4.7 (421 reviews)
Lemon Zucchini Bread
This moist lemon zucchini bread with a sweet lemon glaze is a summer favorite. Perfect for breakfast, snack, or dessert. Get the easy recipe!
This lemon zucchini bread started with a giant bag of zucchini from a friend's garden. I made zucchini everything that summer: nachos, cookies, noodles, pancakes, even stirred shredded zucchini into marinara sauce. But this loaf, tender from the zucchini and bright with lemon, is the one I keep coming back to. The glaze on top seals it as a favorite for breakfast, snack, or dessert.
Why You’ll Love This Lemon Zucchini Bread
- The zucchini and olive oil keep the crumb incredibly moist without making it heavy or greasy.
- Fresh lemon zest and juice give a sunny flavor that balances the sweetness.
- The easy lemon glaze adds a tangy, sugary finish that turns a simple quick bread into something special.
Key Ingredients for Best Lemon Zucchini Bread
- Zucchini: Choose small to medium zucchini, they're more tender and less watery. No need to peel; just wash and grate.
- Lemons: Fresh lemons are a must for both zest and juice. Bottled juice won't give the same bright flavor. Zest only the yellow part, avoiding the bitter white pith.
- Light olive oil: Use a mild olive oil so the flavor doesn't overpower the lemon. Extra-virgin can be too strong. Canola or vegetable oil are fine substitutes.
Essential Tools for Lemon Zucchini Bread
- Two 8x4 inch loaf pans (greased and floured)
- Large mixing bowls (at least two)
- Whisk and rubber spatula
- Box grater or food processor for grating zucchini
- Cooling rack
- Small bowl and whisk for the glaze
Tips for Perfect Lemon Zucchini Bread Every Time
Start by rubbing the lemon zest into the sugar with your fingers. This releases the oils and gives the bread a stronger lemon aroma. Use light olive oil instead of extra-virgin to keep the flavor mild; canola or vegetable oil work too. The batter will be thick, so stir only until the flour disappears, overmixing makes the bread tough.
Bake until a toothpick inserted in the center comes out clean, about 60-65 minutes. Let the loaves cool in the pans for 15 minutes before removing them; that helps them hold their shape. Cool completely on a rack before glazing, or the glaze will melt right off.
Expert Tips for Moist Lemon Zucchini Bread
Grate the zucchini on the large holes of a box grater. Don't squeeze out the liquid, that extra moisture is what keeps the bread tender. For the zest, use a microplane or the finest side of a grater, and avoid the white pith (it's bitter). If your lemons are small, use two or three to get a full tablespoon of zest. When drizzling the glaze, set the loaves on a wire rack over a baking sheet to catch drips.
Easy Variations on Lemon Zucchini Bread
Fold in a half cup of toasted walnuts or pecans for crunch. Swap the lemon for lime, use lime zest and juice in the bread and glaze. For a berry version, gently fold in a cup of fresh blueberries or raspberries. To make muffins, divide the batter among 12 muffin cups and bake at 350°F for 20 to 25 minutes. Reduce the glaze to 1 cup powdered sugar and 2 tablespoons juice for a lighter drizzle.
Ways to Enjoy Lemon Zucchini Bread
This bread is great any time of day. For breakfast, toast a slice and spread it with butter or cream cheese. As a snack, pair it with coffee or iced tea. For dessert, warm a slice and top it with vanilla ice cream or whipped cream. The lemon glaze adds plenty of sweetness, so it's lovely on its own too.
Storing Lemon Zucchini Bread
Store leftover bread tightly wrapped in plastic wrap at room temperature for up to 3 days. If your kitchen is warm or humid, refrigerate it for up to a week. The glaze may soften slightly in the fridge, but the flavor stays great.
Freezing Lemon Zucchini Bread
To freeze, wrap the cooled, unglazed loaves tightly in plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter. Make the glaze fresh and drizzle over the thawed bread before serving. You can freeze glazed loaves, but the glaze will be less shiny after thawing.
Reheating Lemon Zucchini Bread
For a crisp edge, warm individual slices in a toaster or toaster oven. Microwaving for 15 to 20 seconds works, but the texture will be softer. If the bread is frozen, let it come to room temperature before reheating.
Recipe notes
- This recipe makes TWO loaves!
Source recipe: Lemon Zucchini Bread (SnapChef ID 54cd24af-d35a-45c8-8442-9150ae12b1d3). Nutrition is estimated per serving.
Recipe
Lemon Zucchini Bread
Ingredients
Instructions
- Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
- Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Add in the dry ingredients and stir until just combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
- Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
- Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
- While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.
Notes
- This bread is great any time of day. For breakfast, toast a slice and spread it with butter or cream cheese. As a snack, pair it with coffee or iced tea. For dessert, warm a slice and top it with vanilla ice cream or whipped cream. The lemon glaze adds plenty of sweetness, so it'
- Store leftover bread tightly wrapped in plastic wrap at room temperature for up to 3 days. If your kitchen is warm or humid, refrigerate it for up to a week. The glaze may soften slightly in the fridge, but the flavor stays great.
Nutrition per serving, estimated
| Calories | 250 kcal | 13% DV |
|---|---|---|
| Protein | 2 g | 4% DV |
| Fat | 9 g | 12% DV |
| Carbs | 39 g | 14% DV |
| Sugar | 26 g | — |
| Sodium | 152 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use whole wheat flour instead of all-purpose?
You can substitute up to half the flour with whole wheat, but the bread will be denser. For a lighter texture, stick with all-purpose.
Do I need to peel the zucchini?
No, leaving the skin on adds color and nutrients. Just wash the zucchini well and grate it including the skin.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor. Bottled juice often has a metallic taste and lacks the brightness needed for both the bread and the glaze.
How do I know when the bread is done?
Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. The top should be golden brown and spring back when touched.
Can I make this bread gluten-free?
You can try a 1:1 gluten-free all-purpose flour blend, but the texture may be more crumbly. Adding a tablespoon of psyllium husk or xanthan gum can help bind the batter.
