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Sliced lemon zucchini bread loaf with glaze on a plate.
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5 from 4 votes

Lemon Zucchini Bread

This moist lemon zucchini bread is made with fresh zucchini, lemon juice, and lemon zest, then topped with an easy lemon glaze. It's a simple quick bread that's perfect for breakfast, snacks, or dessert.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Bread
Cuisine: American
Keyword: Bread, zucchini bread
Servings: 12
Calories: 266kcal
Author: Echo Blickenstaff

Equipment

  • 9x5 inch loaf pan

Ingredients

  • 2 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • 2 tablespoon lemon juice
  • zest of 1 lemon
  • 1 cup grated zucchini

For Glaze:

  • 1 cup powdered sugar
  • 1 lemon juiced
  • 2 tablespoon half and half as needed to thin glaze

Instructions

  • Preheat oven to 350 degrees. Grease and flour a 9x5 loaf pan - or use nonstick spray.
    Blend flour, baking powder, and salt in a large bowl.
    Dry ingredients for lemon zucchini bread blended in a bowl.
  • Beat 2 eggs in another large bowl then add oil and sugar. Blend well.
    Glass mixing bowl with egg and oil mixed.
  • Stir in buttermilk, lemon juice, and lemon zest.
    Glass mixing bowl with egg mixed with sugar and lemon juice.
  • Fold in the zucchini until well coated.
    Zucchini added to the lemon zucchini bread.
  • Combine the wet and dry ingredients. Fold together until well blended, but do not over mix.
    Batter combined in a bowl for lemon zucchini bread.
  • Pour the batter evenly into loaf pan.
    Batter of lemon zucchini bread in a 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.
    Baked lemon zucchini bread in a loaf pan resting on a cooling rack.
  • When cooled, spread glaze over the top of the bread.
    Whole glazed lemon zucchini bread loaf on a plate.

For Glaze:

  • 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 thin the glaze.
    Lemon glaze drizzling from a spoon into a bowl for lemon zucchini bread.
  • Drizzle over cooled loaf.
    Drizzled lemon zucchini bread dripping from a cooling rack. Bowl and spoon of glaze on the side.
  • Enjoy!
    Cutting into a piece of lemon zucchini bread with a fork.

Notes

Recipe Notes

  • There is no need to peel the zucchini before grating.
  • Don't squeeze moisture from the zucchini unless it seems unusually watery. If needed, gently blot or squeeze out only the excess.
  • Zest your lemon before cutting and juicing it.
  • Mix the batter only until the flour is incorporated to keep the bread soft.
  • If the top browns before the middle is done, loosely cover the loaf with foil.
  • Let the loaf cool completely before glazing.
  • Add liquid gradually when making the glaze. More liquid makes glaze thinner; more powdered sugar makes it thicker.

Nutrition

Calories: 266kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 122mg | Potassium: 159mg | Fiber: 1g | Sugar: 22g | Vitamin A: 88IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 1mg