Lemon Zucchini Bread Recipe

sliced lemon bread coated with icing on top.

4.88 from 16 votes

Lemon Zucchini Bread Recipe

This recipe has the best combination of citrus-y lemon and savory zucchini, put into bread form. It is topped with a sweet lemon glaze that everyone will love!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 188kcal

Author: Dorothy Kern

Cost: $6

Ingredients

½ cup 119ml vegetable oil
¾ cup 150g granulated sugar
¼ cup 50g brown sugar
2 large eggs
1 tablespoon lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups 186g all-purpose flour
1 ½ cups approximately 152g shredded zucchini

For the glaze:

½ cup 57g Powdered Sugar
1-2 tablespoons Lemon Juice

Instructions

Preheat oven to 350°F. Grease an 8x4-inch or 9x5-inch loaf pan with nonstick cooking spray or butter.
Add oil, both sugars, eggs, lemon juice, lemon zest, and vanilla extract to a large bowl. Stir until smooth.
Mix in baking soda, baking powder and salt.
Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
Pour batter into prepared pan. Bake 50-60 minutes (9x5-inch pan) or 55-65 minutes (8x4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
Cool before adding glaze.
To make glaze: whisk powdered sugar and 1 tablespoon lemon juice, adding more as needed for desired consistency. Drizzle over bread.
Store covered for up to 2 days or freeze for up to 3 months.

Video

Notes

Be sure to shred your own zucchini using the large holes of a box grater. Do not drain or squeeze liquid out of the zucchini – you need the moisture to keep the bread moist.
Sugar: I like the mix of brown and granulated but you can omit the brown sugar and use 1 cup granulated if you prefer.
The 8x4-inch loaf will bake more domed, while the 9x5-inch pan will be flatter.

Nutrition