If you have extra zucchini from your garden make this Lemon zucchini bread recipe! It’s sweet, tart, moist and delicious.
Lemon Zucchini Bread
If you’re on the lookout for a new way to use up those summer zucchini, lemon zucchini bread might just become your new favorite quick bread. This recipe brings together zesty lemons with garden zucchini, creating a loaf that’s moist, tender, and delicious. It’s perfect for breakfast or an afternoon snack. Plus, it sneaks in some veggies without anyone knowing which is always a good thing.
Why You Will Love This Lemon Zucchini Loaf
- The lemon zest and juice give this bread a bright, fresh flavor. The sweet lemon glaze adds a little extra zing.
- Grated zucchini adds moisture to the bread, making it soft and tender even days after baking.
- It’s a clever way to enjoy vegetables in a sweet treat and a great way to use up your garden bounty.
- Made with simple ingredients this quick bread recipe comes together in less than 10 minutes.
- This delicious lemon zucchini bread is the perfect addition to your baking rotation.
Need more zucchini recipes or quick bread recipes?
Try Double Chocolate Zucchini Bread, Pumpkin Zucchini Nut Bread, Carrot Banana Bread with Cream Cheese Frosting, Chai Zucchini Loaf Cake with Cinnamon Glaze. Lemon Pistachio Bread.
What you need to make Lemon Zucchini Bread
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1 cup finely grated fresh zucchini(do not dry or squeeze the excess water out)
- 1/2 cup vegetable or canola oil
- 1 egg
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- Lemon Glaze
- 1/2 cup powdered sugar
- 1 tablespoon fresh squeezed lemon juice
How to Make Lemon Zucchini Loaf
- Preheat oven to 350F. Prepare a 8 x 4 inch loaf pan with cooking spray and line with parchment paper. Set aside.
- Using a box grater or your food processor grate your zucchini and set aside. Do not squeeze the zucchini dry.
- In a small bowl mix the granulated sugar and the lemon zest. Massage the lemon zest into the sugar. Set aside.
- In a large bowl, whisk together the dry ingredients, the flour, baking soda, baking powder and salt.
- In another mixing bowl, whisk the egg, then add the lemon sugar, vegetable oil, fresh lemon juice, and vanilla extract. Mix until well combined.
- Stir the dry ingredients into to the wet ingredients until just combined. Do not over mix the batter.
- Fold in the shredded zucchini.
- Pour the batter into the greased loaf pan.
- Bake for 45-50 minutes a preheated oven or until a toothpick or wooded skewer comes out clean.
- Place the pan on a wire cooling rack and let cool for 10 minutes, then remove the bread from the pan and let cool on the wire rack until completely cool.
- While the bread is cooling mix up the simple lemon glaze, stir the sifted powder sugar and lemon juice together to make a pourable glaze. You may need to add more lemon juice.
Recipe Variations
- Add chopped walnuts, pecans, or sunflower seeds.
- Mix in a teaspoon of ground cinnamon or ginger.
- Add chocolate chips or white chocolate chips.
- Use orange zest and juice instead of lemon for a sweeter, mellow citrus flavor that changes things up nicely.
- Make mini loafs using mini loaf pans or lemon zucchini muffins. You will have to adjust the baking time.
- Add 1/2 teaspoon lemon extract for a more intense lemon flavor
What To Serve With Lemon Zucchini Bread
Freezing & Storing Leftovers
Store leftover lemon zucchini bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap the cooled quick bread in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months.
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash works like zucchini in this recipe. It adds a similar moisture and texture with a slightly sweeter flavor.
Can the bread be frozen?
Yes, this bread freezes well and can be sliced before freezing if you want single servings.
Can I substitute the oil with butter?
Yes, melted butter can replace the oil for a richer taste. Just remember that butter might make the bread slightly denser.
That’s All for Now
This Zucchini lemon bread is bright, fresh and lemony with a zesty glaze. It’s a great recipe to make if you have lots of zucchini and are tired of savory recipes or classic zucchini bread. Grab those zucchinis and a couple of lemons and whip up a loaf or two. Whether you share it with friends or enjoy it by yourself with a cup of tea, this bread is a delicious treat and a great way to share your homegrown vegetables.
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The Best Lemon Zucchini Bread Recipe
If you have extra zucchini from your garden make this Lemon zucchini bread recipe! It’s sweet, tart, moist and delicious.
- Total Time: 1 hour
- Yield: 12 1x
Ingredients
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup granulated sugar
` cu[ finely grated zucchini, leave the skin on(do not dry or squeeze the excess water out)
1/2 cup vegetable or canola oil
1 egg
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
Lemon Glaze
1/2 cup powdered sugar
1 tablespoon fresh squeezed lemon juice
Instructions
Preheat oven to 350F. Prepare a 8 x 4 inch loaf pan with cooking spray and line with parchment paper. Set aside.
Using a box grater or your food processor grate your zucchini and set aside. Do not squeeze the zucchini dry.
In a small bowl mix the granulated sugar and the lemon zest. Massage the lemon zest into the sugar. Set aside.
In a large bowl, whisk together the dry ingredients, the flour, baking soda, baking powder and salt.
In another mixing bowl, whisk the egg, then add the sugar, vegetable oil, fresh lemon juice, and vanilla extract. Mix until well combined.
Stir the dry ingredients into to the wet ingredients until just combined. Do not over mix the batter.
Fold in the shredded zucchini.
Pour the batter into the prepared loaf pan.
Bake for 45-50 minutes or until a toothpick or wooded skewer comes out clean.
Place the pan on a wire cooling rack and let cool for 10 minutes, then remove the bread from the pan and let cool on the wire rack until completely cool.
While the bread is cooling mix the glaze, stir the sifted powder sugar and lemon juice together to make a pourable glaze. You may need to add more lemon juice.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
