Name: Lemon Zucchini Bread for the Table
Yield: 12

Lemon Zucchini Bread is moist and sweet with a slightly tart flavor and a tangy lemon glaze. This bread is made with better-for-you ingredients and is so straightforward to make!

Lemon Zucchini Bread

Zucchini bread has always been one of a reliable treats. In fact, we served Zucchini Bread and Chocolate Zucchini Bread at our wedding reception because It is satisfying to it so much! We made hundreds of miniature loaves and cut them into small slices to serve. The zucchini bread was a huge hit.

And you guys, I like this lemon zucchini bread as much as plain zucchini bread! It’s insanely good with so much flavor and the reliable texture.

A lemon being squeezed to extract fresh juice.

Ingredients In Lemon Zucchini Bread

A few ingredients to discuss:

Zucchini: Make sure to squeeze out extra moisture to prevent the bread from being too soggy.
Greek yogurt: Grab lemon flavored if available. Just make sure it’s Greek yogurt.
Lemon extract: Adjust the amount based on how strong you like the lemon flavor.
Oat flour: Blend oats into a fine flour for the best texture.

Shredding zucchini on a box grater for the lemon zucchini bread recipe.

How To Make Lemon Zucchini Bread

Prepare zucchini: Grate on the large side of the grater.
Wet ingredients: Make sure the coconut oil is room temperature to avoid clumping.
Dry ingredients: Make sure you’re baking agents are fresh.
Combine and bake: If needed, tent foil over the top to prevent over-browning.
Make and add glaze: Make the glaze thick so it melts beautifully over the bread.

A slice of the moist and satisfying zucchini lemon bread ready to be enjoyed.

Storage

Storage Tips

Storage: Keep Lemon Zucchini Bread at room temperature for 2-3 days, then refrigerate to prevent molding, extending freshness to 4 days.
Freezing: Cool, slice, wrap tightly, and freeze up to 3 months. Thaw in fridge or at room temperature.