Description
This Lemon Zucchini Bread is soft, moist, and full of citrusy flavor with the hidden bonus of grated zucchini for extra tenderness. It’s the perfect blend of fresh, sweet, and bright—ideal for breakfast, snacks, or dessert. Drizzled with a simple lemon glaze, this quick bread recipe comes together easily and makes use of summer produce in the most delicious way. A wonderful option for easy baking, crowd-pleasing treats, or freezer-friendly goodies when you want lemony flavor and moist texture all in one loaf.
Ingredients
1 ½ cups all-purpose flour
¾ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup vegetable oil
1 cup shredded zucchini
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
¾ cup powdered sugar
1 ½ tablespoons lemon juice for glaze
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Grate zucchini and squeeze out excess moisture. Set aside.
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
4. In another bowl, whisk eggs, sugar, oil, lemon zest, lemon juice, and vanilla until smooth.
5. Add dry ingredients to wet and stir until just combined. Fold in zucchini gently.
6. Pour batter into loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack.
8. Mix powdered sugar and lemon juice for glaze. Drizzle over cooled bread. Let set before slicing.
Notes
You can swap lemon zest for lime or orange for a fun twist.
For a healthier option, substitute half the flour with whole wheat flour.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg