Delicious & Easy Zucchini Lemon Bread: Moist, Dairy-Free & Whole Grain
Indulge in this delightful zucchini lemon bread, a dairy-free treat that comes together in under an hour. Perfect for breakfast, a satisfying snack, or a light dessert, this moist and tender loaf features the bright, tangy kick of fresh lemon zest, the subtle sweetness of garden-fresh zucchini, and an irresistible, delicate glaze. It’s a melt-in-your-mouth experience that everyone will adore. Elevate your traditional zucchini bread with this refreshing lemon twist, the goodness of whole wheat, and reduced sugar – you might never look at classic zucchini bread the same way again!
✩ What readers are saying…
“My 7 year old granddaughter made your Moist Zucchini Lemon Bread. She had such a great time learning how to read a recipe with her mom and me. The recipe was absolutely wonderful and easy for her to read.” -Nikki
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Every gardener knows the delightful—and sometimes overwhelming—abundance of zucchini during harvest season. You’ve probably explored countless ways to use this versatile squash: from savory sautéed dishes like this yummy zucchini, corn and tomatoes, to crispy zucchini fritters with lime. Perhaps you’ve even grilled it, “zoodled” it into pasta, or baked it into a decadent white zucchini cake.
But what if you’re looking for something fresh, bright, and utterly irresistible to truly make the most of your zucchini bounty? That’s where this unique zucchini lemon bread recipe comes in. It offers a delicious and exciting new way to enjoy your harvest, whether you devour it immediately or freeze it for a future treat. This recipe is also perfect for those who want to incorporate more whole grains into their diet, enjoy dairy-free options, or simply prefer less sugar in their baked goods without compromising on flavor or texture.
The Magic of Zucchini and Lemon
Zucchini and lemon: could there be a more heavenly match? This quick bread transforms humble zucchini into something extraordinary, with a light and zesty flavor profile that’s simply captivating. The mild, almost neutral taste of zucchini provides the perfect canvas, adding incredible moisture and a tender crumb without overpowering the vibrant citrus notes. The lemon, in turn, elevates the bread, lending a refreshing tang and aromatic fragrance that makes each bite a delightful experience.
This bread feels less like a heavy loaf and more like a delicate tea cake, especially with its tender texture and elegant drizzle of glaze. This makes it incredibly versatile – it’s just as wonderful for an afternoon pick-me-up alongside a cup of tea or coffee as it is served as a sophisticated, light dessert after dinner. Regardless of whether you label it a bread, a cake, or a simple loaf, the bottom line remains:
It is exceptionally GOOD. So good, in fact, you’ll be pleasantly surprised. Trust me on this one; it’s a recipe that consistently earns rave reviews.
Recipe Ingredients: Simple & Flavorful Choices
One of the best aspects of this recipe is its simplicity. It requires only about 15-20 minutes of active hands-on time and utilizes basic pantry staples you likely already have. Here’s a closer look at the key ingredients and some helpful substitution suggestions to ensure your baking success:
- Whole Wheat Pastry Flour: This is my absolute favorite flour for achieving the perfect balance of flavor and texture in these loaves. The whole grain provides a richer, more nuanced taste compared to all-purpose flour, along with a beneficial fiber boost. However, it can sometimes be a bit tricky to find (local stores with bulk bins are often your best bet). If you can’t find it, don’t worry! You can easily substitute it with unbleached all-purpose flour, white whole wheat flour (which bakes similarly to pastry flour but with whole grain benefits), or even a mixture of half all-purpose and half regular whole wheat flour for a slightly denser crumb.
- Sugar: The recipe provides a flexible range of 3/4 cup to 1 cup of cane sugar. This allows you to customize the sweetness level to your preference. I personally find 3/4 cup to be plenty sweet, especially with the added glaze, allowing the natural flavors of zucchini and lemon to truly shine.
