Table of Contents
This Lemon Zucchini Bread brings a bright citrus lift to a classic quick bread, balancing fresh lemon zest and juice with grated zucchini for a tender, moist crumb that slices cleanly without crumbling. The light lemon glaze adds a glossy finish and a sweet tang that wakes up every bite, making this loaf equally at home at brunch, as an afternoon snack, or a make‑ahead treat for busy weeks. The result is a zesty loaf that feels familiar yet fresh, perfect for home bakers who love dependable results.
Quick Facts / Recipe Snapshot
Total time: about 1 hour to 1 hour 15 minutes depending on oven and pan size; yields 1 standard loaf (8×4 or 9×5) with 10–12 slices; difficulty: easy for intermediate beginners who measure carefully; estimated cost: budget‑friendly with pantry staples and seasonal zucchini; vegetarian, with dairy optional depending on glaze choices, and adaptable to different oils or flours.
What Is Lemon Zucchini Bread?
Lemon Zucchini Bread is a sweet, quick bread that uses chemical leavening instead of yeast, folded with grated zucchini for moisture, and speckled with lemon zest for fragrance. Unlike spiced zucchini bread, this version stays bright and citrus‑forward, making it a natural match for a thin lemon glaze that polishes the top and intensifies the aroma. It’s versatile, sliceable, and stays tender for days.
Origins & Inspiration
Modern American quick breads popularized zucchini as a moisture‑rich addition, and the lemon variation likely evolved as bakers chased a cleaner, sunnier flavor profile. This version draws on the best of glazed lemon zucchini bread styles—rubbed zest for maximum oils, fresh lemon juice for balance, and gentle mixing to protect crumb—while keeping the method straightforward for reliable home baking. It’s a nod to contemporary kitchen gardens and weekend baking rituals.
Why You’ll Love This Recipe
Expect a moist crumb from zucchini without heaviness, a bright lemon note that tastes clean rather than cloying, and a simple glaze that sets into a lightly shiny coat. The batter comes together quickly, the loaf slices beautifully, and leftovers freeze well, making it an ideal quick bread for brunch spreads, lunchboxes, and gifts. It’s a crowd‑pleaser that doesn’t require special equipment.
Ingredients & Notes
- 2 cups all‑purpose flour (spooned and leveled) — structure for the loaf; swap part with cake flour for a slightly softer crumb.
- 1 cup granulated sugar — sweetness; reduce slightly if preferring a tarter loaf.
- 1 tsp baking powder + 1/2 tsp baking soda — balanced lift and browning.
- 1/2 tsp kosher salt — highlights lemon and rounds sweetness.
- 2 cups grated zucchini, lightly pressed — moisture; do not wring completely dry to avoid a drier loaf.
- 1/3 cup neutral oil (vegetable, canola, or avocado) — tenderness and moisture; olive oil works if light.
- 1/4 cup unsalted butter, melted (optional but recommended) — adds richness with a clean lemon profile.
- 2 large eggs — binding and structure; bring to room temperature for better emulsion.
- 1 tsp vanilla extract — softens the edges of lemon acidity.
- Zest of 1–2 large lemons — rub into sugar to release aromatic oils.
- 1–2 tbsp fresh lemon juice (batter) — brightens crumb without over‑thinning.
Glaze: 1 cup powdered sugar + 2–4 tbsp fresh lemon juice, whisked smooth and drizzled on warm bread.
Notes/alternatives: Use light olive oil for a fruitier note; add 1–2 tbsp buttermilk for extra tenderness; swap up to 1/3 flour with almond flour for a subtle nutty softness; fold in 1–2 tsp poppy seeds for a lemon poppyseed variation.
Step‑by‑Step Instructions
- Preheat oven to 350°F. Grease a 9×5‑inch loaf pan and line with a parchment sling for clean removal.
- In a large bowl, rub lemon zest into sugar until fragrant. Whisk in melted butter (if using), oil, eggs, vanilla, baking powder, baking soda, salt, and lemon juice.
- Add flour and fold gently until a few streaks remain. Fold in grated zucchini just until combined; do not overmix.
- Smooth batter into the pan. Bake 50–60 minutes, tenting with foil near the end if browning quickly; a tester should come out with a few moist crumbs.
- Cool for 10 minutes, lift out, and place on the rack. Whisk powdered sugar with lemon juice to a pourable glaze and drizzle over warm loaf. Cool fully before slicing.
Pro tip: If zucchini is very wet, lightly press between towels; keep enough moisture to maintain a soft crumb.
Tips for Perfect Lemon Zucchini Bread Every Time
Rub zest into sugar to capture lemon oils; this boosts citrus character without extra acidity. Keep mixing gently after adding flour to preserve a tender, fine crumb, and check for doneness early since pan materials and ovens vary. For the most even slices, cool to room temperature before cutting with a long, sharp serrated knife.
Variations, Swaps & Add‑Ins
Add 1–2 tsp poppy seeds for texture and a subtle nutty echo, or whisk 1–2 tbsp buttermilk into the wet ingredients for a plush crumb. Swap part of the flour for almond flour to soften edges, or finish with a thinner glaze for sheen or a thicker glaze for icing‑like coverage. A hint of ground ginger or cardamom can add complexity.
Ingredient Spotlight
Lemon zest contains aromatic oils that deliver vivid flavor without extra liquid; rubbing it into sugar disperses those oils evenly. Zucchini contributes water that turns to steam, lifting batter gently while keeping the interior moist, so avoid over‑draining it. Neutral oil maintains tenderness at room temperature, while a small amount of melted butter adds richness.
