So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. That’s why Lemon Zucchini Bread is the hero we all deserve. It’s bright, moist, sweet-but-not-too-sweet, and secretly packed with veggies (which means you can totally eat two slices… maybe three). Plus, it’s easy enough to throw together even on days when your brain is operating at 30% power. Trust me — this loaf is about to become your new baking crush.
Why This Recipe Is Awesome
It’s idiot-proof — really.
Even if your baking skills are questionable at best, this recipe won’t betray you. It’s simple, forgiving, and doesn’t care if you measure your ingredients with the enthusiasm of a toddler.
It stays super moist.
Zucchini is basically nature’s hydration hack. It keeps the loaf soft and tender for days without making it taste like a vegetable garden.
It tastes like sunshine.
Fresh lemon juice + lemon zest = a bright, refreshing flavor that instantly upgrades your mood (and your kitchen vibes).
It works for literally any time of day.
Breakfast, snack, dessert, midnight cravings — this bread does it all.
It’s easy to customize.
Want blueberries? Add them. Prefer a lemon glaze? Go wild. Like poppy seeds? Sprinkle away. This recipe plays nice with everyone.
Ingredients You’ll Need
Here’s your simple but powerful ingredient lineup:
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1 ½ cups all-purpose flour
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1 cup grated zucchini (squeeze out extra moisture — unless you want a soggy loaf)
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¾ cup sugar
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1 large egg
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¼ cup melted butter
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¼ cup oil (vegetable or canola)
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2 tbsp lemon juice
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1 tbsp lemon zest (don’t skip this — it’s where the magic is)
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½ cup milk
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1 tsp vanilla extract
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
Step-by-Step Instructions
1. Preheat the oven.
Set it to 350°F (175°C). Preheating is not optional. Starting with a cold oven = disaster loaf.
2. Mix your wet ingredients.
In a bowl, whisk together melted butter, oil, sugar, egg, lemon juice, lemon zest, milk, and vanilla. The mixture should smell like a lemon-scented daydream.
3. Add the zucchini.
Fold in the grated zucchini. If it looks like it’s holding a whole lake inside, squeeze it. A little moisture is good — a flood is not.
4. Mix the dry ingredients.
In another bowl, stir together the flour, baking powder, baking soda, and salt.
5. Combine the wet and dry mixtures.
Pour the dry ingredients into the wet bowl and stir gently. Stop as soon as the flour disappears.
Overmixing = tough, dense bread = sadness.
6. Pour and bake.
Grease a loaf pan, pour in the batter, and bake 45–55 minutes, or until a toothpick comes out clean(ish). A few crumbs are fine — wet batter is not.
7. Cool and slice.
Let the loaf cool for 15 minutes before slicing. Yes, it smells amazing and you want to eat it NOW, but patience = perfect slices.
Common Mistakes to Avoid
Skipping the zucchini squeeze
Zucchini contains enough water to fill a bathtub. Squeeze it out or your bread will be soggy.
Using bottled lemon juice
Fresh lemon is always better. Bottled lemon juice tastes like regret.
Skipping the lemon zest
Zest = pure flavor. Don’t deny your loaf its full potential.
Overmixing the batter
This makes your loaf dense. Stir gently like you’re calming a grumpy toddler.
Overbaking
Start checking at 45 minutes. Dry lemon bread should be illegal.
Alternatives & Substitutions
Want extra lemon flavor?
Add more zest or drizzle a simple lemon glaze on top.
Fun add-ins:
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Blueberries
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Raspberries
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Poppy seeds
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Coconut flakes
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White chocolate chips
Each one adds its own personality to the bread.
Gluten-free adaptation:
Use a 1:1 gluten-free flour blend. Easy and effective.
Dairy-free version:
Swap the milk for plant milk and replace butter with extra oil.
Healthier swap:
Use half whole wheat flour — still moist, still delicious.
The Best Lemon Zucchini Bread Recipe
Equipment
- Mixing bowls
- Whisk or spoon
- Box grater
- Loaf pan
- Cooling rack
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup grated zucchini squeezed to remove extra moisture
- ¾ cup sugar
- 1 large egg
- ¼ cup melted butter
- ¼ cup vegetable oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together melted butter, oil, sugar, egg, lemon juice, lemon zest, milk, and vanilla.
- Stir in the grated zucchini.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Stir gently until just combined.
- Pour the batter into a greased loaf pan.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.
- Slice and enjoy.
Notes
Nutritional Facts (Approx. per slice)
Calories: 160–190 Carbohydrates: 28g Protein: 3g Fat: 7g Fiber: 1g Sugar: 15g
FAQ on Lemon Zucchini Bread
Can you taste the zucchini?
Not at all. It disappears completely, like it never existed.
Do I need to peel the zucchini?
Nope — the peel melts right in.
Can I freeze Lemon Zucchini Bread?
Yes! Freeze whole or in slices. Thaws beautifully.
Can I make muffins instead?
Yes! Bake at the same temp for 18–22 minutes.
Why use butter AND oil?
Butter = flavor, oil = moisture. It’s the dream team.
Can I reduce the sugar?
Yes — you can use ½ cup sugar instead of ¾ cup.
Is it okay to double the recipe?
Absolutely. One loaf is never enough.
Final Thoughts on Lemon Zucchini Bread
This Lemon Zucchini Bread is bright, soft, moist, and everything you want in a quick homemade treat. It’s simple enough for beginners, customizable for foodies, and delicious enough that you’ll want to bake it again next week. Now go impress someone — or just impress yourself — with your new favorite loaf. You’ve earned it!