Description
A moist, tender quick bread bursting with fresh lemon zest and juicy zucchini, finished with a tangy lemon glaze — perfect for breakfast, snack, or dessert!
Ingredients
For the bread:
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1 ½ cups all-purpose flour
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½ teaspoon salt
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½ teaspoon baking soda
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½ teaspoon baking powder
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¾ cup granulated sugar
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Zest of 1 large lemon
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2 large eggs
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½ cup vegetable or canola oil
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1 ½ teaspoons fresh lemon juice
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1 cup grated zucchini, unpeeled
For the glaze:
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1 cup powdered sugar
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4 teaspoons fresh lemon juice
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
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In a medium bowl, whisk together flour, salt, baking soda, and baking powder.
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In a large bowl, combine sugar and lemon zest, then add eggs, oil, and lemon juice. Mix until smooth.
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Stir in grated zucchini.
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Gradually add dry ingredients to wet ingredients, stirring until just combined—don’t overmix.
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Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
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Cool bread in pan for 10 minutes, then transfer to wire rack to cool completely.
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Whisk powdered sugar and lemon juice to make glaze; drizzle over cooled bread. Let set before slicing.
Notes
Do not squeeze excess moisture from zucchini; it helps keep the bread moist.
Optional: add chopped nuts (walnuts or pecans) for crunch
Store at room temperature for up to 3 days or refrigerate for up to a week.
Can be frozen wrapped tightly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon zucchini bread, quick bread, lemon glaze, zucchini loaf, summer baking, moist bread