Description
Lemon Zucchini Bread is moist, fluffy, and filled with bright lemon flavor. This easy quick bread is a perfect way to use summer zucchini and makes a refreshing breakfast, snack, or dessert.
Ingredients
1 1/2 cups all-purpose flour (180g)
1/2 teaspoon salt (3g)
1/2 teaspoon baking soda (2.3g)
1/2 teaspoon baking powder (2g)
3/4 cup granulated sugar (150g)
Zest of 1 large lemon
2 large eggs
1/2 cup oil (120mL) – vegetable, avocado, or canola
1 1/2 teaspoons fresh lemon juice (7.5mL)
1 cup grated zucchini (120g), unpeeled
Glaze:
1 cup powdered sugar (115g)
4 teaspoons fresh lemon juice (20mL)
Instructions
1. Preheat oven to 350°F. Grease and flour an 8×4-inch loaf pan.
2. In a bowl, whisk flour, salt, baking soda, and baking powder.
3. In another bowl, combine sugar and lemon zest. Add eggs, oil, and lemon juice. Stir until smooth.
4. Fold dry ingredients into wet mixture until just combined.
5. Grate zucchini. If watery, squeeze out excess liquid. Fold into batter.
6. Pour batter into loaf pan. Bake 45–50 minutes, until a toothpick inserted comes out clean.
7. Cool in pan 10 minutes, then transfer to a wire rack to cool fully.
8. For glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread. Slice and serve.
Notes
If zucchini is extra wet, drain before mixing to avoid soggy bread.
This bread freezes well for 2–3 months when wrapped tightly.
Try adding poppy seeds or swap half the sugar with honey for variation.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 241
- Sugar: 23 g
- Sodium: 173 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.04 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 31 mg