A tender, citrus–kissed quick bread that slips plenty of garden-fresh zucchini into a moist crumb, this lemon zucchini loaf balances bright lemon flavor with subtle vegetable sweetness for a sophisticated yet comforting treat.

Why You’ll Love This Recipe

Moist yet light. Grated zucchini keeps the loaf lusciously soft without feeling heavy.
Vibrant lemon profile. Zest and juice give an unmistakable, refreshing zing.
Fuss-free batter. No electric mixer is required—just two bowls and a whisk.
Versatile. Equally welcome at breakfast, teatime, or as a simple dessert.
Freezer-friendly. Bake now, enjoy later with minimal loss of quality.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Fine sea salt
Granulated sugar
Freshly grated lemon zest
Large eggs
Neutral oil (such as sunflower or canola) or melted unsalted butter
Fresh lemon juice
Plain Greek yogurt (or sour cream)
Pure vanilla extract
Finely grated zucchini (well-drained but not bone-dry)
Optional glaze: confectioners’ sugar and additional lemon juice

Directions

Prep. Preheat the oven to 175 °C / 350 °F. Grease and line a 23 × 13 cm (9 × 5 in) loaf tin with parchment.
Combine dry ingredients. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Flavor the sugar. In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant.
Add wet ingredients. Whisk in eggs one at a time, followed by oil, lemon juice, yogurt, and vanilla until smooth.
Incorporate dry mix. Fold the flour mixture into the wet base just until a few streaks remain.
Fold in zucchini. Gently stir in the grated zucchini; the batter will loosen slightly.
Bake. Transfer to the prepared tin, smoothing the top. Bake 50–60 minutes, or until a skewer inserted in the center comes out clean. Tent with foil after 40 minutes if browning rapidly.
Cool and glaze. Rest 10 minutes in the tin, then lift onto a rack. When barely warm, whisk glaze ingredients to a pourable consistency and drizzle over the loaf. Allow to set before slicing.

Servings and Timing

Yield: 1 standard loaf (about 10 generous slices)
Active prep: ~15 minutes
Baking: 50–60 minutes
Cooling & glazing: 20 minutes
Total time: ~1 hour 35 minutes

Variations

Gluten-free: Substitute a certified gluten-free 1:1 baking blend; add ½ tsp xanthan gum if not included.
Vegan: Replace eggs with flax “eggs” (2 Tbsp ground flax + 6 Tbsp water) and use plant-based yogurt and oil.
Blueberry burst: Fold 1 cup fresh blueberries into the batter along with zucchini; dust in flour to reduce sinking.
Poppy-seed twist: Add 1½ Tbsp poppy seeds for a speckled, bakery-style finish.

Storage/Reheating

Room temperature: Wrap cooled loaf in baking parchment and store airtight up to 3 days.
Refrigerator: Keeps well for 5 days; bring to room temperature for best texture.
Freezer: Double-wrap individual slices or the whole loaf; freeze up to 3 months. Thaw overnight in the fridge.
Reheating: Warm slices in a microwave (10–15 seconds) or toaster oven (150 °C / 300 °F, 5–7 minutes) until just heated through.

FAQs

1. Do I need to peel the zucchini?

No—the skin is tender and virtually disappears during baking while adding color and nutrients.

2. Should I squeeze the zucchini completely dry?

Grate, then press lightly to remove dripping liquid; a little moisture is necessary for the loaf’s texture.

3. Can I use whole-wheat flour?

Yes; replace up to 50 % of the all-purpose flour with white whole-wheat for a heartier crumb.

4. How do I know when the loaf is fully baked?

A skewer should emerge clean or with a few moist crumbs, and the top should spring back when lightly pressed.

5. My loaf sank in the middle—what went wrong?

Undercooking, excess moisture, or expired leavening agents are common causes; verify bake time and ingredient freshness.

6. Can I reduce the sugar?

You may cut granulated sugar by up to 25 %; further reduction compromises tenderness and browning.

7. Is the glaze necessary?

It is optional; the loaf is flavorful without it, but the glaze amplifies lemon intensity and provides a glossy finish.

8. Can I substitute butter for oil?

Melted unsalted butter yields a slightly richer flavor and firmer crumb; use it in equal measure.

9. How long will a glazed loaf stay fresh?

Glaze seals in moisture, so freshness is comparable to an un-glazed loaf—about 3 days at room temperature.

10. May I bake this as muffins?

Certainly. Divide batter among 12 greased or lined muffin cups and bake at 175 °C / 350 °F for 18–22 minutes.

Conclusion

This lemon zucchini loaf offers a harmonious marriage of bright citrus and tender vegetable richness, delivering a quick bread that feels both wholesome and indulgent. Whether served plain or topped with a tangy glaze, it is sure to become a year-round favorite for breakfast tables, coffee breaks, and gatherings alike