If there’s one summer treat I can’t resist, it’s Lemon Zucchini Bread with Lemon Glaze. This loaf is sheer sunshine in a pan: ultra-moist, fluffy, bursting with fresh lemon flavor, and capped with a sweet-tart glaze that begs you to cut yourself another slice. The zucchini melts seamlessly into the batter, making the crumb incredibly tender while the zesty glaze wakes up your taste buds with every bite. Whether you’re swimming in summer squash or just love lemony desserts, you need this Lemon Zucchini Bread with Lemon Glaze on your must-bake list.
Ingredients You’ll Need
This recipe relies on a handful of humble ingredients, each one playing an important role in creating the perfect loaf. From the brightness of the lemons to the hidden power of zucchini, every element has a purpose—don’t skip any if you want that signature taste and irresistible texture!
- All-purpose flour: The foundation of the bread, giving it sturdy yet tender structure.
- Baking powder: Helps the bread rise and stay light.
- Baking soda: Adds lift and reacts with the acidity of the lemon juice for extra fluff.
- Salt: Just a touch to round out and enhance all the flavors.
- Granulated sugar: Sweetens the loaf and balances the tartness of the lemons.
- Vegetable oil: Keeps the crumb moist and tender—no dry bites here!
- Eggs: Bind everything together and provide rich flavor and structure.
- Lemon zest: Packs a punch of bright, citrusy aroma you can’t get from juice alone.
- Fresh lemon juice: The backbone of all that tangy, sunshiny flavor.
- Vanilla extract: Adds warmth and depth, complementing the lemon notes perfectly.
- Finely shredded zucchini (moisture squeezed out): Makes the bread extra moist while blending in undetectably.
- Plain Greek yogurt: Adds creaminess and slight tang for ultimate tenderness.
- Powdered sugar (for glaze): The base of that irresistible lemon drizzle.
- Fresh lemon juice (for glaze): Amp up the citrus in every bite with a zippy finish.
How to Make Lemon Zucchini Bread with Lemon Glaze
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s ready to go when your batter is mixed. Don’t forget to grease and flour a 9×5-inch loaf pan—this helps the bread release perfectly golden and intact once it’s baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures the leaveners and salt are evenly distributed throughout the batter for a perfectly risen, flavorful loaf.
Step 3: Whisk the Wet Ingredients
Grab a large bowl and whisk together the granulated sugar, vegetable oil, eggs, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and glossy. This creates the flavorful, moist base for the bread, and makes sure every bite is infused with lemony goodness.
Step 4: Add Zucchini and Yogurt
Gently fold in the finely shredded (and well-squeezed!) zucchini and the Greek yogurt into your wet mixture, making sure they’re both evenly distributed. The zucchini vanishes into the batter as it bakes, leaving moisture and a soft crumb behind, while the yogurt brings extra richness and a subtle tang.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet, stirring gently just until combined. The trick here is not to overmix—stop as soon as the last streaks of flour disappear. This ensures your Lemon Zucchini Bread with Lemon Glaze stays tender and fluffy, never tough.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared loaf pan and smooth the top. Pop it into the oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to finish cooling. This short rest keeps the loaf moist and prevents sticking.
Step 7: Make the Irresistible Lemon Glaze
While the bread cools, prepare your glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl. You’re aiming for a pourable, glossy consistency—thin enough to drizzle, but thick enough to hold on top. Once the loaf is fully cool, drizzle the glaze liberally across the top. Now, the hardest part: let it set before slicing!
How to Serve Lemon Zucchini Bread with Lemon Glaze
Garnishes
Presentation is everything, so don’t hesitate to scatter a bit of extra lemon zest or a few poppy seeds over the glaze while it’s still wet. If you want to make your Lemon Zucchini Bread with Lemon Glaze look as joyful as it tastes, a curl of lemon peel or a few edible flowers really brightens up the plate.
