Lemon Zucchini Bread

You’re going to love this bright and zesty twist on classic zucchini bread! One slice of this lemon zucchini bread and you’ll be hooked for life!

Lemon Zucchini Bread | lifemadesimplebakes.com

I know this is kind of a trendy recipe right now, but I’ve been testing lemon zucchini bread recipes for over two years now, and I’ve finally found the one! Today I’m finally sharing it with you! Over the past few years I’ve whipped up probably 6 batches of lemon zucchini bread and 2 batches of muffins. Some were total flops, some were ok, but none of them were just right. I’m kind of a perfectionist (which is why I really try hard to test & retest recipes), so you know this one is good!

Lemon Zucchini Bread | lifemadesimplebakes.com

It’s light and fluffy (without it being crumbly), not dense and rubbery. It’s bursting with lemon and zucchini flavor. Plus it has a nice deep golden crust on it, which I absolutely love!

Lemon Zucchini Bread | lifemadesimplebakes.com

You’ll only need one medium zucchini for this recipe, unless you plan on doubling in. You will however, need about 3 lemons to get enough zest to make this bread really shine. Everything comes together by hand, no mixer required. Simply whisk the wet ingredients together, then the dry. Fold the dry ingredient into the wet just until you no longer see flour pockets, then pour into the prepared METAL pan and bake! I highly recommend using metal pans for baking breads and desserts, I think the results are always better than using glass. Save the glass for casseroles and crisps! Just my 2 cents.

Lemon Zucchini Bread | lifemadesimplebakes.com

We made a small amount of glaze for this bread but I didn’t end up photographing it because half of us wanted it with glaze, and the other half wanted it without. Go figure. So, if you want to add a little more zest ands sweetness to this quick bread, feel free to use the recipe/directions given below. I made sure to include it. Enjoy!

Lemon Zucchini Bread

You’re going to love this bright and zesty twist on classic zucchini bread! One slice of this lemon zucchini bread and you’ll be hooked for life!

Ingredients:

  • 6 tbsp. (3/4 stick) unsalted butter, melted
  • 3/4 c. + 2 tbsp. granulated sugar
  • 1/3 c. whole milk
  • 1/3 c. sour cream or Greek yogurt (plain or lemon)
  • 1 c. grated zucchini
  • 1 1/2 tbsp. lemon zest
  • 3/4 tsp. vanilla extract
  • 1 egg
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher sea salt

Optional glaze:

  • 1/2 c. powdered sugar
  • 1 tbsp. fresh lemon juice
  • 1 tsp. lemon zest

Directions:

  1. Preheat oven to 350 degrees. Spray a 9×5-inch metal loaf pan with baking spray (or use butter and flour), set aside.
  2. In a large mixing bowl, whisk together the melted butter, sugar, milk and sour cream. Add the zucchini, lemon zest, vanilla and egg, mix until combined.
  3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients, mixing just until combined.
  4. Pour the batter into the prepared loaf pan. Spread the top of the batter to create a smooth, even layer.
  5. Place in the oven to bake for 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from the oven and allow to cool in the pan for 15 minutes before removing and transferring the loaf to a wire rack to cool completely.
  6. For the optional glaze: in a small mixing bowl whisk together the powdered sugar, lemon juice and lemon zest. Drizzle over the warm (but not hot) bread. Let set for 15 minutes before slicing.
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Love this lemon zucchini bread? Here are some favorite quick bread recipes: