Lemon Zucchini Bread

Sliced zucchini bread with lemon glaze drizzle on parchment paper.

4.20 from 5 reviews

Incredibly tender Lemon Zucchini Bread drizzled with lemon glaze is the perfect loaf of quick bread to serve for breakfast or as an afternoon snack.

Course Baking, Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword Lemon Zucchinni Bread

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 287kcal

Author Chef Kathy McDaniel

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup granulated sugar
Zest of 1 large lemon
2 large eggs
1/2 cup oil vegetable or canola oil
1 1/2 teaspoons fresh lemon juice
1 cup grated zucchini unpeeled (see notes)

Glaze:

1 cup powdered sugar
4 teaspoons fresh lemon juice

Instructions

Preheat the oven to 350 degrees Fahrenheit and grease and flour an 8 x 4 inch loaf pan. Set aside.
Whisk together the flour, salt, baking powder, and baking soda in a large mixing bowl.  
In a separate bowl, whisk together the sugar, lemon zest, eggs, oil and lemon juice until smooth.   Gradually stir in the dry ingredients until combined.   Next, fold the zucchini into the batter.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.   Cool for 10 minutes, then turn out onto a wire rack and cool completely.

Make the Glaze:

In a small bowl, whisk the powdered sugar with the lemon juice until smooth. Drizzle over the bread. Slice and serve.

Notes

If the shredded zucchini seems too wet, place the zucchini in a cheese cloth or in a few sheets of paper towel and squeeze out some of the extra moisture.
This recipe makes one loaf of zucchini bread.

Nutrition