Lemon Zucchini Bread Recipe
Lemon zucchini bread combines fresh citrus flavor with moist, tender texture for a delightful quick bread perfect for summer. This sweet loaf is finished with a bright lemon glaze.
Ideal for breakfast, a midday snack, or dessert, this recipe yields two beautiful loaves and comes together with simple ingredients and fresh zucchini.
Key Ingredients in Lemon Zucchini Bread
All-purpose flour – Forms the base for the loaf, giving it structure and softness.
Grated zucchini – Adds moisture and a subtle earthiness without overpowering the lemon flavor.
Lemon zest and juice – Brings a refreshing citrus brightness that complements the sweetness.
Granulated sugar – Sweetens the bread and balances the tangy lemon.
Light olive oil – Keeps the bread moist and adds a mild richness.
Eggs – Help bind the ingredients and create a tender crumb.
Vanilla extract – Adds depth and warmth to the overall flavor.
Powdered sugar (for glaze) – Creates a glossy lemon topping that elevates the loaf.
How to Prepare This Moist Lemon Zucchini Bread
This lemon zucchini bread comes together quickly with pantry staples and garden-fresh zucchini. After grating the zucchini and mixing the batter, simply bake, cool, and top with a zesty lemon glaze.
Tips to Perfect Your Lemon Zucchini Bread
For optimal flavor, rub the lemon zest into the sugar before mixing—it enhances the citrus aroma. Avoid overmixing the batter to keep the bread tender. Use fresh lemon juice for both the batter and glaze to achieve the best brightness and acidity.
Storing Leftover Lemon Zucchini Bread
Lemon zucchini bread stays moist for several days. Store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and glaze just before serving for best results.
Frequently Asked Questions
Can I use extra-virgin olive oil instead of light olive oil?
Extra-virgin olive oil may be too strong and alter the flavor. Light olive oil is preferred for its subtle taste.
Can I make this recipe into muffins instead?
Yes, divide the batter into muffin tins and reduce baking time to about 20–25 minutes.
How fine should I grate the zucchini?
Use the fine side of a box grater. There’s no need to peel or squeeze it—extra moisture helps keep the bread tender.
Does this bread need to be refrigerated?
It doesn’t require refrigeration if eaten within a few days. For longer freshness, especially in warm climates, refrigerate in a sealed container.
Lemon Zucchini Bread
Ingredients
- For the bread:
- 1 tablespoon freshly squeezed lemon juice
- 2 cups shredded zucchini
- 1 ½ teaspoons vanilla extract
- 1 teaspoon baking powder
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- Zest from 2 large lemons
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 cup light olive oil avoid extra-virgin for this recipe
- For the lemon glaze:
- 2 cups confectioners’ sugar
- 3 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 325°F. Lightly grease and flour two 8-by-4-inch loaf pans, setting them aside once prepared.
- In a separate large mixing bowl, sift together the flour, salt, baking powder, and baking soda. Reserve this dry blend.
- In another mixing bowl, combine the granulated sugar and lemon zest, massaging them together with your fingertips until the mixture is aromatic.
- Incorporate the eggs, olive oil, vanilla extract, and lemon juice into the lemon-sugar mixture, stirring thoroughly until the blend becomes smooth and uniform.
- Gradually fold the dry ingredients into the wet mixture, mixing until just incorporated. The resulting batter will be dense.
- Fold in the shredded zucchini, ensuring even distribution throughout the batter. Divide the mixture evenly between the two prepared pans.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center of each loaf emerges clean.
- Place the baked loaves on a wire rack to cool for 15 minutes while still in the pans. Run a knife around the edges to loosen, then gently remove the loaves from the pans and allow to cool fully on the rack.
- To prepare the glaze, whisk the lemon juice into the powdered sugar in a small bowl until a smooth consistency is achieved.
- Drizzle the glaze generously over the cooled loaves before slicing and serving.
