Lemon Zucchini Bread

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Have extra zucchini laying around?   Make this bright Lemon Ginger Zucchini Bread filled with zucchini and bursting with lemon and ginger flavor.

A platter with zucchini bread on it and a slice of the bread showing.

This post originally published in September 2014.

It’s the end of summer here and zucchini is out in droves.  Everywhere I go someone is trying to give me more zucchini.

They have zucchini all over the farmer’s market, in our CSA, and in my mom’s garden.   I love zucchini but after a month or so of having it all the time it starts to get old.

What is a CSA?

A CSA is Community Supported Agriculture.  It is a system in where people purchase a share of a farm’s harvest in advance. This helps support local farmers by providing them with the money upfront.   In return, people receive regular deliveries of fresh, seasonal produce, on a weekly or bi-weekly basis.

I do have a few favorite recipes I use with zucchini.  I’ve really been enjoying Zucchini Cheddar Scones as a snack in the afternoons.   We’ve been eating Baked Zucchini Fries as a side dish several times a week.  Plus Greek Zucchini Fritters are a tasty appetizer or side dish.

I also make a lot of zucchini breads and muffins.  Blueberry Zucchini Bread is probably my current favorite because I love the pop of blueberry flavor along with the zucchini. Chocolate Chip Zucchini Muffins have always been great in my lunch box or for breakfast.

I’ve been looking for new ideas for zucchini breads or muffins though because I’ve been bored with the same ones over and over again.  I saw a recipe for Zucchini Lemon Ginger bread I thought it would be a great twist on a recipe I know I enjoy.

The bread has fresh grated lemon peel, fresh lemon juice, and lots of chopped ginger.   I tend to use more of a ginger paste because it stays fresh in my refrigerator and is super easy to use.

Ingredients for making Lemon Zucchini Bread.

Can I use different spices in Lemon Zucchini Bread?

Sure!  I like the ginger because it gives the bread a nice little zip but you can use other spices.  Cinnamon or cardamom would be delicious in this bread as well.  You can even use cloves if you want a stronger spiced flavor.


  • all purpose flour
  • baking powder
  • baking soda
  • cinnamon
  • nutmeg
  • salt
  • granulated sugar
  • vegetable oil
  • egg
  • vanilla extract
  • zucchini (or you can use yellow squash)
  • lemons
  • fresh ginger (or ginger paste)

To make the bread preheat the oven to 350 degrees.  Spray a loaf pan with cooking spray and set it aside.

In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.   Mix well.

In another large bowl beat the vegetable oil and sugar together.  Add in the egg and vanilla and mix well until combined.

Zucchini bread dough in a bowl.

Add the flour mixture to the oil mixture and mix well.   Add the zucchini, fresh ginger, lemon zest, and lemon juice to the bowl and mix until just combined.

Pour the batter into the loaf pan and bake for 45 minutes.

The bread has the texture and look of classic zucchini bread.   However you can totally smell both the lemon and the ginger in the bread.

A bread pan with zucchini bread in it.

The lemon juice and zest really brighten up the bread and give it some extra spark.   The ginger gives it a nice spice and the flavors of the ginger, lemon, and zucchini together are simply delicious.

How do you store Lemon Ginger Zucchini Bread?

Cover the bread with foil or plastic wrap and store on your counter for up to 4 days.  You can also cut it into slices and store in an air tight container.

Can I freeze lemon zucchini bread?

Yes you can!   You can freeze the whole loaf or freeze it by the slice.   To freeze the entire loaf wrap it in plastic wrap and then foil.   Place in a large freezer bag and freeze for up to 6 months.   If you want to freeze but the slice, slice the bread and place the slices on a cookie sheet.   Freeze for 1 hour.  Wrap each slice in plastic wrap and place all the slices in a freezer bag.   Freeze for up to 6 months.  When ready to enjoy defrost the bread on your kitchen counter.

It’s such an easy bread to make and it’s really tasty.  There’s also an optional lemon glaze which I’ve made once and is great, but the bread is so flavorful without it that I haven’t made it since the first time.

Pin Image:   Text title, a platter with zucchini bread loaf and a slice of bread on it.

If you’ve tried my Lemon Zucchini Bread or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:





A platter with zucchini bread on it and a slice of the bread showing.

Zucchini Lemon Ginger Bread

Make your favorite zucchini bread pop with fresh lemon zest and juice and a zip from fresh ginger.
No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 slices
Author: Hezzi-D


  • 1 c. flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 c. sugar
  • 1/2 c. vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 c. shredded zucchini
  • 3 Tablespoon fresh ginger grated
  • 1 Tablespoon grated lemon zest
  • 2-3 Tablespoons fresh lemon juice


  • Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
  • In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another large bowl beat the sugar and vegetable oil until well combined. Add in the egg and beat until mixed well. Add in the vanilla and then mix on high speed for 1 minute.
  • Add the flour mixture to the olive oil mixture and mix on medium speed until everything is well incorporated.
  • Add the zucchini, fresh ginger, grated lemon zest, and lemon juice to the bowl. Mix by hand until just combined.
  • Pour the mixture into the prepared loaf pan.
  • Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes. Run a butter knife around the edge of the pan and invert onto a wire rack to cool completely.
  • If you want to make a simple lemon glaze, combine 1 cup of powdered sugar with 1-2 tablespoons of fresh lemon juice and mix until smooth. Pour over top of cooled bread.


Recipe adapted from Cooking Club Magazine

A close up of a loaf of zucchini bread with a slice cut off.


  1. Hi,
    I don’t see where, when and how (Mixer/by hand?)the flour mixture is added.That step is missing. Also, which of the two bowls is the zucchini mixture added into? And when?

    1. Yikes! Sorry about that! I’ve corrected everything and put it in the directions. Thank you for letting me know. Sometimes I’m typing a recipe so fast I completely miss a step.

  2. I LOVE making lemon zucchini bread but ginger isn’t something I’ve included before – how cool! 🙂 Thanks for sharing! I bet it would taste good with a little ginger glaze too!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating