Lemon zucchini bread is a soft, moist quick bread topped with a sweet lemon glaze for the perfect balance of fresh tart flavor and sweetness. It’s an easy way to use up extra zucchini and makes a delicious breakfast, snack, or afternoon treat.
When it’s zucchini season, zucchini bread is one of my favorite ways to put it to good use. This lemon zucchini bread is a fun twist on classic zucchini bread. The zucchini makes the bread moist, while the bright lemon glaze adds fresh citrus flavor to every bite.
It’s easy enough to make for a weekend breakfast but also works as an afternoon snack or simple dessert. Whether you’re baking with garden zucchini or using up a few extra from the store, this quick zucchini bread is always a good choice.
Ingredient notes and substitutions
- Zucchini: Use fresh, smaller zucchini for this bread. Large, overgrown zucchini can be dry and woody, which won’t give you enough moisture for the bread. Also, there’s no need to peel the zucchini before use. You can use the smaller holes on the box grater for less noticeable shredded zucchini in the bread.
- Flour: Be sure to properly measure the flour. I like to weigh the ingredients to ensure that the measurements are accurate (click “metric” immediately above the ingredients for the weights). If using measuring cups, sift or stir the flour. Then, lightly spoon into the measuring cup and level. This will help to avoid packing in the flour. Packing in the flour will give you a dry, heavy loaf of bread.
- Butter: This recipe uses melted butter, so the batter can easily be mixed by hand. The butter should be just melted, not hot and bubbly or browned.
- Vanilla extract: For more lemon flavor, use a combination of vanilla extract and lemon extract.
- Milk: Using milk will give you a milder glaze. Using fresh lemon juice will give you tarter, more lemony glaze.
How to make lemon zucchini bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 350F. Grease two 8×4-inch loaf pans. I like to use nonstick spray with flour. Set aside.
Step 1: Place the grated zucchini in colander in the sink while you continue. Do not squeeze. You’ll want that moisture for the batter.
Step 3: Whisk together sugar, eggs, vanilla, lemon zest, salt, and butter in a large mixing bowl.
Step 4: Add dry ingredients (flour and baking soda) to the wet ingredients and whisk in until just combined.
Step 5: Fold in grated zucchini until just incorporated.
Step 6: Divide batter between prepared loaf pans.
Step 7: Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool in pans for 10 minutes.
Step 8: Run a thin knife around the edges, and remove zucchini bread out onto wire rack to finish cooling.
Step 9: To make the glaze, whisk powdered sugar, 4 tablespoons milk, and lemon zest together in a small bowl.
Step 10: Add in additional milk as needed to get thick but pourable consistency.
Step 11: Drizzle over the top of cooled bread, and grate a little more fresh lemon zest over the top of the glaze. Let glaze set before cutting a slice.
Recipe Tips!
- Measure the zucchini after grating: This helps ensure the correct amount of moisture in the bread.
- Don’t overmix the batter: Stir just until the ingredients are combined for the softest texture.
- Use fresh lemon juice: Fresh juice gives the glaze the brightest flavor.
- Let the bread cool before glazing: This keeps the glaze from melting into the loaf.
- Loaf pan: Be sure to use an 8×4-inch loaf pan. Using a 9×5-inch loaf pan will give you a shorter, flatter loaf.
- Baking time: Baking time will vary depending on your location and oven. I recommend checking toward the earlier end of the baking time because you can always bake for longer but can’t unbake the bread.
Storage
Store any leftovers in an airtight container at room temperature for 2-3 days. For longer storage, store in an airtight container in the refrigerator for 3-4 days.
More zucchini bread recipes!
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Easy Lemon Zucchini Bread
Equipment
- 2 8×4-inch loaf pans
Ingredients
Zucchini bread
- 3 cups grated fresh zucchini about 4 small zucchini
- 1 ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- ¼ teaspoon kosher salt
- ¾ cup salted butter melted
- 3 cups all-purpose flour properly measured
- 2 teaspoons baking soda
Glaze
- 2 cups powdered sugar
- 4-6 tablespoons milk or use lemon juice for more lemon flavor
- 2 tablespoons lemon zest plus extra for sprinkling
Instructions
- Preheat the oven to 350F. Grease two 8×4-inch loaf pans. I like to use nonstick spray with flour. Set aside.
- Place the grated zucchini in colander in the sink while you continue. Do not squeeze.3 cups grated fresh zucchini
- Whisk together sugar, eggs, vanilla, lemon zest, salt, and butter in a large bowl.1 ½ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon zest, ¼ teaspoon kosher salt, ¾ cup salted butter
- Add flour and baking soda and whisk in until just combined.3 cups all-purpose flour, 2 teaspoons baking soda
- Stir in grated zucchini until just incorporated.
- Divide batter between prepared loaf pans.
- Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.4
- Cool in pans for 10 minutes.
- Run a thin knife around the edges, and remove zucchini bread out onto wire cooling racks to finish cooling.
- To make the glaze, Whisk powdered sugar, 4 tablespoons milk, and lemon zest together.2 cups powdered sugar, 4-6 tablespoons milk, 2 tablespoons lemon zest
- Add in additional milk as needed to get thick but pourable consistency.
- Drizzle over the top of cooled bread, and grate a little more fresh lemon zest over the top of the glaze.
- Let glaze set before slicing.
Notes
- Zucchini: Use fresh, smaller zucchini for this bread. Large, overgrown zucchini can be dry and woody, which won’t give you enough moisture for the bread. Also, there’s no need to peel the zucchini before use.
- Flour: Be sure to properly measure the flour. I like to weigh the ingredients to ensure that the measurements are accurate (click “metric” immediately above the ingredients for the weights). If using measuring cups, sift or stir the flour. Then, lightly spoon into the measuring cup and level. This will help to avoid packing in the flour. Packing in the flour will give you a dry, heavy loaf of bread.
- Butter: This recipe uses melted butter, so the batter can easily be mixed by hand. The butter should be just melted, not hot and bubbly or browned.
- Vanilla extract: For more lemon flavor, use a combination of vanilla extract and lemon extract.
- Milk: Using milk will give you a milder glaze. Using fresh lemon juice will give you tarter, more lemony glaze.
- Nutrition values are estimates.
Nutrition
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