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Moist lemon zucchini bread loaf with golden crust and visible green zucchini flecks, sliced on a wooden board.

Lemon Zucchini Bread

A tender, bright, never-gummy loaf that comes together in 20 minutes of hands-on work. The trick? Macerating the shredded zucchini with sugar instead of squeezing it dry.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10
Calories 265 kcal

Equipment

  • 8x4 inch Loaf Pan
  • Box Grater or Food Processor
  • Microplane or zester
  • Large Mixing Bowls
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Ingredients
  

Zucchini Mixture

  • 1 ½ cups shredded zucchini (about 1 medium)
  • 1 cup granulated sugar
  • 1 large lemon, zested and juiced (2 tbsp juice)

Wet Ingredients

  • 2 large eggs
  • ½ cup neutral oil (avocado or canola)
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 ½ cups all-purpose flour (180g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp freshly grated nutmeg

Instructions
 

  • Preheat oven to 350°F. Grease an 8x4 loaf pan and line with parchment paper overhanging the long sides.
  • In a large bowl, toss shredded zucchini with sugar and lemon zest. Let sit for 10 minutes until liquid pools at the bottom.
  • Whisk in eggs, oil, lemon juice, and vanilla until combined. The mixture will look loose and slightly curdled – that's fine.
  • In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Pour dry ingredients into wet. Fold gently with a rubber spatula in 12-15 strokes until just combined. A few streaks of flour are okay. Do not overmix.
  • Pour batter into prepared pan and smooth the top. Bake for 50-55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil at 30 minutes if top is browning too fast.
  • Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Cutting warm will collapse the crumb.

Notes

Storage: Wrap tightly and keep at room temperature for up to 4 days, or refrigerate for longer. To freeze, slice and wrap each slice individually; freeze for up to 3 months. Toast slices directly from the freezer for best texture.
Tip: The loaf is even better the next day as flavors settle. Use a serrated knife to slice without squishing.
For gluten-free: Use a 1:1 gluten-free baking flour blend and add 1 tablespoon milk or water.
Keyword lemon zucchini bread, moist zucchini bread, zucchini bread