If you are searching for a refreshingly bright and moist treat that combines the subtle earthiness of zucchini with a vibrant citrus punch, this Lemon Zucchini Bread with Lemon Glaze Recipe is an absolute must-try. It’s a delightful way to incorporate garden-fresh zucchini into a sweet quick bread, perfectly complemented by a luscious lemon glaze that melts in your mouth. Each bite offers a tender crumb with just the right amount of sweet and tang, making it an irresistible snack or dessert that friends and family will keep requesting again and again.

Lemon Zucchini Bread with Lemon Glaze Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the first step to baking this scrumptious bread. Each component plays an essential role—whether bringing in moisture, texture, flavor, or that irresistible lemon aroma.

3 cups all-purpose flour: Provides the sturdy structure needed to hold the bread’s tender crumb together perfectly.
1 teaspoon salt: Enhances all the flavors, making sure nothing tastes flat or dull.
1 teaspoon baking soda: Helps the bread rise and creates a light, airy texture.
1 teaspoon baking powder: Works alongside the soda to make sure your bread gets that perfect lift.
2 cups granulated sugar: Adds sweet balance and, when combined with lemon zest, amplifies lemon’s bright flavors.
Zest of 2 large lemons: Bursts with sunny citrus oils that brighten every bite with natural lemon goodness.
3 large eggs: Bind the ingredients together and add richness for a moist crumb.
1 cup light olive oil (not extra-virgin): Keeps the bread wonderfully moist without overpowering flavors.
1 tablespoon fresh lemon juice: Adds acidity to balance the sweetness and intensify the lemon zing.
1 1/2 teaspoons vanilla extract: Adds subtle warmth that rounds out the citrus notes beautifully.
2 cups grated zucchini: Sneaks in moisture and a lovely, subtle texture, keeping the bread tender and fresh.
2 cups powdered sugar: Used in the glaze to create a sweet, smooth finish and delicate shine.
3 tablespoons fresh lemon juice: Combined with powdered sugar to make the glaze tart and perfect for drizzling.

How to Make Lemon Zucchini Bread with Lemon Glaze Recipe

Step 1: Prepare Oven and Pans

Start by preheating your oven to 325°F to ensure it reaches the perfect temperature by the time your batter is ready. Grease and flour two 8 x 4 inch loaf pans to prevent sticking, giving your breads a flawless release after baking. Setting these aside early lets you focus fully on mixing with no interruptions.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together all-purpose flour, salt, baking powder, and baking soda. Whisking ensures that the leavening agents and salt are evenly distributed, crucial for your bread to rise beautifully and bake evenly. A well-blended dry mix is the foundation of any great quick bread.

Step 3: Create Lemon Sugar Mixture

In a separate bowl, combine granulated sugar and lemon zest. Use your fingers to rub these together until fragrant—this little step releases lemon’s essential oils, infusing the sugar with bright citrus flavor that intensifies the bread’s overall lemony character.

Step 4: Add Wet Ingredients

To the lemon sugar blend, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir these ingredients together until smooth and fully combined, creating a luscious liquid base that will bind everything together and keep your bread moist.

Step 5: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture. Stir just until everything is incorporated—the batter should be thick and slightly lumpy. That’s key to avoiding overmixing, which can lead to dense, tough bread instead of the light, tender texture you’re aiming for.

Step 6: Incorporate Zucchini

Gently fold in the grated zucchini. Distributing the zucchini evenly throughout the batter ensures each slice is moist and tender, with that subtle vegetable sweetness that balances the lemon’s brightness. It’s a secret ingredient that adds complexity without overpowering the bread.

Step 7: Fill Pans and Bake

Pour the batter evenly into your prepared loaf pans and slide them into the oven. Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. The aroma of baking lemon and zucchini filling your kitchen is simply irresistible and a sign your bread is nearly ready.

Step 8: Cool Bread

Once baked, set the pans on a cooling rack and let the bread cool in the pans for 15 minutes. Then gently loosen the sides with a knife and remove the loaves to cool completely on the rack. Proper cooling prevents sogginess and allows the flavors to settle beautifully.

Step 9: Make and Add Lemon Glaze

While the bread cools, whisk together powdered sugar and fresh lemon juice until smooth and pourable. This luscious glaze adds a final burst of lemony sweetness and a beautiful finish. Drizzle it generously over the cooled loaves, then slice and enjoy that perfect balance of sweet and tart.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

Garnishes

For an extra special touch, sprinkle some finely grated lemon zest or even a few thin lemon slices atop the glaze before it sets. Fresh mint leaves add a vibrant green pop and refreshing aroma that complements the citrus flavor wonderfully.

