If you’re searching for a bright and moist treat that absolutely sings of summer, let me introduce you to Delicious Lemon Zucchini Bread. This recipe brings together the subtle sweetness of fresh zucchini and the zesty boldness of lemon, creating a loaf that is irresistible to citrus lovers and veggie skeptics alike. The texture is perfectly tender, the glaze adds a sweet, tangy finish, and you’ll love how easy it is to whip up for brunch, snacks, or just because. Trust me, once you try it, Delicious Lemon Zucchini Bread will become one of your most requested bakes.
Ingredients You’ll Need
This recipe is a fantastic example of how a handful of everyday ingredients can turn into something extraordinary. Each component brings something unique to the table, whether it’s flavor, moisture, or that delightful crumb you’ll crave with every bite.
- Plain flour: The sturdy foundation of the loaf, ensuring each slice holds together beautifully.
- Baking soda: Gives the bread its wonderful lightness and helps it rise just right.
- Baking powder: Adds an extra lift, keeping the texture fluffy and soft.
- Salt: Balances the flavors and enhances those lovely lemon notes.
- White sugar: Sweetens the loaf and perfectly contrasts the citrus tang.
- Finely grated zucchini (unpeeled): The secret to an ultra-moist crumb—no need to squeeze or dry it, just grate and go.
- Vegetable oil: Ensures every bite is lusciously tender and moist.
- Egg: Helps bind everything together for a cohesive bake.
- Fresh lemon juice: The zingy star for both the batter and the glaze, adding vibrant flavor.
- Lemon rind: Packs a punch of fragrant lemon aroma and a splash of color in every slice.
- Icing sugar: Creates the smooth, delicate glaze to drizzle over the top—absolutely essential for that signature finish.
How to Make Delicious Lemon Zucchini Bread
Step 1: Prepare the Dry Ingredients
Start by combining the flour, baking soda, baking powder, and salt in a medium mixing bowl. Take a moment to whisk everything together thoroughly—this step is key for a uniform crumb and gentle rise. Set the mixture aside; it’s got a starring role to play very soon.
Step 2: Combine Wet Ingredients
In a second mixing bowl, add the sugar, grated zucchini, oil, egg, lemon juice, and lemon zest. Don’t worry about peeling or drying the zucchini, just be sure it’s grated finely so it melts beautifully into the batter. Stir until everything is blended and you’re already catching that sweet, fresh aroma.
Step 3: Mix the Batter
Now, gently fold the dry ingredients into the wet mixture, stirring just until everything is blended. This is the moment to show restraint: avoid overmixing, which can make your bread tough. By stopping as soon as you see no streaks of flour, your Delicious Lemon Zucchini Bread will turn out light, tender, and perfect every time.
Step 4: Bake the Zucchini Bread
Spoon the batter into a greased 8×4 inch loaf pan and smooth the top. Pop it into a preheated 350 degree Fahrenheit oven and let the magic happen. Bake for about 45 minutes, checking with a toothpick at the center—if it comes out clean, your loaf is ready to emerge, golden and fragrant.
Step 5: Cool the Bread
After baking, let the bread cool in the pan on a wire rack for 15 minutes. Then, gently remove it from the pan and let it cool completely on the rack. This patience pays off: the bread sets to perfect slicing texture and is ready for the final flourish.
Step 6: Prepare and Apply the Glaze
Once your bread is cool, whisk together icing sugar, fresh lemon juice, and a little more lemon zest. Drizzle the glaze generously over the loaf, letting it drip down the sides. Allow the glaze to set fully before slicing—this finishing touch makes every bite of Delicious Lemon Zucchini Bread luscious and beautiful.
How to Serve Delicious Lemon Zucchini Bread
Garnishes
For that extra wow factor, garnish your slices with a bit of fresh lemon zest or thin lemon slices. You can even sprinkle a few edible flowers or a dusting of icing sugar for a breakfast table centerpiece worthy of any brunch gathering.
Side Dishes
This bread pairs beautifully with a dollop of whipped cream, a scoop of vanilla yogurt, or a light fruit salad full of berries and melon. Serve it alongside hot coffee or a sparkling lemonade for a delightful pairing that’s perfect for any occasion.
Creative Ways to Present
If you’re looking to impress, slice the loaf and layer the pieces on a pretty platter, fanned out for easy sharing. Or, try cutting it into cubes and serving with toothpicks as bite-sized treats at a tea party. However you serve it, Delicious Lemon Zucchini Bread looks and tastes like sunshine on a plate!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap the bread tightly in plastic wrap or keep it in an airtight container at room temperature. It will stay fresh and moist for up to three days, making it a great option for quick breakfasts or snacks all week long.
Freezing
To enjoy Delicious Lemon Zucchini Bread later on, you can freeze whole or sliced portions. Wrap well in plastic wrap, then a layer of foil, and freeze for up to three months. When you’re ready, simply let it thaw at room temperature for a fuss-free treat.
Reheating
For that just-baked taste, warm slices in the microwave for 10 to 15 seconds, or pop them in a toaster oven until heated through. The glaze may melt slightly, but that only adds to its gooey appeal.
FAQs
Can I use yellow zucchini instead of green?
Absolutely! Yellow zucchini will work just as well and lend a slightly different hue, but the flavor and moisture will be just as lovely.
Do I need to peel or squeeze the zucchini?
Nope! Just give the zucchini a good wash and grate it finely—no peeling or squeezing required. The extra moisture helps make the loaf extra tender.
Can I make this recipe gluten-free?
Yes, you can swap the plain flour for your favorite gluten-free all-purpose blend. The loaf will be just as flavorful and moist, though the texture may vary slightly depending on the flour used.
How do I know when my bread is done baking?
The tried-and-true toothpick test is your friend: insert one into the center of the loaf. If it comes out clean or with just a few crumbs, your bread is ready to come out of the oven.
Can I skip the glaze or replace it with something else?
While the lemon glaze is a delightful finishing touch, you can skip it for a less sweet loaf or dust with a little icing sugar instead. If you want to experiment, a cream cheese frosting also pairs beautifully with the lemony flavors.
Final Thoughts
I hope you’re as excited to bake and taste Delicious Lemon Zucchini Bread as I am to share it with you! This loaf brings such joy with every soft, citrusy bite, and it’s nearly impossible to stop at just one slice. Gather your ingredients soon and surprise someone (or yourself) with this bright and beautiful homemade treat!
PrintDelicious Lemon Zucchini Bread Recipe
This Lemon Zucchini Bread is moist, flavorful, and bursting with fresh citrusy notes. Grated zucchini keeps the loaf tender and light, while a sweet-tart lemon glaze provides a bakery-style finish. Perfect for breakfast, dessert, or as a snack, this easy quick bread is a great way to use summer zucchini and bring a little sunshine to your table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf (about 8 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bread
- 1 1/2 cups plain flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1 cup finely grated zucchini (unpeeled, no need to squeeze or dry)
- 1/4 cup vegetable oil
- 1 egg
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon rind
Glaze
- 1/2 cup icing sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon rind
Instructions
- Prepare the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside for later use.
- Combine Wet Ingredients: In a separate large bowl, add the white sugar, grated zucchini, vegetable oil, egg, lemon juice, and lemon zest. Mix until everything is thoroughly incorporated.
- Mix the Batter: Gradually fold the dry ingredients into the wet zucchini mixture. Stir gently until just combined—do not overmix, as this keeps the bread light and tender.
- Bake the Zucchini Bread: Preheat your oven to 350°F (175°C). Spoon the batter into a greased 8×4-inch loaf pan, spreading it evenly. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Allow the baked loaf to cool in the pan on a wire rack for about 15 minutes. Then carefully remove the bread from the pan and let it cool completely on the wire rack.
- Prepare and Apply the Glaze: Once the bread is fully cooled, make the glaze by mixing the icing sugar, lemon juice, and lemon rind in a small bowl until smooth. Drizzle the glaze over the top of the cooled bread and let it set before slicing and serving.
Notes
- You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
- For extra color, add poppy seeds or swap in lime zest for a different citrusy note.
- Do not squeeze or dry the zucchini; the moisture helps keep the bread soft.
- This bread freezes well when tightly wrapped in plastic and foil—just glaze after thawing.
