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!
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.
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Notes
Storage Instructions: Store in an airtight container at room temperature for up to four days.Freezing Instructions: This bread will freeze well for up to three months. I recommend freezing the bread without the glaze on top and wrapping it tightly with plastic wrap. Once thawed, you can add the glaze and serve.