- Oil: For a moist loaf with a neutral flavor that won’t compete with the lemon, it’s best to use a neutral-tasting oil. Excellent choices include avocado oil, high oleic sunflower oil, or refined coconut oil (make sure it’s refined to avoid a strong coconut flavor).
- Zucchini: You can use either freshly grated zucchini from your garden or shredded frozen zucchini. If using frozen zucchini, remember to thaw it overnight in the refrigerator. When it comes to draining, be mindful: only drain some of the excess liquid if there is a significant amount. We actually *want* the moisture from the zucchini to keep the bread incredibly tender and moist. A crucial tip for using frozen zucchini: make sure you measure it *before* freezing, as it shrinks considerably after thawing. Ideally, your frozen zucchini containers will have the original volume measurement listed!
- Lemon Zest & Juice: Fresh lemon zest is absolutely essential here. It’s where most of that vibrant lemon flavor comes from. Don’t skimp on this! The lemon juice contributes to the overall tang and moisture, both in the bread and the delicious glaze.
Essential Supplies for Baking Success
Having the right tools can make all the difference in your baking experience. For this zucchini lemon bread, you’ll need a few key items:
- 8.5 x 4.5 inch loaf pans: Glass loaf pans are excellent because they allow you to easily monitor the browning of the crust. However, reliable metal loaf pans will work just as well. A note on size: some bakers find 8.5 x 4.5 inch pans can be a tight fit for the batter; if you have 9×5 inch pans, they are a great alternative. Alternatively, you can opt for a mini loaf pan like this to create the smaller, charming loaves pictured (one recipe yields two standard loaves or one regular loaf and eight mini-loaf pan sizes). You can also adapt this recipe to make 24 muffins (or one loaf and 12 muffins), simply reducing the baking time to 15-18 minutes for muffins.
- Food processor: For quick and efficient grating of zucchini. If you don’t have one, a sturdy hand-held grater will work perfectly fine, just requiring a bit more arm work!
- Microplane: This is the ideal tool for finely zesting lemons, ensuring you get all the fragrant oils without any of the bitter white pith.
- Basic Measuring Tools: Standard measuring cups, spoons, and mixing bowls are, of course, essential. You can see all my favorite baking tools here for more recommendations.
Let’s Make Zucchini Lemon Bread: A Step-by-Step Guide
Creating this moist and flavorful zucchini lemon bread is a straightforward process. Follow these steps for a perfect loaf every time:
Step 1: Prepare the Oven and Dry Ingredients. Preheat your oven to 350°F (175°C) and prepare your loaf pans by buttering and lightly flouring them. In a medium bowl, whisk together all the dry ingredients: the whole wheat pastry flour, baking powder, baking soda, salt, and fragrant lemon zest. Ensure they are well combined.
Step 2: Combine Wet Ingredients. In a separate, large mixing bowl, beat the eggs and sugar together for approximately 2 minutes until light and fluffy. This step helps incorporate air and contributes to the bread’s tender texture. Then, add your chosen neutral oil and the lemon juice, mixing thoroughly until everything is well incorporated.
Step 3: Fold in the Zucchini. Gently fold the shredded zucchini into the wet ingredient mixture. The zucchini adds incredible moisture, so ensure it’s evenly distributed throughout the batter.
Step 4: Combine Wet and Dry Mixtures & Bake. Add the dry ingredients to the wet mixture. Stir *just* until the flour is incorporated and no dry streaks remain. Be careful not to overmix, as this can lead to a tough bread. Immediately pour the batter evenly into your prepared loaf pans.
Jami’s Biggest Tip for a Perfect Loaf
This recipe ingeniously uses both baking powder and baking soda. When these leavening agents come into contact with the wet ingredients, they begin to react immediately, creating carbon dioxide bubbles that give the bread its wonderfully light and airy texture. This means that timing is crucial!
