Lemon Zucchini Bread
Lemon zucchini bread is the ultimate spring and summer quick bread. Packed with shredded zucchini and topped with a bright lemon glaze, you’ll be making this recipe on repeat during zucchini season!
This glazed lemon zucchini bread is a unique twist on my classic zucchini bread recipe.
Instead of flavoring the loaf with warming spices like cinnamon and nutmeg, I brightened things up by adding lemon juice and zest to the quick bread batter.
Zucchini is fairly neutral in flavor, and I love having the option to make variations of my favorite zucchini bread! I added a sweet-tart lemon glaze to my bread to amplify the fresh lemon flavor, but you’re welcome to omit it if desired.
Lemon zucchini bread makes a great addition to any spring or summer potluck, can be wrapped up for a hostess gift, or simply stored on your counter for afternoon snacking!
Making zucchini bread with lemon is as simple as the classic recipe. The ingredients list is quite similar, with just a few key adjustments.
- Oil: I recommend using a neutral flavored oil, like canola or vegetable oil. If using coconut oil, be sure to melt it prior to measuring it out.
- Zucchini: One medium zucchini will usually yield about 1 cup of shredded zucchini. You will likely need two medium zucchinis or one large one to get 1 and 1/2 cups. No need to peel the zucchini or squeeze out the moisture either!
- Lemon juice + zest: You’ll need about three medium lemons to yield 2 tablespoons of zest. Don’t skimp on the lemon zest, as that packs in more lemony flavor than the juice!
How to Make Lemon Zucchini Bread
This lemon glazed zucchini bread is quick and easy to make, but you will need to let the loaf cool completely prior to adding the glaze. Here’s how to make it:
- Prep the pan: Preheat the oven to 350ºF (180°C). Then, spray a 9×5-inch loaf pan with non-stick spray and line with parchment paper.
- Mix together the dry ingredients: Add the flour, salt, and baking powder to a large mixing bowl.
- Mix together the wet ingredients: I recommend doing so in a separate bowl. Whisk together the oil, sugar, lemon juice and zest, eggs, and vanilla extract until well combined. Stir the shredded zucchini into the wet ingredients.
- Add the wet ingredients to the dry: Mix just until combined. The batter may appear a little lumpy, but that’s okay!
- Bake the bread: Scoop the batter into the prepared loaf pan and bake until a toothpick inserted in the middle comes out clean.
- Let the bread cool: It’ll take an hour or two for the zucchini lemon bread to cool completely.
- Make the glaze: It’s a simple combination of lemon juice and powdered sugar. Pour evenly over the cooled bread, then let it set for about 15 minutes before slicing.
Storage & Freezing Instructions
Glazed lemon zucchini bread may be stored in an airtight container at room temperature. It will last up to four days if stored correctly.
The bread may also be frozen for up to three months. If possible, I recommend freezing the bread without the glaze on top. Once thawed, make a fresh batch of glaze just before serving.
Can This Recipe Be Used to Make Muffins?
Yes, you can bake the batter in a muffin pan instead of a loan pan. I recommend lining a muffin pan with liners, filling each one to the top, and baking for 20 to 25 minutes. You will probably end up with 12 to 14 muffins.
Can Nuts Be Mixed Into the Batter?
Absolutely! I personally prefer this bread without any nuts, but it would be fine to add up to 1/2 cup (60 grams) of chopped walnuts to the batter.
- If you’d like your lemon zucchini bread to have an even more pronounced lemon flavor, try adding the zest of one more lemon.
- Don’t over mix the batter when you add the dry ingredients. You may see a few lumps in your batter, that’s okay!
- When making the lemon glaze, start with 1.5 tablespoons of lemon juice and work your way up to 2 tablespoons, if needed. You want the glaze to be fairly thick, but still spreadable.
More Lemon Desserts You’ll Love!
Lemon Zucchini Bread
Lemon Zucchini Bread
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup oil canola, vegetable, or melted coconut oil work well (180 ml)
- 1 ¼ cups granulated sugar (250 grams)
- 2 large eggs at room temperature
- 1 tablespoon fresh lemon juice (15 ml)
- 2 tablespoons lemon zest about 3 medium lemons
- 1 teaspoon pure vanilla extract
- 1 ½ cups lightly packed shredded zucchini (175 grams)
- 1 cup powdered sugar (120 grams)
- 1.5 to 2 tablespoons fresh lemon juice (30 ml)
- To make the lemon zucchini bread: Preheat the oven to 350°F (180°C). Spray a 9x5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a separate mixing bowl whisk together the oil, granulated sugar, eggs, lemon juice, lemon zest, and vanilla extract until well combined. Stir in the shredded zucchini.
- Combine the wet and dry ingredients and mix until just combined.
- Scoop the batter into the prepared loaf pan and spread into one even layer.
- Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. If needed, cover the top loosely or tent with foil for the last 10 to 15 minutes of baking to prevent excess browning.
- Remove from the oven and cool in the pan on a wire rack for 20 minutes. Carefully remove from the pan and return to the wire rack to cool completely.
- To make the lemon icing: Combine the powdered sugar and lemon juice in a large mixing bowl and mix until well combined and no lumps remain. If the icing is too thin, add more powdered sugar as needed. If the icing is too thick, add more lemon juice as needed.
- Pour the icing on top of the cooled bread and spread it all over the top. Allow to set for 15 to 20 minutes before slicing.
Doubled the recipe and made a Bundt cake! Added chopped pistachios to garnish. Delicious!