Zesty Lemon Zucchini Loaf

Lemon Zucchini Bread is an absolute delight – wonderfully moist, perfectly sweet, and boasting a refreshing, slightly tart flavor, all crowned with a tangy lemon glaze. Crafted with better-for-you ingredients, this simple recipe makes baking an effortless joy, delivering a loaf that’s perfect for breakfast, brunch, or a satisfying snack.

Lemon Zucchini Bread: A Zesty Twist on a Classic Favorite

There’s something inherently comforting about zucchini bread. For me, it has always been a top-tier treat, so much so that my wedding reception featured hundreds of miniature loaves of both classic Zucchini Bread and decadent Chocolate Zucchini Bread. They were a massive hit with our guests, and for good reason! The subtle sweetness and incredibly moist texture make it irresistible.

Now, allow me to introduce you to a new obsession: Lemon Zucchini Bread. This vibrant variation has captured my heart just as much as the original. The addition of bright lemon zest and extract elevates the classic flavor profile, introducing a delightful tang that perfectly complements the rich, moist crumb. Every slice offers an explosion of flavor and a texture that is simply perfect.

Why You’ll Love This Lemon Zucchini Bread Recipe

• **Incredibly Moist:** Zucchini inherently adds moisture to baked goods, ensuring a tender crumb that stays fresh longer.
• **Bright & Zesty Flavor:** Fresh lemon zest and extract infuse the bread with an invigorating citrus punch.
• **Wholesome Ingredients:** This recipe incorporates healthier swaps like Greek yogurt and oat flour, making it a “better-for-you” indulgence.
• **Easy to Make:** With straightforward steps, even novice bakers can achieve a perfect loaf.
• **Versatile Treat:** Enjoy it for breakfast with your coffee, as an afternoon snack, or a light dessert.

Essential Ingredients for Your Lemon Zucchini Bread

Crafting the perfect loaf begins with understanding the role of each ingredient. Here’s a closer look at what makes this Lemon Zucchini Bread truly special:

• Zucchini: This hero ingredient adds incredible moisture and a subtle earthy flavor without being overly noticeable. The key to success is to thoroughly squeeze out any excess moisture after grating. This crucial step prevents your bread from becoming soggy and ensures a perfect, tender crumb.
• Greek Yogurt: Opt for lemon-flavored Greek yogurt if you can find it, as it naturally boosts the citrus notes. Otherwise, plain or vanilla Greek yogurt works wonderfully. Greek yogurt contributes to the bread’s moistness and adds a protein boost, enhancing its tenderness and keeping power.
• Lemon Extract: For that vibrant, unmistakable lemon punch, lemon extract is indispensable. Unlike lemon juice, which primarily provides tartness, the extract delivers a concentrated, aromatic lemon flavor that stands up to baking. You can adjust the amount slightly based on your preference for a stronger or more subtle lemon profile.
• Oat Flour: This gluten-free alternative (if using certified gluten-free oats) contributes to a light, slightly chewy texture and adds whole-grain goodness. You can easily make your own oat flour by blending regular rolled oats into a fine powder in a food processor or high-speed blender. This ensures the best consistency for your bread.
• Coconut Oil: Used as a healthier fat alternative, coconut oil provides richness and helps create that perfectly moist texture. Ensure it’s melted and then cooled to room temperature before mixing to prevent it from solidifying and creating clumps when combined with cooler ingredients.
• Honey and Sugar: A balanced combination of natural honey and granulated sugar provides the ideal sweetness and helps with browning and tenderizing the bread.
• All-Purpose Flour: Provides the primary structure for the bread. You can also use white-whole wheat flour for an added nutritional boost without significantly changing the texture.
• Baking Soda and Baking Powder: These leavening agents work together to give the bread its rise and light texture. Always check that your baking agents are fresh and active for optimal results.
• Salt: A pinch of salt balances the sweetness and enhances all the other flavors in the bread.

