This easy Lemon Zucchini Bread is full of flavor and moisture from zucchini, fresh lemon juice, lemon zest and a two ingredient lemon glaze. We enjoy this lightly sweetened quick bread zucchini loaf with fresh lemon for dessert or a light breakfast. It reheats to just baked goodness in the microwave at a reduced power or in the toaster oven.
How to make Lemon Zucchini Bread
Mix the dry ingredients – whisk together the flour, baking powder, baking soda, and salt.
Mix the rest of the ingredients – In a separate large mixing bowl stir together the sugar, vegetable oil, lemon juice, lemon zest, vanilla, grated zucchini, and egg with a spoon.
Add the dry ingredients – Mix the dry ingredients into the bowl with the wet ingredients. Mixing just until combined.
Bake the bread – Pour into a greased loaf pan and bake until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from the pan.
Make the glaze – Heat the lemon juice and sugar over medium heat stirring just until the sugar dissolves. Brush over the warm loaf. Fully cool on a wire rack before slicing.
Recipe notes and helpful tips
- This loaf works best in a 8×4 inch pan. You can make it in a 9×5 inch pan but it will not be as tall.
- Grease the loaf pan well. I use shortening to grease my pans and it works very well.
- Finely grate the zucchini using a box cutter. The appearance is better and the texture better with fine little bits of zucchini.
- Always preheat the oven and load the bread on the middle rack in the center of the oven.
- Mix the batter just until incorporated. Overmixing can make the loaf tough and gummy.
- Let the bread cool in the pan on a rack for about 10-12 minutes before inverting it. If it tries to stick us a thin knife to carefully run the rim and loosen the loaf.
- When making the glaze heat the lemon juice and sugar to a low boil to dissolve the sugar. Stir frequently to dissolve the sugar and don’t step away as it takes just a couple of minutes. It will cook down and burn to the pan if you are gone too long (trust me on that one).
- Store this bread in air tight container on the counter at room temperature for 3 days or in the refrigerator for up to 5 days.
How to freeze lemon zucchini bread
First cool the bread completely. Then freeze it in an airtight freezer safe container for up to 3 months. Thaw in the airtight container in the fridge overnight. Freeze the bread as a single loaf or slice it so you can remove as many slices as you want at a time. You can freeze it in a zipper bag but the glaze will stick to the bag so I find easier to freeze and thaw in a container.
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Print
Lemon Zucchini Bread
Easy, delicious, and moist Lemon Zucchini Bread Recipe made with fresh grated zucchini, lemon juice, and lemon zest is the perfect light dessert or breakfast with authentic lemon flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: breakfast/dessert
- Method: bake
- Cuisine: American
Ingredients
Lemon Zucchini Bread
- 1 ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 ¼ cups shredded zucchini (unpeeled)
- 1 egg
Lemon Glaze
- 2 tablespoons lemon juice
- 2 ½ tablespoons sugar
Instructions
- Preheat oven to 350 degrees. Grease an 8×4 inch loaf pan.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
- In a separate larger bowl using a spoon mix together the sugar, vegetable oil, lemon juice, lemon zest, vanilla, grated zucchini, and egg. Add the dry ingredients to the wet ingredient mixing just until combined.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes before removing from the pan.
- Heat the lemon juice and sugar over medium heat just until the sugar dissolves; stirring several times. Brush over the warm loaf.
Notes
- This loaf works best in a 8×4 inch pan. You can make it in a 9×5 inch pan but it will not be as tall.
- Grease the loaf pan well. I use shortening to grease my pans and it works very well.
- Finely grate the zucchini using a box cutter. The appearance is better and the texture better with fine little bits of zucchini.
- Always preheat the oven and load the bread on the middle rack in the center of the oven.
- Mix the batter just until incorporated. Overmixing can make the loaf tough and gummy.
- Let the bread cool in the pan on a rack for about 10-12 minutes before inverting it. If it tries to stick us a thin knife to carefully run the rim and loosen the loaf.
- When making the glaze heat the lemon juice and sugar to a low boil to dissolve the sugar. Stir frequently to dissolve the sugar and don’t step away as it takes just a couple of minutes. It will cook down and burn to the pan if you are gone too long (trust me on that one).
