Easy Lemon Zucchini Bread

Moist lemon zucchini bread topped with a sweet lemon glaze is an easy way to use up fresh zucchini.

Course bread

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 202kcal

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.

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.