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Lemon Zucchini Bread Recipe

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4.8 from 195 reviews

This delicious Lemon Zucchini Bread combines the moist texture of zucchini with the bright, refreshing flavors of lemon. Perfectly sweetened and topped with a tangy lemon glaze, this bread offers a wonderful balance of citrus and subtle sweetness, making it a delightful treat for breakfast, snack, or dessert.

Ingredients

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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
  • 3 tablespoons fresh lemon juice

Instructions

  1. Preheat and prepare pans: Preheat the oven to 325 degrees Fahrenheit. Grease and flour two 8 x 4 inch loaf pans to prevent sticking and set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, salt, baking powder, and baking soda. This ensures even distribution of the leavening agents throughout the flour. Set aside.
  3. Flavor sugar mixture: In another large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant, releasing the essential oils and enhancing lemon flavor.
  4. Add wet ingredients: To the lemon sugar, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir until smooth and fully combined.
  5. Combine batter: Gradually add the dry ingredients to the wet mixture and stir until just combined; the batter will be thick. Avoid overmixing to keep the bread tender.
  6. Incorporate zucchini: Fold the grated zucchini into the batter evenly to add moisture and texture to the bread.
  7. Bake the bread: Divide the batter evenly between the prepared loaf pans. Bake for 60 to 65 minutes or until a tester inserted into the center comes out clean.
  8. Cool the loaves: Remove the pans from the oven and place them on a cooling rack. Allow the bread to cool for 15 minutes in the pans. Run a knife around the edges to loosen, then carefully remove the loaves and let them cool completely on the rack.
  9. Prepare lemon glaze: While the bread cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth.
  10. Glaze and serve: Drizzle the lemon glaze over the cooled loaves. Slice and serve your moist, zesty Lemon Zucchini Bread.

Notes

  • Use light olive oil instead of extra-virgin to avoid a strong olive flavor.
  • Grate the zucchini finely and squeeze out excess moisture if it appears very wet to prevent soggy bread.
  • For added texture, consider folding in chopped nuts such as walnuts or pecans.
  • Let the bread cool completely before glazing to ensure the glaze sets properly.
  • Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://queenrecipe.com/lemon-zucchini-bread-recipe/