Side Dishes

This bread pairs beautifully with light accompaniments like a dollop of whipped cream or a smear of cream cheese. A cup of hot tea or freshly brewed coffee rounds out an inviting snack or breakfast experience.

Creative Ways to Present

Try serving the slices with a spread of ricotta cheese and a drizzle of honey for a gourmet spin. Or stack small slices with layers of fresh berries to create an elegant parfait-like treat that’s both visually stunning and delicious.

Make Ahead and Storage

Storing Leftovers

Store any leftover lemon zucchini bread in an airtight container at room temperature for up to three days. This keeps the bread moist and fresh, so it tastes just as delightful later on.

Freezing

To freeze, wrap the cooled loaves tightly in plastic wrap and then again in foil or place in a freezer-safe bag. They keep well for up to three months. Thaw at room temperature overnight before glazing or serving.

Reheating

Warm slices gently in a microwave for 15 to 20 seconds or in a low oven to revive that fresh-baked feel. Reheating enhances the bread’s softness and makes the lemon glaze gleam anew.

FAQs

Can I use a different oil instead of light olive oil?

Absolutely! Light olive oil adds a mild flavor and moisture, but you can substitute with vegetable oil, canola oil, or even melted coconut oil for a subtle twist. Just avoid extra-virgin olive oil since it has a strong flavor that may overpower the lemon.

Is it necessary to peel the zucchini before grating?

No need to peel zucchini before grating. The skin softens during baking and adds nice flecks of green for visual interest as well as extra nutrients.

How can I make the lemon glaze thicker or thinner?

Adjust the glaze consistency by adding more powdered sugar to thicken or a little extra lemon juice to thin it out. Aim for a pourable but not runny glaze that drizzles nicely over the bread.

Can I make this bread gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free blend designed for baking. Be sure to choose one with xanthan gum included to help mimic the texture of regular flour and keep your bread moist.

What’s the best way to grate zucchini for this bread?

Use the medium-sized holes on a box grater or a food processor’s shredding disc. This size provides the perfect texture for moisture and distribution without creating soggy bread.

Final Thoughts

This Lemon Zucchini Bread with Lemon Glaze Recipe is one of those treasures that turns everyday ingredients into an unforgettable treat bursting with flavor and freshness. It’s perfect for brightening breakfast, sweetening afternoon tea, or sharing with loved ones. I encourage you to bake it soon and experience firsthand how the combination of lemon and zucchini can create something simply magical.

Lemon Zucchini Bread with Lemon Glaze Recipe

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4.3 from 26 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 24 servings (small slices) 1x

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Description

This Lemon Zucchini Bread with Lemon Glaze is a moist and flavorful quick bread infused with fresh lemon zest and juice, complemented by grated zucchini for added moisture and texture. Finished with a tangy lemon glaze, it offers a perfect balance of sweet and tart, ideal for breakfast, brunch, or a delightful snack.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups granulated sugar
Zest of 2 large lemons
2 cups powdered sugar (for glaze)

Wet Ingredients

3 large eggs
1 cup light olive oil (not extra-virgin)
1 tablespoon fresh lemon juice (for batter)
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 tablespoons fresh lemon juice (for glaze)

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Instructions

Prepare Oven and Pans: Preheat your oven to 325°F. Grease and flour two 8 x 4 inch loaf pans to prevent sticking and set them aside while you prepare the batter.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to ensure even distribution of the leavening agents and salt.
Create Lemon Sugar Mixture: In another large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers until fragrant to release the oils and enhance the lemon flavor.
Add Wet Ingredients: To the lemon sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir until smooth and fully combined to create an even base for the batter.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Stir until just combined; the batter should be thick. Avoid overmixing to maintain a tender crumb.
Incorporate Zucchini: Gently fold in the grated zucchini until evenly distributed throughout the batter.
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 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 sides, carefully remove the loaves from the pans, and cool completely on the rack.
Make Lemon Glaze: While the bread cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
Glaze and Serve: Drizzle the lemon glaze over the cooled loaves. Slice and serve to enjoy the perfect balance of sweet and tart flavors.

Notes

Use light olive oil instead of extra-virgin to avoid bitterness.
Grate zucchini finely and do not squeeze out moisture for best texture.
Avoid overmixing the batter to keep the bread tender and moist.
The lemon glaze adds a refreshing tang, but can be omitted for less sweetness.
Store bread covered at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Baking
Method: Baking
Cuisine: American