Lemon Zucchini Bread

This lemon zucchini bread recipe is a super moist quick bread bursting with lemony goodness. Topped with a delicious lemon glaze this bread is flavorful and easy! Whether you’re looking for a tasty breakfast option, an afternoon snack, or a delicious dessert this lemon zucchini bread is sure to hit the spot!

Zucchini is great for baking because it adds a delicious flavor while adding moisture and fiber! This quick bread recipe is perfect for enjoying the flavor of the zucchini and the tartness of lemon!

This easy to make lemon and zucchini bread is great because it is great for a snack, breakfast or dessert. It freezes beautifully so it is great for making ahead and having on hand anytime!

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Additions and Variations-

Use different citrus– While we love the tangy lemon flavor of this delicious lemon zucchini bread you can also make it with other citrus! It is delicious made with orange juice or lime juice!

Make it gluten free- You can make this sweet bread gluten free easily by swapping out the all purpose flour with gluten free flour.

Add nuts- If you love nuts in your zucchini bread you can add chopped walnuts or chopped pecans to the batter.

Frequently asked questions and tips-

Can you freeze lemon zucchini bread?

Absolutely! This is an amazing recipe to make ahead. I often make two loaves and freeze one for later. After the zucchini bread has cooled you can wrap the whole loaf or individual slices in a layer of plastic wrap and aluminum foil. For best results thaw the bread and glaze just before eating.

The best way to shred & drain zucchini-

I use a cheese grater to grate the zucchini, but you can also use a food processor. Once the zucchini is shredded you’ll want to remove the excess water from the zucchini. When making zucchini bread this is an important step if the zucchini has too much moisture it can cause the batter to be too funny. You can squeeze it with paper towels or a tea towel or place it in a strainer and press the top to get the moisture out.

How to pick the best zucchini for baking-

When using zucchini for baking it is best to use small to medium size zucchini because they tend to have more flavor and less moisture and seeds. If you are using a larger zucchini with a lot of seeds you can cut it in half and remove the seeds before shredding.

Can this recipe be used to make muffins?

Yes! This delicious bread recipe also makes amazing muffins. You can follow the recipe instructions but instead of filling a loaf pan you can fill lined muffin pans 3/4 full. You’ll need to adjust the baking time usually muffins bake for about 20-30 minutes. Check them after about 15 minutes of baking to make sure they don’t overbake.

How to store lemon zucchini bread-

Store this bread in an airtight container at room temperature for 2-3 days, or you can store it in the refrigerator for longer periods.

Ingredients for Lemon Zucchini Bread with Lemon Glaze

For the lemon zucchini bread-

2 Cups Flour

2 tsp Baking Powder

1/2 tsp Salt

2 Large Eggs

1 Cup Sugar

1/2 Cup Oil (vegetable oil, coconut oil or avocado oil)

1/2 Cup Greek Yogurt

1 Cup Shredded Zucchini – drained

1/4 Cup Fresh Lemon Juice

1 Tbsp Lemon Zest

For the Lemon Glaze-

1 Cup Powdered Sugar

3 Tbsp Lemon Juice

Lemon Zest for garnish

Here’s How to make this Lemon Zucchini Bread Recipe-

Preheat the oven to 350 and line a loaf pan with parchment paper.

In a large bowl combine the eggs, sugar and oil, stir until well mixed.

Add in the Greek yogurt, grated zucchini, lemon juice, lemon zest and vanilla, mix well.

In a separate bowl, gently whisk together flour, sugar, and baking powder.

Gradually add the flour mixture into the zucchini mixture a little at a time mixing well between each addition.

Pour the batter into the prepared pan and place in the oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Place the bread on a wire rack and let the bread cool completely before glazing. You can let the bread cool in the pan until it is cool enough to touch and then lift it out by the parchment paper to cool completely.

While the bread is cooling you can make the glaze.

To make the glaze–

Place the powdered sugar in a bowl and gradually add lemon juice and stir. For a thicker glaze add less lemon juice, for a thinner glaze add more.

Pour the glaze over the bread evenly, and sprinkle with lemon zest if desired.

Slice and serve!