Lemon Zucchini Bread with Lemon Glaze (Moist & Easy Recipe)

Brighten your day with this moist and zesty Lemon Zucchini Bread recipe! Made with fresh zucchini, tangy lemon juice, and a hint of sweetness, this quick bread is a perfect balance of refreshing flavors and wholesome ingredients. Easy to bake and great for breakfast, snacks, or dessert, it’s a delicious way to use up summer zucchini.

When zucchini season arrives, it seems like the garden gives us more zucchini than we know what to do with! Sometimes, zucchini fills my counter top. After making zucchini noodles, casseroles, and savory zucchini dishes, I always love having a few sweet zucchini recipes to turn to. This Lemon Zucchini Bread is one of my favorite ways to use fresh zucchini because it creates a soft, moist loaf with a bright lemon flavor that feels perfect for summer.

If you have extra zucchini from your garden, a neighbor’s garden, or a great deal from the grocery store, this easy lemon zucchini bread recipe is a delicious way to use it. The shredded zucchini melts into the bread as it bakes, creating a tender texture while adding moisture without making the bread taste like vegetables. Even those who aren’t usually zucchini fans love this sweet, homemade quick bread. I think it is a great way to get a veggie into pick little eaters.

What makes this zucchini bread recipe special is the fresh lemon flavor. The combination of lemon juice and lemon zest gives every bite a light citrus taste, and the sweet lemon glaze on top adds the perfect finishing touch. It is simple enough for an everyday breakfast or snack but pretty enough to serve for brunch, baby showers, holidays, or when you want to share a homemade treat with friends and neighbors.

This Lemon Zucchini Bread is easy to make with simple ingredients you probably already have in your kitchen. It comes together quickly, makes your house smell amazing while it bakes, and is a wonderful recipe to keep on hand during zucchini season. You can enjoy it with a cup of coffee in the morning, pack slices for a snack, or freeze a loaf to enjoy later when fresh zucchini is no longer available.

Whether you are looking for a new zucchini recipe, a moist quick bread recipe, or a delicious way to use up garden zucchini, this Lemon Zucchini Bread with Lemon Glaze is one your family will love. Happy summer and have fun cooking with your garden produce.

We are so happy you stopped by today. You will find many delicious family friendly recipes on our recipe blog. Cooking is one of our favorite things to do. We love making family favorite recipes that have been in the family for years and years, making up fun new recipes, and trying other people’s favorite recipes. Thank you for browsing our many recipes and have a great day cooking! Here are a few recipes to get your browsing started: White Chocolate Raspberry Cheesecake, Oreo Cookie Dip, Scotchmallow Cookies, Rocky Road Brownies, Lemon Cookies, Southwest Chicken Tacos, Korean Beef, One Pan Beef Noodle Casserole, Cordon Bleu Puffs, Pineapple Salsa, White Chocolate Chip Macadamia Nut Cookies and Grilled Chicken Caesar Salad.

Why You Will Love This Easy Lemon Zucchini Bread:

• This quick bread has a moist and tender texture.
• Great way to use garden zucchini.
• This homemade zucchini bread has a fresh lemon flavor without being overpowering.
• Easy one-bowl style recipe.
• Freezer-friendly and Family Friendly.
• Delicious with hot or cold beverages.

Equipment For This Recipe:

Bread Pan-this is a popular pan. However, if the coating gets chipped or cut, don’t use it.

Glass Bread Pan-a great option for bread and other things like meat loaf that is not covered in scratchable coatings.

Salad Shooter-a favorite kitchen tool. This salad shooter shreds vegetables and cheese so quickly!

Juicer-make your life easy with this citrus juicer.

Ingredients Needed For Lemon Zucchini Bread:

• 2 cups flour
• 1/2 tsp salt
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1 cup sugar
• 2 tbsp fresh squeezed lemon juice
• 1/2 full tbsp lemon zest
• 2 large eggs
• 1/2 cup oil
• 1/2 cups milk
• 1 1/2 cups zucchini, grated
• Lemon Icing:
• 1/2 cup powdered sugar
• 1 tbsp lemon juice, fresh is best

How To Make Lemon Zucchini Bread:

1. In a medium sized mixing bowl, whisk sugar, lemon zest, lemon juice, eggs, oil and milk together until mixed well.
2. Add flour, salt, baking powder and baking soda. Whisk to just combine.
3. Fold in grated zucchini. Make sure there are no clumps of grated zucchini in the batter.
4. Pour batter into a greased bread pan. 
5. Bake in a 350° oven for 40-45 minutes or until a toothpick comes out clean.
6. Remove from the oven and let cool for 5-10 minutes. 
7. Remove from the pan and drizzle the lemon icing over the top. Slice and enjoy!

Lemon Glaze:

1. Add ingredients to a small bowl and mix with a spoon until smooth and creamy. Set aside to drizzle over the warm bread after baking.

