↑

A Latte Food

Grab a cup of coffee and eat your heart out with me

  • Home
  • About
  • Recipes
    • Breads
    • Breakfast and Brunch
    • Cakes and Cupcakes
    • Candy and Sweets
    • Cheesecakes
    • Cookies
    • Dessert Bars and Brownies
    • Donuts
    • Muffins and Scones
    • No Bake Desserts
    • Pies, Crisps, and Tarts
  • Baking Basics
  • Contact
    • Work With Me
  • Privacy Policy
  • Whole Latte Love & Life
    • Latte Love & Life
    • My Weekend Cravings
    • A Latte Tips and Tricks

Lemon Zucchini Bread

Breads

  • Share
  • Tweet

Homemade Lemon Zucchini Bread is sweet, moist, and slightly tangy thanks to the homemade lemon glaze on top!

This easy zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread for spring and summer! It just might be your newest summer dessert obsession! 

Pin this recipe for later!

This easy zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread for spring and summer! Seriously, lemon zucchini bread is going to be your newest summer dessert obsession! lemon bread, lemon dessert, zucchini bread, zucchini bread recipe

Apparently the words “lemon” and “zucchini bread” are not as obvious a pairing as I originally thought they were.

My mom has a fabulous recipe for a classic zucchini bread that she used to make all the time when we were kids. It’s nothing short of ahh-mazing!

When getting said fabulous recipe, I mentioned how I was going to spice up the recipe with a little bit of lemony pizzazz, because, honestly, who doesn’t love lemon (you know, like Classic Lemon Bars, Lemon Blueberry Cream Tarts, Lemon Coconut Cake…)??

And lemons and zucchini sound natural together–to everyone, right?

Wrong.

She was, well, less than enthused about the sound of this magical Lemon Zucchini Bread.

This easy zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread for spring and summer! Seriously, lemon zucchini bread is going to be your newest summer dessert obsession! lemon bread, zucchini bread, lemon dessert

Ohh, ye of little faith.

Challenge accepted.

I mean, if we’re going to get technical here, I’ve never actually had lemon and zucchini together before, but I’m a dreamer.

I also base a lot of my decisions on feelings, and I totally felt like this was a winner.

…

Well, considering that this post is titled “Lemon Zucchini Bread,” and I just shared with you more photos than you probably cared to see, I think you know how this story ends.

Lemons and zucchini actually go hand in hand.

In fact, the lemon addition makes for the Best Zucchini Bread Recipe ever!  

This easy zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread for spring and summer! Seriously, lemon zucchini bread is going to be your newest summer dessert obsession! lemon bread, lemon dessert, zucchini bread, zucchini bread recipe

As an added bonus, or as I like to say, “Bonus Round!” (bonus points to anyone who gets that movie reference), this Lemon Zucchini Bread recipe is seriously so simple to make!

It’s sweet without being overly sweet, it has this nice tang to it from the lemon flavor, and the texture is just perfect.

If you want to simplify the recipe even more, you can definitely omit the glaze. However, if you’re like me, then the glaze is always necessary. Always. #wordstoliveby

Am I right??

This easy zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread for spring and summer! Seriously, lemon zucchini bread is going to be your newest summer dessert obsession! lemon bread, zucchini bread, lemon dessert

Lemon Zucchini Bread Recipe Tips & Tricks:

  1. This zucchini bread recipe calls for both oil and greek yogurt. The oil keeps the bread nice and moist while the greek yogurt adds a nice texture to the lemon zucchini bread without making it too dense.
  2. The zucchini does need to be grated, and I find the best way to grate zucchini is with a standing box grater. Lots of people have success shredding zucchini in a food processor, but I’ve always used a standing box grater.
  3. You do not need to peel the zucchini before grating it. Just slice off one end of the zucchini, and carefully begin to grate it (be careful when you get to the end of your zucchini, as it can be super easy to accidentally cut your finger).
  4. Make sure you use fresh lemon juice (zest your lemon first, then slice it and squeeze it for lemon juice). For this recipe, you will need 1-2 large lemons.

This easy zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread for spring and summer! Seriously, lemon zucchini bread is going to be your newest summer dessert obsession! lemon bread, lemon dessert, zucchini bread, zucchini bread recipe

I had more slices than I care to admit.

 

5 from 18 votes
Print
Lemon Zucchini Bread
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
This easy zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread for spring and summer! Seriously, lemon zucchini bread is going to be your newest summer dessert obsession!
Course: Dessert
Cuisine: American
Keyword: lemon zucchini bread
Servings: 16 Slices
Author: A Latte Food
Ingredients
Bread
  • 1 cup canola or vegetable oil
  • 6 oz Greek Yogurt, lemon or vanilla
  • 1 Tbsp lemon juice
  • 3 eggs
  • 2 cups sugar
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp lemon zest
  • 1 tsp salt
  • 2 cups grated zucchini, about 1 large zucchini
  • 1 tsp vanilla extract
Lemon Glaze
  • 1 cup powdered sugar
  • 1-2 Tbsp lemon
Topping (Optional)
  • 2 Tbsp lemon zest
Instructions
  1. Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray.
  2. In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.
  3. In a separate bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together.
  4. Add dry ingredients into wet ingredients, and mix just until combined.
  5. Add in zucchini and vanilla extract, and stir.
  6. Once combined, divide batter evenly between the two bread pans.
  7. Bake for 55-60 minutes, or until a cake tester comes out clean.
  8. Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.
Glaze
  1. Mix lemon juice and powdered sugar together until well combined.
  2. With the bread on the cooling rack, pour glaze over the bread.
Topping
  1. Sprinkle zest over the top of the glaze.
  2. Enjoy!

