Zucchini bread is good. Lemon bread is good. So, what happens when you put them together? You get something amazing.
This Lemon Zucchini Heaven Bread is moist, zesty, and simple. It’s the best way to use up that zucchini sitting on your counter.
You don’t need to be a pro baker for this. I’ve made thousands of loaves in my career. Trust me, this recipe is easy and it works every time. Let’s bake.
What You’ll Need
Here are the ingredients. Nothing fancy. Just simple stuff you probably already have.
| Category | Ingredient | Amount |
|---|---|---|
| Dry | All-Purpose Flour | 3 cups |
| Salt | 1 tsp | |
| Baking Soda | 1 tsp | |
| Baking Powder | 1 tsp | |
| Wet | Granulated Sugar | 2 cups |
| Large Lemons | 2 (for zest) | |
| Large Eggs | 3 | |
| Light Olive Oil | 1 cup | |
| Fresh Lemon Juice | 1 tbsp | |
| Vanilla Extract | 1 ½ tsp | |
| Grated Zucchini | 2 cups | |
| Glaze | Powdered Sugar | 1 cup |
| Fresh Lemon Juice | 2 tbsp |
Required Tools
You won’t need any special equipment for this.
- Two 8×4 inch loaf pans
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Grater
- Cooling rack
Pro Tips
After years of making this, I’ve learned a few things. Here are my top tips to make your bread perfect.
- Don’t Squeeze the Zucchini: Some recipes say to squeeze the water out. Don’t do it. The moisture from the zucchini is what makes this bread so soft.
- Rub Zest into Sugar: Before mixing anything else, rub the lemon zest into the sugar with your fingers. This releases the oils from the zest and makes the lemon flavor much stronger.
- Don’t Overmix: When you add the dry ingredients to the wet, mix them only until they are just combined. A few lumps are okay. Overmixing makes the bread tough.
- Let It Rest: Once the batter is in the pan, let it sit for about 20 minutes before baking. This helps the flour absorb the moisture and makes for a better texture.
Step-by-Step Instructions
Ready to make some bread? Here’s how you do it.
Step 1: Get the oven ready. Preheat it to 325°F (165°C). Grease and flour your two loaf pans.
Step 2: In a medium bowl, whisk the flour, salt, baking soda, and baking powder. Set it aside.
Step 3: In a large bowl, mix the sugar and lemon zest together. Use your fingers to really get that lemon smell going.
Step 4: Add the eggs, olive oil, lemon juice, and vanilla to the sugar mixture. Stir it until it’s smooth.
Step 5: Pour the dry ingredients into the wet ingredients. Stir until it’s just combined. The batter will be thick.
Step 6: Gently fold in the grated zucchini.
Step 7: Pour the batter evenly into your two prepared pans.
Step 8: Bake for 60-65 minutes. A toothpick inserted into the center should come out clean.
Step 9: Let the bread cool in the pans on a wire rack for 15 minutes. Then, carefully take the loaves out of the pans to cool completely.
Step 10: While the bread cools, make the glaze. Whisk the powdered sugar and lemon juice in a small bowl until it’s smooth. Drizzle it over the completely cooled loaves.
Substitutions and Variations
Want to change things up? Here are a few ideas.
| Substitution For | Alternative | Notes |
|---|---|---|
| Light Olive Oil | Canola, Vegetable | Use same amount |
| All-Purpose Flour | Whole Wheat Pastry | For a healthier loaf |
| Eggs | Applesauce | Good for vegan option |
| Add-Ins | Poppy Seeds | Add 1-2 tbsp |
| Cranberries, Blueberries | Roll in flour first |
Make-Ahead Tips
You can make this bread ahead of time. It stores very well.
Just bake the loaves as directed and let them cool completely. Wrap them tightly in plastic wrap or foil. They will stay fresh for a few days.
Nutritional Info and Diet Swaps
This is a treat, but you can make some changes to fit your diet.
- To Make it Dairy-Free: This recipe is already dairy-free if you use oil instead of butter.
- To Lower the Sugar: You can reduce the sugar in the bread by up to half a cup without a big problem. The glaze can also be skipped.
- Pairing Suggestions: A slice of this bread is great with a cup of tea or coffee. It’s a perfect breakfast, snack, or light dessert.
Leftovers and Storage
If you have any bread left, here’s how to store it.
Store the bread in an airtight container at room temperature. It will stay moist for up to 4 days.
You can also freeze it. Wrap the whole loaf or individual slices in plastic wrap, then foil. It will keep in the freezer for up to 3 months. Just thaw it on the counter when you’re ready to eat.
FAQs
Q1. My bread is raw in the middle. What did I do wrong?
Ans: Your oven might not be hot enough. Every oven is different. Try increasing the temperature slightly or baking it for a bit longer. Tent the top with foil if it starts getting too brown.
Q2. Can I use bottled lemon juice?
Ans: Yes, you can use bottled lemon juice if that’s what you have. But fresh lemon juice and zest will give you the best, brightest flavor.
Q3. Why is my bread dry?
Ans: You might have overmixed the batter or squeezed the zucchini. The zucchini’s moisture is key, and overmixing develops the gluten in the flour, making the bread tough.
Wrapping Up
Now you have the recipe for a perfect Lemon Zucchini Heaven Bread. It’s simple, delicious, and a great way to use summer zucchini.
Give it a try. I promise you’ll love it.
When you make it, leave a comment below. Let me know how it turned out or if you have any questions. I love hearing from you.
