Lemon Zucchini Bread with Lemon Glaze Recipe

Introduction

This Lemon Zucchini Bread is a refreshing twist on a classic favorite, combining the bright zest of lemon with moist grated zucchini. Topped with a tangy lemon glaze, it’s perfect for breakfast, snack time, or dessert.

Ingredients

• 1 cup white sugar (200 g) *see notes if doubling recipe
• 1 ½ – 2 Tbsp lemon zest
• 2 large eggs (room temperature)
• ½ cup canola oil (108 g)
• 1½ tsp vanilla extract
• 1 ½ Tbsp lemon juice
• 2 cups grated zucchini (280 g), about 2 to 2 ½ medium zucchinis (do not squeeze out excess liquid)
• 1 ¾ cups flour (219 g), spooned and leveled
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup sugar (for glaze)
• 3 Tbsp lemon juice (for glaze)
• 1 Tbsp butter, melted (for glaze)
• Pinch of sea salt (optional, for glaze)

Instructions

1. Step 1: Preheat oven to 350°F (175°C).
2. Step 2: In a small bowl, gently massage the lemon zest and 1 cup sugar together to release the lemon oils and enhance the flavor.
3. Step 3: Beat the eggs with an electric mixer until light and frothy.
4. Step 4: Add the lemon-sugar mixture, canola oil, 1 ½ Tbsp lemon juice, and vanilla extract to the eggs and beat until smooth and well combined.
5. Step 5: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
6. Step 6: Add the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the grated zucchini without overmixing.
7. Step 7: Line a 9×5 inch loaf pan with parchment paper. Pour the batter evenly into the pan.
8. Step 8: Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 10 minutes.
9. Step 9: While the bread cools, prepare the glaze: whisk together ¼ cup sugar, 3 Tbsp lemon juice, and melted butter. Microwave for 10-15 seconds and stir until the sugar dissolves completely.
10. Step 10: Remove the loaf from the pan and brush the lemon glaze evenly over the top. Allow the bread to cool completely before slicing and serving.

Tips & Variations

• Use fresh organic lemons for the best zest and juice flavor.
• If zucchinis are very watery, drain slightly but don’t squeeze out all moisture to keep the bread tender.
• For extra texture, add ½ cup chopped walnuts or pecans to the batter before baking.
• You can substitute canola oil with melted coconut oil or vegetable oil for variation.
• Double the glaze ingredients if you prefer a more pronounced lemon topping.

Storage

Store the zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat slices in the microwave for 15-20 seconds before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash can be used as a 1:1 substitute for zucchini and will provide a similar texture and moisture to the bread.

Do I have to peel the zucchini before grating?

No need to peel the zucchini. The skin is thin and adds color and nutrition to the bread.

Lemon Zucchini Bread with Lemon Glaze Recipe

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★★★★★

4.5 from 72 reviews

This Lemon Zucchini Bread with Lemon Glaze is a moist and flavorful loaf, combining the fresh zestiness of lemon with the subtle moistness of zucchini. Perfect for a bright, citrusy treat, the bread offers a delightful balance of sweet and tangy flavors, enhanced by a shiny lemon glaze on top. Easy to make and ideal for breakfast, snacks, or dessert.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread

• 1 cup white sugar (200 g)
• 1½ – 2 tablespoons lemon zest
• 2 large eggs (room temperature)
• ½ cup canola oil (108 g)
• 1½ teaspoons vanilla extract
• 1½ tablespoons lemon juice
• 2 cups grated zucchini (280 g, about 2 to 2½ medium zucchinis, do not squeeze out excess liquid)
• 1¾ cups flour (219 g, spooned and leveled)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Lemon Glaze

• ¼ cup sugar
• 3 tablespoons lemon juice
• 1 tablespoon butter (melted)
• Pinch of sea salt (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the lemon zucchini bread.
2. Prepare Lemon Sugar: Gently massage the lemon zest and sugar together in a small bowl to release lemon oils into the sugar, enhancing the lemon flavor in the bread.
3. Beat Eggs: Using an electric mixer, beat the eggs until they become light and frothy, which helps to incorporate air and provide structure.
4. Combine Wet Ingredients: Add the lemon sugar mixture, canola oil, lemon juice, and vanilla extract to the beaten eggs and blend until the mixture is smooth and evenly incorporated.
5. Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder to ensure the leavening agents are evenly distributed.
6. Combine Wet and Dry: Add the dry ingredients to the wet ingredients, stirring only until just combined to avoid over-mixing. Then fold in the grated zucchini gently.
7. Prepare Loaf Pan: Line a standard 9×5 inch loaf pan with parchment paper to prevent sticking, then pour the batter evenly into the pan.
8. Bake: Bake the loaf in the preheated oven for about 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Once done, let cool for ten minutes on a cooling rack.
9. Make Lemon Glaze: While the bread cools, whisk together the sugar, lemon juice, and melted butter for the glaze. Microwave the mixture for 10-15 seconds, then stir until the sugar is completely dissolved.
10. Glaze and Cool: Remove the loaf from the pan and brush the lemon glaze evenly over the top of the bread. Allow the loaf to cool completely before serving to let the glaze set.

Notes

• Do not squeeze out excess liquid from the grated zucchini; it helps keep the bread moist.
• If doubling the recipe, adjust sugar quantities carefully as noted (see original 200g sugar).
• Use room temperature eggs for better mixing.
• Parchment paper lining helps with easy removal and cleanup.
• Allow the bread to cool completely after glazing for best texture and flavor.

Keywords: lemon zucchini bread, lemon glaze, zucchini bread, lemon bread, moist bread, easy baking recipe, citrus bread