Lemon Zucchini Bread
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Published
This Lemon Zucchini Bread is bright, moist, and just sweet enough, with fresh lemon flavor throughout and a simple glaze dripping over the top. I make the batter with lemon yogurt and oil to keep the crumb soft and tender, and there’s no mixer or fussy technique involved. It’s an easy way to use up an extra zucchini and makes a lovely breakfast, brunch, or summery afternoon snack…assuming it lasts that long!
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Glazed Lemon Zucchini Bread Recipe
This easy bread sits somewhere between my zucchini bread and lemon loaf, which means I’m perfectly happy serving it from breakfast right through dessert. The simple batter is made with flour, sugar, egg, oil, and plenty of shredded zucchini, which I leave unpeeled for those pretty green flecks. And to make sure the lemon flavor really comes through, I add fresh lemon juice, zest, AND lemon yogurt to the batter, then finish the cooled loaf with a sweet, tangy lemon glaze. It’s basically sunshine in quick bread form, with a little zucchini snuck in for good measure!
Helpful Tips
- Leave a parchment paper overhang. Lining the pan with parchment helps prevent sticking, and leaving some extra over the two long sides is my favorite trick for lifting the loaf out cleanly once it’s cooled slightly.
- Press out the excess water from the zucchini. I wrap the shredded zucchini in a clean kitchen towel or several layers of paper towel, then gently squeeze or press to remove excess water. This doesn’t get rid of all the moisture (some is good! It helps keep the loaf moist), but it does remove enough to stop the center from baking up wet or gummy.
- Don’t overmix the batter. Stir the wet ingredients into the dry ingredients just until you no longer see any streaks of flour. Mixing too much overdevelops the gluten in the flour, which can make the finished bread dense or tough instead of tender.
- Start checking the loaf early. Every oven runs a little differently, and different loaf pans can affect the bake time (for example, dark metal pans tend to heat and brown the loaf more quickly.) I start checking at 45 minutes. Your loaf is done when the top is set and golden, and a tester inserted into the center comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, I’d loosely cover it with foil while the center finishes baking.
- Let the loaf cool completely before glazing. Leave it in the pan for 20 minutes so the crumb has time to set and the loaf is less likely to break when lifted out. Then transfer it to a wire rack to cool completely. If your lemon zucchini loaf is still warm when you add the glaze, it could soak in or slide off instead of setting into a thick layer.
Lemon Zucchini Bread
Equipment
- 8×4 Loaf Pan
- parchment paper
- Mixing Bowls
Ingredients
For the Bread
- 1½ cups all-purpose flour, spooned and leveled
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp coarse salt
- 1 large egg
- ½ cup vegetable oil
- ¼ cup lemon yogurt
- ¾ cup granulated sugar
- 1 tsp vanilla
- zest and juice from 1 small lemon, about 2 teaspoons
- 1¼ cups shredded zucchini, unpeeled, excess water pressed out
For the Glaze
- 1 cup powdered sugar
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 350°F. Line a 8×4 loaf pan with parchment paper, leaving a slight overhang on the two longer sides for easier removal.
- In a large bowl whisk together the dry ingredients.
- In a medium bowl whisk together egg, oil, yogurt, sugar, vanilla, lemon juice and zest until incorporated. Stir in the zucchini.
- Add wet ingredients to the dry ingredients and mix until just combined (do not over-mix or your bread will be tough).
- Pour into the prepared loaf pan and bake for 45-60 minutes or until a tester in the middle comes out with just a few moist crumbs. (Start checking at 45 minutes.)
- Cool in pan on rack for 20 minutes.
- Carefully turn your cake bread out of pan and let cool completely.
- Whisk together the powdered sugar and lemon juice (adding more of either to get a thick, but pourable consistency.)
- Pour icing over the bread, letting it run down the side. Let set.
