Lemon Zucchini Bread – The Ultimate Summer Treat!
Moist, bright, and bursting with fresh citrus flavor, Lemon Zucchini Bread is the quick, easy, and foolproof recipe you need in your life.
It’s the perfect way to sneak in some veggies without anyone noticing (yes, even picky eaters will love it!).
Soft, lightly sweet, and topped with a luscious lemon glaze, this bread is a total game-changer for breakfast, snacks, or dessert.
Bonus: It freezes beautifully, so you can always have a slice of sunshine on hand!
Let’s get baking!
For Lemon Zucchini Bread
- Flour – Use all-purpose flour or a mix of white whole wheat flour for a slightly healthier twist.
- Salt – Enhances the flavors and balances the sweetness.
- Baking Powder & Baking Soda – Helps the bread rise, making it light and fluffy.
- Granulated Sugar – Adds the perfect level of sweetness to complement the tart lemon.
- Lemon Zest – Gives the bread a bright, fresh citrus flavor.
- Eggs – Provides structure and helps bind everything together.
- Vegetable or Canola Oil – Keeps the bread moist and soft.
- Fresh Lemon Juice – Adds tanginess and enhances the lemony taste.
- Grated Zucchini – Adds moisture and a subtle texture while keeping the bread tender.
For the Lemon Glaze
- Powdered Sugar – The base of the glaze, giving it a smooth, sweet finish.
- Fresh Lemon Juice – Adds a refreshing citrus kick and balances the sweetness.
Lemon Zucchini Bread
Ingredients
Bread:
- 1 ½ cups all-purpose flour (or half white whole wheat flour)
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- ½ cup vegetable or canola oil
- 1 ½ tsp fresh lemon juice
- 1 cup grated zucchini (unpeeled)
Glaze:
- 1 cup powdered sugar
- 4 tsp fresh lemon juice
Instructions
- Preheat & Prepare – Preheat oven to 350°F (175°C). Grease and flour an 8x4-inch loaf pan.
- Mix Dry Ingredients – In a large bowl, whisk together flour, salt, baking powder, and baking soda.
- Mix Wet Ingredients – In another bowl, combine sugar and lemon zest, stirring well. Add eggs, oil, and lemon juice, stirring until smooth.
- Combine – Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in grated zucchini.
- Bake – Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Glaze – In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled bread.
- Serve & Enjoy – Slice and enjoy!
Notes
- Zucchini Prep – If the zucchini is very moist, gently squeeze out excess liquid using a paper towel.
- Freezing – Allow the bread to cool completely, wrap it in plastic wrap, and store in an airtight container in the freezer for up to 3 months. Thaw at room temperature or briefly in the microwave on defrost.
Nutrition
1. Do I need to peel the zucchini before using it?
Nope! The skin is soft and blends right into the bread. Plus, it adds extra nutrients and a little pop of color! Just wash the zucchini well before grating.
2. Should I squeeze the excess moisture out of the zucchini?
Not for this recipe! The moisture in the zucchini keeps the bread incredibly soft and tender. If your zucchini is extra watery, a light pat with a paper towel is enough.
3. Can I use a different type of flour?
Yes! You can swap half of the all-purpose flour for whole wheat flour for a nuttier taste. Almond or gluten-free flour may need adjustments, so experiment carefully.
4. How can I make the lemon flavor stronger?
Want extra zing? Add more lemon zest, a touch of lemon extract, or brush warm lemon syrup over the baked bread before glazing.
5. Can I freeze this bread?
Absolutely! Once completely cooled, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temp when you’re ready to enjoy!
Now you’re ready to bake the ultimate Lemon Zucchini Bread!
