Easy Homemade Lemon Zucchini Bread 🍋
This lemon zucchini bread is moist, fluffy, and bursting with bright lemon flavor in every slice. It's the perfect way to use up all that extra zucchini, and the sweet lemon glaze on top makes it downright addicting.
⏱ RECIPE AT A GLANCE
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 12
🛒 INGREDIENTS
☑️ 1 1/2 cups all-purpose flour
☑️ 1/2 teaspoon salt
☑️ 1/2 teaspoon baking soda
☑️ 1/2 teaspoon baking powder
☑️ 3/4 cup granulated sugar
☑️ zest of 1 large lemon
☑️ 2 large eggs
☑️ 1/2 cup oil (vegetable, avocado, or canola)
☑️ 1 1/2 teaspoons fresh lemon juice
☑️ 1 cup grated zucchini, unpeeled
For the Glaze:
☑️ 1 cup powdered sugar
☑️ 4 teaspoons fresh lemon juice
👩🍳 INSTRUCTIONS
1. Preheat oven to 350°F. Grease and flour an 8x4-inch loaf pan.
2. In a large bowl, whisk together the flour, salt, baking soda, and baking powder.
3. In another bowl, combine sugar and lemon zest and stir well. Add eggs, oil, and lemon juice, and stir until smooth. Stir in the dry ingredients until just combined.
4. Grate the zucchini on the large holes of a box grater—if it's really wet, squeeze out some of the moisture. Fold into the batter and pour into the prepared pan.
5. Bake 45-50 minutes, until a toothpick inserted in the center comes out clean.
6. Let rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
8. Drizzle the glaze over the bread. Slice and serve.
💡 RECIPE TIPS
If your shredded zucchini is really wet, squeeze it out in paper towels before adding it to the batter.
This bread freezes well—cool completely, wrap tightly, and freeze up to 2-3 months.
Thaw on the counter, or pop a slice in the microwave for a few seconds on defrost.
SAVE this recipe for later! 🍋 Find more tried-and-true recipes at Tastes Better From Scratch
If you’ve ever wondered how to creatively use up an abundance of summer zucchini, this lemon zucchini bread recipe is a fantastic solution. Zucchini is incredibly versatile and adds moisture and subtle texture without overpowering the bright lemon flavor in this bread. When preparing the zucchini, be sure to grate it finely and gently squeeze out excess moisture, as too much water can make the bread dense or soggy. I’ve found that using a microplane or the large holes of a box grater works best for achieving the ideal texture. The combination of fresh lemon zest and lemon juice not only brightens the flavor but also complements the mild sweetness from the sugar and the richness of the oil. I prefer vegetable or avocado oil because they have a neutral taste that allows the lemon and zucchini to shine. Baking the bread at a steady 350°F ensures it cooks evenly and develops a golden crust. A helpful tip is to test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached. Cooling the bread completely before glazing is key to preventing the glaze from melting off. One of my favorite parts of this recipe is the lemon glaze topping. Mixing powdered sugar with fresh lemon juice creates a luscious, tangy finish that makes every slice irresistible. The glaze also helps keep the bread moist. This homemade zucchini bread freezes wonderfully, so it’s perfect for making ahead and enjoying later. Just wrap it tightly in plastic wrap and foil, store it in the freezer for up to 3 months, and thaw at room temperature when ready to eat. Warming a slice slightly in the microwave brings out the fresh flavors as if freshly baked. Overall, this lemon zucchini bread is a delightful way to enjoy seasonal produce and impress your family or guests with a simple yet flavorful homemade treat.
