If you’re looking for a bright, moist treat that perfectly balances sweetness and tang, this Lemon Zucchini Bread with Lemon Glaze Recipe is about to become your go-to loaf. Every slice is a celebration of zesty lemon and tender zucchini, finished with a glossy, tart glaze that makes it impossible to have just one piece. Whether you’re baking for brunch, gifting to friends, or just want to sneak more veggies into your desserts, this quick bread is as easy to make as it is delightful to eat.

Lemon Zucchini Bread with Lemon Glaze Recipe - Recipe Image

Ingredients You’ll Need

You don’t need any fancy ingredients to whip up this Lemon Zucchini Bread with Lemon Glaze Recipe—just a handful of pantry staples and a couple of fresh items. Each ingredient plays a crucial role, from the Greek yogurt’s creamy texture to the lemon’s sunny punch, ensuring your bread is flavorful, moist, and beautifully golden.

All-purpose flour: The backbone of your loaf, giving it structure and a soft crumb.
Baking powder & baking soda: These leaveners work together for the perfect rise and lightness.
Salt: Just a pinch balances the sweetness and enhances every other flavor.
Granulated sugar: Brings sweetness and helps create that tender, melt-in-your-mouth texture.
Vegetable oil: Keeps the bread extra moist and soft, even days after baking.
Eggs: Bind everything together and add richness you can taste in every bite.
Plain Greek yogurt or sour cream: Adds moisture and a slight tang, making the crumb irresistibly tender.
Lemon juice: The star ingredient, infusing the bread and glaze with fresh citrus flavor.
Lemon zest: Packs even more intense lemon aroma and color into your loaf.
Vanilla extract: Rounds out the flavors and adds a homey, bakery-style warmth.
Finely grated zucchini (squeezed dry): Sneaks in extra moisture and keeps the bread soft—no one will guess it’s there!
Powdered sugar (for the glaze): Dissolves smoothly to create that sweet, pourable finish.
Extra lemon juice (for the glaze): Gives the glaze a tangy punch and glossy shine.

How to Make Lemon Zucchini Bread with Lemon Glaze Recipe

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350°F (175°C). To keep things easy when it comes time to remove your loaf, grease and flour a 9×5-inch pan or line it with parchment paper. This step ensures your bread slides right out, looking as gorgeous as it tastes.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This helps your leavening agents and salt distribute evenly throughout the bread, so every bite is light and perfectly seasoned.

Step 3: Mix Wet Ingredients

In a large bowl, whisk the sugar, oil, eggs, Greek yogurt or sour cream, lemon juice, lemon zest, and vanilla extract until everything is smooth and well blended. This is where the magic starts—your kitchen will already start smelling amazing from the lemon zest alone!

Step 4: Fold in the Zucchini

Gently stir the squeezed-dry grated zucchini into the wet mixture. Squeezing out the excess moisture is key; you want your bread to be moist, not soggy. The zucchini melts into the batter, adding tenderness without overpowering the lemon flavor.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet, stirring until just combined. Try not to overmix—stop as soon as you don’t see streaks of flour. Overmixing can make your bread tough, and we’re going for ultimate tenderness here!

Step 6: Bake

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Slide it into the oven and bake for 45 to 55 minutes, or until a toothpick poked into the center comes out clean. Your kitchen will be filled with the irresistible scent of lemon and vanilla.

Step 7: Cool

Let your Lemon Zucchini Bread with Lemon Glaze Recipe cool in the pan for about 10 minutes—this helps it set and makes removal easier. Then transfer it to a wire rack to cool completely before glazing. Patience pays off for that perfect slice!

Step 8: Glaze and Finish

Whisk together the powdered sugar and lemon juice until you have a smooth, pourable glaze. Drizzle it generously over the cooled bread. The glaze will set into a beautiful, tangy-sweet shell that takes this loaf from delicious to absolutely crave-worthy.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

Garnishes

Dress up your Lemon Zucchini Bread with Lemon Glaze Recipe with a scatter of extra lemon zest, a few thin lemon slices, or even a dusting of powdered sugar. These simple touches add a pop of color and make your loaf look bakery-worthy with almost no effort.

