Moist and flavorful Lemon Zucchini Bread is one of our favorite quick bread recipes during the summer months! Enjoy it for dessert, as a snack, or even for breakfast or brunch.
The lemon zucchini combination in this Lemon Zucchini Bread is just downright delicious! It’s so much better than anything you could buy at a store, and it’s easy to make, too.
How to Make Lemon Zucchini Bread:
- Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, combine sugar and lemon zest and stir well.
- Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined. Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
- While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the bread. Slice and serve.
Freezing Instructions:
Allow to cool completely, wrap in plastic wrap and store in a freezer safe container for 2-3 months. Thaw on countertop (or for a few seconds on defrost in the microwave).
Other Popular Quick Breads:
- Almond Poppy Seed Bread
- Cinnamon Applesauce Bread
- Favorite Banana Bread
- Lemon Blueberry Bread
- Lemon Almond Bread
- Traditional Zucchini Bread
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
Lemon Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour (or half white whole wheat flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- 1/2 cup oil (vegetable or canola oil)
- 1 1/2 teaspoons fresh lemon juice
- 1 cup grated zucchini* (unpeeled)
Glaze:
- 1 cup powdered sugar
- 4 teaspoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another bowl, combine sugar and lemon zest and stir well.
- Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
- Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
- Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
- While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
- Drizzle the glaze over the bread. Slice and serve.
Notes
Nutrition
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe July 2017. Updated April 2021 with process photos and improved instructions.
Delicious. I added 4 T of ground flax and used a bit more zucchini than called for. It was moist, lemony and perfect!!
Tasty and a nice break from traditional zucchini bread. I wish I hadnโt squeezed some of the extra liquid out of the zucchini. I had never heard of that before and wonโt do it again. Bread was drier than I expected. I doubled the recipe and I wish I would have doubled the lemon zest too. I will definitely make again with these changes.
This was the best zucchini bread recipe I have ever made. Never even bothered with the glaze. The lemon flavor was so much tastier than the usual spice versions. Saving for the future!
Great lemon flavor. I added 3 tbs of poppyseeds, I’ll make again.
I used 2 cups of flour and added some buttermilk to get the right consistency, Came out great! Left it in for an hour.
๐Delicious! Used avocado oil extra lemon juice and 1cup whole wheat half cup white flour. Awesome recipe had to make second one today
I happen to have a large egg with a double yolk. Should I just use this one or use yet another egg that is doubled yolk. I know this sounds weird but my latest purchase from a farm, this is what you get.
You are fine to just use the whole thing!
Mind blowing deliciousness!! This is now a family favorite! My grandma loves lemon bread. I took her a loaf and she said that it’s better than anything she has ever bought in the store! Thank you so much for this recipe!
Absolutely delicious!! Used a 9โ circle cake pan instead. An instant family favourite, will definitely make again ๐
Easy to make. Not too sweet. Absolutely delicious. Great recipe. Thank you !