Description

This Easy Lemon Zucchini Bread is the perfect blend of tangy lemon and moist zucchini, creating a light, tender, and flavorful loaf. The addition of lemon zest and a fresh lemon glaze takes this recipe to the next level, offering a burst of citrus with every bite. It’s an easy-to-make treat that’s ideal for breakfast, snacks, or dessert.

Ingredients

Scale

For the Bread:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups granulated sugar
Zest of 2 large lemons
3 large eggs
1 cup light olive oil (not extra-virgin)
1 tablespoon fresh lemon juice
1 ½ teaspoons vanilla extract
2 cups grated zucchini (about 1 medium zucchini)

For the Lemon Glaze:

2 cups powdered sugar
3 tablespoons fresh lemon juice

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Instructions

Make the Bread:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, salt, baking soda, and baking powder.
In a separate bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar to release the oils, making the sugar fragrant.
Add the eggs, olive oil, lemon juice, and vanilla extract to the sugar mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the grated zucchini (you don’t need to squeeze out the moisture from the zucchini).
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Lemon Glaze:

In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Drizzle the glaze over the cooled bread once it has fully cooled.

Notes

Be sure to grate the zucchini finely and measure it after grating to ensure the correct amount is used.
You can replace light olive oil with another neutral oil, such as vegetable or canola oil.
This bread stores well at room temperature for up to 3 days. It also freezes well; just wrap tightly and freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American