This super-moist zucchini bread is a great way to use up homegrown summer zucchini! Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert. It's just sweet enough to satisfy a craving without giving you a sugar crash.

Carolyn Casner
Source:, July 2020


Recipe Summary

25 mins
1 hr 15 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

  • Whisk whole-wheat flour, all-purpose flour, lemon zest, cinnamon, salt, baking soda and baking powder in a large bowl. Whisk sugar, oil, eggs and vanilla in a medium bowl. Stir in the zucchini. Add the zucchini mixture to the dry ingredients. Stir until just incorporated. Transfer to the prepared pan.

  • Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 minutes. Cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.


To make ahead: Wrap in foil or plastic wrap and store at room temperature for up to 4 days.

Nutrition Facts

201 calories; protein 3.1g; carbohydrates 24.9g; dietary fiber 1.2g; fat 10.3g; saturated fat 1g; cholesterol 31mg; vitamin a iu 78.5IU; vitamin c 3.8mg; folate 30.7mcg; calcium 13.5mg; iron 1.6mg; magnesium 5.9mg; potassium 74.8mg; sodium 167.9mg.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I love the bright flavor of this easy zucchini bread. Read More
Rating: 5 stars
I've been trying different zucchini bread recipes all summer, and this one is my favorite. I used regular all purpose flour in place of the whole wheat flour; otherwise, I following the recipe exactly. The bread was plenty moist with a spongy consistency and a nice sweet lemon flavor. Read More