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 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.
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.
- 1 1/2 cups all-purpose flour or half white whole wheat flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup granulated sugar
- Zest of 1 large lemon
- 2 eggs
- 1/2 cup oil canola or vegetable
- 1 1/2 tsp fresh lemon juice
- 1 cup grated zucchini
- 1 cups powdered sugar
- 4 tsp fresh lemon juice
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Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
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In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
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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.
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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.
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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.
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Jocelyn @ Hip Mama's Place says
Zucchini is huge these days! I would love to make this for the family and the kids won’t even notice that this bread has zucchini in it! Brilliant! Thanks for the lovely recipe!
Lipe says
I made this gluten, dairy and soy free for me and my girls. It’s delish
Sustitutes were King Arthur gf flour, vanilla almond milk and coconut oil.
2pots2cook says
So happy to find it. Love both zucchini and lemons ( who doesn’t) but putting it together has never occurred to me. Thank you so much !
MaryAnn says
I made this loaf for my daughter and it was a hit with both my kids. I’m making it again to bring to my son at university and I’m sending the recipe to my mother. It is so delicious and moist, but most of all easy to make that I’ll be sure to make it again and again.
Lauren Allen says
So happy to hear that everyone liked it! Thank you for coming back to comment 🙂