Last Tuesday morning, I was rummaging through my crisper drawer when I spotted three enormous zucchini that my neighbor had dropped off. You know the drill—summer gardens produce more zucchini than anyone knows what to do with! That’s when I remembered my grandmother’s handwritten recipe card tucked away in my kitchen drawer. Her lemon zucchini bread was legendary in our Halifax neighborhood, and I knew it was time to bring that magic back to life.

This lemon zucchini bread strikes the perfect balance between tangy citrus brightness and tender, moist crumb. The grated zucchini practically melts into the batter, adding incredible moisture without any veggie taste.

Perfect.

 

Ingredients for Lemon Zucchini Bread

• 1¾ cups all-purpose flour (220g)
• 1 teaspoon baking soda (5g)
• ½ teaspoon salt (3g)
• ¼ teaspoon ground cinnamon (1g)
• 2 large eggs, room temperature
• ½ cup vegetable oil (120ml)
• ¼ cup melted butter (60g)
• 1¼ cups granulated sugar (250g)
• 2 tablespoons fresh lemon juice (30ml)
• 1 tablespoon lemon zest (from 1 large lemon)
• 1 teaspoon vanilla extract (5ml)
• 1½ cups grated zucchini, excess water squeezed out (about 1 medium zucchini)
• ½ cup chopped walnuts, optional (60g)

For the Lemon Glaze:

• 1 cup powdered sugar (120g)
• 3-4 tablespoons fresh lemon juice (45-60ml)
• 1 teaspoon lemon zest

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Whisk flour, baking soda, salt, and cinnamon in a large bowl.
3. Grate zucchini using the large holes of a box grater. Squeeze excess moisture out with paper towels or a clean kitchen towel—this step is crucial!
4. Beat eggs in a separate bowl until frothy. Add oil, melted butter, and sugar.
5. Stir in lemon juice, lemon zest, and vanilla extract until combined.
6. Fold wet ingredients into dry ingredients until just barely combined. Don’t overmix!
7. Gently fold in grated zucchini and walnuts (if using).
8. Pour batter into prepared loaf pan and smooth the top.
9. Bake for 55-65 minutes until a toothpick inserted in center comes out with just a few moist crumbs.
10. Cool in pan for 10 minutes, then turn out onto a wire rack.
11. Whisk glaze ingredients together while bread cools. Drizzle over cooled bread.

Pro Tips & Delicious Variations

Moisture Magic: The secret to incredibly moist lemon zucchini bread lies in properly preparing your zucchini. After grating, I spread it on paper towels and press firmly to remove excess water. My dad nearly set the smoke alarm off at 6:43 a.m. last St. Patrick’s Day because he skipped this step and the bread took forever to bake through!

Double Lemon Power: For extra lemony punch, poke holes all over the warm bread with a skewer and brush with a mixture of lemon juice and sugar before adding the final glaze. Boom!

Mix-In Madness: Try chocolate chips instead of walnuts, or add a handful of fresh blueberries. You can even make this into muffins—just reduce baking time to 18-22 minutes.

Storage & Food Safety

Store your finished lemon zucchini bread wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to one week. The bread actually gets more flavorful after the first day as the flavors meld together.

For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. When reheating refrigerated slices, warm them to 165°F for food safety—though honestly, this bread tastes amazing cold too.

Nutrition & Serving Suggestions

Per Slice (12 servings):

• Calories: 285
• Carbohydrates: 45g
• Fat: 11g
• Protein: 4g
• Fiber: 1g
• Sugar: 32g

This bread pairs beautifully with your morning Tim Hortons coffee or a steaming mug of Earl Grey tea. I love serving thick slices with a smear of cream cheese or butter. For a fancier brunch spread, try it alongside fresh berries and a dollop of Greek yogurt.

The texture is tender and cake-like, with just enough density to hold up to toasting. You’ll hear that satisfying thunk when you slice through the golden crust.

Frequently Asked Questions

Can I make this lemon zucchini bread without eggs? Absolutely! Replace each egg with ¼ cup applesauce or mashed banana. The texture will be slightly denser but still delicious. Y’all’re gonna love how moist it stays.

How do I know when my bread is fully baked? Insert a toothpick into the center—it should come out with just a few moist crumbs clinging to it. The top should be golden brown and spring back lightly when touched.

Can I reduce the sugar in this recipe? You can reduce the sugar by up to ¼ cup, but the bread won’t be quite as moist. The sugar helps create that tender crumb we’re after.

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Sheila MacLeod has been sharing comfort food recipes from her Halifax kitchen for over 15 years, specializing in family-friendly dishes that bring people together around the table.