Description
Lemon Zucchini Bread is a wonderfully moist and flavorful quick bread that combines the sweetness of zucchini with the bright, zesty taste of lemon. Topped with a fresh lemon glaze, this easy-to-make recipe is perfect for breakfast, dessert, or an anytime snack. It’s a delightful way to sneak in some veggies while enjoying a treat. Bake a loaf today and share it with family or friends!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup powdered sugar (for the glaze)
- 1 tablespoon lemon juice (for the glaze)
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the sugar, eggs, and oil until smooth. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gently fold in the grated zucchini.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cooled bread.
Notes
- No need to peel the zucchini before grating; the skin adds texture and color.
- You can add nuts or blueberries for extra flavor.
- To freeze, wrap the loaf in plastic wrap, then foil. Store for up to 3 months.
- The glaze is optional but adds an extra pop of lemon flavor!
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Zucchini Bread, Zucchini Lemon Bread, Easy Zucchini Bread