- Slice and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Lemon Zucchini Bread Step by Step
Gather all of your ingredients and preheat the oven to 350°F. Line an 8×4-inch loaf pan with parchment paper, leaving a little overhang along the two longer sides so you can easily lift the loaf out after baking. (A 9×5 loaf pan is fine, too, just start checking the bake time a couple minutes earlier.)
Combine the dry ingredients: In a large mixing bowl, whisk together 1½ cups all-purpose flour (spooned and leveled), ½ tsp baking soda, ½ tsp baking powder, and ½ tsp coarse salt. Whisk until everything is evenly distributed.
Mix the wet ingredients: In a separate medium bowl, whisk 1 large egg, ½ cup vegetable oil, ¼ cup lemon yogurt, ¾ cup granulated sugar, 1 tsp vanilla, the zest of 1 small lemon, and about 2 tsp fresh lemon juice. Continue whisking until the mixture looks smooth and glossy and the egg is completely incorporated.
Add the zucchini: Stir 1¼ cups shredded, unpeeled zucchini into the wet mixture. Press out the excess water before measuring.
Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together just until no dry streaks of flour remain. The batter will be fairly thick and flecked with zucchini and lemon zest. Be careful not to overmix, or the loaf may turn out dense and tough.
Fill the pan and bake: Spread the batter evenly in the prepared loaf pan, smoothing the top with a spatula. Bake for 45-60 minutes, or until the loaf is golden, slightly domed, and a tester inserted into the center comes out with just a few moist crumbs. Start checking at 45 minutes, as ovens and loaf pans can vary. If the top begins browning too quickly before the center is done, loosely cover it with foil for the remaining baking time.
Place the pan on a wire rack and let the loaf cool for 20 minutes. Then, carefully lift it from the pan. Set the loaf directly on the rack and let it cool completely before adding the glaze. Glazing a warm loaf can cause the icing to melt and soak in rather than setting on top.
Make the glaze: In a small bowl, whisk together 1 cup powdered sugar and 1 Tbsp lemon juice until smooth. The glaze should be thick but still pourable. Add a few drops of lemon juice if it is too thick, or a little more powdered sugar if it becomes too thin.
Glaze and serve: Spoon or pour the glaze over the completely cooled loaf, allowing some to slowly drip down the sides.
Let the glaze set before slicing so it stays neatly on top. Slice your lemon zucchini bread, and enjoy!
Serving Suggestions
I like this zucchini lemon bread best at room temperature, once the glaze has set and the loaf is easy to slice. It’s delicious just as it is, but a swipe of softened butter wouldn’t be a bad idea. Or for any serious lemon fans (me), you could even go as far as spreading some lemon curd on your slice for an extra citrusy treat! I’m also partial to topping my slice with some plain Greek yogurt because the tangy yogurt with the sweet lemony bread is absolutely divine. Add a mug of hot tea or coffee, or a glass of Southern-style sweet tea, and you’ve got a very easy breakfast or afternoon snack.
How to Store Leftovers
Once the bread has cooled completely and the glaze has set, wrap it tightly or store it in an airtight container at room temperature for 2-3 days.
Fridge
After 2-3 days, you can transfer the bread to the refrigerator, where it’ll keep for up to 4 days total. Keep it tightly wrapped to stop it from drying out. I like to let individual slices come to room temperature before serving for the best texture.
Freezer
I recommend freezing the loaf without the glaze, if possible. Let it cool completely, wrap it tightly in plastic wrap followed by foil to help prevent freezer burn, then place it in a freezer-safe bag and freeze for up to 3 months. Thaw it on the counter, add a fresh batch of lemon glaze, let it set, then slice and serve!
More Zucchini Baked Goods
- My favorite thing about these Mini Chocolate Zucchini Cakes is their dense, moist texture and deep cocoa flavor!
- These Chocolate Chip Zucchini Scones have flaky layers, sweet chocolate chips, and a simple vanilla glaze all in one handheld treat.
- Give me a thick slice of Zucchini Cheese Bread with melted butter, and I’ll happily call that a snack.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
