Glazed Lemon Zucchini Bread

If you ask me, lemon zucchini bread is the perfect way to use up summer’s extra zucchini.

This quick bread brings together bright lemon flavor with tender shredded zucchini for a loaf that’s moist without being heavy. The lemon zest and juice give it a citrusy kick that keeps things interesting.

It’s mixed up in one bowl with simple ingredients you probably have on hand. A sweet lemon glaze drizzled on top adds an extra layer of tang that makes each slice feel a little special.

It’s great for breakfast, snacks, or even dessert—a tasty way to sneak some vegetables into your day.

What Kind of Zucchini Should I Use?

For this lemon zucchini bread, you’ll want to use medium-sized zucchini rather than those giant ones you sometimes find at the farmer’s market. The smaller to medium zucchini have fewer seeds and less water content, which means your bread won’t end up too soggy. You don’t need to peel the zucchini – just give it a good wash and grate it with the skin on, which adds nice green flecks throughout the bread. After grating, there’s no need to squeeze out the moisture like you might for other recipes, as that bit of moisture actually helps keep the bread nice and tender.

Options for Substitutions

This lemon zucchini bread is pretty forgiving when it comes to swaps:

• All-purpose flour: You can use whole wheat flour for half of the all-purpose flour to add some extra fiber, but I wouldn’t recommend replacing all of it as the bread might turn out too dense. For a gluten-free version, try a 1:1 gluten-free baking flour blend.
• Oil: Any neutral-flavored oil works great here – vegetable, canola, or avocado oil are all good choices. You can also use melted coconut oil if you don’t mind a slight coconut flavor, or replace it with melted butter for a richer taste.
• Granulated sugar: Feel free to swap this with coconut sugar or light brown sugar for a slightly different flavor profile. The texture will be pretty much the same.
• Fresh lemon juice: While fresh is always best, bottled lemon juice will work in a pinch. Just know that the flavor won’t be quite as bright.
• Zucchini: Yellow squash makes a great substitute and you won’t notice much difference in taste or texture. Make sure to squeeze out excess moisture from whichever you use.
• Powdered sugar glaze: If you want to skip the glaze entirely, that’s totally fine – the bread is tasty on its own. Or you can make a simple cream cheese frosting instead for something different.

Watch Out for These Mistakes While Baking

The biggest mistake people make with zucchini bread is skipping the step of squeezing out excess moisture from the grated zucchini, which can leave you with a dense, gummy loaf instead of a tender crumb – use a clean kitchen towel or paper towels to wring out as much liquid as possible.

Overmixing the batter once you combine the wet and dry ingredients is another common error that leads to tough bread, so stir just until the flour disappears and you don’t see any dry streaks.

Don’t glaze the bread while it’s still hot from the oven, as the glaze will simply melt off and soak into the bread rather than creating that nice sweet coating on top – wait until it’s completely cooled on the rack.

Finally, resist the urge to open the oven door during the first 40 minutes of baking, since the temperature drop can cause the center to sink and give you an undercooked middle.

What to Serve With Lemon Zucchini Bread?

This bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it up and spreading a little softened butter or cream cheese on top – the tanginess pairs really well with the lemon flavor. It also makes a great addition to a brunch spread alongside fresh fruit, yogurt, and scrambled eggs. If you’re feeling fancy, serve it with a dollop of lemon curd or a drizzle of honey for extra sweetness.

Storage Instructions

Store: This lemon zucchini bread stays moist for days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It’ll keep for about 3-4 days on the counter, or you can pop it in the fridge for up to a week if your kitchen is warm.

Freeze: I love freezing slices of this bread for an easy breakfast or snack later. Wrap individual slices in plastic wrap, then place them in a freezer bag for up to 3 months. You can also freeze the whole loaf if you prefer.

Thaw: Just let frozen slices sit at room temperature for about 30 minutes, or warm them in the microwave for 15-20 seconds. The bread tastes just as good after freezing, and the lemon glaze holds up really well!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 20-24 g
• Fat: 70-80 g
• Carbohydrates: 320-340 g

Ingredients

For the bread:

• 1.5 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 cup granulated sugar
• 1.5 tsp lemon zest
• 2 large eggs (room temperature)
• 1/2 cup vegetable oil
• 1 tbsp lemon juice
• 1 cup zucchini (finely grated and squeezed dry)
• 1/2 tsp vanilla extract

For the glaze:

• 1 cup icing sugar (sifted)
• 4.5 tsp lemon juice

Step 1: Prepare Pan and Preheat Oven

Heat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly with cooking spray or butter, making sure to coat the bottom and all sides evenly.

This prevents sticking and ensures even browning.

Step 2: Combine Dry Ingredients

• 1.5 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 tsp baking powder

Whisk together the flour, salt, baking soda, and baking powder in a medium bowl, breaking up any lumps as you go.

Set this dry mixture aside—it’s ready to incorporate once the wet ingredients are prepared.

