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.

You guys know Kroger is my go-to grocery store. Last weekend when I was making my weekly grocery run, I came across Carbonell Extra Virgin Olive Oils. They are down the aisle with all other cooking oils. I grabbed the Morisca Extra Virgin Olive Oil variety of olive oil because it has a fruity floral taste that I knew would be perfect in my Lemon Zucchini Bread. Genius idea! You can find the NEW Carbonell line of olive oils at a Kroger store near you by visiting the store locator page. And visit www.CARBONELLUSA.com​ for more information on the terrior profile.

MANZANILLA and MORISCA cultivars are both specific from EXTREMADURA, a region in the South of Spain that respects tradition, embraces nature & imprints it into its olive oils which are very complex but well balanced, offering EVOO with strong fresh & fruity tasting notes. Both varietals are the produce of traditional groves, bringing limited but outstanding quality EVOO obtained thanks to an integrated and sustainable production agriculture.

ARBOSANA and CORRDOBESA cultivars are both grown in ANDALUCÍA, a region that perfectly combines the freshness of its sea with the richness of its mountains, providing a vast variety of olive oils that tend to be very well rounded with smooth taste, very pleasant in the mouth.

Carbonell also uses sustainable farming practices that produce world class olive oil!

ingredients for lemon zucchini bread as well as a Kroger sack

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!

Carbonell Extra Virgin Olive Oil is Spain’s #1 selling olive oil and I can see why. It has a balanced flavor and complex taste you just don’t get with every brand. Zucchini and Carbonell Extra Virgin Olive Oil is truly the perfect combination in this bread! And I seriously love the innovative no drip “pop up” spout that Carbonell Extra Virgin Olive Oil has!

pouring olive oil into a glass measuring cup with a zested lemon to the side Carbonell olive oil

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!

bottle of olive oil near bread and lemon

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

Be sure to visit www.CARBONELLUSA.com​ for more information on the terroir profile. So glad to have found the Morisca Extra Virgin Olive Oil variety at Kroger!

FOR MORE BRUNCH DESSERT RECIPES, CHECK OUT MY:

Rhubarb Banana Bread

Chocolate Chip Banana Zucchini Muffins

Banana Oat Blender Pancakes

Lemon Zucchini Bread near a jar of olive oil and sliced lemon
slices of Lemon Zucchini Bread near a sliced lemon
Print
5 from 19 votes
Nutrition Facts
Lemon Zucchini Bread
Amount Per Serving (1 slice)
Calories 334 Calories from Fat 188
% Daily Value*
Fat 20.9g32%
Saturated Fat 3.1g19%
Polyunsaturated Fat 2.7g
Monounsaturated Fat 13.9g
Cholesterol 46.5mg16%
Sodium 310.2mg13%
Potassium 123.9mg4%
Carbohydrates 33.7g11%
Fiber 1.4g6%
Sugar 18.1g20%
Protein 4.2g8%
Vitamin A 225IU5%
Vitamin C 6.4mg8%
Calcium 383mg38%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 slices
Lemon Zucchini Bread
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
  1. Preheat oven to 350ºF. Use paper towels or a thin dish towel to wring all liquid out of the zucchini and set aside.

  2. Line a 9×5 loaf pan with parchment paper or spray generously with a nonstick cooking spray.
  3. Whisk together the brown sugar, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it’s thoroughly incorporated.
  4. 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.

  5. 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.

  6. Cool the bread in the pan for about 20 minutes. Remove, cut, and serve.
Recipe 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
Keyword: Easy Lemon Bread, Lemon Cake, Lemon Zucchini Bread

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