The Perfect Zucchini Lemon Bread

The scent of lemon zest mingling with warm spices always brings me back to summer afternoons in my kitchen. This Zucchini Lemon Bread became my go-to when my garden overflows with zucchini every October.

You’ll find yourself reaching for this recipe again and again, especially when you need something that feels like a warm hug in bread form.

Why this Zucchini Lemon Bread works no matter the season

The beauty of this bread lies in how the zucchini disappears completely into the crumb, leaving behind only incredible moisture. I’ve served this countless times, and nobody ever guesses there are vegetables hiding inside.

The bright lemon flavor cuts through any heaviness, making each bite feel light and fresh. It reminds me so much of my cream cheese pound cake in how tender it stays for days.

When I need something quick for unexpected guests, this bread never lets me down.

It pairs beautifully with the same cozy feeling you get from my apple fritter cake, but with that sunny citrus twist.

Everything you need for the perfect Zucchini Lemon Bread

• 2 cups all-purpose flour – Sift if you can, it makes the texture lighter
• 1 packet (3.4 oz) instant lemon pudding mix – My secret for keeping it moist
• 1 teaspoon baking soda – Fresh is best
• ¾ teaspoon baking powder
• ½ teaspoon fine salt
• ¾ cup granulated sugar
• 2 large eggs – Room temperature works best
• ¾ cup whole milk
• ½ cup neutral oil (vegetable or canola)
• 3 tablespoons fresh lemon juice – About 1 large lemon
• 1 teaspoon vanilla extract
• 1¼ cups finely shredded zucchini – No need to squeeze out moisture
• Zest of 1 large lemon – The real flavor magic

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice – Adjust for desired consistency

The Zucchini Lemon Bread really shines when you use fresh lemons – bottled juice just doesn’t compare.

How I Make This Zucchini Lemon Bread

1. Set your oven to 350°F and grease a 9×5-inch loaf pan thoroughly. I like lining mine with parchment paper for easy removal later.
2. Whisk together all dry ingredients in a large mixing bowl – flour, pudding mix, baking soda, baking powder, and salt. Set this aside.
3. Combine wet ingredients separately by beating sugar and eggs until well mixed, then stirring in milk, oil, lemon juice, and vanilla. The mixture should look smooth and pale.
4. Pour wet ingredients into dry and stir gently until just combined. Don’t worry about a few lumps – overmixing makes tough bread.
5. Fold in the shredded zucchini and lemon zest with a wooden spoon. You’ll smell that bright citrus immediately, and the batter will look beautifully speckled.
6. Transfer batter to your prepared pan and smooth the top gently. The batter will be thick but spreadable.
7. Bake for 58-62 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden and spring back when lightly touched.
8. Cool in the pan for 20 minutes before turning out onto a wire rack. This prevents it from falling apart while still warm.
9. Make the glaze by whisking powdered sugar with lemon juice until smooth. Drizzle over completely cooled bread for the best results.

If you love discovering new ways to use seasonal ingredients, I’d be thrilled if you followed me on Pinterest where I share all my favorite kitchen discoveries and family recipes that have stood the test of time.

The little things that make Zucchini Lemon Bread turn out amazing

I always grate my zucchini on the finest holes of my box grater – it distributes more evenly this way. The skin adds tiny flecks of color that I actually love seeing in the finished loaf.

Don’t skip the lemon zest – it carries so much more flavor than juice alone. I use my microplane to get the finest possible zest, which melts right into each bite.

Room temperature ingredients mix together much more smoothly, so I pull my eggs and milk out about an hour before baking. This simple step makes my Zucchini Lemon Bread incredibly tender every single time.

Can I freeze this bread?

I wrap cooled loaves tightly in plastic wrap, then aluminum foil before freezing for up to 3 months. Thaw overnight in the refrigerator and add fresh glaze before serving.

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What if I don’t have instant pudding mix?

You can skip it and add an extra 1/4 cup flour plus 2 tablespoons cornstarch. The texture won’t be quite as tender, but it will still be wonderful.

How do I know when it’s perfectly done?

The top should be golden brown and spring back when gently pressed. A toothpick should come out with just a few moist crumbs – completely clean means it’s overdone.

Can I make muffins instead?

Yes! Divide the batter among 12 muffin cups and bake at 375°F for 18-22 minutes. Perfect for grab-and-go treats.

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My favorite occasions to make Zucchini Lemon Bread

I turn to this recipe most often during late summer when zucchini practically grows overnight in the garden. It makes the perfect afternoon snack with iced tea on the porch.

This bread has become my signature contribution to potluck dinners and book club meetings.

The bright lemon flavor feels special enough for company, but the recipe is forgiving enough for busy weeknight baking.