Lemon Zucchini Bread with Glaze delivers bright citrus flavor and a soft, tender crumb. Fresh zucchini keeps the loaf moist, while lemon zest and juice add a clean, vibrant taste. The simple glaze on top creates a sweet finish that makes every slice irresistible.
Why You’ll Love This Recipe
- Bright fresh lemon flavor
- Moist and tender texture
- Simple pantry ingredients
- Sweet citrus glaze
- Perfect for spring and summer baking
Preparation and Cooking Time
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Total Time: 1 hour 10 minutes
Ingredients
For the Bread
- 2 cups grated zucchini (lightly squeezed)
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Step-by-Step Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- Whisk eggs, sugar, oil, lemon juice, zest, and vanilla.
- Stir in grated zucchini.
- Combine flour, baking soda, baking powder, and salt.
- Fold dry ingredients into wet mixture gently.
- Pour batter into prepared pan.
- Bake 50–55 minutes. Insert a toothpick into the center. It should come out clean.
- Cool completely.
- Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf.
Lemon Zucchini Bread with Glaze stays soft because zucchini adds natural moisture.
Serving Suggestions
Serve chilled or at room temperature. Pair with iced tea, hot coffee, or sparkling water with lemon. Slice thin for brunch platters.
Quick Tips or Variations
- Add poppy seeds for texture.
- Replace half the oil with Greek yogurt.
- Add extra zest for stronger lemon flavor.
FAQs
Why is my lemon zucchini bread dense?
You may have overmixed the batter. Stir gently and avoid packing the flour.
Do you squeeze zucchini for lemon bread?
Yes. Lightly squeeze excess moisture but keep some natural water for tenderness.
Can I use bottled lemon juice?
Fresh lemon juice gives better flavor, but bottled works in small amounts.
How do you store lemon zucchini bread with glaze?
Store in an airtight container at room temperature for up to 3 days.
Conclusion
emon Zucchini Bread with Glaze combines bright citrus flavor with soft texture and sweet drizzle. Bake it once, and it will become a fresh seasonal favorite.
Print
Lemon Zucchini Bread with Glaze
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
Lemon Zucchini Bread with Glaze that bakes soft, moist, and bright with fresh lemon flavor and sweet drizzle.
Ingredients
2 cups grated zucchini (lightly squeezed)
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Instructions
1. Preheat oven to 350°F and grease loaf pan.
2. Whisk eggs, sugar, oil, lemon juice, zest, and vanilla.
3. Stir in zucchini.
4. Combine dry ingredients.
5. Fold dry into wet mixture.
6. Pour into pan.
7. Bake 50-55 minutes.
8. Cool completely.
9. Whisk glaze and drizzle over loaf.
Notes
Lightly squeeze zucchini.
Cool fully before glazing.
Store airtight up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 26g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
