Lemon Zucchini Bread

A moist and flavorful quick bread perfect for summer! Enjoy it as a snack, dessert, or even for breakfast.

Print Pin

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Lemon Zucchini Bread

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 240kcal

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!

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.