Your Step-by-Step Guide to Baking Lemon Zucchini Bread

Baking this delightful bread is simpler than you might think. Follow these steps for a perfect loaf every time:

1. Prepare Zucchini: Begin by grating your zucchini on the large side of a box grater. This creates nice shreds that blend seamlessly into the batter. Crucially, place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. This step is vital to prevent a watery, dense bread.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt, lemon zest, lemon extract, egg, room-temperature (melted and cooled) coconut oil, honey, and granulated sugar until well combined and smooth. Ensure your coconut oil isn’t hot, as this can cook the egg. Stir in the prepared zucchini last.
3. Mix Dry Ingredients: In a separate bowl, whisk together the oat flour, all-purpose flour, baking soda, and salt. Make sure your baking powder and baking soda are fresh for proper leavening. (To make oat flour, simply pulse rolled oats in a blender or food processor until they reach a fine flour consistency, then measure.)
4. Gently Combine and Bake: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can lead to a tough, dense bread. Pour the batter into your lightly greased and floured 8.5×4.5-inch bread pan. Bake in a preheated oven at 325°F (160°C) for 40-50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent the bread with aluminum foil.
5. Make and Add Glaze: While the bread is slightly cooling, prepare the lemon glaze. Whisk together powdered sugar, a touch of lemon zest, and salt. Gradually add fresh lemon juice, a tablespoon at a time, until you achieve a thick, pourable consistency. The glaze should be thick enough to cling to the bread but still melt beautifully over its warm surface.
6. Glaze and Serve: Remove the bread from the oven, let it cool in the pan for about 10-15 minutes, then invert it onto a wire rack to cool slightly more. While still warm, generously pour the prepared lemon glaze over the top, allowing it to drip down the sides. Slice and enjoy!

Tips for the Best Lemon Zucchini Bread

• **Don’t Skip Squeezing the Zucchini:** This is arguably the most critical step. Zucchini contains a lot of water, and removing it prevents a dense, gummy loaf.
• **Room Temperature Ingredients:** Ensure your egg, yogurt, and cooled coconut oil are at room temperature. This helps them emulsify better, creating a smoother batter and a more uniform bake.
• **Avoid Overmixing:** Mix the wet and dry ingredients just until they are combined. Overmixing develops gluten, which can lead to a tough bread.
• **Test for Doneness:** A toothpick inserted into the center should come out clean. Ovens vary, so the baking time can be an approximation.
• **Cooling is Key:** Allow the bread to cool in the pan for a bit before transferring to a wire rack. This helps it set and prevents it from falling apart. Glazing while still warm helps the glaze melt beautifully into the bread.

Customizing Your Lemon Zucchini Bread

This recipe is fantastic as is, but feel free to get creative with these delicious additions:

• **Poppy Seeds:** Add 1-2 tablespoons of poppy seeds to the dry ingredients for a classic lemon-poppy seed twist and a delightful crunch.
• **Nuts:** Fold in ½ cup of chopped walnuts or pecans for added texture and nutty flavor.
• **Berries:** Gently fold in ½ cup of fresh blueberries or raspberries at the end, just before pouring the batter into the pan.
• **Extra Lemon Zest:** For an even more intense lemon flavor, sprinkle extra lemon zest into the batter or over the glaze.

Serving Suggestions

Lemon Zucchini Bread is incredibly versatile! Enjoy it:

• As a delightful breakfast with your morning coffee or tea.
• A perfect accompaniment to a light brunch spread.
• A satisfying afternoon snack.
• A simple yet elegant dessert on its own or with a dollop of whipped cream.

Frequently Asked Questions (FAQ)

Here are some common questions about making Lemon Zucchini Bread:

• Can I use frozen zucchini? Yes, but ensure it’s completely thawed and squeezed *very* well to remove all excess moisture. Frozen zucchini tends to hold more water than fresh.
• Can I reduce the sugar? You can slightly reduce the sugar by ¼ cup, but significant reductions might affect the bread’s texture and moisture. The honey also contributes sweetness, so consider that.
• What if I don’t have lemon extract? Lemon extract provides a concentrated flavor that is hard to replicate. While you could try increasing lemon zest, the overall lemon intensity will be less prominent. I highly recommend using the extract for the best flavor.
• My bread is too dense, what happened? Overmixing the batter is a common culprit. Mix just until the dry ingredients are incorporated into the wet. Also, not squeezing enough moisture from the zucchini can lead to a dense loaf.
• Can I make this into muffins? Absolutely! Pour the batter into a greased muffin tin, filling each cup about two-thirds full. Bake at 375°F (190°C) for about 18-22 minutes, or until a toothpick comes out clean. Adjust the glaze consistency as needed for muffins.

