This Lemon Zucchini Bread is so moist, yet the crust is perfectly crunchy! It can be made with fresh or frozen grated zucchini!
During the summer, when there are a plethora of zucchini in the garden, I grate up large batches and freeze them until winter, so that I can make a few zucchini breads when it’s cold out! It gives me the perfect excuse to turn the oven on!
Quick breads are a super way to enjoy the summers’ bounty in the middle of winter! They make a perfect snack when the kids get home from school, a great dessert or an easy breakfast on the run!
The other reason I love making zucchini quick breads is that it is the only way that my 18 year old will eat zucchini! If it is hidden, he doesn’t even realize that it is there!
If I were to add some sauteed zucchini to his plate, hell would free over before he would eat it! I kid you not! I honestly don’t know what happened to him! The minute I handed him the spoon, as a toddler, he would push veges off of his plate, stating he did not “like it”!! Frustrating at best, for his foodie mother! 🙂
Not to be deterred, I resort to hiding veges, and I’m not afraid to admit it!
The origins of quick breads
It is not precisely known when quick breads were developed. It is believed that quick breads came into fashion in the mid 1800’s, during the Civil War. The need for bread to feed the hungry troups, coupled with the new found chemical leavening agents, namely baking soda and baking powder, precipitated the development of quick breads.
Can You freeze lemon zucchini bread?
Yes. You can freeze Lemon Zucchini Bread. As a rule of thumb quick breads freeze very well for a few months. The only thing that is notable, is that the crust will lose much of it’s crunchiness! So if you are after that crispy crust, make it fresh!
How to make it
- Spray bread pans with non stick spray, or grease and flour.
- Measure and mix dry ingredients.
- Grate lemon rind.
- Use 3 eggs
- I used 4 cups of zucchini, because it loses so much volume when you freeze it. If you are using freshly grated zucchini, cut that down to 2 cups. If you are using frozen, you will definitely want to squeeze the water out of the zucchini.
- Measure sugar.
- Mix eggs, oil to mixer bowl.
- Add sugar.
- Mix until light and frothy.
- Add vanilla and lemon. Mix.
- Add lemon zest and zucchini.
- Mix in.
- Add in flour mixture in 3 additions. Mix until just incorporated.
- Fill bread pans.
Bake 45 minutes to 1 hour at 350°F. Let cool for 10-15 minutes. Then remove from bread pans.
More quick Breads
- Blueberry Banana Quick Bread
- Black Forest – Chocolate Quick Bread
- Orange Cranberry Pumpkin Quick Bread
- Zucchini, Green Onion Cheesy Quick Bread
- Peach Bread with Caramel Glaze
That is how easy it is to make Lemon Zucchini Quick Bread, any time of the year! Thank you so much for stopping by!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
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Tools I Use to Make Lemon Zucchini Bread
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
Enjoy! And have fun cooking!
Lemon Zucchini Bread
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp Salt
- 2 cups Sugar
- 3 eggs
- 1 cup oil
- 1 Tbsp finely grated lemon zest
- 1 1/2 tsp pure vanilla extract
- 4 cups frozen grated zucchini, or use only 2 cups fresh grated zucchini
- lemon zest from one lemon, plus more for garnish
- 1 cup powdered sugar
- 3-4 tsp lemon juice, fresh or bottled
- Preheat oven to 350°F. Grease 2 bread pans.
- Measure and mix dry ingredients.3 1/2 cups all-purpose flour, 2 tsp baking soda, 1 tsp baking powder, 1 tsp Salt
- Grate lemon zest.lemon zest from one lemon, plus more for garnish
- Break eggs into bowl.3 eggs
- Drain frozen zucchini, squeeze out excess liquid. No need to drain fresh zucchini.4 cups frozen grated zucchini, or use only 2 cups fresh grated zucchini
- Measure sugar.2 cups Sugar
- Beat eggs with oil to incorporate.1 cup oil
- Add sugar. Beat until light and fluffy.
- Add lemon juice and vanilla.1 Tbsp finely grated lemon zest, 1 1/2 tsp pure vanilla extract
- Next mix in lemon zest and zucchini.
- Add in flour mixture, in 3 additions, Just mixing to moisten.
