If you’re searching for a delightful balance of bright citrus and moist, tender crumb, this Lemon Zucchini Bread with Lemon Glaze Recipe is an absolute winner. The freshness of lemon zest combined with juicy grated zucchini bakes into a bread that’s sweet but not overpowering. Topped with a luscious lemon glaze, each bite sings with layers of flavor and a subtle zestiness that makes it both comforting and refreshingly unique. It’s ideal for breakfast, an afternoon treat, or even a charming addition to a brunch spread with friends.

Lemon Zucchini Bread with Lemon Glaze Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this recipe is straightforward, and each one plays a vital role in creating the wonderful texture and flavor that make this bread so memorable. From the flour providing structure to the zucchini adding moisture and the lemon infusing brightness, these ingredients come together beautifully.

All-purpose flour: The base for your bread’s soft but sturdy crumb.
Salt: Enhances all the flavors without overpowering.
Baking soda and baking powder: Give your bread a perfect rise and light texture.
Granulated sugar: Sweetens the bread while balancing the tartness of lemon.
Lemon zest: Packs a punch of fresh, aromatic citrus right into every bite.
Eggs: Bind everything together and add richness.
Light olive oil: Moisturizes the bread without a heavy taste.
Fresh lemon juice: Adds vibrant acidity that brightens the entire loaf.
Vanilla extract: Rounds out the lemon flavors with subtle warmth.
Grated zucchini: Keeps the bread moist and tender with natural sweetness and texture.
Powdered sugar (for glaze): Sweet and smooth, perfect for that final touch.
Additional fresh lemon juice (for glaze): Balances sweetness with a tangy finish in the glaze.

How to Make Lemon Zucchini Bread with Lemon Glaze Recipe

Step 1: Prepare Oven and Pans

Start by preheating your oven to 325°F. This lower temperature ensures your bread bakes evenly and stays moist. Grease and flour two 8 x 4 inch loaf pans to prevent sticking, giving your bread a clean release once baked.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. This step ensures that the leavening agents are evenly dispersed, which is key for a uniform rise and perfect texture throughout your loaves.

Step 3: Create Lemon Sugar Mixture

In a separate bowl, combine the granulated sugar and lemon zest. Take a moment to rub them together with your fingers; this releases the essential oils from the lemon zest and amps up the lemon flavor beautifully.

Step 4: Add Wet Ingredients

Into the lemon sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir the ingredients until smooth and fully combined, creating a rich, fragrant base for your batter that will soak into every crumb.

Step 5: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture. Stir just until combined; the batter should be thick but don’t overmix, as that could make the bread dense instead of tender and soft.

Step 6: Incorporate Zucchini

Gently fold in the grated zucchini until evenly mixed throughout the batter. The zucchini not only adds moisture but also a subtle texture that keeps the bread wonderfully soft and fresh.

Step 7: Fill Pans and Bake

Pour the batter evenly into the prepared loaf pans. Pop them in the oven and bake for about 60 to 65 minutes. You’ll know your bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.

Step 8: Cool Bread

Once baked, remove the loaves from the oven and place them on a cooling rack. Let them rest in the pans for 15 minutes before carefully running a knife around the edges and turning them out to cool completely on the rack. This cool-down period helps maintain their shape and texture.

Step 9: Make Lemon Glaze

While the bread cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and pourable. This zesty glaze is what elevates the bread from delicious to absolutely irresistible.

Step 10: Glaze and Serve

Drizzle the lemon glaze generously over the cooled loaves. The shiny, tangy coating adds a perfect sweetness and a nice visual appeal. Slice and serve to enjoy the bright, sweet, and moist goodness of this Lemon Zucchini Bread with Lemon Glaze Recipe.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

Garnishes

For an extra touch, sprinkle finely grated lemon zest over the fresh glaze or add a few edible lemon verbena leaves for a burst of citrus aroma. A light dusting of powdered sugar can also add a pretty snowy effect that’s as lovely as it tastes.

Side Dishes

This bread pairs wonderfully with a dollop of whipped cream or a side of Greek yogurt mixed with honey and fresh berries. For a cozy breakfast, serve alongside a cup of herbal tea or a bright cup of freshly brewed coffee.

Creative Ways to Present

Cut the bread into thick slices and toast them lightly for a warm, caramelized crust. You can also transform slices into finger sandwiches layered with lemon curd and mascarpone for a fun brunch twist that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Wrap leftover bread tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh for about 3 days, and the flavors often deepen with a little time to rest.

