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Lemon Zucchini Bread Recipe

Lemon Zucchini Bread Recipe

4.8 from 19 reviews

Moist, fluffy, and bursting with citrus flavor, this lemon zucchini bread balances the freshness of zucchini with the brightness of lemon, all topped with a glossy lemon glaze for the perfect summer treat.

Ingredients

Scale

For the Bread:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded zucchini (excess moisture squeezed out)

For the Glaze:

  • 1/2 cup powdered sugar
  • 12 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest

Instructions

  1. Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Mix wet ingredients: In a large bowl, beat together sugar, eggs, oil, yogurt, lemon juice, lemon zest, and vanilla until smooth.
  4. Add zucchini: Stir in the grated zucchini.
  5. Combine ingredients: Gradually add the dry ingredients to the wet, mixing just until combined. Do not overmix.
  6. Bake: Pour batter into prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and glaze: Allow to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. In a small bowl, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle glaze over cooled bread before slicing and serving.

Nutrition

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