Lemon Zucchini Bread Recipe

Why You’ll Love This Recipe

This lemon zucchini bread is the perfect way to use up summer zucchini while adding a burst of bright citrus flavor. The zucchini keeps the bread moist without overpowering the taste, while the lemon zest and juice create a refreshing twist on classic sweet bread. Topped with a simple lemon glaze, this loaf is ideal for breakfast, a snack, or even dessert. It’s easy to make, family-friendly, and a great way to bake with vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon lemon zest (from approximately 1 medium lemon)
1/3 cup vegetable oil
2 large eggs
2 tablespoons lemon juice
1 1/2 cups finely shredded zucchini (about 1 medium zucchini, skin-on, not drained or squeezed dry)

For the glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest

Directions

1. Preheat oven to 350°F (175°C). Lightly butter a 9 × 5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and lemon zest.
3. In a medium bowl, whisk together vegetable oil, eggs, and lemon juice until combined. Stir in the shredded zucchini.
4. Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and spread evenly.
6. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan on a wire rack for 15 minutes. Then remove carefully and allow to cool completely on the rack.
8. To make the glaze, whisk powdered sugar, lemon juice, and lemon zest together until smooth.
9. Drizzle the glaze over the cooled bread.

Servings and timing

Servings: 8
Prep time: 15 minutes
Bake time: 50 minutes
Total time: 1 hour 5 minutes

Variations

• Add poppy seeds for a lemon-poppy twist.
• Substitute half whole wheat flour for a heartier texture.
• Skip the glaze for a lighter, less sweet option.
• Add blueberries for a fruity addition.
• Swap cinnamon with nutmeg or omit entirely.

Storage/Reheating

Store the bread in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the unglazed and cooled bread tightly in aluminum foil or plastic wrap and place in a resealable freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat individual slices in the microwave for a few seconds if desired.

FAQs

Can I use yellow zucchini instead of green?

Yes, yellow zucchini works just as well and won’t affect the flavor or texture.

Do I need to peel the zucchini?

No, keep the skin on for added texture and nutrients.

Should I squeeze out the moisture from the zucchini?

No, the moisture is essential for keeping the bread moist.

How do I know when the bread is done?

Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.

Can I skip the glaze?

Yes, the bread is still delicious without it.

Can I make this gluten-free?

Yes, just use a gluten-free all-purpose flour blend.

Can I reduce the sugar?

You can reduce it slightly, but it may affect the sweetness and texture.

Can I use a different oil?

Yes, canola oil or melted coconut oil are great alternatives.

Is this bread freezer-friendly?

Yes, freeze it unglazed and wrap it well to preserve freshness.

Can I double the recipe?

Yes, double all ingredients and use two loaf pans.

Conclusion

Zesty Lemon-Glazed Zucchini Bread is a light, moist treat that combines the bright flavor of lemon with the richness of zucchini. Whether enjoyed warm or chilled, it’s a delightful way to celebrate the season and whip up a quick, sweet loaf. Perfect for breakfast, snacks, or gifting, this recipe is sure to become a favorite.

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