This post may contain affiliate links. For more information, read my disclosure policy.
This is a lemon zucchini bread recipe that everyone’s going to love. It’s a classic zucchini bread but with a burst of citrus flavor that tastes incredible. I’ll also show you an easy lemon glaze that both looks and tastes fantastic!
Zucchini bread with Lemon
I have so many quick bread recipes but I’ve been digging this one a lot recently. It’s great because it’s a dessert that’s not complicated but completely made from scratch with fresh ingredients. And who doesn’t love a fresh homemade quick bread recipe?
If you’re also a zucchini bread lover like me then you’re in luck! I’ve made several zucchini bread recipes worth checking out. They’re unique, mostly easy, and of course, delicious.
Ingredients needed
- Zucchini: I’m using freshly grated zucchini. You don’t need to wring it out unless you notice it’s super wet.
- Lemon: fresh lemon juice and lemon zest give that lemon flavor to this bread.
- Oil: use a neutral oil like vegetable oil to keep the bread nice and moist.
- Baking soda and Baking powder: since we’re making bread and want it to be fluffy and airy, we’re using both baking powder and baking soda.
- Powdered Sugar: this is to get that frosting-like texture to glaze over our lemon zucchini loaf
How to make lemon zucchini bread
- Preheat oven to 350°F and prepare the loaf pan with nonstick cooking spray or butter.
- Add oil, granulated sugar, packed brown sugar, large eggs, lemon juice, lemon zest, and vanilla extract to a large bowl and stir until smooth.
- Mix in your dry ingredients: baking soda, baking powder, and salt.
- Stir in flour and add your cups of shredded zucchini and stir until combined
- Pour batter into the prepared pan.
- Bake zucchini bread for about 50-60 minutes or until a toothpick comes out clean from the center of the loaf. Cool the zucchini loaf before adding the lemon glaze.
- Whisk powdered sugar and 1 tablespoon of lemon juice, adding more as needed for desired consistency. Drizzle over bread.
Expert Tips
- The lemon glaze is optional but packs a huge lemon flavor boost.
- If you’re using thawed frozen zucchini you might want to wring it out.
- If you’re baking this in a 9×5-inch loaf pan it will be flatter than when it’s baked in an 8×4-inch loaf pan.
- Want an even stronger lemon flavor? Add a few drops of lemon extract.
- Store covered for up to 2 days or freeze for up to 3 months.
FAQs
Yes. You can freeze in an airtight container or sealed plastic bag for up to 3 month.
I like to wash and shred my zucchini. No need to peel the skin off from the zucchini because the skin will melt away during the baking process.
Your bread is probably soggy because it either had too much liquid or not enough baking soda or powder.
Lemon Zucchini Bread Recipe
Ingredients
- ½ cup 119ml vegetable oil
- ¾ cup 150g granulated sugar
- ¼ cup 50g brown sugar
- 2 large eggs
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups 186g all-purpose flour
- 1 ½ cups approximately 152g shredded zucchini
For the glaze:
- ½ cup 57g Powdered Sugar
- 1-2 tablespoons Lemon Juice
Instructions
- Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
- Add oil, both sugars, eggs, lemon juice, lemon zest, and vanilla extract to a large bowl. Stir until smooth.
- Mix in baking soda, baking powder and salt.
- Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
- Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
- Cool before adding glaze.
- To make glaze: whisk powdered sugar and 1 tablespoon lemon juice, adding more as needed for desired consistency. Drizzle over bread.
- Store covered for up to 2 days or freeze for up to 3 months.
Recipe Video
Recipe Notes
- Be sure to shred your own zucchini using the large holes of a box grater. Do not drain or squeeze liquid out of the zucchini – you need the moisture to keep the bread moist.
- Sugar: I like the mix of brown and granulated but you can omit the brown sugar and use 1 cup granulated if you prefer.
- The 8×4-inch loaf will bake more domed, while the 9×5-inch pan will be flatter.
great recipe! works up easily, and is definitely a crowd pleaser! Thank you Dorothy at crazy for crust.
This recipe was easy to make and had great taste and texture. I didn’t make the glaze because we don’t like super sweet, but I would definitely recommend it to others.
The addition of lemon zest and juice really elevated the taste of this bread even if not glazed.
This was delicious and so simple to make – I love when I don’t have to squeeze out the water when baking with zucchini! Skipped the glaze and it was still great!
This recipe was delicious! I am more of a chocolate than a fruity person, so I used choc chips instead of the lemon ingredients, and made muffins instead of a loaf. They were DELICIOUS. My friends at school and my family loved them!
Featured In
Rate This Recipe