Extra Tips For Making Moist Zucchini Bread:

Step 1: Prepare the zucchini

• Wash your zucchini, pat dry and cut the ends off. Usually we do not peel the zucchini, however, If you have a child that never wants to see green in what he or she eats, you can peel it.
• Use a Salad Shooter, Box Grater or Hand Grater to grate your zucchini
• As you are shredding your zucchini into a bowl (or onto a paper towel on the counter), the zucchini will leave some juices at the bottom of your bowl. Do not include this in your batter, There is no need to squeeze out the moisture from the zucchini. Fresh, moist zucchini makes zucchini breads moist and tender. Just scoop the zucchini into your measuring cup and add to the batter. Discard the juices left in the bottom of the bowl.

Step 2: Make the batter

• Mix your wet ingredients first-do not include the zucchini at this point.
• Keeping this to as few dishes as possible, add the dry ingredients to the wet and mix until just combined.
• Making sure you have no lumps of zucchini, carefully fold the zucchini into the batter.

Step 3: Bake the bread

• Use a 9 inch bread pan.
• Bake at 350 degrees F for 40-45 minutes. Know your oven-does it run hot, cook quicker?
• Test for doneness with a toothpick-stick a toothpick into the center. If it comes out clean-very nearly clean, it is done.

Step 4: Add the lemon glaze

• The lemon zucchini bread needs to cool completely before glazing or it will melt into the bread and down the sides,

Tips For Success:

• Should You Squeeze Water Out of Zucchini? Not for this recipe but do not add in the juice left at the bottom of the bowl you grated your zucchini into.
• Do You Peel Zucchini for Zucchini Bread? Usually, no. If you have a child that never wants to see green in what he or she eats, you can peel it.
• Do Not Over mix the Batter-over mixing will make this bread more dense.
• Use Fresh Lemon-fresh lemon juice has the best flavor. You can even smell the difference-spell a freshly juiced lemon and then smell a bottle of lemon juice, like ReaLemon. It’s just not the same!

Variations:

• Add blueberries-If you like lemon and blueberry, try our Lemon Blueberry Muffins
• Add nuts-chopped pecans would be delicious
• Make muffins instead-adjust the baking time
• Make a cream cheese swirl version

How To Store Lemon Zucchini Bread:

• Store on the counter in a airtight container for 1-2 days.
• Store this quick bread in the refrigerator for 4-5 days in and air tight container or ZipLoc bag.
• Store this zucchini bread in the freezer in a freezer bag or air tight container.
• Option: Slice the zucchini bread and store the slices in the freezer, in freezer bags.-Place single serve or what ever you would like to eat at one time. This makes it easy to grab for a quick snack or lunch without having to thaw the whole loaf.

Frequently Asked Questions:

Can I use frozen zucchini in zucchini bread?

Yes! Frozen zucchini works wonderfully in lemon zucchini bread. Let the zucchini thaw completely, then drain off any excess liquid before measuring it for the recipe. Frozen zucchini tends to release more moisture than fresh zucchini, so gently squeezing out the extra liquid will help keep your bread from becoming too wet. It’s a great way to enjoy garden zucchini all year long.

Should zucchini be peeled before making zucchini bread?

No, there’s no need to peel the zucchini. The peel is thin, softens as it bakes, and adds tiny green flecks that make the bread look beautiful. Simply wash the zucchini, trim the ends, and grate it with the peel on. If you’re using an oversized garden zucchini with a tough skin, you may want to peel it before shredding. Also, if using an oversized garden zucchini-scrape the seeds out, they tend to get really big.

Why is my zucchini bread soggy?

Zucchini bread can become soggy if there’s too much moisture in the batter or if the loaf isn’t baked long enough. If your shredded zucchini seems especially wet, gently pat it with paper towels before mixing it into the batter. Be sure to bake the bread until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Letting the bread cool completely before slicing also helps it finish setting.

Can I make this recipe into muffins?

Yes! This lemon zucchini bread recipe can easily be made into muffins. Fill lined or greased muffin cups about two-thirds full and bake until a toothpick inserted in the center comes out clean. Since muffins bake more quickly than a loaf, start checking them after about 18 to 22 minutes. They’re perfect for breakfast, lunch boxes, or an afternoon snack.

Can I freeze lemon zucchini bread?

Absolutely! Lemon zucchini bread freezes very well. Allow the loaf to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. Freeze for up to three months. Thaw overnight in the refrigerator or at room temperature before serving. If you plan to add the lemon glaze, it’s best to glaze the bread after it has thawed for the freshest flavor and appearance.

How do I keep zucchini bread moist?

The secret to moist zucchini bread is not overmixing the batter or overbaking the loaf. The zucchini naturally adds moisture, creating a soft and tender crumb. Once the bread has cooled completely, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it or freeze it to keep it fresh and delicious.

Other Quick Bread Recipes You Will Love: 💕

Chocolate Peanut Butter Banana Bread

Double Chocolate Zucchini Bread

Pumpkin Banana Bread

Cranberry Orange Bread

Banana Blueberry Zucchini Bread

Zucchini Bread-the classic

Banana Bread-the classic

Pina Colada Banana Bread

Other Zucchini Recipes To Try:

Zucchini Soup

Zucchini Tomato Orzo Soup

Chocolate Zucchini Cake

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