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
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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.
Video
Notes
Nutrition
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I originally shared this recipe July 2017. Updated April 2021 with process photos and improved instructions.
Absolutely delicious!! Used a 9” circle cake pan instead. An instant family favourite, will definitely make again 😀
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!
😁Delicious! Used avocado oil extra lemon juice and 1cup whole wheat half cup white flour. Awesome recipe had to make second one today
I used 2 cups of flour and added some buttermilk to get the right consistency, Came out great! Left it in for an hour.
Great lemon flavor. I added 3 tbs of poppyseeds, I’ll make again.