredients
- 1½ cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon lemon zest
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
- ½ cup sour cream
- 1 cup zucchini Drained to remove excess moisture*
Instructions
- Preheat the oven to 350℉ and line a 9 x 5 loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg; set aside.
- In a large bowl whisk the sugar, vegetable oil, eggs, lemon zest, extracts, and sour cream; combine until blended.
- Slowly add the dry ingredients to the wet ingredients and combine until no flour streaks appear.
- Fold in the zucchini.
- Add batter into the loaf pan.
- Place pan in the oven on the center rack and bake for 55-60 minutes. A toothpick inserted into the center of the loaf will come out clean.
- Allow loaf to cool for 30 minutes before slicing. Enjoy!
Can this bread be made with whole wheat flour? We are trying to cut out sugar. How can this be made with less sugar? Sounds so good.
Hello, yes to the whole wheat flour. Not sure about the sugar reduction though.