This light and not-so-sweet lemon zucchini bread is topped with a lemony glaze. This tasty bread is the snack you’ve been looking for.
I love a nice quick bread. It makes the perfect snack. Or dessert. Or breakfast. It’s basically completely versatile and you can enjoy it at any time. Plus, it’s so easy to make. It’s just mix, mix, mix, bake, and eat.
These days I am completely head over heels in love with this lemon zucchini bread. It’s gorgeously yellow with perfect green flecks of zucchini and packed with bright lemony flavor.
Every summer I try my hand at gardening. Usually, it doesn’t go so well, but I seem to be able to consistently grow zucchini and have some very nice zucchini in my kitchen. It was begging for me to make something fun with it so I knew I needed to make this lemon zucchini bread.
I love everything lemon and wanted a flavor that really emphasized the pretty yellow of the bread against the green zucchini. It is basically a loaf of pure summer, and I love it.
The lemon zucchini bread isn’t overly sweet. In fact, it has only a hint of sweetness in the bread itself. Instead it gets most of its sweetness from the lemon glaze. It’s seriously moist, but not dense. Easy to slice, and if you prefer to skip the glaze, you can toast the loaf and slather it with some high-quality butter.
You will end up with a small loaf of lemon zucchini bread. It can easily be doubled if you want to gift a loaf or go through the bread that fast — we usually do!
You can also turn them into muffins. One recipe will make a single batch of 12 tasty muffins. Simply start checking the muffins at about 15-18 minutes and you will end up with a nice batch of muffins you can eat on the go each morning.
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Lemon Zucchini Bread Recipe
Ingredients
- 2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1 Lemon zested and juiced
- 2 large Egg room temperature
- 1/2 cup Whole Milk plus 1 teaspoon, divided
- 1/3 cup Vegetable Oil
- 4 tablespoons Lemon Juice divided
- 1 teaspoon Pure Vanilla Extract
- 1 cup Shredded Zucchini
- 2 cups Powdered Sugar
Instructions
- Preheat the oven to 400°F. Grease and flour a 9 x 5-inch baking pan.
- In one bowl, mix together the flour, sugar, baking powder, salt, and lemon zest.
- In a separate bowl, beat together the eggs, 1/2 cup milk, oil, two tablespoons of lemon juice, and vanilla.
- Mix the wet ingredients into the dry. There should be plenty of lumps in the batter.
- Gently fold in the zucchini.
- Pour in the batter into the baking pan.
- Bake in the middle oven rack for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and run a knife along the edges. Leave to cool for 15 minutes, then take out the loaf from the pan and place on a wire rack to cool completely.
- While the bread is cooling, whisk together the remaining lemon juice, powdered sugar, and milk until it forms a loose paste. Brush over the bread.