Lemon Zucchini Bread

Lemon Zucchini Bread-this is the BEST zucchini bread recipe! The bread is super moist and the burst of lemon is amazing! 

Lemon Zucchini Bread is the best zucchini bread recipe

Our friend brought us a huge bag of zucchini from her garden and I have been making zucchini everything. Tis the season!

I’ve made:

I’ve also been stirring extra shredded zucchini into my favorite marinara sauce. The boys don’t even know it’s there. And of course I’ve been making loaves of Classic Zucchini Bread and  Chocolate Zucchini Bread. I guess I am going a little zucchini crazy.

I think you will appreciate my zucchini madness because I also created a new zucchini recipe that is going to knock your socks off. This Lemon Zucchini Bread is the BEST! You HAVE to make it.

Lemon Zucchini Bread with sweet lemon glaze

The bread is super moist thanks to the zucchini and olive oil. I use light olive oil in this recipe instead of extra-virgin olive oil because it is lighter in flavor. Some extra-virgin olive oils can be strong. If you don’t want to use olive oil, you can use canola oil or vegetable oil.

This bread is also bursting with lemon flavor thanks to the lemon zest, lemon juice, and sweet lemon glaze. Don’t skip the glaze because it really is the icing on the bread…or cake.

Zucchini bread recipe made with olive oil, lemon, and a sweet lemon glaze

I call this recipe zucchini bread so I can eat it for breakfast and not feel guilty, but it could easily pass as a zucchini loaf cake. I would eat it for dessert any day. Heck, I would eat it anytime of the day. Call it bread or call it cake, either way it is delicious!

How to make Lemon Zucchini Bread. This is the BEST zucchini bread recipe!

I also love this recipe because it makes two loaves. We enjoyed a loaf and shared one with our friends. The boys were sad to see the second loaf to go out the door, but I promised them I would make more soon. Good thing there isn’t a zucchini shortage this time of year. I can bake zucchini bread all day, every day!

If you are looking for a recipe to use up your zucchini, make this Lemon Zucchini Bread. It is our new favorite zucchini bread and I think you will love it too! And if you are a chocolate fan, you also need to make our chocolate zucchini bread. It is another winner! Gather up your garden zucchini and get baking!

Looking for more zucchini recipes, check out our favorite zucchini recipes here!

How to make Zucchini Bread. A great way to use up summer zucchini!


Lemon Zucchini Bread

This moist lemon zucchini quick bread is topped with a sweet lemon glaze and is a summer favorite. Enjoy a slice for breakfast, as a snack, or dessert.
4.75 from 166 votes

Ingredients
  

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 1/2 teaspoons vanilla extract
  • 2 cups grated zucchini

For the lemon glaze:

  • 2 cups powdered sugar
  • tablespoons fresh lemon juice

Instructions
 

  • Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside.
  • In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  • In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
  • Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Add in the dry ingredients and stir until just combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
  • Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
  • Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
  • While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.

Notes

This recipe makes TWO loaves! 

Nutrition

Calories: 250kcal, Carbohydrates: 39g, Protein: 2g, Fat: 9g, Cholesterol: 20mg, Sodium: 152mg, Potassium: 70mg, Sugar: 26g, Vitamin A: 50IU, Vitamin C: 2.8mg, Calcium: 14mg, Iron: 0.9mg
Keywords lemon zucchini bread, zucchini bread

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    My family looks forward to zucchini season every year because of this recipe. We always mean to freeze a loaf or two to enjoy over the winter, but it disappears before it makes it to the freezer!

  2. 5 stars
    What would you say is counter life? Or would freezing be an option with glaze ON? I want to share with family so it’s either save for 1 week or freeze.

  3. 3 stars
    The end result was quite yummy, though next time I will use 1 cup of sugar instead of 2. Also the loaf is super dense. The peeving part is that the recipe clearly only makes one loaf and not two even though it’s noted constantly that it makes 2 loaves of 8×4 inch panned bread. I double checked the ingredients and instructions so if I’m wrong I’m sorry but it really only fit half my 8x 4 tin

    1. Just made this beautiful recipe, exactly as written and got 2 perfect, gorgeous loaves from 8×4 loaf pans. Both rose and crowned (beyond the height of edge of pan) stunningly! I wish I could attach pictures! To Grace, are you sure you used 3 cups of flour as written? All that flour plus remaining ingredients would definitely fill one 8×4 pan way more than half way, if not overflowing! Also, I had to leave on an errand quickly so let dry ingredients sit out and put second bowl with wet ingredients (including the zucchini) in the fridge to quickly mix together after returning. I think “rechilling” those wet ingredients helped the rise, including remembering not to over mix, like quick breads always call for. It’s probably worth a shot at trying again, being mindful of measurements…?

    2. Make sure to mix dry ingredients in one bowl and mix other ingredients as directed. After combining wet and dry, mix till combined, put into pans and bake right away.
      The addition of the lemon juice to the baking soda is one thing that helps with rise and makes an airy loaf.

  4. 5 stars
    This was loved by all who had it and no one could believe it had zucchini in it! I did use a yellow summer squash (zucchini).

    I modified by using 1 cup sugar, 1/2c of applesauce and only half the oil. I also used 1/8tsp lemon flavor after the 1st time.
    I’ve made this multiple times. The first time I used avacado oil. Then I’ve used canola oil and also melted coconut oil. All worked well.
    I did not use the glaze at all just because I prefer it not so sweet.
    It’s a great recipe!

  5. 5 stars
    I substituted limes for lemons as we live in the Caribbean where fresh lime is much easier to find. Oh, my goodness, it was So Good! My husband doesn’t really like dessert, but he ate 3 slices and then begged me to hide the rest so he didn’t eat it all.

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