Side Dishes

This bread pairs beautifully with a cup of hot tea or a frothy cappuccino. For brunch, serve it alongside a fresh fruit salad or a dollop of whipped cream. The light citrus flavor plays well with berries, stone fruit, or even a spoonful of tangy yogurt on the side.

Creative Ways to Present

For special occasions, try slicing the loaf and arranging the pieces on a pretty platter, garnished with edible flowers or mint leaves. You can also cut it into mini loaves or muffins for grab-and-go treats. Lemon Zucchini Bread with Lemon Glaze Recipe makes a charming gift when wrapped in parchment and tied with a ribbon.

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices tightly wrapped or in an airtight container at room temperature for up to 3 days. The bread stays moist and flavorful, making it perfect for quick snacks or breakfast treats all week long.

Freezing

To freeze, let your Lemon Zucchini Bread with Lemon Glaze Recipe cool completely, then wrap it tightly in plastic wrap and again in foil. Store in the freezer for up to 3 months. For convenience, consider slicing before freezing so you can thaw individual pieces as needed.

Reheating

If you like your bread slightly warm, just pop a slice in the microwave for about 10 seconds. The glaze will soften and the flavors will bloom, making it taste freshly baked all over again.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works beautifully in this recipe and will still provide that tender, moist texture. Just be sure to squeeze out any excess moisture before adding it to your batter.

Do I have to peel the zucchini?

No peeling necessary! The skin is thin and virtually disappears once baked, adding a lovely fleck of color to your loaf and extra nutrients, too.

Can I make this recipe gluten-free?

Yes, you can swap the all-purpose flour for a cup-for-cup gluten-free baking blend. The taste and texture will still be fantastic, so everyone can enjoy a slice!

What’s the best way to zest a lemon?

Use a fine microplane or zester to remove just the bright yellow outer layer of the lemon. Avoid the bitter white pith underneath for the best, pure lemon flavor in your Lemon Zucchini Bread with Lemon Glaze Recipe.

Can I skip the glaze?

You can, but the tangy lemon glaze is what really sets this bread apart. It adds an extra layer of flavor and a beautiful finish. If you prefer, you could sprinkle the top with a little coarse sugar before baking for a crunchy touch instead.

Final Thoughts

If you’re craving a loaf that feels as fresh and happy as summer itself, give this Lemon Zucchini Bread with Lemon Glaze Recipe a try. It’s simple, delicious, and guaranteed to bring a little extra sunshine to your table—one zesty slice at a time!

Lemon Zucchini Bread with Lemon Glaze Recipe

4.6 from 12 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

A refreshing twist on classic zucchini bread, this Lemon Zucchini Bread with Lemon Glaze combines tender, moist zucchini-infused loaf with bright, zesty lemon flavor. Perfect for summer baking, it’s a delightful dessert or snack that’s easy to make and enjoy.

Ingredients

Scale

For the Bread

1 ½ cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1/4 cup plain Greek yogurt or sour cream
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup finely grated zucchini (squeezed dry)

For the Glaze

1/2 cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
Combine wet ingredients: In a large bowl, whisk sugar, vegetable oil, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth and well blended.
Add zucchini: Stir in the finely grated and squeezed dry zucchini into the wet mixture to incorporate moisture and texture.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the bread tender.
Bake the bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent sogginess at the base.
Prepare the glaze: Whisk powdered sugar and lemon juice together until smooth and pourable. Adjust lemon juice for desired consistency.
Glaze the bread: Drizzle the lemon glaze evenly over the cooled bread for a zesty finish before slicing and serving.

Notes

For extra flavor, add 1/2 teaspoon almond extract to the batter.
Make sure to squeeze out excess moisture from the zucchini to avoid a soggy texture.
This bread freezes well—wrap tightly and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American