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Lemon Zucchini Bread

  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 65
  • Yield: 1 1x


A fluffy and moist zucchini bread with a tangy lemon flavour. Perfect for summer!


  • 240g flour (2 cups)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 110g butter (1 stick), softened
  • zest of 1 medium lemon*
  • 80g white granulated sugar
  • 80g brown sugar
  • 2 eggs, room temperature
  • juice of 1 medium lemon
  • 125ml whole milk (1/2 cup), room temperature
  • 150g shredded zucchini (1 cup)
  • powdered sugar and lemon slices for decorations


  1. Preheat your oven to 180C or 350F and spray a bread pan with non-stick spray.
  2. Combine the flour, baking powder, baking soda, and salt in a bowl and stir with a whisk until well combined.
  3. In another bowl, beat the butter and lemon zest with a hand mixer until pale and fluffy, about 1 minute. Add the white granulated sugar, brown sugar and eggs and continue to beat for 2 minutes. Add in the lemon juice and milk and beat once more until well incorporated.
  4. Add the flour mixture to your wet mixture and gently mix with a whisk until no clumps remain. Be careful not to over-mix.
  5. Lastly add the shredded zucchini and, using a spatula, fold into your batter. Pour into the prepared bread pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
  6. Let it cool completely. Sprinkle with powdered sugar and garnish with lemon slices as desired.


  • *Be sure to use an organic lemon where the rind hasn’t been treated.