Side Dishes
This loaf pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla Greek yogurt if you’re enjoying it for brunch. While it’s plenty flavorful on its own, I love serving thin slices with fresh berries or a citrus fruit salad on the side—the colors and flavors pop and make for a perfect finishing touch.
Creative Ways to Present
Turn your slices into a show-stopping dessert by grilling them lightly and topping with lemon glaze and a sprinkle of chopped pistachios. For a party, cut the loaf into little tea sandwiches, or cube the bread and layer it in a dessert trifle with lemon curd and whipped cream. Lemon Zucchini Bread with Lemon Glaze is endlessly versatile for any occasion!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Lemon Zucchini Bread with Lemon Glaze tightly in plastic or store in an airtight container at room temperature for up to three days. The flavors continue to mingle and the bread stays moist, so some say it’s even better after a day or two!
Freezing
This bread freezes like a dream! Once fully cooled and glazed, wrap the loaf (or individual slices) in plastic wrap and then foil. Pop it into a freezer-safe bag and store for up to two months. Thaw overnight at room temperature and it’ll taste as fresh as the day it was baked.
Reheating
If you’d like to enjoy your bread warm, simply microwave a slice for 10–15 seconds or toast lightly in a toaster oven. The glaze will soften slightly, becoming delightfully sticky—absolutely perfect with your morning coffee or tea.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can swap up to half of the all-purpose flour for whole wheat for extra nutrition and a slightly earthier taste. Keep in mind it may make your Lemon Zucchini Bread with Lemon Glaze a touch denser and more rustic.
How do I make sure my zucchini isn’t too wet?
After shredding the zucchini, scoop it up by the handful and squeeze over the sink or in a clean kitchen towel until most of the moisture is gone. Too much water will make the loaf soggy, so don’t skip this step!
Can I add nuts or poppy seeds to this recipe?
Absolutely! Chopped walnuts, pecans, or a tablespoon or two of poppy seeds add lovely crunch and extra interest to Lemon Zucchini Bread with Lemon Glaze. Just stir them in with the dry ingredients.
Do I have to use Greek yogurt?
Plain Greek yogurt gives the bread its moist, velvety crumb, but you could substitute sour cream or even regular plain yogurt in a pinch. Non-dairy options work if you keep an eye on consistency.
Why is my glaze too runny or too thick?
If your lemon glaze is too runny, whisk in a bit more powdered sugar; if it’s too thick, add a drop of juice at a time. It comes together quickly, and you want it just pourable for the prettiest drizzle over your Lemon Zucchini Bread with Lemon Glaze.
Final Thoughts
Whether you’re baking for a summer brunch or simply want a treat with your afternoon tea, Lemon Zucchini Bread with Lemon Glaze never disappoints. With its vibrant, sunshiny flavor and moist crumb, it wins over everyone who tries it. I hope this becomes a new favorite in your kitchen too—happy baking!
Print
Lemon Zucchini Bread with Lemon Glaze Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Vegetarian
Description
This Lemon Zucchini Bread with Lemon Glaze is a delightful summer treat that perfectly balances the zesty flavor of lemon with the subtle sweetness of zucchini. The moist and tender bread topped with a tangy lemon glaze is a must-try for any baking enthusiast.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (moisture squeezed out)
- 1/4 cup plain Greek yogurt
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate large bowl, whisk together sugar, oil, eggs, lemon zest, lemon juice, and vanilla until smooth. Stir in zucchini and Greek yogurt.
- Combine and bake: Gradually add dry ingredients to the wet mixture. Pour batter into prepared pan and bake for 50–55 minutes. Let cool before glazing.
- Make the Lemon Glaze: Whisk together powdered sugar and lemon juice to form a smooth glaze. Drizzle over cooled bread.
Notes
- Remember to squeeze out excess moisture from the zucchini.
- This bread freezes well—wrap tightly and freeze for up to 2 months.
- For added texture, consider incorporating poppy seeds into the batter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
