Breakfast | Dessert | Farm To Table | Quick Breads

Lemon Zucchini Bread

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This Lemon Zucchini Bread is so moist, yet the crust is perfectly crunchy! It can be made with fresh or frozen grated zucchini!

Whole lemon zucchini bread drizzled with lemon glazePin
Lemon Zucchini Bread

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!

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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!

Lemon zucchini bread on a wire rack.Pin

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

sliced lemon zucchini breadPin

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?

Close up of a slice of lemon zucchini bread.Pin

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

  1. Spray bread pans with non stick spray, or grease and flour.
  2. Measure and mix dry ingredients.
  3. Grate lemon rind.
  4. Use 3 eggs
  5. 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.
  6. Measure sugar.
  7. Mix eggs, oil to mixer bowl.
  8. Add sugar.Process images for making Lemon Zucchini Bread.Pin
  9. Mix until light and frothy.
  10. Add vanilla and lemon. Mix.
  11. Add lemon zest and zucchini.
  12. Mix in.
  13. Add in flour mixture in 3 additions. Mix until just incorporated.
  14. Fill bread pans.
Whipped sugar, light and fluffy stage. Vanilla and lemon added to wet ingredients. Lemon and zucchini added to wet ingredients. Mixed batter. Dry ingredients added to wet ingredients. Bread pans filled with batter.Pin

Bake 45 minutes to 1 hour at 350°F. Let cool for 10-15 minutes. Then remove from bread pans.

More quick Breads

Slices of lemon zucchini bread on green platterPin

That is how easy it is to make Lemon Zucchini Quick Bread, any time of the year! Thank you so much for stopping by!

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Tools I Use to Make Lemon Zucchini Bread

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Enjoy! And have fun cooking!

Xoxo,

Binky’s SignaturePin
Lemon zucchini bread sliced on green tray.Pin

Lemon Zucchini Bread

This Lemon Zucchini Bread is so moist, yet the crust is perfectly crunchy! Lemon Zucchini Bread can be made with fresh or frozen grated zucchini!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
4.91 from 11 votes
Print Pin Rate
Course: Bread, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 20 slices
Calories: 205kcal
Author: Beth Neels
Cost: $4

Ingredients

Dry ingredients

Wet ingredients

  • 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

For Glaze

Instructions

  • 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.
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Video

Notes

General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition

Calories: 205kcal | Carbohydrates: 43g | Protein: 3g | Fat: 2g | Cholesterol: 24mg | Sodium: 254mg | Potassium: 122mg | Sugar: 26g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1.3mg
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Originally Published 2/1/19

30 Comments

  1. 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?

    1. I would use a rounded teaspoon of lemon powder to replace the lemon peel in the recipe. Let me know how it comes out.

  2. 4 stars
    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.)

  3. 5 stars
    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!

    1. 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!

  4. 5 stars
    I love all quick breads and your lemon zucchini bread looks delectable and delicious! I especially love the texture and the outside looks ‘crunchy”!

  5. 5 stars
    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!

    1. It does make it easy to just pull it out of the freezer when my son comes home for a visit! Thank you Laura!

  6. That looks superb, courgette is going back on our growing list this year so definitely saving this for later!

  7. 5 stars
    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!

  8. 5 stars
    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

    1. Oh, yes, it is awesome with the morning coffee! And perfect for using up that excess zucchini! Thanks so much Susan!

  9. 5 stars
    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!

  10. 5 stars
    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.

  11. 5 stars
    This lemon zucchini bread will be a great way for me to sneak some veggies in my kids diets for breakfast. Love it!

    1. 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!

  12. 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.

    1. 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!

  13. 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!

  14. 5 stars
    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. 🙂

    1. 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!

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