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