Lemon Zucchini Bread Recipe (2024)

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Lemon Zucchini Bread-this is the BEST zucchini bread recipe! Thebread is super moist and the burst of lemon is amazing!

Our friend brought us a huge bag of zucchini from her garden and I have been making zucchini everything. Tis the season!

I’ve made:

zucchini nachos
zucchini cookies
zucchini noodles
zucchini bread
zucchini pancakes
zucchini cake

I’ve also been stirring extra shredded zucchini into my favorite marinara sauce. The boys don’t even know it’s there. And of course I’ve been making loaves of Classic Zucchini Bread andChocolate Zucchini Bread. I guess I am going a little zucchini crazy.

I think you will appreciate my zucchini madness because I also created a new zucchini recipe that is going to knock your socks off. This Lemon Zucchini Bread is the BEST! You HAVE to make it.

The bread is super moist thanks to the zucchini and olive oil. I use light olive oil in this recipe instead of extra-virgin olive oil because it is lighter in flavor. Some extra-virgin olive oils can be strong. If you don’t want to use olive oil, you can use canola oil or vegetable oil.

This bread is also bursting with lemon flavor thanks to the lemon zest, lemon juice, and sweet lemon glaze. Don’t skip the glaze because it really is the icing on the bread…or cake.

I call this recipe zucchini bread so I can eat it for breakfast and not feel guilty, but it could easily pass as a zucchini loaf cake. I would eat it for dessert any day. Heck, I would eat it anytime of the day. Call it bread or call it cake, either way it is delicious!

Looking for more zucchini recipes, check out our favorite zucchini recipes here!

Quick Breads

This moist lemon zucchini quick bread is topped with a sweet lemon glaze and is a summer favorite. Enjoy a slice for breakfast, as a snack, or dessert.

4.69 from 389 votes

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Review

Ingredients

For the bread:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups granulated sugar
Zest of 2 large lemons
3 large eggs
1 cup light olive oil, not extra-virgin
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
2 cups grated zucchini

For the lemon glaze:

2 cups powdered sugar
3 tablespoons fresh lemon juice

Instructions

Preheat oven to 325 degrees F.Grease and flour two 8 x 4 inch loaf pans and set aside.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a large bowl,combine sugar and lemon zest. Rub together with your fingers until fragrant.
Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Add in the dry ingredients and stir until just combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over theloaves. Slice and serve.

Notes

This recipe makes TWO loaves!

Nutrition

Calories: 250kcal, Carbohydrates: 39g, Protein: 2g, Fat: 9g, Cholesterol: 20mg, Sodium: 152mg, Potassium: 70mg, Sugar: 26g, Vitamin A: 50IU, Vitamin C: 2.8mg, Calcium: 14mg, Iron: 0.9mg

Keywords lemon zucchini bread, zucchini bread

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