Lemon Zucchini Bread with Sweet Lemon Glaze

Name: Lemon Zucchini Bread with Sweet Lemon Glaze
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups (187.5 g) all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (150 g) granulated sugar; 1 tablespoon lemon zest *; 2 large eggs; 1/2 cup (118 ml) vegetable oil; 1 tablespoon freshly squeezed lemon juice; 1 cup (200 g) grated zucchini, peel-on; 1/2 cup powdered sugar; 3/4 tablespoon freshly squeezed lemon juice; 1/8 teaspoon pure vanilla extract; pinch of salt

Jump to Recipe·Print Recipe

This tender loaf is delicious, lemony, and just so snackable. I find myself cutting off a little slice here and there to enjoy throughout the day. Lemon zucchini bread is easy to make and delightfully soft from the addition of freshly grated zucchini. This is the perfect recipe for using ripe, late-summer harvest zucchinis!

Overhead shot of lemon zucchini bread styled with flowers.

The entire loaf is drizzled in a scrumptious, sweet lemon glaze. This gives it even more bright citrus flavour; and the glaze firms to become like that of an old fashioned doughnut.

Jump to:

Ingredients
Instructions
Equipment
Variations
Storage
📖 Recipe
F.A.Q.

Look at how beautifully tender the inside of this lemon zucchini bread is..

Sliced lemon zucchini bread showing the tenderness inside.

For other delicious bread loaves that make the perfect snack, I highly recommend that you check out my buttermilk banana bread with sweet buttermilk glaze or my strawberry banana bread with whipped strawberry butter that are simply delectable.

Ingredients

All-purpose flour
Baking powder
Baking soda
Salt
Sugar
Lemon zest - When zesting the lemon, make sure to just get the yellow, outer part of the rind and not the white, bitter pith underneath.
Eggs
Freshly squeezed lemon juice
Zucchini - When grating the zucchini, make sure to leave the rind on. This will give your loaf a pretty green colour on the inside. Or, you could use yellow zucchini for this loaf as that would compliment the lemon theme well.
Sweet lemon glaze - powdered sugar, lemon juice, pure vanilla extract, salt

See the recipe card below for quantities.

Instructions

This loaf is a breeze to make. Simply mix it up in a bowl then bake, cool, and glaze!

Start by preheating your oven to 350°F / 177°C. Grease and flour a 9x5 inch loaf pan, and set it aside for now. (You could use an 8x4 inch loaf pan for this recipe, but it may affect the bake time so keep an eye on it while baking.)

Sift the flour, baking powder, baking soda, and salt into a large bowl. Set this aside for now, as well.

A wooden spoon rubs lemon zest into sugar in a floral bowl.

In another large bowl, mix together the sugar and lemon zest. I use a wooden spoon to rub them together against the side of the bowl until fragrant and well combined.

A wooden spoon mixes egg, oil, and lemon juice in with the sugar in a floral bowl.

Mix the eggs, oil, and lemon juice in with the sugar until smooth.

A wooden spoon stirring batter in a bowl.

Gently stir in the dry ingredients until they are just combined. Be careful to not overmix!

A wooden spoon folds grated zucchini into batter in a bowl.

Fold the grated zucchini in with the batter.

Batter in a loaf pan topped with thin slices of zucchini.

Pour the batter into the prepared loaf pan.

I garnished my loaf with very thin sliced of fresh zucchini. I use a Japanese mandoline to get these perfectly precise and very thin slices. This garnishing is completely optional.

Japanese mandoline

Buy Now →

Bake the lemon zucchini bread for about 40 minutes, until a toothpick inserted into the centre comes out clean. Be careful to not overbake it. Cool the loaf in its pan for 10 minutes before transferring it to a cooling rack to cool the rest of the way. Use a knife to carefully help loosen the sides of the loaf from the pan. Completely cool the loaf before adding the glaze.

Sweet lemon glaze

Whisk the powdered sugar, lemon juice, lemon zest, and vanilla extract together in a small bowl until smooth. Stir in a pinch of salt. The salt is optional, but this little step helps to temper the sweetness of the sugar a little bit. Personally, I don't like glazes and frostings to be excessively sweet.

Drizzle the glaze over the loaf and allow it time to set.

Equipment

To make this recipe, I used mixing bowls, a rubber spatula, a loaf pan, and a Japanese mandoline for making the thinly sliced garnish.

loaf pan

Buy Now →

glass mixing bowls

Buy Now →

Variations

If you would like to make this zucchini bread without the green flecks throughout, peel your zucchini before grating or use yellow zucchini.

Sliced lemon zucchini bread with flowers.

Storage

Store in an airtight container. It will keep at room temperature for 2-3 days, or in the fridge for up to a week.

To freeze the lemon zucchini bread, make sure that it has cooled completely then wrap it with plastic wrap. Place this in a freezer-safe container or bag and freeze for up to 3 months. The best way to thaw zucchini bread it to set it on the countertop in an airtight container and allow it to come to room temperature. I would recommend not adding the glaze until after thawing.

📖 Recipe

Recipe Card powered by

F.A.Q.

Why is zucchini used in baking?

Zucchini adds a wonderful moist, tenderness to baked goods, as well as healthy vitamins. It also has a mild flavour that pairs well with other flavours.

Lemon Zucchini Bread with Sweet Lemon Glaze

Ingredients

Instructions

Sweet lemon glaze

Equipment

Variations

Storage

📖 Recipe