 

My favorite products used in this recipe:

 

 

This easy zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread for spring and summer! Seriously, lemon zucchini bread is going to be your newest summer dessert obsession! lemon bread, lemon dessert, zucchini bread, zucchini bread recipe
If you love lemon as much as I do, here are some other recipes I think you’ll dig!

Citrus Almond Loaf Cake

Citrus Almond Loaf Cake | A Latte Food

Strawberry Lemon Cream Scones

These simple scones are filled with sweet strawberries and tangy lemon flavor to make the perfect breakfast, brunch, or dessert!

Berry Vanilla Naked Cake with Lemon Whipped Cream

This Berry Vanilla Naked Cake is sweet vanilla cake swirled with a homemade berry puree and frosted with the dreamiest lemon whipped cream! This cake is light, fluffy, and the prettiest cake for spring!

Shared by Michelle

Comments

  1. Becca Frost says

    April 19, 2020 at 11:36 am

    5 stars
    This recipe is so good! The lemon adds so much to the zucchini bread, and it is super moist. My hubby says it is the best he’s ever had!

    Reply
  2. Michele Whittington says

    May 29, 2020 at 12:12 pm

    5 stars
    I used one cup zucchini and one cup squash. So pretty

    Reply
  3. Susan says

    July 22, 2020 at 5:28 pm

    5 stars
    This recipe is a keeper for sure! It was rich and decadent and perfectly lemony!! We ate one and delivered a warm loaf, dripping with icing, to my in-laws next door. They went crazy over it! Yummy!

    Reply
  4. Annick says

    July 26, 2020 at 9:45 am

    Hi Michelle, can the all-purpose flour be replaced by a GF flour? Which one Wolf you recommand please?

    Reply
    • Michelle says

      August 4, 2020 at 7:52 am

      Hi Annick, I haven’t made this with GF flour before. However, I really like using Bob’s Red Mill 1 to 1 GF flour and I would highly suggest that. Hope that helps! ☺️

      Reply
  5. Jeannette says

    July 28, 2020 at 6:45 am

    5 stars
    Delicious! After reading some of the comments, I cut the sugar to 1 1/2 cups, and used all of the zest from the lemon (about 2 tbsp). I used yellow squash because that is what I am growing. I will definitely make this again and again (lots of zucchini to use up…)

    Reply
  6. Momof5 says

    July 31, 2020 at 1:41 pm

    5 stars
    Perfect as written!

    Reply
  7. Joy says

    August 3, 2020 at 1:38 pm

    Since this recipe makes enough for TWO bread pans, can you use a bundt pan just as well?

    Reply
    • Michelle says

      August 4, 2020 at 7:54 am

      Hi Joy, I’ve never tried it in a bundt pan, but I think it could work. You would probably need to add a little more time for it to bake though. Hope that helps! 😊

      Reply
  8. Linda says

    August 16, 2020 at 8:48 am

    5 stars
    I made both this recipe and another like it this morning. This one had much more flavor and better texture. I like to use the mini loaf pans which bake a little faster and are easy to share with friends and family too!
    Great way to use up zucchini from the garden!
    Yummy!!

    Reply
  9. Leanne says

    August 16, 2020 at 3:25 pm

    5 stars
    I have made this several times and it’s super easy and a hit with my family.

    Reply
  10. Mpevans says

    August 18, 2020 at 11:55 am

    5 stars
    I made them into muffins and topped with a sugar/brown sugar mix. Texas summer – cuz you know, don’t want the oven on any longer than needed! They were perfect for the pandemic boredom buster! Thank you for an awesome recipe!

    Reply
  11. Nancy says

    September 21, 2020 at 11:54 am

    5 stars
    I made this bread and it was yummy. I used 1/2 c. applesauce and 1/2 cup oil, in place of 1 c. oil. Also, 1 cup sugar rather than two., and plain Greek yogurt as that is all I had on hand. A keeper!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

I'm Michelle and this is where you'll witness my baking addiction. I bleed coffee and breathe sugar. Come join me as I journey through life one recipe at a time! READ MORE
subscribe for the latest

weekly recipes

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

This site contains affiliate links, which means that if you make a purchase through these links, I receive a small portion as commission. Thank you for supporting A Latte Food!

archives

search

categories

Copyright ©2021, A Latte Food. All Rights Reserved.
Design by Pixel Me Designs