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Front view of a glazed loaf of lemon zucchini bread on a white platter.
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Lemon Zucchini Bread

This easy zucchini bread is a delicious way to sneak in veggies and use up summer zucchini!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest from approximately 1 medium lemon
  • cup vegetable oil
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 ½ cups finely shredded zucchini (skin-on, about 1 medium) Do NOT drain or squeeze dry

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons lemon zest

Instructions

  • Preheat your oven to 350 degrees F. Lightly butter a 9 x 5 loaf pan and set aside.
  • Whisk together flour, granulated sugar, baking powder, cinnamon, salt and lemon zest in a large bowl.
  • In a separate medium bowl, whisk together oil, eggs and lemon juice until well combined. Stir in the shredded zucchini.
  • Add the wet zucchini mixture to the dry flour mixture and stir to combine (do not over-mix).
  • Transfer the batter to prepared loaf pan and spread evenly. Bake for 45 to 50 minutes, or until a toothpick inserted in the center is removed clean.
  • Cool on a wire rack for 15 minutes, then carefully remove the bread from pan, place on the rack and allow to cool completely.
  • While the bread is cooling, prepare the glaze by whisking or stirring together powdered sugar, lemon juice and lemon zest in a small bowl until smooth.
  • Drizzle glaze over cooled bread.

Notes

  • Store in an airtight container in the fridge for up to 5 days.
  • To freeze, wrap unglazed and cooled bread tightly in aluminum foil or plastic wrap.  Place in a resealable freezer storage bag and freeze for up to 3 months. 
  • Cinnamon can be omitted, if desired.
  • Increase or decrease the amount of lemon juice in the glaze depending upon desired consistency.