Easy Lemon Zucchini Bread Recipe

If you’re looking for a delicious, moist, and tangy treat, this Easy Lemon Zucchini Bread is the perfect recipe to try! Combining the fresh, citrusy flavor of lemon with the subtle sweetness of zucchini, this bread is a unique and tasty way to enjoy your favorite fruits and vegetables. It’s easy to make, and the lemon glaze on top takes this bread to the next level, adding an extra burst of flavor that everyone will love.

This lemon zucchini bread is perfect for any occasion—whether you’re making it for breakfast, a snack, or a light dessert. The combination of lemon zest and fresh lemon juice offers a refreshing, zesty flavor that complements the moist and slightly sweet zucchini bread. The bread itself is incredibly moist thanks to the zucchini, and it’s light yet satisfying, making it a great addition to any brunch or potluck spread.

Whether you’re an experienced baker or a beginner, this recipe is simple and straightforward to follow. Plus, the lemon glaze adds a touch of elegance, making it the perfect treat to serve at your next gathering or to enjoy with a hot cup of tea.

Why You’ll Love This Recipe

1. Moist and Fluffy Texture

The zucchini keeps this bread moist while adding a light texture that balances the sweetness of the bread.

2. Perfect Balance of Sweet and Tart

The lemon zest and juice offer a delightful tartness that complements the sweetness of the bread, making each bite burst with refreshing flavor.

3. Simple to Make

This recipe requires basic ingredients and minimal steps, so it’s easy enough for any skill level in the kitchen.

4. Great for Breakfast or Dessert

Whether you want a sweet start to your day or a light treat after dinner, this bread is versatile enough for both.

5. Perfect Use for Zucchini

It’s a great way to use up any extra zucchini from your garden or the farmers’ market, turning it into a flavorful, comforting loaf.

Ingredients

For the Bread:

• All-purpose flour
• Salt
• Baking soda
• Baking powder
• Granulated sugar
• Zest of 2 large lemons
• Large eggs
• Light olive oil (not extra-virgin)
• Fresh lemon juice
• Vanilla extract
• Grated zucchini

For the Lemon Glaze:

• Powdered sugar
• Fresh lemon juice

Variations

• Add-ins: You can enhance the bread with add-ins like chopped walnuts, poppy seeds, or even a handful of dried cranberries for an extra texture and flavor boost.
• Substitute Oil: If you prefer, you can swap the light olive oil for vegetable oil or melted coconut oil.
• Make it Vegan: Substitute the eggs with flax eggs and use a plant-based oil for a vegan version of this bread.
• Gluten-Free: If you need a gluten-free option, simply use a gluten-free flour blend in place of all-purpose flour.
• Frosting: Instead of a glaze, you can top this bread with a cream cheese frosting for a richer, indulgent treat.

How to Make the Recipe

Step 1: Preheat the Oven

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.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Set aside.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the granulated sugar and lemon zest until fragrant. Add the eggs, olive oil, lemon juice, and vanilla extract. Mix well until the ingredients are fully combined.

Step 4: Add the Zucchini

Fold the grated zucchini into the wet ingredients. You don’t need to drain the zucchini, as the moisture it releases will help keep the bread moist.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the bread dense.

Step 6: Bake

Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Make the Lemon Glaze

While the bread is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If the glaze is too thick, you can add more lemon juice, one teaspoon at a time, until it reaches the desired consistency.

Step 8: Glaze the Bread

Once the bread has cooled, drizzle the lemon glaze over the top. Let it set for a few minutes before slicing and serving.

Tips for Making the Recipe

• Zucchini Prep: When grating zucchini, make sure to use a fine grater to prevent large pieces in the bread. There’s no need to peel the zucchini; just grate it as is.
• Avoid Overmixing: Be careful not to overmix the batter, as this can lead to a tough loaf.
• Check for Doneness: Start checking the bread at the 50-minute mark by inserting a toothpick into the center. If it comes out clean, the bread is done. If not, continue baking and check every 5 minutes.
• Don’t Skip the Glaze: The lemon glaze is a wonderful finishing touch, adding just the right amount of sweetness and citrus flavor.

How to Serve

This Easy Lemon Zucchini Bread is perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Pair it with a hot cup of tea or coffee for the ultimate comforting snack. It’s also perfect for potlucks, brunches, or even as a gift wrapped in cellophane.

Make Ahead and Storage

Storing Leftovers

Store any leftover bread in an airtight container at room temperature for up to 3 days. If you prefer, you can store it in the refrigerator for up to a week, although it may dry out a little faster.

Freezing

To freeze, wrap the bread tightly in plastic wrap and foil, or place it in a freezer-safe container. It will keep for up to 3 months. To thaw, simply leave the bread at room temperature for a few hours or place it in the fridge overnight.

Reheating

To reheat slices of bread, simply place them in a toaster or warm them in the microwave for about 10-15 seconds.

FAQs

1. Can I use another type of oil?

Yes, you can substitute the light olive oil with vegetable oil or melted coconut oil.

2. Can I use frozen zucchini?

It’s best to use fresh zucchini for the best texture. If using frozen zucchini, be sure to thaw and drain it well to remove excess moisture.

3. Can I add other fruits to this bread?

You can add other fruits, such as blueberries or raspberries, to the bread for a fun twist.

4. Can I make this recipe into muffins?

Yes, you can make this recipe into muffins. Reduce the baking time to 18-22 minutes, checking for doneness with a toothpick.

5. How can I make the glaze thicker?

If you prefer a thicker glaze, simply add more powdered sugar until you reach the desired consistency.

6. Can I make this bread gluten-free?

Yes, use a gluten-free flour blend in place of the all-purpose flour to make this bread gluten-free.

7. How can I make this bread sweeter?

If you prefer a sweeter bread, you can increase the amount of sugar to 2 ½ cups, or add a bit of honey or maple syrup.

8. Can I make this bread without a glaze?

Yes, you can skip the glaze if you prefer, and enjoy the bread plain or with a dusting of powdered sugar.

9. Can I use a different citrus fruit instead of lemon?

Yes, you can substitute the lemon with orange or lime for a different citrus flavor.

10. Can I double this recipe?

Yes, you can easily double the recipe and bake it in two loaf pans.

Conclusion

This Easy Lemon Zucchini Bread is a perfect balance of sweet, tangy, and moist. With simple ingredients and minimal effort, you can make a delicious treat that’s perfect for any occasion. The lemon glaze adds an irresistible finishing touch, and it’s sure to be a hit with family and friends. Whether you’re baking for a special event or just enjoying a cozy afternoon snack, this lemon zucchini bread is a must-try!

Print