Freezing

You can freeze the cooled loaves wrapped tightly in plastic wrap and then in foil or a freezer bag. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.

Reheating

To enjoy the bread warm, slice and reheat in a toaster oven or microwave for 15–20 seconds. The lemon glaze will soften slightly, making every bite just as delightful as when fresh.

FAQs

Can I use regular olive oil instead of light olive oil?

Regular olive oil has a stronger flavor that might overpower the delicate citrus notes. Light olive oil offers moisture without altering the bright lemon taste, so it’s the best choice here.

Is it necessary to grate the zucchini finely?

Grating zucchini finely ensures it distributes evenly in the batter and keeps the texture of the bread soft and moist without large chunks that could affect the crumb.

Can this bread be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. The texture may be slightly different, but the flavor will still shine.

How do I prevent the bread from getting soggy because of the zucchini?

Using light olive oil and balancing wet ingredients carefully helps, but make sure to fully drain excess moisture from the grated zucchini by gently squeezing it before folding it into the batter.

Can I add nuts or seeds to this recipe?

Yes! Chopped walnuts or pecans add a lovely crunch and complement the lemon and zucchini beautifully. Just fold them in with the zucchini in Step 6.

Final Thoughts

This Lemon Zucchini Bread with Lemon Glaze Recipe is one of those rare treats that feels like a hug in bread form. It’s bright, moist, and deliciously easy to make, bringing a little sunshine to any day. I promise, once you try it, this bread will become a regular favorite in your baking repertoire. Grab your ingredients, get mixing, and enjoy the wonderful flavors of this delightful loaf!

Lemon Zucchini Bread with Lemon Glaze Recipe

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3.8 from 90 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 24 servings (two 8 x 4 inch loaves, about 12 slices per loaf) 1x
Diet: Vegetarian

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Description

This Lemon Zucchini Bread with Lemon Glaze is a moist, flavorful quick bread that combines the freshness of lemon zest and juice with tender grated zucchini. Perfectly sweetened and lightly tangy, this bread is enhanced by a bright lemon glaze for an irresistible citrus finish. Ideal for breakfast, snack time, or a light dessert, this recipe yields two loaves packed with lemony goodness and a soft crumb.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

Wet Ingredients and Mix-Ins

2 cups granulated sugar
Zest of 2 large lemons
3 large eggs
1 cup light olive oil (not extra-virgin)
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
2 cups grated zucchini

Lemon Glaze

2 cups powdered sugar
3 tablespoons fresh lemon juice

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Instructions

Prepare Oven and Pans: Preheat your oven to 325°F (163°C). Grease and flour two 8 x 4 inch loaf pans thoroughly to prevent the bread from sticking once baked.
Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, salt, baking powder, and baking soda to ensure even distribution of leavening agents and salt.
Create Lemon Sugar Mixture: In a separate large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until fragrant, releasing the lemon oils which intensify flavor.
Add Wet Ingredients: To the lemon sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir the mixture until smooth and fully combined to create a uniform wet base.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet lemon mixture. Stir just until the batter is thick and combined, being careful to avoid overmixing to maintain a tender crumb.
Incorporate Zucchini: Gently fold in the grated zucchini until it is evenly distributed throughout the batter, adding moisture and subtle texture.
Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans. Place them in the oven and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Cool Bread: Remove the baked loaves from the oven and set them on a cooling rack. Let them cool in the pans for 15 minutes then run a knife along the edges and carefully remove the loaves from the pans. Allow them to cool completely on the rack.
Make Lemon Glaze: While the bread cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
Glaze and Serve: Drizzle the bright lemon glaze over the cooled loaves. Slice and serve to enjoy a perfect balance of sweet and tart flavors with every bite.

Notes

Use light olive oil instead of extra-virgin to avoid overpowering the delicate lemon flavor.
Do not overmix the batter after adding the dry ingredients to maintain a soft, tender crumb.
Grated zucchini adds moisture and subtle texture; squeeze out excess moisture if zucchini is very watery.
The glaze can be adjusted in thickness by adding more powdered sugar or lemon juice.
The bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for a week.
For a zestier flavor, add more lemon zest to the batter or glaze according to taste.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert Breads
Method: Baking
Cuisine: American