Lemon Zucchini Bread

An easy, delicious, and moist Lemon Zucchini Bread Recipe made with freshly grated zucchini, lemon juice, and lemon zest is the perfect light dessert or breakfast with authentic lemon flavor. It is one of our favorite baked goods.

Course breakfast/dessert

Cuisine American

Keyword how to make lemon zucchini bread, recipe for lemon zucchini bread, zucchini lemon bread

Prep Time 15

Cook Time 1

Servings servings

Calories 214kcal

Author Beth Pierce

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 or canola 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 8x4 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 ingredients mixing just until combined.
Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire 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 an 8x4-inch pan. You can make it in a 9x5-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 is 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 cooling rack for 10-12 minutes before inverting it. If it sticks, use a thin knife to run the rim and loosen the loaf carefully.
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).
Try adding a little cinnamon or nutmeg to the batter.
If you want a more traditional glaze in a separate bowl, stir 1 cup of powdered sugar with about 1 1/2 tablespoons of lemon juice.
Store this bread in an airtight container on the counter at room temperature for 3 days or in the refrigerator for up to 5 days.

Nutrition