Moist, tender, and bursting with citrusy freshness, Limoncello Zucchini Ricotta Bread is one of those bakes that feels like sunshine in loaf form. Whether you’re looking to use up garden zucchini or just craving something light and sweet, this recipe delivers a soft, rich texture with a bright lemony kick.

The magic here lies in the trio of ingredients that each bring something special to the table: zucchini for moisture, ricotta for creaminess, and Limoncello liqueur for that unmistakable citrus sparkle. The result? A beautifully balanced quick bread that’s sweet but not too sweet, fluffy yet satisfying, and perfect for just about any time of day — breakfast, brunch, or even dessert.

I first made this on a rainy weekend when I had an extra zucchini and a nearly full bottle of Limoncello just sitting on the counter. One slice later, I was hooked. It’s the kind of loaf that makes your kitchen smell amazing and feels a little fancy, even though it’s incredibly easy to pull together.

So whether you’re baking for a summer gathering or just for yourself, this Limoncello Zucchini Ricotta Bread is a must-try. It’s approachable, customizable, and sure to become a favorite in your baking rotation.

Why You’ll Love This Recipe

Irresistibly Moist Texture

Let’s start with the texture — because it’s downright dreamy. Thanks to the combination of zucchini and ricotta cheese, this bread stays soft and moist for days without turning gummy or heavy. Each slice offers a delicate crumb that’s light yet satisfying, making it the kind of treat you’ll find yourself reaching for again and again. It’s not your average quick bread — it’s better.

Simple, Everyday Ingredients

One of the best parts about this recipe? It uses basic pantry staples you likely already have on hand: flour, sugar, eggs, oil. The only ingredient that might not be in your cupboard is Limoncello — and even that can be swapped with a mix of lemon juice and zest. This recipe proves that you don’t need fancy ingredients to create something truly special.

Beginner-Friendly Instructions

If you’re new to baking, don’t worry — this loaf has your back. There’s no need for a stand mixer or any complicated steps. You’ll just need a couple of bowls, a whisk, and a loaf pan. The batter comes together quickly and easily, making it a great recipe to bake with kids or to whip up when you’re short on time but still want something homemade.

Easily Customizable

This recipe is wonderfully flexible. Want to make muffins instead of a loaf? Go for it. Looking to toss in a handful of blueberries, some poppy seeds, or even a sweet lemon glaze? It can handle it all. And if you’d rather skip the Limoncello, a combo of lemon juice and zest gives you that bright flavor without the alcohol.

Ingredients

Before we dive into the mixing bowl, let’s talk ingredients. The beauty of this recipe lies in how simple and straightforward the lineup is. Most of these are everyday pantry items, with just a touch of flair from the Limoncello and ricotta. Here’s a quick look at what you’ll need — and why each one matters:

Full List of Ingredients

• 2 cups all-purpose flour – This forms the backbone of the loaf, giving it structure and a tender crumb.

• 1 tsp baking powder + ½ tsp baking soda – These leavening agents help the bread rise and stay light.

• ½ tsp salt – A pinch brings out all the other flavors and balances the sweetness.

• 1 cup granulated sugar – Sweetens the loaf and aids in creating that beautiful golden crust.

• 3 large eggs – Provide moisture, structure, and help everything bind together.

• 1 cup ricotta cheese – Adds creaminess and a subtle richness that makes this loaf stand out.

• ½ cup vegetable oil – Keeps the bread ultra-moist and soft for days.

• ¼ cup Limoncello – This is where the magic happens. It gives the loaf its bright, citrusy twist.

• 1 tsp vanilla extract – Adds a cozy, fragrant backdrop to the lemon notes.

• 1½ cups grated zucchini – Don’t worry, you won’t taste it! It simply adds moisture and softness.

• Zest of 1 lemon – Enhances the lemon flavor naturally, pairing perfectly with the Limoncello.

How to Make Limoncello Zucchini Ricotta Bread

Now, let’s bring this delicious loaf to life. One of the best things about this recipe? No fancy equipment or complicated steps. It’s as easy as mix, pour, and bake — just the way a comforting homemade recipe should be.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C).
   Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. Mix the dry ingredients.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Beat the eggs and sugar.
   In a large bowl, whisk together the eggs and sugar until the mixture is light and slightly frothy. This step gives the bread a lovely texture.

4. Add the wet ingredients.
   Stir in the ricotta cheese, vegetable oil, Limoncello, vanilla extract, and lemon zest. Mix until fully combined — the batter should look creamy and smooth.

5. Combine wet and dry.
   Gradually fold the dry ingredients into the wet mixture. Be gentle — overmixing can make the loaf tough.

6. Add the zucchini.
   Fold in the grated zucchini, making sure it’s evenly distributed throughout the batter. The mixture will be slightly thick and lusciously moist.

7. Transfer to the pan.
   Pour the batter into your prepared loaf pan and smooth the top with a spatula.

8. Bake.
   Place in the center of the oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil for the last 10–15 minutes.

9. Cool.
   Allow the loaf to cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely before slicing (if you can wait that long!).