Serving Suggestions (Presentation & Plating)
Serve thick slices slightly warm with glaze set, pairing with berries for color contrast and a dollop of lightly sweetened yogurt. For gifting, wrap a cooled loaf in parchment and twine with a tag, and add a small container of extra glaze for the recipient. For brunch boards, fan slices in overlapping arcs with lemon wedges and zest scattered for brightness.
Best Sides to Serve With Lemon Zucchini Bread
Match with a citrus fruit salad, a simple vanilla yogurt parfait, or soft scrambled eggs for a balanced plate. For afternoon coffee breaks, pair slices with cold brew or black tea to keep the lemon notes vivid. A scoop of lemon sorbet turns dessert service into a refreshing summer finale.
Flavor Pairing & Beverage Match
Bright lemon plays well with green tea, Earl Grey, or lightly sweetened iced tea, which keeps the crumb feeling lively. For coffee, choose a medium roast with citrus top notes to echo the glaze without overpowering. Non‑alcoholic spritzers with lemon and mint offer a cooling contrast.
Make‑Ahead & Storage Guide
Cool fully before wrapping to prevent condensation, then store airtight at room temperature up to 3 days or refrigerate for 5. Freeze whole or in slices, double‑wrapped, up to 2 months; thaw wrapped at room temp to retain moisture. Glaze after thawing for the cleanest finish, or glaze before freezing for convenience.
Budget & Pantry Strategy
Use garden zucchini during peak season and standard pantry leaveners to keep costs low. Buy lemons in small nets, zest before juicing, and freeze extra zest flat for later bakes. Powdered sugar and neutral oil are shelf‑stable staples, so stock up during sales for reliable quick bread projects.
Scaling for a Crowd
Double the batter for two 8×4 loaves or split between one 9×5 loaf and a mini loaf; monitor bake times, as smaller pans finish faster. For events, bake two days in advance, cool, wrap, and glaze the morning of serving for a fresh look. Label each loaf with the slice count to ease portioning.
Weeknight Workflow Planner
Set out ingredients and pan at lunch, zest and sugar‑rub in advance, and grate zucchini just before mixing to minimize oxidation. Bake after dinner and glaze before bed so it’s slice‑ready in the morning. Keep a freezer loaf for spontaneous guests or lunchbox treats.
Kids & Family Friendly Adaptations
Use a thinner glaze for a lightly sweet top or skip the glaze and add mini chocolate chips for a dessert‑leaning treat. For tiny hands, cut slices into sticks and serve with yogurt for dipping. Mild oils and balanced lemon keep the flavor approachable.
Troubleshooting & Fixes
If the loaf sinks, the batter may be over‑wet or under‑baked; extend bake time and verify with a second tester near the center. If it’s dry, zucchini may have been over‑wrung or the loaf over‑baked; reduce time next round and keep some zucchini moisture. If the glaze soaks in entirely, cool the loaf longer before glazing for a light surface sheen.
Cultural or Seasonal Context
Quick breads are a staple of American home baking, and the lemon‑zucchini pairing feels especially summery, aligning with peak zucchini and backyard citrus moments. Serve it at potlucks, garden parties, and school bake sales where bright flavors stand out among richer desserts. The glaze gives a polished finish suitable for gifting.
FAQs
Q1: Can bottled lemon juice replace fresh? A: Fresh is best for aroma and balance; bottled can dull flavors, so add a touch more zest if using.
Q2: Can this be muffins? A: Yes; portion into 12 muffins and bake 18–22 minutes, testing early.
Q3: How to keep it moist? A: Avoid over‑wringing zucchini, don’t overmix, and pull from the oven at moist‑crumb stage.
Q4: Can I add poppy seeds? A: Add 1–2 tsp for a classic lemon poppyseed vibe without changing bake time much.
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PrintLemon Zucchini Bread
Un cake moelleux et parfumé au citron et à la courgette, équilibré entre douceur et fraîcheur, nappé d’un léger glaçage citronné brillant.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 h 10 minutes
- Yield: 1 cake (10 à 12 tranches)
- Category: Dessert, Goûter
- Method: Four
- Cuisine: Américaine
Ingredients
2 tasses de farine tout usage
1 tasse de sucre
1 c. à café de levure chimique
1/2 c. à café de bicarbonate de soude
1/2 c. à café de sel
2 tasses de courgettes râpées légèrement pressées
1/3 tasse d’huile neutre (colza, tournesol ou avocat)
1/4 tasse de beurre fondu (facultatif)
2 gros œufs
1 c. à café d’extrait de vanille
Zeste de 1 à 2 citrons
1 à 2 c. à soupe de jus de citron frais
Glaçage : 1 tasse de sucre glace + 2 à 4 c. à soupe de jus de citron frais
Instructions
1. Préchauffez le four à 180°C (350°F) et chemisez un moule à cake de papier cuisson.
2. Frottez le zeste de citron dans le sucre jusqu’à ce qu’il soit parfumé.
3. Ajoutez le beurre fondu, l’huile, les œufs, la vanille, la levure, le bicarbonate, le sel et le jus de citron.
4. Incorporez la farine, puis les courgettes râpées sans trop mélanger.
5. Versez dans le moule et faites cuire 50 à 60 minutes, jusqu’à ce qu’un testeur ressorte propre.
6. Laissez refroidir 10 min, puis démoulez sur une grille.
7. Mélangez le sucre glace et le jus de citron pour le glaçage et versez sur le cake tiède.
8. Laissez refroidir complètement avant de trancher.
Notes
Ne pressez pas trop les courgettes pour conserver une mie humide.
Râpez finement le zeste pour une saveur citronnée plus intense.
Vous pouvez ajouter 1 à 2 c. à soupe de babeurre pour plus de moelleux ou 1 à 2 c. à café de graines de pavot pour une variante.
Le cake se conserve 3 jours à température ambiante, ou se congèle jusqu’à 2 mois.