Lemon Zucchini Bread is one of our favorite quick bread recipes during the summer months! This super flavorful and moist bread tastes great for dessert, as a snack, or even for breakfast or brunch.
I grew up making homemade sweet breads for my family and I love sharing these easy, amazing recipes. Don’t miss my popular Banana Bread and Pumpkin Bread recipes, of if you want to really make it fun, Old-Fashioned Sour Cream Donuts!
I feel like some things you can buy at a store bakery are just as good as what you could make at home. Like La Brea french bread or donuts, for example. But the list is short. Most things are ten times yummier when they’re homemade, and I feel like sweet breads are definitely one of them. There is really no comparison!
My mouth waters just thinking about my favorite Almond Poppy Seed Bread or Cinnamon Applesauce Bread. Both are fantastic recipes!
I really love how easy sweet breads are to make. They don’t have yeast or need any time to rest or rise. They use simple pantry ingredients and only take a few minutes to whip together.
The lemon zucchini combination in this Lemon Zucchini Bread is delicious! I’m definitely a fan of traditional zucchini bread, but this one is so summer-y and different. It’s moist and tender , almost like a delicious cake. You can serve it at brunch or breakfast, as a snack, or as dessert.
Consider trying these popular brunch recipes:
- Cinnamon Roll Cake with Cream Cheese Frosting
- Apple Coffee Cake
- Peach Scones
- Poppy Seed Cake
- Broccoli Cheese Quiche
- Sour Cream Coffee Cake
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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
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.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Margaret says
Made with King Arthur measure for measure gluten-free flour – and it is delicious. (I would not skip the glaze.) The moisture in the zucchini is exactly what is needed to counteract the slightly powdery texture one sometimes gets with GF baking (I did not squeeze the liquid out of the zucchini.)
Maria says
My daughter just started gluten free . Where you say Measure for measure do you mean it’s the same amount of King Arthur As you would with Regular flour ? Thank
You
Kelly says
How long would you bake when making mini loafs?
Lauren Allen says
Around 30 minutes!
Leslie says
I used what I had in the pantry. Coconut oil and coconut sugar. I used half whole wheat flour and Meyers Lemons. This recipe was a hit. Thank you for such a versatile recipe. Even at high altitude …just took a little longer to bake.
Melissa says
I’ve made this recipe 4 times now! I found it on a WW YouTube channel and made it WW friendly by using unsweetened applesauce instead of oil, and monk fruit sweetener instead of sugar. I love this bread!! Just tried same recipe with muffins, can’t wait to try them!
Lauren Allen says
Thanks for sharing you weight watchers tips! I’m happy you liked it!
Leann says
I’ve made this a few times now and it’s become one of my favourite breakfast/snack foods. Easy to make, fluffy and delicious. Really good to bring to picnics. I use 6tsp of lemon juice for the glaze to achieve the consistency I wanted. I also rub the sugar with the lemon first to get that extra lemon flavour (with the lemon still whole and intact, then when you’re done, you can zest the lemon). Thank you so much for the recipe!
Nancy says
Absolutely delicious and loved by our whole house! Thanks!
Karin says
Hi! So excited to try this recipe. Unfortunately I only have an 8×4 glass loaf pan. Which would be better….the 9×5 metal loaf pan or reduced temperature in the glass pan?
Lauren Allen says
I prefer metal pans, but the glass should work fine.
Maggie Taylor says
When you start running out of ideas on how to use the glut of zukes – THIS CAKE is the answer! I will probably need more zucchinis! 😉 I think this lasted 3 days in our house and it’s just me and the Geek. (oops) It’s on the menu again today and will no doubt become a staple go-to for a quick mix cake that is totally delicious and good for you. (Confession: I ate it guilt-free as I told myself I was eating my vegetable intake for the day! Hey, it’s all good! I ate ‘other’ vegies too! lol)
Kaitlin says
I doubled the recipe and used 2 cups all purpose flour and 1 cup white whole wheat and, while the bread was still good, I could barely taste the lemon in it. I may try it again with just all purpose to see if that was really the issue but if you plan on using any wheat flour, be sure to add extra lemon zest/juice!
Melanie Riley says
I used more than 1 tsp of lemon juice…I squeezed 1/2 lemon, so maybe 2 tsp? I didn’t think just 1 tsp would give it enough lemon flavor. I also didn’t make the glaze as I’m trying to drastically reduce our sugar consumption. The bread was just fine without the glaze!