Moist, Bright & Bursting with Citrus—This Zucchini Bread Is Pure Sunshine ☀️
If summer had a flavor, it would taste just like this Lemon Zucchini Heaven Bread. This recipe combines the fresh brightness of lemon with the natural moisture of zucchini for a soft, flavorful loaf that’s as satisfying as it is simple. No one will even guess it’s hiding veggies—just zesty, tender, sweet perfection in every slice!
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Lemon Zucchini Heaven Bread Recipe Overview
This loaf is soft, tender, and subtly sweet with a pop of lemon flavor in every bite. The zucchini keeps it incredibly moist without affecting the taste, and the lemon juice and zest elevate it into something truly heavenly. It’s the perfect all-day loaf—ideal for breakfast, brunch, or an afternoon pick-me-up.
- Flavor: Lightly sweet, with bold lemon and a hint of vanilla
- Texture: Moist and fluffy with a fine crumb
- Perfect For: Garden season baking, using up zucchini, summer gatherings
- Bonus: One-bowl, no mixer needed, and naturally veggie-packed!
Ingredients List
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup grated zucchini (about 1 medium)
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Juice and zest of 1 large lemon
Necessary Tools for Preparation
- Mixing bowls
- Whisk or spoon
- Box grater (for zucchini and zest)
- Measuring cups and spoons
- 9×5-inch loaf pan
- Parchment paper (optional)
- Cooling rack
Step-by-Step Instructions
- Preheat the Oven
Preheat oven to 350°F (175°C). Grease and line a 9×5 loaf pan. - Grate the Zucchini
Grate the zucchini and squeeze gently with paper towels to remove excess moisture. Set aside. - Mix the Wet Ingredients
In a large bowl, whisk together the sugar, eggs, vegetable oil, vanilla extract, lemon juice, and zest until smooth. - Add the Dry Ingredients
Stir in the flour, baking soda, baking powder, and salt. Mix until just combined—don’t overmix. - Fold in the Zucchini
Gently fold in the grated zucchini until evenly incorporated. - Bake the Bread
Pour the batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Slice
Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or room temp!
Tips for Perfecting the Lemon Zucchini Heaven Bread Recipe
- Don’t peel the zucchini—its green specks look beautiful and blend right in.
- Make sure to squeeze out excess moisture to avoid a soggy loaf.
- Add poppy seeds or blueberries for extra flavor and fun texture.
- Glaze it with a lemon drizzle (powdered sugar + lemon juice) for bakery vibes.
What to Serve With It
- A cup of herbal or green tea
- A slather of honey butter or lemon curd
- Fresh berries or yogurt for brunch
- Toasted with cream cheese for breakfast
Storage Instructions
- Room Temp: Keep in an airtight container for up to 3 days
- Fridge: Store for up to 5 days—wrap well to retain moisture
- Freezer: Freeze slices individually or whole loaf (unfrosted) up to 2 months
General Information Lemon Zucchini Heaven Bread
- Occasions: Summer picnics, garden parties, lunchboxes, weekday treats
- Naturally Moist: Zucchini keeps the bread tender without making it taste “veggie”
- Great For: Veggie skeptics, lemon lovers, and one-bowl baking enthusiasts
FAQ
Do I have to peel the zucchini?
Nope! Leave the skin on—it’s tender and adds lovely green flecks to the loaf.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking flour. Start checking for doneness at 45 minutes.
Can I reduce the sugar?
You can cut it to ¾ cup, though the lemon tang may stand out more.
Does it taste like zucchini?
Not at all—the zucchini just adds moisture and texture, letting the lemon shine through.
Conclusion
This Lemon Zucchini Heaven Bread is proof that veggies and dessert do belong together. Moist, bright, and irresistibly soft, it’s the kind of quick bread you’ll want to make all season long.
Tried it? Show us your lemony masterpiece on Pinterest @poulefrecipe—we love seeing your bakes!
More Sunshine-Packed Recipes to Try:
Print
Moist Lemon Zucchini Heaven Bread – Easy Summer Loaf
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Lemon Zucchini Heaven Bread is a moist, citrusy quick bread packed with fresh zucchini and zesty lemon—perfect for summer brunch or tea time.
Ingredients
-
1½ cups all-purpose flour
-
½ tsp baking soda
-
½ tsp baking powder
-
¼ tsp salt
-
1 cup grated zucchini
-
1 cup granulated sugar
-
½ cup vegetable oil
-
2 large eggs
-
1 tsp vanilla extract
-
Juice and zest of 1 lemon
Instructions
-
Preheat oven to 350°F. Grease a 9×5 loaf pan.
-
Grate and squeeze zucchini.
-
Whisk sugar, eggs, oil, vanilla, lemon juice, and zest.
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Stir in dry ingredients. Mix gently.
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Fold in zucchini. Pour into pan.
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Bake 50–55 min or until a toothpick comes out clean.
-
Cool, slice, and enjoy.
Notes
Squeeze out excess moisture from zucchini. Add lemon glaze for extra zing. Freezes well for up to 2 months.
- Prep Time: 15
- Cook Time: 55
- Category: Quick Bread
- Method: Baking
- Cuisine: American