Lemon Zucchini Bread Recipe

By
Chelsea Lords

This Lemon Zucchini Bread is incredibly moist, perfectly sweet, and slightly tart, all topped with a luscious tangy lemon glaze. Made with wholesome, better-for-you ingredients, this quick bread is easy to prepare and a delightful treat for any time of day.

Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
1 hour 5 minutes

Servings:
12 slices

Video Tutorial

Equipment

• 8.5 x 4.5-inch bread pan

Ingredients

Bread

• 1 cup zucchini, grated and lightly packed
• 1/2 cup lemon-flavored Greek yogurt (see note 1)
• 1-1/2 tablespoons lemon extract (see note 2)
• 1 large egg
• 1/3 cup coconut oil, melted and cooled to room temperature
• 2 tablespoons honey
• 1/2 cup sugar
• 1/2 cup oat flour (blended-up regular oats)
• 1 cup all-purpose flour (or use white-whole wheat)
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt

Glaze

• 1/2 cup powdered sugar
• 1 lemon (for juice and zest)
• 1/8 teaspoon salt

Instructions

1. Thoroughly dry the grated zucchini to prevent the bread from being too wet. Use paper towels to squeeze out excess moisture.
2. Preheat oven to 325°F (160°C). Lightly grease and flour an 8.5×4.5-inch bread pan.
3. In a bowl, whisk together the Greek yogurt, 2 tablespoons lemon zest, lemon extract, egg, room-temperature coconut oil, honey, and sugar. Stir in the prepared zucchini.
4. In a separate bowl, stir together the oat flour (measured after blending), all-purpose flour, baking soda, and salt. (To make oat flour: pulse regular old-fashioned or quick oats in a blender or food processor until they resemble fine flour, then measure).
5. Add the dry ingredients to the wet ingredients and mix until just combined. Overmixing will result in dense bread. Pour the mixture into the prepared pan.
6. Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean and the bread has begun to slightly pull away from the sides of the pan. If the top begins to over-brown, loosely tent some foil over it.
7. Remove from the oven and allow to cool slightly in the pan for 10-15 minutes, then invert onto a wire rack to cool further.
8. Glaze: While the bread is cooling, whisk together powdered sugar, 1/8 teaspoon lemon zest, and salt. Gradually add 1 tablespoon of fresh lemon juice (from the lemon) until the glaze reaches the desired thick, pourable consistency.
9. Pour the glaze over the bread while it is still warm from the oven. Slice and serve!

Recipe Notes

Note 1: I typically use a 5.3-ounce container of lemon Greek yogurt, such as Chobani® or Oikos® lemon meringue flavor. If lemon Greek yogurt is unavailable, plain or vanilla Greek yogurt can be used as a substitute.
Note 2: Lemon extract (found in the baking aisle near vanilla extract) provides a strong, concentrated lemon flavor essential for this bread. Substitutions are not recommended for the best flavor outcome.
Storage: Keep Lemon Zucchini Bread at room temperature for 2–3 days, tightly wrapped. For extended freshness, refrigerate for up to 4 days. To freeze: ensure the bread is completely cooled, slice, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

Nutrition

Serving:
1
serving

|

Calories:
186
kcal

|

Carbohydrates:
28
g

|

Protein:
3
g

|

Fat:
7
g

|

Saturated Fat:
5
g

|

Cholesterol:
16
mg

|

Sodium:
151
mg

|

Potassium:
74
mg

|

Fiber:
1
g

|

Sugar:
17
g

|

Vitamin A:
43
IU

|

Vitamin C:
4
mg

|

Calcium:
19
mg

|

Iron:
1
mg

Nutrition information is automatically calculated, so should only be used as an approximation.