- Fill bread pans 2/3 full. Bake 45 minutes to 1 hour, until golden and knife inserted in center comes out clean.
- Cool in pans for about 15 minutes. Then loosen bread from edges of pan with knife,and continue to cool on wire rack.
- Mix powdered sugar and lemon juice until smooth with no remaining lumps. Glaze breads once they have fully cooled.1 cup powdered sugar, 3-4 tsp lemon juice, fresh or bottled
- Can be frozen for a few months. Wrap in plastic wrap and then in freezer paper.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.
Originally Published 2/1/19
I’d like to try this. I followed the link from your dehydrated lemon page and the suggestion to make this with lemon powder. How would you use lemon powder in this recipe?
I would use a rounded teaspoon of lemon powder to replace the lemon peel in the recipe. Let me know how it comes out.
It’s in the oven. I’m sure it will be delicious. My only “complaint” is that the directions were a bit sketchy. Sugar is a “dry” ingredient, so when I saw it was supposed to go with the wet ingredients–but was already whisked into the dry–I worried a bit. Probably won’t be as “fluffy” but will taste fine. (So, the instructions should be edited.)
I’m terribly sorry for that. It slipped past our editors. It’s changed now. Thanks for letting us know.
I made this recipe as muffins and they are delicious! I got 17 muffins, and they baked for 28 minutes. I’ll definitely make this again!
We love this bread. Muffins sound like a great idea. I may make some today! Thanks Martha.
Do you need to squeeze out the water from the frozen zucchini? Before adding it in.
If it is fresh you shouldn’t have to. If it is frozen you will definitely want to squeeze it out. Thanks for checking out the recipe Cass!
I love all quick breads and your lemon zucchini bread looks delectable and delicious! I especially love the texture and the outside looks ‘crunchy”!
Absolutely my favorite part of this bread is that the crust is nice and crunchy! Thank you Elaine!
This bread will work great with a morning coffee and is a fantastic combination of lemon and zucchini flavors. And even though I really enjoy the crunchy crust, I think being able to freeze the bread (even if loosing a bit of that crunchiness) is a great option to have!
It does make it easy to just pull it out of the freezer when my son comes home for a visit! Thank you Laura!
That looks superb, courgette is going back on our growing list this year so definitely saving this for later!
You end up with so much, it is hard to use up! This is great for extending your season! Thanks Brian!
I am always trying to find ways of getting my children to eat more vegetables and this zucchini bread sounds delicious, especially as it’s got lemon in too!
We love it! They will too! Thank you Corina!!
Wish I had a slice to go with my coffee right now! Saving this recipe! What a great way to use my summer zucchini harvest
Oh, yes, it is awesome with the morning coffee! And perfect for using up that excess zucchini! Thanks so much Susan!
I have never thought of making zucchini bread, I bet it makes them so moist, and paired with lemon I know my husband and son will love it, can’t wait to try!
It is super good Patty! I’m sure they will love it! Thanks, my friend!
I love sweet breads like this. Perfect for snacks. Great to take along to a pot luck. My favourite way to start the day with my morning coffee.
They are very versatile! I prefer them for breakfast, as well! Thank you Gloria!
This lemon zucchini bread will be a great way for me to sneak some veggies in my kids diets for breakfast. Love it!
Oh, even my 18 year old will not eat anything he sees green in will eat this bread! No problem with your kids, for sure! 🙂 Thanks Kelly!
Hayley | The Simple Supper
Another awesome recipe Binky! I’m growing zucchini this summer so I’m going to need lots of ways to use it up. I will definitely be making this bread a ton.
Thank you so much Hayley! If you are growing zucchini, you can grate it in your food processor and freeze it! The breads come out great after the zucchini is drained!
I have never thought to add lemon to my zucchini bread but it’s such a great flavor combo. I’m sure it really freshens up the bread. Perfect for spring!
It really is delicious and the lemon makes the bread so fresh tasting! Thank you Karen!
I have tried chocolate zucchini cake/bread before, but not lemon bread. Yours looks amazingly delicious. Will definitely give it a try when I get some fresh lemons on my next grocery trip. Thanks for sharing. 🙂
It is so delicious! I like Chocolate and zucchini too but this is so fresh tasting! Thanks Anita! Let me know how you like it!