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!
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
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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.)
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!