Lemony, moist, and with a delicate crumb, this Lemon Zucchini Bread will be your newest summer dessert obsession! This is hands down one of the best breads I’ve ever made. The zucchini and olive oil plays an integral role in keeping the bread moist and light while adding the perfect texture. And the most lovely pop of lemon flavor makes this bread absolutely irresistible!

slices of Lemon Zucchini Bread near a sliced lemon

This post has been sponsored by Deoleo USA, Inc. All thoughts and opinions are my own.

I love baking with zucchini and olive oil! The two paired together really take baked goods to the next level. Zucchini not only has a ton of health benefits but it is composed largely of water, which release during baking to keep your baked goods extra moist. You can’t taste any zucchini in this recipe, but you get the most delicious bread!

How to Prepare Zucchini for Bread:

Zucchini is an amazing addition to all of your baking, from breads and cakes. Most recipes call for grated zucchini, which is as simple as grabbing a grater and getting to work!

Do you peel zucchini for bread?

No, it is not necessary to peel zucchini when you’re making a zucchini bread. Zucchini skin is thin and softens while baking. You (or your kids) won’t even notice it! Plus, a big portion of the vitamins and minerals are found in the peel.

How to Grate Zucchini for Bread:

You’ll definitely want to grate the zucchini to add to your bread (and not dice or chop it).  You want those delicious shreds of moisture in every morsel of this zucchini bread! Use the larger side of a square cheese grater to shred your zucchini.

You will want to get the majority of the water out of the zucchini. To do this, I like to wrap a thin dish towel around the shredded zucchini and squeeze it out over the sink.

zucchini bread batter in a large glass mixing bowl near a zested lemon and olive oil

How to Make Zucchini Bread:

This Lemon Zucchini Bread is easy to make and like most quick breads, requires just a few minutes of preparation.

  • Line the loaf pan with parchment paper (or grease and flour well).
  • Grate the zucchini and set aside.
  • Combine the wet ingredients and then stir in the dry ingredients.
  • Add in the grated zucchini and mix just until combined.
  • Pour into prepared loaf pan and bake.

loaf of Lemon Zucchini Bread with two pieces sliced

Can you Freeze Zucchini Bread?

Yes! Like most breads, this lemon zucchini bread freezes well. Allow the bread to cool completely before transferring it to the freezer, though. Defrost and enjoy the zucchini bread within 6 months of freezing it!

Woman's hand taking a slice of Lemon Zucchini Bread

FOR MORE BRUNCH DESSERT RECIPES, CHECK OUT MY:

Rhubarb Banana Bread

Chocolate Chip Banana Zucchini Muffins

Banana Oat Blender Pancakes

slices of Lemon Zucchini Bread near a sliced lemon
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Lemon Zucchini Bread

Yield: 12 slices
Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 25 mins
Lemony, moist and with a delicate crumb, this Lemon Zucchini Bread will be your newest summer dessert obsession! This is hands down one of the best breads I've ever made. The zucchini and olive oil plays an integral role in keeping the bread moist and light while adding the perfect texture. And the perfect pop of lemon flavor makes this bread absolutely irresistible!

Ingredients

  • 3 cups grated zucchini, (about 2-3 zucchini)
  • 1/2 cup brown sugar, (loosely packed)
  • 1/2 cup white sugar
  • 3 large eggs
  • grated zest of 2 large lemons
  • 2 teaspoons vanilla extract
  • 1 cup Carbonell Extra Virgin Olive Oil (I like the Morisca variety for this bread)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons poppy seeds (optional)

Instructions 

  • Preheat oven to 350ºF. Use paper towels or a thin dish towel to wring all liquid out of the zucchini and set aside.
  • Line a 9×5 loaf pan with parchment paper or spray generously with a nonstick cooking spray.
  • Whisk together the sugars, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it’s thoroughly incorporated.
  • Stir in the flour, salt, baking powder, baking soda, and poppy seeds until just combined. Add the zucchini to the batter and stir it in gently until evenly incorporated. It may seem that there is too much zucchini, but don't worry once it bakes, it will be perfect.
  • Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 5-10 minutes. I checked my loaf after 1 hour and let it stay in the oven 5 minutes more and it was perfect. The outer crust of the bread will be firm to the touch and golden brown.
  • Cool the bread in the pan for about 20 minutes. Remove, cut, and serve.

Notes

STORAGE: I usually keep my bread out on the corner on day one and then store it in a baggie in the refrigerator. It will be good in the fridge for about a week. I actually really love the way this bread tastes, cold, straight out of the fridge. You can also heat up a slice in the microwave for about 25 seconds, if you prefer.
FREEZING: This bread freezes well. Make sure the bread has cooled completely before freezing though. Make sure you defrost and enjoy the lemon zucchini bread within 6 months of freezing it.
MUFFINS: To make this bread into muffins, pour the batter into a greased muffin tin. Bake at 350ºF for 15 mins. Full recipe will make about 18 muffins.
Author: Kim
Course: Breakfast, Dessert
Cuisine: American
Serving: 1slice, Calories: 334kcal, Carbohydrates: 33.7g, Protein: 4.2g, Fat: 20.9g, Saturated Fat: 3.1g, Polyunsaturated Fat: 2.7g, Monounsaturated Fat: 13.9g, Cholesterol: 46.5mg, Sodium: 310.2mg, Potassium: 123.9mg, Fiber: 1.4g, Sugar: 18.1g, Vitamin A: 225IU, Vitamin C: 6.4mg, Calcium: 383mg, Iron: 0.4mg

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