For the best results, ensure that all your loaf pans are buttered and floured, and both your wet and dry ingredients are fully measured and ready to go *before* you start mixing them together. This way, you can swiftly mix the batter, pour it into the prepared pans, and get them into the preheated oven as quickly as possible. This rapid action prevents the leavening agents from losing their potency, ensuring your zucchini lemon bread rises beautifully and achieves its signature tender crumb.
Step 5: Bake, Glaze, and Cool. Bake your loaves for 35 to 40 minutes (for standard loaf pans) or 18-22 minutes (if using an 8-loaf mini pan), or until a toothpick inserted into the center comes out clean. Once baked, cool the loaves in their pans for about 10 minutes before carefully turning them out onto a cooling rack. Place the cooling rack over a baking sheet or waxed paper to catch any drips from the glorious glaze.
Expert Glazing Tips for Your Zucchini Lemon Bread
Achieving the perfect glaze can truly elevate your zucchini lemon bread. Here are a few tips to ensure a beautiful finish and maximum flavor:
Tip #1: Timing is Key for Flavor. For the best absorption and a more pronounced lemon flavor, apply the glaze while the loaves are still warm to the touch. The warmth helps the glaze slightly melt and seep into the bread, creating a delicate, flavorful crust. I prefer to keep my glaze relatively thin; this allows the bright, tangy lemon juice flavor to truly shine through, providing a light, refreshing coating rather than an overly sweet, thick layer.
Tip #2: A Lower Sugar Glaze Alternative. If you’re actively trying to reduce your intake of white sugar, consider an alternative glaze. Mix 1/4 cup of honey with 1 tablespoon of fresh lemon juice. Adjust the lemon juice amount as needed to reach your desired consistency – you want it thick enough to coat but still pourable. Brush this delectable honey-lemon glaze over your warmed loaves for a naturally sweet and fragrant finish.
Tip #3: The Upside-Down Secret for Even Glazing. The tops of these loaves tend to rise gently rather than dome significantly. For a perfectly even and level glazed appearance, I often flip the loaves upside down before applying the glaze. This creates a beautifully flat surface for the glaze to adhere to, resulting in a cleaner, more aesthetically pleasing finish. However, whether you choose to glaze the top or the bottom is entirely up to your preference – both will taste fantastic!
Storage and Freezing: Enjoy Your Zucchini Lemon Bread Anytime
One of the many wonderful qualities of this zucchini lemon bread is its excellent shelf life and freezer-friendliness. You might be wondering, “Can you freeze lemon zucchini bread?” The answer is a resounding yes!
This bread freezes beautifully, just like most zucchini bread recipes. To freeze, ensure the loaf is completely cooled, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and place it in an airtight freezer bag. Stored this way, it can maintain its delicious flavor and moist texture for at least six months. When you’re ready to enjoy, simply thaw it at room temperature or gently warm a slice for an instant homemade treat.
For shorter-term storage, you can keep the bread at room temperature in an airtight container for a couple of days. If you want to extend its freshness, store it in the refrigerator for up to a week. The lemon zest and glaze also help preserve its vibrant flavor.
A Smart Freezing Strategy: Bake Now, Enjoy Later. I used to grate and freeze zucchini specifically for baking bread in the winter, but I found myself not using it as much as I intended. Plus, there’s always the debate of “to drain or not to drain?” when baking with frozen zucchini. Once I discovered that *baked* zucchini bread freezes perfectly for a long time, my strategy shifted. Now, when I make a batch of this delicious zucchini lemon bread (or any zucchini bread we love), I often triple the recipe! This ensures we have plenty of loaves ready to pop into the freezer. There’s truly nothing better than having a homemade loaf waiting for you, pre-made and ready to enjoy on a busy morning or for an unexpected guest.
Every single person who has had the pleasure of tasting this lemon zucchini bread has fallen in love with it – and I am absolutely confident you will too! So, gather your zucchini, pick some fresh lemons, and set aside some time to bake these incredible loaves soon. I promise you won’t regret it.
Oh, and after you’ve baked and enjoyed it, please remember to leave a recipe review and star rating. Your feedback helps me know how much you liked it and inspires other bakers!
