Fresh Lemon Zucchini Bread: A Zesty Glaze Delight (Print Version)

Brighten your day with this Fresh Lemon Zucchini Bread. Moist, tender, and topped with a zesty lemon glaze. Perfect for breakfast or a sweet treat!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Zucchini Bread Core

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 2 large eggs
04 - 1/2 cup (120ml) vegetable oil
05 - 2 cups (about 2 medium) grated zucchini

→ Flavor Boosters & Leavening

06 - 1 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt
09 - 2 teaspoons lemon zest (from 1-2 lemons)

→ The Sunshine Glaze

10 - 1 cup (120g) powdered sugar
11 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C). Then, grease and flour a 9x5-inch loaf pan. I usually use a bit of baking spray with flour because I’m lazy, and honestly, it works like a charm! Now, grate your zucchini. Don't worry about squeezing out all the water; a little extra moisture is actually lovely for this bread. It makes the loaf so tender, you'll see!
02 - In a large bowl, whisk together your all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Give it a good whisk to make sure everything is evenly distributed. This step is crucial for an even rise, and I've definitely had loaves that were lopsided because I rushed this part. You want to see no clumps, just a nice, uniform powdery mix.
03 - In a separate, medium-sized bowl, lightly beat your large eggs. Then, whisk in the vegetable oil and that beautiful lemon zest. Oh, the smell of fresh lemon zest! It just instantly brightens my kitchen and my mood. Make sure everything is well combined here; you want a smooth, yellow mixture before adding it to the dry ingredients. This ensures a wonderfully moist loaf.
04 - Now, pour the wet ingredients into the dry ingredients. Stir them together with a spatula or wooden spoon just until *barely* combined. The key here is not to overmix! Overmixing will develop the gluten too much, giving you a tough, chewy bread instead of a light, tender one. A few streaks of flour are totally fine – I promise it will all come together beautifully in the oven.
05 - Gently fold in your grated zucchini. This is the moment where it really starts to look like zucchini bread batter! Again, don't overmix. Just fold until the zucchini is evenly distributed throughout the batter. It's okay if it looks a little chunky; that’s exactly what we want. The zucchini will melt into the bread as it bakes, adding incredible moisture.
06 - Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it! Once baked, let the bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. Patience is a virtue here, I know it's hard when it smells so good!
07 - While your bread is cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If it's too thick, add a tiny bit more lemon juice; if it's too thin, a touch more powdered sugar. You're looking for a pourable, but still thick, consistency. This glaze is the crowning glory for your loaf, adding that irresistible zing!
08 - Once the bread is completely cool – and I mean *completely* cool, otherwise the glaze will just melt right off – drizzle the lemon glaze generously over the top. Let it set for a few minutes before slicing and serving. The contrast between the moist bread and the bright, tangy glaze is just heavenly. Get ready for a taste of pure sunshine!

# Notes:

01 - Personal cooking tip I've learned through experience.
02 - Storage advice that actually works from my kitchen trials.
03 - Substitution I've tried that worked surprisingly well.
04 - Serving suggestion that makes this dish extra special.

# Tools You'll Need:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - grater
06 - wire rack

# Nutrition Facts (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

Back