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This Lemon Zucchini Bread is moist and smooth, with a lemon glaze on top. If you are trying to sneak zucchini into everything you are making this time of year, this recipe is for you.
Lemon Zucchini Bread
This Lemon Zucchini Bread recipe is my new favorite! If I hadn’t put the zucchini in myself, I never would have known it was there! I love zucchini and zucchini bread, and I have tried many versions, but this is the best zucchini bread I have ever had, hands down. I have seriously been eating a slice for breakfast, lunch, and dinner. It is that good. It’s packed with fresh lemon flavor, the richness of cake and of course, vegetables in the form of zucchini. Every time I start to feel a twinge of guilt for eating that much, I remind myself that I’m eating zucchini and it’s healthy, right?
Ingredients in Lemon Zucchini Bread
The base of this bread is a super easy quick bread recipe that can be changed up several different ways. Here’s all you need for the zucchini mixture:
- White flour – unbleached white flour is best. Avoid using whole wheat flour in this recipe.
- Baking powder
- Vegetable oil or canola oil
- White sugar
- Buttermilk – if you don’t have buttermilk, make your own by mixing a tablespoon of white vinegar or lemon juice in a cup of milk and whisk. Let it sit about five minutes, and bam! You have buttermilk.
- Fresh lemon juice – if you don’t have fresh lemons, lemon juice from a bottle works too.
- Lemon zest – use a small grater to scrape a little of the lemon peeling to get lemon zest.
- Zucchini – grated. I use a medium size grater but you could grate it smaller if desired.
Glaze for Lemon Zucchini Bread
And now for my favorite part of this recipe: the glaze! The rich glaze adds another layer of lemon flavor and makes it seem more like a glorious dessert. Just drizzle on top of a cooled loaf of zucchini bread and enjoy!
- Powdered sugar – sift the sugar so it’s nice and light
- Juice of one whole lemon – or about a tablespoon or two of lemon juice
- Half and half – to thin the glaze. You can use milk too.
How to Bake
Use parchment paper or a good cooking spray and spray the baking pans so the bread comes out clean from the pan. You’ll know when the bread is done, when you insert a toothpick into the center and it comes out clean. To cool, turn the loaves upside down and let them cool on a wire rack so the moisture doesn’t turn the bottom of the bread soggy.
Can Lemon Zucchini Bread be Frozen?
Yes! In fact, this is a terrific recipe to make a double or triple batch, then freeze for later. Just make sure the bread is cooled completely, then tightly wrapped in plastic wrap. You can then cover it in aluminum foil or a Ziplock bag and store in the freezer for up to three months.
To thaw, take the bread out of the foil or bag, but keep the plastic wrap on until it’s thawed completely to keep it from drying out. Keep the lemon zucchini bread tightly covered on the counter for up to three days, or in the fridge it’ll stay good for a week.
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Fresh From the Oven
There is something about the smell and taste of baked bread. Whether its a traditional yeast and flour bread, or one of the many other sweet flavored breads, like the ones below, your sense of smell and taste will thank you!
- Cranberry Bread with Cream Cheese Swirl has all the flavors of Christmas in one sweet, rich, easy to make bread.
- Sweet Coconut Bread is moist and delicious with just a hint of almond. Perfect for breakfast, dessert or a sweet treat.
- Honey Whole Wheat Bread is moist, flavorful and doesn’t fall apart! Perfect for toast, sandwiches or any meal.
- Pumpkin Bread — 3 Ways gives some variations on a favorite fall bread.
- Mom’s Zucchini Bread is a tried and true family recipe.
- Chocolate Zucchini Bread for our chocolate lovers out there!
- For a delicious gluten-free zucchini bread, try our Gluten Free Zucchini Bread recipe.
Lemon Zucchini Bread
- 9×5 inch loaf pan
- Preheat oven to 350 degrees. Grease and flour a 9×5 loaf pan – or use nonstick spray.Blend flour, baking powder, and salt in a large bowl.
- Beat 2 eggs in another large bowl then add oil and sugar. Blend well.
- Stir in buttermilk, lemon juice, and lemon zest.
- Fold in the zucchini until well coated.
- Combine the wet and dry ingredients. Fold together until well blended, but do not over mix.
- Pour the batter evenly into loaf pan.
- Bake for 40 to 45 minutes or until a toothpick inserted into the middle comes out clean. Cool for 10 minutes then remove to cooling rack.
- When cooled, spread glaze over the top of the bread.
- Mix powdered sugar, lemon juice, and half and half with a fork until smooth and sugar is dissolved. Add half and half as needed to thicken glaze.
- Drizzle over cooled loaf.