Lemon Zucchini Bread
Lemon Zucchini Bread is a light and refreshing quick bread studded with zucchini and lemon zest and topped with a tangy sweet lemon glaze.
Tis’ the season for figuring out new ways to use up zucchini. Zucchini is abundant and cheap this time of year, and it’s also one of the most versatile vegetables I know.
Aside from being a quick summer side dish and a fabulous addition to soups and pastas, zucchini can also be turned into cake or bread. Honestly, the résumé on this vegetable is impressive. Vegetable by day. Cake by night.
Lemon Zucchini Bread: A New Favorite
Most zucchini bread recipes are similar to my favorite Zucchini Cake with Cream Cheese Frosting. They’re moist, dense loaves, spiced with cinnamon and often dotted with nuts.
While I’m quite fond of these classic recipes, they seem to be a better fit for chillier fall days. Lighter in both flavor and texture, this Lemon Zucchini Bread is the perfect loaf for summer.
With a soft, delicate crumb studded with bright lemon zest and bits of green zucchini, this bread is both lovely and delicious. The loaf itself is subtly sweet–the perfect vehicle for a drizzle of bright and tangy lemon glaze.
This refreshing Lemon Zucchini Bread is perfect for breakfast, an afternoon snack, or dessert!
How to Make Lemon Zucchini Loaf
I based this recipe off my Lemon Zucchini Muffins. Most muffin recipes can be converted to a quick bread recipe with just a few minor tweaks, usually in baking time and temperature. I followed this helpful conversion guide and it worked beautifully!
To make the bread:
To make glaze for zucchini bread:
The glaze is a simple blend of powdered sugar and lemon juice. Simply whisk the two together until smooth. The loaf should be cooled completely before glazing, but good luck waiting that long to try a slice!
How to Store Glazed Zucchini Bread
Zucchini bread can be stored at room temperature wrapped in saran wrap or placed in airtight container. It will keep for 3-4 days.
How to Freeze Lemon Zucchini Bread
This zucchini loaf freezes beautifully! To freeze, allow the loaf to cool completely and leave the glaze off. Wrap it tightly in saran wrap then freeze for up to 3 months.
Thaw the loaf overnight in the fridge, then bring to room temperature before glazing and serving.
More Zucchini Recipes You’ll Love
Still have zucchini to use up? Try it in one of these recipes:
- Beef Ramen Stir Fry
- Balsamic Grilled Vegetables
- Honey Garlic Shrimp and Zucchini Foil Packets
- Roasted Corn and Zucchini Salsa
- Creamy Chicken Sausage Tortellini Soup
Lemon Zucchini Bread
Light, lemony zucchini bread with lemon glaze is the ultimate summer quick bread recipe.
Ingredients
For the bread:
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Grated zest from one lemon
- 3 Tablespoons fresh lemon juice
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 cup packed shredded zucchini
For the lemon glaze:
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
- Preheat the oven to 375 degrees and grease the bottom and sides of a 9 inch loaf pan.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
- In a smaller bowl, whisk together the lemon juice, eggs, milk, and vegetable oil. Make a well in the center of the dry ingredients and pour the wet ingredients inside. Gently fold the wet and dry ingredients together until no white streaks remain. Gently stir in zucchini.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes, rotating the pan halfway through. When the loaf is done, it should be golden brown on top and a toothpick inserted in the center will come out clean. Allow the loaf to cool for 10-15 minutes in the pan, then run a knife along the edge and turn out onto a cooling rack to cool completely.
- Meanwhile, mix up the glaze by whisking together powdered sugar and lemon juice until smooth. Once the bread is cool, drizzle with lemon glaze.
Notes
Store bread in an airtight container or wrapped in saran wrap. It will keep for 3-4 days at room temperature.
To freeze zucchini bread, omit the glaze and wrap the cooled loaf tightly in saran wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before glazing and serving.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 316Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 38mgSodium: 409mgCarbohydrates: 48gFiber: 1gSugar: 27gProtein: 5g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
Used this recipe last night for muffins (baking at 400) – they are so good!!! Instead of the lemon icing, I put turbinado sugar on them since that’s easier to manage for muffins and I love a crunchy top. Thanks!!
Love the idea of adding turbinado sugar to muffins. I’m so glad you liked the recipe. Thanks for coming back to let me know!