Moist & Zesty Lemon Zucchini Bread in Just 1 Hour

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Lemon zucchini bread has become one of my favorite baking secrets, especially on those gray, quiet mornings when the kitchen feels like the coziest place to be. I remember once spotting a single zucchini left in the crisper drawer and lemons on the counter, and suddenly a lemony quick lemon zucchini lemon zucchini bread felt like the only right thing to do. The smell while it baked? Pure comfort. The first slice disappeared before I could even snap a photo. Now, it’s the kind of bake I return to when I need something low-effort but absolutely full of joy.

The citrus lifts the flavor and gives it that bright, summery vibe, while the zucchini keeps it soft and tender. No one ever guesses there are veggies inside! And with that glossy lemon glaze on top? Let’s just say it doesn’t last long on the counter.

Whether you’re looking to use up extra zucchini or want a new go-to quick bread, this lemon zucchini bread is a guaranteed winner.

Why You’ll Love This Recipe

• Moist and tender, thanks to zucchini and buttermilk
• Bright lemon flavor, with zest and fresh juice in every bite
• One bowl recipe, for easy cleanup and prep
• Kid-friendly, and perfect for picky eaters
• Perfectly sweet with a citrusy glaze, that sets like a dream

Ingredients

Here’s what you’ll need for this bright and fluffy lemon zucchini bread. Full measurements are in the recipe card below!

• All-purpose flour
  The sturdy base of the loaf. Spoon and level for accuracy.
• Baking powder
  Gives rise and structure.
• Salt
  Enhances all the flavors, don’t skip it!
• Eggs
  Room temperature eggs blend better and help with texture.
• Granulated sugar
  Just the right amount of sweetness.
• Canola or vegetable oil
  Keeps the crumb moist and tender. I usually grab what’s in the pantry.
• Buttermilk
  Adds tang and richness. You can use a mix of milk and lemon juice as a substitute.
• Lemon zest
  The real secret to fresh lemon flavor, don’t skip it.
• Fresh lemon juice
  Brightens up every bite.
• Shredded zucchini
  Moisture magic! No need to peel, just shred and stir it in.

For the Lemon Glaze

• Powdered sugar
  Sifts into a smooth glaze.
• Juice of 1 lemon
  Adjust to taste for the perfect drizzling consistency.

How to Make the Recipe

Step 1: Prepare the Batter

Preheat your oven to 350°F. Grease and line a standard loaf pan. In a large mixing bowl, whisk together the eggs and sugar until smooth. Add the oil, buttermilk, lemon juice, and zest. Stir until fully combined.

Kitchen Tip: Grate the lemon zest right over the bowl so you catch every fragrant drop of oil.

Step 2: Add the Dry Ingredients

Sift in the flour, baking powder, and salt. Stir just until the flour disappears. Gently fold in the shredded zucchini.

Mini Story: The first time I made this, I forgot to squeeze the zucchini and the loaf turned out a little too dense. Lesson learned! Don’t worry though, this version gets it just right without needing to wring it out.

Step 3: Bake It

Pour the batter into your prepared loaf pan. Smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Kitchen Tip: Start checking around the 45-minute mark, ovens can vary!

Step 4: Glaze It

Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Once fully cooled, whisk together the powdered sugar and lemon juice, then drizzle generously over the top.

Mini Story: My kids always ask to help with this step,though I’ve caught more glaze going into mouths than onto the loaf.

Pro Tips

• Don’t overmix the batter, it keeps the loaf light.
• Use fresh lemon juice and zest for the brightest flavor.
• Let the loaf cool before glazing so the icing doesn’t melt off.
• This recipe works beautifully with yellow squash too.
• Wrap leftovers tightly to keep them soft for days.

Recommended Equipment for This Recipe

• 9×5 inch loaf pan, for the perfect rise and shape
• Box grater, to easily shred zucchini and zest the lemon
• Large mixing bowl, for a simple one-bowl prep
• Whisk, to get your glaze perfectly smooth
• Cooling rack, to keep the loaf from getting soggy

Serving Suggestions

• Serve with coffee or tea, for a cozy breakfast or snack
• Slice and toast, with a dab of butter or cream cheese
• Dress it up, with fresh berries and whipped cream for a light dessert

One rainy Sunday, I served this loaf with chamomile tea and fresh blueberries. My husband said it tasted like sunshine in a bite.

Storage & Make-Ahead

• Room temp, wrap in foil or store in an airtight container for up to 3 days
• Fridge, extends freshness to 5 days
• Freeze, wrap slices individually and store up to 3 months
• Leftover idea, cube and toast for a lemony breakfast bread pudding

Variations to Try

• Add poppy seeds for a fun twist
• Mix in blueberries or raspberries for a fruity surprise
• Swap in almond extract for a different flavor note
• Use Greek yogurt instead of buttermilk for extra protein

Closing Thoughts

This lemon zucchini bread checks all the boxes—bright, moist, and just sweet enough. It’s my go-to when I want something that feels special but doesn’t take a ton of effort. Plus, it’s a sneaky way to get veggies into the most delicious loaf.

Don’t forget to check the recommended tools above to make your baking even easier!

FAQs

Do I need to peel the zucchini?
Nope! Just give it a good wash and shred—skin and all.

Can I use bottled lemon juice?
You can, but fresh juice and zest give the best flavor.

What if I don’t have buttermilk?
Mix 1/2 cup milk with 1/2 tablespoon lemon juice, let sit 5 minutes, and use as a substitute.

Can I make this gluten-free?
Yes, just use a 1:1 gluten-free flour blend. It works well here.

How long does the glaze take to set?
Usually about 20–30 minutes at room temperature. If you’re impatient like me, pop it in the fridge!