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Zucchini Lemon Bread (Whole Grain, Dairy Free, Lower Sugar)
Equipment
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2 8.5″x4.5″ loaf pans (OR 9×5″ pans if using only loaf size pans) OR 1 loaf pan plus an 8 mini loaf pan (see note below)
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Food Processor or hand grater
Ingredients
- 3 ¼ cups whole wheat pastry flour (or white whole wheat flour or half all-purpose flour and half whole wheat flour or all unbleached all-purpose)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 3 to 4 teaspoons lemon zest (or zest from 1 large lemon)
- 4 eggs
- ¾ to 1 cup cane sugar*
- 3/4 cup high oleic sunflower oil, refined coconut oil, melted or avocado oil
- 2/3 cup lemon juice
- 2 cups shredded zucchini fresh or frozen (see note)
Glaze:
- 2 tablespoons lemon juice
- 1 cup powdered sugar**
Instructions
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Heat oven to 350 degrees; butter and flour two 8.5 x 4.5 inch loaf pans (see note for options).
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In a medium bowl mix together the dry ingredients: flour, baking powder, soda, salt, and zest.
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In a large mixing bowl beat the eggs and sugar for about 2 minutes, then add the oil, lemon juice and zucchini and mix well.
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Mix the dry ingredients into the egg mixture and stir just until all the flour is incorporated. Do not over mix.
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Immediately pour the batter into the prepared pans, dividing evenly.
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Bake for 35 to 40 minutes for loaf pans (18-22 minutes if using an 8-loaf pan) or until a toothpick inserted in the center comes out clean.
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Cool 10 minutes in pans before turning out onto a cooling rack set over a baking sheet or waxed paper (to catch glaze drips).
Make Glaze:
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Whisk 2 tablespoons of lemon juice with a cup of powdered sugar (or as much needed to get a light glaze) until smooth.
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Drizzle over the warm loaves, spreading as needed to drip down sides.
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Serve warm or let cool completely before storing in airtight containers 1-2 days at room temperature or freezing for up to six months.
Notes
**Lower sugar glaze option: Mix 1/4 cup honey and 1 tablespoon lemon juice, adjusting as needed to your preferred thickness, and brush this over the warm loaves.
Frozen Zucchini: If using frozen shredded zucchini, thaw it overnight in the refrigerator and only drain some of the juice if there is a lot – we want the moisture. You DO have to use a measurement BEFORE freezing, though, since it shrinks after thawing – hopefully your containers of frozen zucchini have the volume measurement listed!
Pan Options: In the photos you’ll see this recipe made one loaf pan with the rest of the batter going into a mini loaf pan with eight 4″ x 2 1/2″ wells. You can also make this into 24 muffins (or one loaf and 12 muffins). Bake muffins just 15-18 minutes.
Nutrition
More Delicious Zucchini Breads to Explore
If you’ve enjoyed this zucchini lemon bread and are looking for more ways to use your abundant zucchini, here are some other fantastic recipes from our kitchen that you’re sure to love. Each offers a unique flavor profile to satisfy different cravings:
- Classic Comfort: When you’re craving a truly satisfying and utterly reliable zucchini bread, my tried-and-true basic no-fail zucchini bread is the perfect choice. It’s a foundational recipe that delivers moist, flavorful results every time.
- A Decadent Indulgence: For those moments when you desire something a little more luxurious and rich, it’s all about this dark chocolate zucchini bread. What makes it even more special? It’s sweetened only with honey, offering a deeper, more natural sweetness that beautifully complements the dark chocolate and hidden zucchini.
- Another Citrus Delight: If you’re a fan of citrus-infused baked goods, this good-for-you orange zucchini bread is another excellent option. It offers a warm, bright orange flavor that pairs wonderfully with the subtle zucchini, making it a refreshing alternative to the lemon version.
This recipe has been thoroughly updated and improved – it was originally published in November 2012.
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