Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Lemon Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 65 reviews

This Easy Lemon Zucchini Bread is a delightful twist on classic zucchini bread, infused with fresh lemon zest for a bright, refreshing flavor. Moist and tender, it’s perfect for breakfast, snack, or dessert, featuring a sweet lemon glaze and a hint of buttery richness.

  • Total Time: 1 hour 5 minutes
  • Yield: 24 servings

Ingredients

Bread Ingredients

  • 3 cups grated fresh zucchini (about 4 small zucchini)
  • 1 ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • ¼ teaspoon kosher salt
  • ¾ cup salted butter (melted)
  • 3 cups all-purpose flour (properly measured)
  • 2 teaspoons baking soda

Glaze Ingredients

  • 2 cups powdered sugar
  • 4-6 tablespoons milk (or use lemon juice for more lemon flavor)
  • 2 tablespoons lemon zest (plus extra for sprinkling)

Instructions

  1. Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans thoroughly, preferably using nonstick spray with flour to ensure easy removal after baking.
  2. Prepare the zucchini: Grate the fresh zucchini and place it in a colander sitting in the sink. Allow it to drain naturally without squeezing to keep the moisture balance ideal for the bread.
  3. Mix wet ingredients: In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, 1 tablespoon lemon zest, kosher salt, and melted salted butter until smooth and fully combined.
  4. Add dry ingredients: Gradually whisk in the all-purpose flour and baking soda until just combined; be careful not to overmix to maintain a tender crumb.
  5. Incorporate zucchini: Gently fold the grated zucchini into the batter until evenly distributed, ensuring not to overwork the batter.
  6. Fill the pans: Divide the batter evenly between the two prepared loaf pans, smoothing the tops to create an even surface.
  7. Bake the bread: Bake the loaves for 40 to 60 minutes, checking doneness by inserting a wooden toothpick into the center; it should come out clean or with just a few moist crumbs attached.
  8. Cool slightly: Allow the loaves to cool in their pans for about 10 minutes to set before removing.
  9. Remove and cool completely: Run a thin knife around the edges to loosen the bread, then gently lift the loaves out and transfer them to wire cooling racks to cool completely.
  10. Prepare the glaze: In a small bowl, whisk together the powdered sugar, 4 tablespoons of milk, and 2 tablespoons of lemon zest until smooth. Adjust the consistency by adding more milk if needed to achieve a thick but pourable glaze.
  11. Glaze the bread: Drizzle the lemon glaze evenly over the cooled loaves using a spoon or a small whisk, then grate extra fresh lemon zest on top for garnish.
  12. Set the glaze: Allow the glaze to set and harden slightly before slicing and serving the lemon zucchini bread for best presentation and flavor.

Notes

  • Do not squeeze the grated zucchini to retain moisture, which keeps the bread moist and tender.
  • Ensure all-purpose flour is measured properly by spooning into the measuring cup and leveling off to avoid dense bread.
  • You can substitute milk in the glaze with lemon juice for an extra punch of lemon flavor, but adjust quantity to avoid too thin glaze.
  • This bread is best stored at room temperature wrapped in foil or plastic wrap and can be frozen for longer storage.
  • Check the bread at 40 minutes to avoid overbaking, as ovens vary.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/easy-lemon-zucchini-bread-recipe/