Lemon Zucchini Bread with Lemon Glaze Recipe

I absolutely love sharing this Lemon Zucchini Bread with Lemon Glaze Recipe because it’s one of those gems that feels like a warm hug in loaf form. The combination of moist zucchini with bright, zesty lemon gives you the perfect balance of freshness and indulgence, making it a crowd-pleaser any time of day. Whenever I bake this, my kitchen fills with that amazing citrus scent, and it never fails to brighten the mood.

You’ll find that this bread is ridiculously easy to make, yet it looks and tastes like you spent hours on it. It’s wonderful for brunches, cozy weekend breakfasts, or even afternoon tea with friends. Plus, zucchini keeps the bread wonderfully moist without making it heavy, so nobody worries too much about indulgence. This Lemon Zucchini Bread with Lemon Glaze Recipe has become my go-to when I want something tasty and a little different from classic quick breads.

Ingredients You’ll Need

The ingredients are simple but thoughtfully chosen to highlight the flavors you want in a Lemon Zucchini Bread with Lemon Glaze Recipe. Make sure to pick fresh zucchini and lemons for the best brightness, and don’t skip zesting the lemons — it really makes a difference!

• All-purpose flour: Forms the loaf’s structure; sift or whisk for a lighter texture.
• Salt: Balances sweetness and enhances the other flavors.
• Baking soda & baking powder: Combined leaveners to help the bread rise beautifully.
• Granulated sugar: Sweetens and works with lemon zest for aroma.
• Lemon zest: The star of the show – provides that fresh citrus punch.
• Eggs: Binds the batter and adds moisture.
• Light olive oil: Keeps the bread moist without overpowering lemon’s freshness; avoid extra-virgin for milder flavor.
• Fresh lemon juice: Adds bright acidity and ties into the glaze.
• Vanilla extract: Adds subtle sweetness and depth.
• Grated zucchini: Adds moisture and texture without being overpowering. No need to peel it!
• Powdered sugar (for glaze): Gives the lemon glaze a sweet, smooth finish.
• Fresh lemon juice (for glaze): Keeps the glaze tart and fresh-tasting.

Variations

I love mixing things up sometimes with this Lemon Zucchini Bread with Lemon Glaze Recipe, depending on what I have on hand or who I’m baking for. You can easily tailor it to be gluten-free or tweak the glaze for different citrus profiles.

• Gluten-Free Version: I swapped all-purpose flour for a gluten-free blend with xanthan gum, and it still turned out moist and delicious.
• Orange Zest Addition: Adding a bit of orange zest along with lemon zest gives it a lovely floral twist.
• Nutty Upgrade: Folding in chopped walnuts adds a fantastic crunch that my family really enjoyed.
• Less Sweet Option: I sometimes reduce the sugar slightly – you can balance that by adjusting the glaze if you want lower sweetness.

How to Make Lemon Zucchini Bread with Lemon Glaze Recipe

Step 1: Prep Your Ingredients and Pans

Start by preheating your oven to 325°F (165°C) and greasing two 8×4 inch loaf pans with butter or oil, then dusting them lightly with flour. This helps prevent sticking and ensures easy removal. While the oven warms and the pans get ready, grate your zucchini and zest those lemons—fresh zest makes a huge difference, so I never use dried or bottled lemon flavoring here.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until fully combined. This step is key to baking evenly and getting that lovely crumb texture in your bread. It’s a quick step that makes the rest of the recipe come together nicely.

Step 3: Combine Sugar and Lemon Zest

In another large bowl, mix the granulated sugar with the lemon zest using your fingers. You’ll want to rub the zest into the sugar until you smell that fresh, citrusy aroma—that’s when you know you’re on the right track. This simple trick really intensifies the lemon flavor throughout the bread.

Step 4: Add Wet Ingredients and Mix Batter

Add the eggs one at a time to the lemon-sugar mixture, then stir in the olive oil, fresh lemon juice, and vanilla extract until smooth. Now, gently fold in your dry ingredients, mixing just until combined—you don’t want to overmix, or your bread could turn out tough. The batter should feel thick and a bit dense; that’s exactly what you want before adding the grated zucchini.

Step 5: Fold in Zucchini and Bake

Stir in the grated zucchini until it’s evenly distributed. Divide your batter between the two prepared loaf pans and smooth the tops. Bake for 60 to 65 minutes. Start checking at about 60 minutes by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, your bread is done. Let the loaves cool for 15 minutes in the pans before you gently loosen the edges with a knife and transfer them to a wire rack to cool completely.

Step 6: Make and Drizzle the Lemon Glaze

While your bread’s cooling, make the lemon glaze by whisking powdered sugar with fresh lemon juice until smooth. The glaze should be thick but pourable; if it’s too thick, add a bit more lemon juice, and if it’s too thin, add powdered sugar. Drizzle the glaze over the cooled loaves, and then slice and serve. This finishing touch is my favorite part, and it really elevates the whole loaf.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

Garnishes

I like to sprinkle a little extra lemon zest over the glaze just before serving to amp up the freshness visually and in flavor. Sometimes, a few edible flowers or fresh mint leaves add a pretty touch when I’m serving guests.

Side Dishes

This bread pairs wonderfully with a hot cup of Earl Grey or chamomile tea—both complement the citrus notes beautifully. For a heartier brunch, I serve it alongside scrambled eggs or a fresh fruit salad for a complete spread.

Creative Ways to Present

For special occasions, I like to slice the loaf thick and serve it on a wooden board with lemon curd and whipped cream on the side. Turning it into mini loaf giveaways wrapped in parchment and tied with citrus-colored twine is great for gifting friends and neighbors.

Make Ahead and Storage

Storing Leftovers

I store leftover Lemon Zucchini Bread in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh. If your kitchen is warm, I recommend popping it in the fridge—but bring it back to room temperature before serving for best flavor.

Freezing

I wrap the cooled bread tightly in plastic wrap and then foil before freezing. It freezes wonderfully up to 3 months, and when I want a slice, I thaw it in the fridge overnight or at room temperature for a couple of hours.

Reheating

To freshen up slices, I usually toast them lightly or warm them in a 300°F oven for about 10 minutes. This revives the glaze and brings out that freshly baked taste like you just pulled it from the oven.

FAQs

Final Thoughts

This Lemon Zucchini Bread with Lemon Glaze Recipe holds a special place in my heart because it combines simple, fresh ingredients into something truly comforting and flavorful. Every time I slice it up, I’m reminded that baking doesn’t have to be complicated to be delicious. Give it a try—you’ll love how easy it is and how fast it becomes a favorite in your kitchen, just like it did in mine.

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