What to Serve with This Recipe

Whether you’re enjoying a quiet morning or hosting brunch with friends, this loaf plays well with others. Here are a few pairing ideas to elevate the experience:

Suggested Pairings

Drinks:

• A warm mug of Earl Grey or chamomile tea

• Freshly brewed coffee or espresso

• A Limoncello spritz or sparkling lemon water for a sunny twist

Desserts & Sides:

• A scoop of lemon sorbet for a bright, chilled finish

• Whipped cream and berries for a summery touch

• A dollop of mascarpone cheese for a rich, creamy complement

Variations and Substitutions

This recipe is incredibly flexible. Whether you’re avoiding certain ingredients or simply want to switch things up, here are some easy tweaks to make it your own:

Nut-Free (Default Version)

Good news — this loaf is naturally nut-free, making it perfect for families with allergies. No adjustments needed!

Add Extra Flavor

Looking to level up? Try these tasty add-ins:

• Blueberries for a burst of fruitiness

• Mini chocolate chips for a decadent touch

• Slivered almonds for a little crunch

• Lemon glaze (just powdered sugar + lemon juice) for a sweet-tart finish

Gluten-Free Option

Need to skip the gluten? Swap in a 1:1 gluten-free flour blend.
Optional: Add 1 teaspoon apple cider vinegar to help with structure and texture.

Storage Instructions

One of the best things about this Limoncello Zucchini Ricotta Bread is that it keeps beautifully — whether you want to savor it over a few days or freeze a loaf for later. Here’s how to keep it fresh and delicious:

Room Temperature

• Store the fully cooled loaf in an airtight container or wrap tightly in foil.

• It will stay fresh at room temperature for up to 3 days.

• Keep it in a cool, dry place, away from sunlight and humidity.

Refrigerator

• If you need a little extra time, pop the loaf into the fridge, where it will keep for up to 5 days.

• For best results, slice as needed and reheat individual slices in the microwave for 10–15 seconds to bring back that soft texture.

Freezing Instructions

• Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag.

• Freeze for up to 2 months.

• To enjoy, thaw at room temperature or warm in a 300°F (150°C) oven for about 10–15 minutes.

Recipe Tips and Tricks

Want bakery-level results in your own kitchen? These tips will help you nail the perfect loaf every time:

• Don’t wring out the zucchini – its natural moisture is what keeps the bread soft and tender.

• Use whole milk ricotta – it lends a creamy richness that’s hard to beat.

• Line your pan with parchment paper for easy removal and prettier slices.

• Avoid overmixing the batter once you add the dry ingredients — a gentle hand makes a fluffier loaf.

• Let it cool completely before slicing — it’s worth the wait, trust me!

Related Recipes

• Marbled Banana Bread – Link in a “More quick bread recipes” or “Love fruity loaves?” section.

• Cream Cheese Strawberry Cookies – Mention under related soft and creamy baked goods.

• Peach Bellini Cupcakes – Great pairing for summer citrus-flavored bakes or desserts with alcohol.

• Lumpia – If you want to contrast savory snacks with sweet bakes in a roundup.

• Garlic Mushroom Grilled Cheese – Suggest as a savory balance in brunch pairings.

• Reese’s Peanut Butter Banana Bread – Recommend for readers who love dessert-inspired quick breads.

FAQs

Let’s answer a few of the most common questions home bakers have about this recipe:

Can I replace ricotta cheese?

Yes! Full-fat Greek yogurt or blended cottage cheese makes a great substitute.

Is Limoncello necessary?

It really boosts the lemon flavor, but you can absolutely use lemon juice + lemon zest instead for a non-alcoholic version.

Do I need to peel the zucchini?

Nope! The skin is tender and adds a nice hint of green color — plus, it’s nutritious.

Can I make this as muffins?

Definitely. Just divide the batter into a muffin tin and bake at 350°F (175°C) for 20–25 minutes.

Can I make it ahead of time?

Yes, this loaf is perfect for baking a day in advance. Just store it tightly wrapped and enjoy whenever you’re ready.

Conclusion

Whether you’re baking for brunch, sharing with a friend, or just craving a cozy slice of something sweet, this Limoncello Zucchini Ricotta Bread is a total win. It’s bright, soft, flavorful, and — best of all — incredibly easy to make.

There’s something special about pulling a loaf like this out of the oven and knowing it’ll bring joy with every bite.

Limoncello Zucchini Ricotta Bread Recipe

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• Author: Sophia
• Total Time: 1 hour 15 minutes
• Yield: 10 slices 1x
• Diet: Vegetarian

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Description

A moist and citrusy quick bread made with grated zucchini, creamy ricotta, and a splash of Limoncello — perfect for brunch or dessert.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 3 large eggs
• 1 cup ricotta cheese
• 1/2 cup vegetable oil
• 1/4 cup Limoncello liqueur
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• Zest of 1 lemon

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat sugar and eggs until light and fluffy.
4. Add ricotta cheese, vegetable oil, limoncello, vanilla extract, and lemon zest; mix until combined.
5. Fold in the dry ingredients until just combined.
6. Gently fold in grated zucchini.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Do not wring out the zucchini — its moisture is essential.
• Use whole milk ricotta for the creamiest texture.
• Substitute Limoncello with lemon juice and zest for an alcohol-free version.
• Wrap and freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Quick Bread
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 16g
• Sodium: 190mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 55mg

Keywords: Limoncello Zucchini Ricotta Bread, zucchini bread with ricotta, lemon quick bread, limoncello dessert loaf, moist zucchini cake