FAQsWhat does lemon zucchini bread taste like?

Lemon zucchini bread has a light, bright flavor from the fresh lemon juice and zest, paired with a soft, moist texture thanks to shredded zucchini. It’s slightly sweet, citrusy, and incredibly refreshing—think of it as a cross between a lemon loaf and classic zucchini bread. The zucchini melts into the batter, adding moisture without any veggie flavor.

How do you keep zucchini bread moist?

The key to keeping zucchini bread moist is not overbaking it and properly prepping the zucchini. Gently squeeze out some of the excess water from the shredded zucchini, but don’t dry it completely. Using oil instead of butter and adding ingredients like yogurt or applesauce helps retain that soft texture for days.

Can I freeze lemon zucchini bread?

Yes, lemon zucchini bread freezes beautifully. Wrap the completely cooled loaf tightly in plastic wrap, then in foil or a freezer-safe bag. It stays fresh in the freezer for up to 3 months. To enjoy, let it thaw at room temperature or warm it slightly for a fresh-out-of-the-oven feel.

Do you peel zucchini before baking it into bread?

No need to peel zucchini before using it in bread. The skin is soft and blends right into the batter when shredded. It adds color, nutrients, and texture without affecting the taste or appearance. Just wash it thoroughly, trim the ends, and grate away.

Lemon Zucchini Bread: Top 3 Glaze, Moisture & Healthy Loaf Tricks

Ingredients

Scale

1½ cups grated zucchini (lightly squeezed)
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
2 large eggs
½ cup vegetable oil (or melted coconut oil)
⅓ cup plain Greek yogurt (or applesauce)
2 tbsp lemon zest
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the Glaze:

1 cup powdered sugar
2–3 tbsp lemon juice
Optional: ½ tsp lemon zest or ¼ tsp vanilla

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
Add dry ingredients to wet, stirring just until combined. Do not overmix.
Fold in shredded zucchini gently.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
While the bread cools, whisk glaze ingredients until smooth.
Drizzle glaze over the cooled bread, slice, and serve.

Notes

Don’t peel the zucchini—the skin blends right in.
For extra moisture, use half whole wheat flour and add 1 tbsp of applesauce.
Glaze can be flavored with almond extract or lavender for a twist.
Store in an airtight container for up to 4 days or freeze for up to 3 months.

Author: Paula
Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breads, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian