If you’re looking for a loaf that’s bursting with bright citrus flavor and a irresistible soft crumb, this Lemon Zucchini Bread with Lemon Glaze Recipe is your answer! Each bite brings together the sunny tang of lemon with the gentle freshness of zucchini, finished off with a sweet-tart glaze that makes everything pop. This recipe is perfect for breakfast, snack time, or any afternoon when you crave something special, and I’m thrilled to share all the tips and tricks that make this treat truly unforgettable.
Ingredients You’ll Need
One of my favorite things about the Lemon Zucchini Bread with Lemon Glaze Recipe is how it relies on a handful of humble ingredients—each one essential for building its chewy, moist texture and summery flavors. Don’t skip any part: every item in this lineup helps create the magic!
- All-purpose flour: The simple base that provides structure to the bread, creating the perfect light-as-air crumb.
- Baking powder & baking soda: These leaveners work together for just the right amount of lift and a delicate domed loaf.
- Salt: A pinch amplifies the lemon and sweetness, balancing every flavor in each slice.
- Granulated sugar: Sweetens the bread, complementing the tartness of the lemon zest and juice.
- Eggs: Essential for binding and adding richness to the loaf, while providing moisture.
- Vegetable oil: Keeps the bread moist for days and lends a soft, tender crumb.
- Plain Greek yogurt or sour cream: Adds tang and extra moisture, making sure your loaf is never dry.
- Fresh lemon juice: Gives that unmistakable burst of citrusy brightness that makes this recipe sing.
- Lemon zest: Tiny flecks of zest carry intense aroma and natural oils, infusing the loaf with pure lemon essence.
- Vanilla extract: Rounds out the sharp citrus notes with warm, sweet undertones.
- Grated zucchini: Adds moisture and a subtle earthiness, disappearing into the crumb but making everything extra plush.
- Powdered sugar: The heart of the glaze, providing a silky smooth topping.
- Extra lemon juice: Whisked into the powdered sugar for a zippy, pourable glaze you’ll want to lick off the spoon.
How to Make Lemon Zucchini Bread with Lemon Glaze Recipe
Step 1: Prep Your Pan and Preheat the Oven
Start by heating your oven to 350°F and prepping your 9×5-inch loaf pan. A little grease and flour (or parchment paper) keeps your bread from sticking and helps it release in one beautifully golden piece.
Step 2: Combine Dry Ingredients
Grab a medium mixing bowl and whisk together your flour, baking powder, baking soda, and salt. Giving these a quick stir ensures your bread rises evenly and avoids any unwanted clumps.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the granulated sugar, eggs, vegetable oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract until the mixture is silky and smooth. This foundation builds all the flavor and that irresistible moisture.
Step 4: Bring It All Together
Gently fold your dry ingredients into the wet just until combined—you want to avoid overmixing, which can make the bread dense. Next, stir in the grated zucchini. Make sure you’ve squeezed out as much liquid as possible from the zucchini to keep the loaf fluffy.
Step 5: Bake the Loaf
Pour the batter into your prepared pan and level out the top with a spatula. Slide it into the oven for 50 to 55 minutes. The delicious scent of lemony cake will fill your kitchen! It’s done when a toothpick inserted in the center of the loaf comes out clean.
Step 6: Cool and Glaze
Let your bread cool in the pan for about 10 minutes, then transfer to a wire rack and let it finish cooling. Meanwhile, whisk together your powdered sugar and tablespoon-by-tablespoon of lemon juice until you have a thick, flowing glaze. Drizzle it all over the cooled loaf, then slice and enjoy!
How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe
Garnishes
Dress up each slice with a few extra swirls of lemon glaze, some finely grated lemon zest, or even a handful of fresh berries for a burst of color and contrast. If you’re feeling fancy, a sprinkle of chopped pistachios brings a gentle crunch and a pop of green that looks stunning.
Side Dishes
This bread pairs beautifully with a breakfast spread of creamy yogurts, ripe seasonal fruit, or a scattering of toasted nuts. For an afternoon treat, serve with a cup of herbal tea or a tall glass of lemonade to echo those tangy citrus notes.
Creative Ways to Present
Try slicing the Lemon Zucchini Bread with Lemon Glaze Recipe into thick wedges and arranging them on a vintage platter, or wrapping up individual slices in wax paper for take-along lunchbox treats. You can even toast slices lightly and top with a dollop of whipped cream or a spoonful of lemon curd for a decadent dessert twist!
Make Ahead and Storage
Storing Leftovers
Once the bread is completely cooled and the glaze has set, simply wrap the loaf tightly in plastic wrap or keep it in an airtight container. It will stay perfectly moist at room temperature for up to three days, and refrigerating can stretch its freshness even further.
Freezing
For longer storage, you’ll be happy to know this Lemon Zucchini Bread with Lemon Glaze Recipe freezes beautifully! Wrap whole or sliced bread in two layers of plastic wrap and a layer of foil, then freeze for up to three months. Thaw on the countertop or overnight in the fridge for a treat anytime.
Reheating
To refresh leftover slices, pop them in the microwave for about 10–15 seconds or warm in a low oven for a few minutes. The glaze melts into the crumb, making each slice taste bakery-fresh!
FAQs
Can I substitute zucchini with another vegetable?
While zucchini is my favorite for this recipe since it melts seamlessly into the batter, you can try grated yellow squash for a similar mild flavor and texture. Carrots will also work, though they’ll bring a subtle earthy sweetness.
Should I peel the zucchini?
No need to peel! The skin is tender and colorful, and it blends right in. Just trim off the ends, grate, and make sure to firmly squeeze out any excess moisture for the best crumb.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice delivers brighter flavor and zestier aroma, especially in both the loaf and glaze. If bottled is your only option, the bread will still be tasty, but fresh really takes the Lemon Zucchini Bread with Lemon Glaze Recipe to the next level.
Is it possible to make this recipe gluten-free?
Absolutely! Use a trusted cup-for-cup gluten-free flour blend in place of regular flour. Keep in mind, the texture may be slightly different, but you’ll still get a deliciously tender and flavorful loaf.
How do I know when the bread is fully baked?
Keep an eye on the loaf starting at 50 minutes. Insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, your bread is ready! Overbaking dries it out, so trust your tester.
Final Thoughts
If you’re craving the ultimate moist, zesty quick bread, I hope you give this Lemon Zucchini Bread with Lemon Glaze Recipe a joyful spot in your kitchen. It’s bright, beautiful, and always a crowd-pleaser. Try it once and you’ll understand why it’s a recipe I go back to all summer long!
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Lemon Zucchini Bread with Lemon Glaze Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
This Lemon Zucchini Bread with Lemon Glaze is a delightful treat that combines the freshness of lemon with the subtle sweetness of zucchini. The moist and tender bread, topped with a tangy lemon glaze, is perfect for breakfast or as a dessert.
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (excess moisture squeezed out)
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a large mixing bowl, whisk the sugar, eggs, oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine ingredients: Fold the dry ingredients into the wet mixture until just combined. Gently stir in the grated zucchini.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk together powdered sugar and lemon juice for the glaze. Drizzle over the cooled bread before slicing.
Notes
- Be sure to squeeze out excess liquid from the zucchini to avoid soggy bread.
- This loaf stays moist for days and is even better the next day.
- Store at room temperature or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