- Store this bread in air tight container on the counter at room temperature for 3 days or in the refrigerator for up to 5 days.
Keywords: how to make lemon zucchini bread, zucchini lemon bread, recipe for lemon zucchini bread
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Shery Sullivan
Excited to try your recipe. I love all your helpful tips. Thank you
★★★★★
Melissa
The lemon gives it a clean refreshing taste. We really enjoyed it. Thank you!
★★★★★
Vanessa Palma
The flavor on this was ah-mazzzingg! I always love zucchini bread recipes that are unique like this.
★★★★★
Beth Pierce
Thanks Vanessa! So glad that you liked it!
Pooja
This sounds like an amazing combination. Lemon with Zucchini. I can’t wait to try it!
Autumn Murray
This lemon zucchini bread recipe was delish! I am saving this recipe to make again for my daughter.
★★★★★
Rose Ann Sales
Wow! This was absolutely delicious and tasty! I really loved this amazing recipe with real lemon flavor.
John
Very nice. This was a really tasty, sweet bread. Thanks for the great recipe. Next time I am going to make two loaves and freeze one.
★★★★★
Stephanie
I love making zucchini bread but never thought to add lemon to it. My boys devour anything with lemon flavor so I’ll have to make it this way soon so they’ll eat it even with “green stuff” in there!
★★★★★
Anna
This looks good. A nice twist on Zucchini Bread. I’ll have to try it this weekend.
Neely Moldovan
Oh this was soooo yummy! I love baking bread and this was so easy and moist.
Jupiter Hadley
I have had zucchini bread before, but not a lemon one! This was so delicious, thank you for the recipe.
Michele
This was so good. I love a recipe that you can hide vegetables in. It keeps the little ones eating their vegetables.
Eileen M Loya
I love the flavor of lemon in baked goodies. I love this bread recipe. Delicious, refreshing and healthy in every bite. The glaze really made it even more yummy!
Rosey
Now that’s a good way to use up some of this excess zucchini. I love that you’ve put lemon in there. It’s my favorite summer flavor.
Risa Lopez
Wow, this was so good and moist! Thank you for sharing your recipe. My family loved it!
★★★★★
Elizabeth Ervin
It’s the lemon for me. So good! This is the perfect recipe for this time of year. It’s my favorite zucchini time!
★★★★★
Heather
We were just trying to figure out what to do with all of the zucchini we have in the house! This is perfect! Can’t wait to try it.
Tammy
What a delicious combo. It was so moist and delicious…I wish I had a slice right now but my family devoured it. The balance of lemon and zucchini was perfect to me.
jen schreiner
Two of my favorite ingredients, lemon, and zucchini. I can’t wait to try this recipe. In the summer months I end up with a lot of zucchini. My kids get tired of it. So this will be a new to us recipe.
★★★★★
Beth Pierce
Thanks Jen! Enjoy!
Victoria
Thanks for including the nutrition facts. I will have to try this bread. It’s definitely making my mouth water just reading about it and seeing the photos!
Luna S
Yum! This was a really good flavor combination! The bread was flavorful and moist. Thanks for sharing the recipe!
Dan Rey
Thanks for the great recipe. The whole family loved it! Next time I am going to try it with whole wheat flour.
Talya Stone
Oh hello! I have three zucchinis in the fridge which are just waiting to jump in this recipe. Guess what I’ll be baking next…
Samantha Donnelly
I love trying new recipes and ideas, I love aything with lemon, but never thought of adding zucchini before. I will have to give this a go and also hide vegetables from my family
Catalina
Mmmm…. This is my favorite way to eat vegetables. Who can resist it?!
★★★★★
Allyson Zea
2 of my favorite flavors combined! I can’t wait!
Sandra
This is such an amazing recipe! Everyone loved it!
★★★★★
Erik
Such a huge fan of lemon! Love the flavor twist in this recipe. 🙂
★★★★★
Beti
This was so moist and delicious! The flavors were amazing!
★★★★★
katerina
Oh my, this lemon zucchini bread is amazing! I will make it again. Thanks for sharing the recipe.
★★★★★
Kimberly
The addition of lemon is a must – so delicious!
★★★★★