Lemon Zucchini Bread

This glazed Lemon Zucchini Bread is moist and tender with a burst of lemon. It's amazing how a little fresh lemon zest and a simple lemon glaze can transform ordinary zucchini bread into something zesty and bright — and the glaze makes it taste more like a cake than a quick bread. Plus, just like the classic, we still sneak in veggies with a ton of fresh zucchini, but you can't even tell when you taste it!

Zucchini bread is one of the best ways to use up all excess zucchini — which we seem to have a ton of at the end of the summer season. I love classic zucchini bread, but sometimes you need something a little different. This lemon zucchini loaf has become my new go-to zucchini bread recipe, and it always disappears quickly! Serve it at breakfast with a cup of coffee or as a simple summer dessert.

Why You'll Love This Lemon Zucchini Bread Recipe

• Fun twist on a classic. Traditional zucchini bread has a hearty, buttery flavor and is usually seasoned with a bit of cinnamon for warmth. Some even add nuts or chocolate chips. This zucchini lemon bread has a brighter, summery flavor, and the sweet lemon glaze completely changes the flavor profile. Instead of warm and cozy, it's light with a bright citrus flavor. It tastes like summer!
• So moist and tender. Thanks to the fresh zucchini, eggs, and vegetable oil, this delicious lemon zucchini bread has a very soft, tender texture. Plus, it's a fantastic way to use up a lot of zucchini quickly!
• Great for brunch and breakfast.  Quick breads can be served any time of day, and this one would fit right in with any weekend breakfast, brunch, or afternoon snack. It's lovely with a cold glass of homemade lemonade or a warm cup of tea.
• Freezer-friendly. If you don't know what to do with all that zucchini in your vegetable garden this summer, just bake an extra loaf or two of this lemon zucchini bread and freeze it for a taste of summer in the middle of winter.

Ingredient Notes

To make this delicious Lemon Zucchini Bread, you will need the following ingredients (full measurements in recipe card below):

• all purpose flour - scoop and level regular all purpose flour.
• granulated sugar - for just enough sweetness.
• baking powder - always use fresh baking powder and sift out any clumps.
• baking soda - using both baking powder and soda ensures your zucchini bread will bake thoroughly.
• ground cinnamon
• salt
• grated zucchini - this is essential. You can use small, tender zucchini or remove the seeds from a large zucchini before grating.
• vegetable oil - regular vegetable or canola oil will keep this bread extra soft and tender.
• eggs 
• vanilla extract - for a delicious flavor in both the zucchini bread and the lemon glaze.
• lemon zest - added to the cake to complement the lemon flavor in the glaze.
• lemon juice - fresh is best, but you can use bottled in a pinch. 
• powdered sugar - this will thicken the glaze and make it easy to pour.

You will also need measuring cups and spoons, a 9-inch loaf pan, a large bowl, a whisk, a medium mixing bowl, a spatula, a toothpick, a wire rack, a whisk, and a small bowl.

How to Make the Best Lemon Zucchini Bread

1. Combine dry ingredients. In a large mixing bowl, combine all the dry ingredients including flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk together until evenly distributed.

2. Add zucchini. Add grated zucchini and mix well until evenly combined.

3. Combine wet ingredients. In a medium mixing bowl, combine all the wet ingredients including vegetable oil, eggs, vanilla extract, and lemon zest. Whisk well until smooth.

4. Add wet to dry. Pour the wet mixture into the dry ingredients and use a spatula to mix together until just combined and no dry ingredients are visible. Do not overmix the batter.

5. Pour batter. Lightly grease a 9x5-inch loaf pan with some cooking oil or butter. Pour the batter into the prepared loaf pan and smooth out the top with a spatula or the back of a spoon.
6. Bake. Bake in a 350F preheated oven for 55-60 minutes on the middle rack until golden brown and a toothpick inserted into the center of the cake comes out clean.

7. Cool. Let cool for 10-15 minutes, then invert to remove the loaf. Place on a wire cooling rack to cool completely.
8. Make lemon glaze. In the meantime, whisk together lemon juice, powdered sugar, and vanilla extract until smooth.

9. Serve. Drizzle the glaze over the loaf. Slice and serve.

How to Serve

This Lemon Zucchini Bread is delicious served on its own for brunch or as a dessert. We like it paired with a hot or cold drink such as:

• Chai Tea Latte
• Cold Brew Coffee
• Iced Mocha
• Matcha Latte
• Frappuccino

Storing and Freezing Instructions

How to Store

Store the leftover zucchini bread at room temperature in an airtight container or wrapped with plastic wrap for 3-4 days.

How to Reheat

The easiest way to reheat a slice of zucchini bread is to pop it in the microwave for 20-30 seconds. 

How to Freeze

Wrap the cooled loaf in several layers of plastic wrap or aluminum foil, then store in the fridge for several months. Thaw in the fridge before slicing and serving. 

FAQ

More Zucchini Recipes

• Fried Zucchini
• Zucchini Lasagna
• Cheesy Baked Zucchini with Marinara
• Zucchini Fritters
• Air Fryer Zucchini Chips
• Zucchini Bread

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