Step 3: Prepare Zucchini and Build Wet Ingredients

• 3/4 cup granulated sugar
• 1.5 tsp lemon zest
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tbsp lemon juice
• 1 cup zucchini

While the oven preheats, finely grate your zucchini on a box grater, then place it in a clean kitchen towel and squeeze firmly to remove as much moisture as possible—this prevents a soggy bread.

In a separate large bowl, whisk together the sugar and lemon zest, rubbing the zest between your fingers to release the oils and awaken the bright flavor.

Add the room-temperature eggs one at a time, whisking well after each addition, then pour in the vegetable oil and the 1 tablespoon of lemon juice.

Whisk until the mixture is pale and well combined, which typically takes 1-2 minutes.

Step 4: Combine Wet and Dry, Fold in Zucchini

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3
• 1/2 tsp vanilla extract

Pour the dry ingredient mixture from Step 2 into the wet ingredients from Step 3, then gently fold them together using a spatula just until combined—don’t overmix, as this develops gluten and can make the bread tough.

Add the vanilla extract and fold once more.

Finally, gently fold in the squeezed zucchini until evenly distributed throughout the batter.

I like to fold gently rather than stir vigorously because it keeps the bread tender and prevents the zucchini from breaking down too much.

Step 5: Bake the Bread

• batter from Step 4

Pour the batter into the prepared pan from Step 1 and smooth the top with a spatula.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.

The bread is done when the top is golden brown and the sides have started to pull slightly away from the pan.

Step 6: Cool and Prepare for Glazing

• 1 cup icing sugar
• 4.5 tsp lemon juice

Remove the bread from the oven and let it rest in the pan for 10 minutes—this allows it to set slightly and makes it easier to turn out.

Turn the bread out onto a wire cooling rack and let it cool for at least 15-20 minutes before glazing.

While the bread cools slightly, sift the icing sugar into a small bowl to remove any lumps, then whisk in the 4.5 teaspoons of lemon juice until you have a smooth, pourable glaze with a consistency similar to heavy cream.

Step 7: Glaze and Serve

• lemon glaze from Step 6

Once the bread has cooled slightly but is still warm to the touch, slowly pour or drizzle the lemon glaze over the top, letting it pool and drip down the sides naturally.

Let the glaze set for a few minutes before slicing and serving.

I find that glazing while the bread is still slightly warm helps the glaze soak in just a bit, creating a more cohesive flavor.

Glazed Lemon Zucchini Bread

Delicious Glazed Lemon Zucchini Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Calories: 2000

Ingredients Method

Ingredients

  

For the bread

• 1.5 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 cup granulated sugar
• 1.5 tsp lemon zest
• 2 large eggs (room temperature)
• 1/2 cup vegetable oil
• 1 tbsp lemon juice
• 1 cup zucchini (finely grated and squeezed dry)
• 1/2 tsp vanilla extract

For the glaze

• 1 cup icing sugar (sifted)
• 4.5 tsp lemon juice

Method

 

1. Heat your oven to 350°F and grease a 9x5 inch loaf pan thoroughly with cooking spray or butter, making sure to coat the bottom and all sides evenly. This prevents sticking and ensures even browning.
2. Whisk together the flour, salt, baking soda, and baking powder in a medium bowl, breaking up any lumps as you go. Set this dry mixture aside—it's ready to incorporate once the wet ingredients are prepared.
3. While the oven preheats, finely grate your zucchini on a box grater, then place it in a clean kitchen towel and squeeze firmly to remove as much moisture as possible—this prevents a soggy bread. In a separate large bowl, whisk together the sugar and lemon zest, rubbing the zest between your fingers to release the oils and awaken the bright flavor. Add the room-temperature eggs one at a time, whisking well after each addition, then pour in the vegetable oil and the 1 tablespoon of lemon juice. Whisk until the mixture is pale and well combined, which typically takes 1-2 minutes.
4. Pour the dry ingredient mixture from Step 2 into the wet ingredients from Step 3, then gently fold them together using a spatula just until combined—don't overmix, as this develops gluten and can make the bread tough. Add the vanilla extract and fold once more. Finally, gently fold in the squeezed zucchini until evenly distributed throughout the batter. I like to fold gently rather than stir vigorously because it keeps the bread tender and prevents the zucchini from breaking down too much.
5. Pour the batter into the prepared pan from Step 1 and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. The bread is done when the top is golden brown and the sides have started to pull slightly away from the pan.
6. Remove the bread from the oven and let it rest in the pan for 10 minutes—this allows it to set slightly and makes it easier to turn out. Turn the bread out onto a wire cooling rack and let it cool for at least 15-20 minutes before glazing. While the bread cools slightly, sift the icing sugar into a small bowl to remove any lumps, then whisk in the 4.5 teaspoons of lemon juice until you have a smooth, pourable glaze with a consistency similar to heavy cream.
7. Once the bread has cooled slightly but is still warm to the touch, slowly pour or drizzle the lemon glaze over the top, letting it pool and drip down the sides naturally. Let the glaze set for a few minutes before slicing and serving. I find that glazing while the bread is still slightly warm helps the glaze soak in just a bit, creating a more cohesive flavor.