Lemon-Glazed Zucchini Bread

Introduction

If you’re searching for a cheerful, vibrant loaf that’s both moist and full of fresh flavor, this Lemon-Glazed Zucchini Bread is your answer. It combines the tender sweetness of zucchini with a zesty lemon glaze that feels like a burst of sunshine in every bite. Whether you enjoy it as a breakfast treat, afternoon pick-me-up, or light dessert, this bread brings together fresh produce and bright citrus in the most delightful way. It’s a recipe that’s simple enough for everyday baking yet special enough to serve at gatherings or gift to friends.

My recipe story

I first discovered zucchini bread at a neighbor’s summer picnic, and I’ll admit I was skeptical—vegetables in bread? But one slice was all it took to win me over. Years later, I decided to add my own twist with a lemon glaze, giving it that bright, tangy finish that makes this loaf unforgettable. The zucchini keeps the bread incredibly moist, while the lemon glaze adds just the right amount of sweetness and zing. Now, it’s a family favorite that I bake whenever zucchini is in season. It’s also my go-to recipe when I want to share something homemade, thoughtful, and delicious with friends and neighbors.

Ingredient breakdown

This bread starts with a foundation of all-purpose flour, baking powder, and salt—simple ingredients that create structure and balance. Eggs provide richness and help bind everything together, while sugar adds sweetness without overpowering the lemon flavor. Zucchini may seem unusual, but it’s the secret to keeping this loaf moist and tender without making it heavy.

The lemon zest and juice are essential for creating that sunshine-like brightness. The zest infuses the batter with aromatic oils, while the juice in the glaze gives it that tangy punch. A little oil ensures the bread stays soft for days, and vanilla extract rounds out the flavors with a subtle warmth.

For the glaze, powdered sugar and freshly squeezed lemon juice combine to create a glossy drizzle that sets beautifully over the loaf. It’s simple but transforms the bread into something bakery-worthy, both in taste and appearance.

Equipment you’ll need

• Mixing bowls (large and medium)
• Whisk and spatula
• Box grater (for zucchini and lemon zest)
• Measuring cups and spoons
• Loaf pan (9×5-inch recommended)
• Wire cooling rack
• Small bowl for glaze

Step-by-step directions

1. Prepare your loaf pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with parchment paper. This helps the bread release easily after baking and prevents sticking.
2. Grate the zucchini: Wash and dry your zucchini, then grate it on the large holes of a box grater. You don’t need to peel it—just grate and gently squeeze out excess moisture with a clean towel. This ensures the bread stays moist but not soggy.
3. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Mixing these separately helps evenly distribute the leavening agent so your bread rises properly and bakes evenly.
4. Combine wet ingredients: In another bowl, whisk the eggs, sugar, oil, lemon zest, vanilla, and a splash of lemon juice until smooth. The mixture should be slightly thick but pourable, creating the perfect base for your batter.
5. Bring it all together: Add the grated zucchini to the wet ingredients and fold gently. Then slowly incorporate the dry mixture, stirring just until combined. Avoid overmixing, which can make the bread dense.
6. Bake the loaf: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. The bread should be golden brown with a fragrant, lemony aroma.
7. Cool and glaze: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Once completely cooled, whisk powdered sugar and lemon juice into a glaze and drizzle generously over the top. Let it set before slicing.

Variations & substitutions

If you’d like to customize your bread, there are plenty of options. Swap some of the flour with whole wheat for added nuttiness, or fold in a handful of poppy seeds to complement the lemon flavor. For a slightly richer loaf, replace part of the oil with melted butter. You can also try using lime or orange in place of lemon for a citrus twist. If you prefer a less sweet bread, skip the glaze and serve plain with a pat of butter or cream cheese.

Storage, freezing & make-ahead

This zucchini bread keeps wonderfully at room temperature. Wrap it tightly in plastic wrap or store in an airtight container for up to 3 days. For longer storage, refrigerate it for up to a week. To freeze, wrap slices individually in plastic wrap and then place in a freezer bag. Frozen bread lasts for about 3 months and can be thawed overnight at room temperature or warmed briefly in the microwave. The glaze may absorb slightly after freezing, so for best results, glaze only after thawing.

Serving ideas & pairings

This bread pairs beautifully with a cup of tea or coffee for a cozy breakfast or afternoon snack. For a more indulgent treat, serve it slightly warmed with a dollop of whipped cream or vanilla yogurt. It also makes a thoughtful addition to brunch spreads alongside fruit salad and savory dishes like quiche. If you’re gifting it, wrap the loaf in parchment and tie with twine—it’s a homemade gesture that always delights.

FAQ

Can I make this bread gluten-free?
Yes, substitute an all-purpose gluten-free flour blend in a 1:1 ratio for the flour. The texture may be slightly different, but it will still be delicious.

Do I need to peel the zucchini?
No, the peel is tender and blends into the bread beautifully. Plus, it adds color and extra nutrients.

Can I make muffins instead of a loaf?
Absolutely! Divide the batter into a lined muffin tin and bake for 18–22 minutes, or until golden and cooked through.

How do I keep the bread from drying out?
Store it tightly wrapped at room temperature and avoid overbaking. The glaze also helps lock in moisture.

Can I add nuts or fruit?
Yes, chopped walnuts, pecans, or even blueberries make wonderful additions to this recipe. Just fold them in before baking.

Final thoughts

Lemon-Glazed Zucchini Bread is the kind of recipe that bridges the gap between wholesome and indulgent. It’s fresh, flavorful, and versatile enough to enjoy for breakfast, as a snack, or as a light dessert. With its moist crumb, citrusy glaze, and easy preparation, it’s no wonder this bread has become a favorite in so many kitchens. Try it once, and you’ll likely find yourself baking it again and again whenever zucchini is in season—or whenever you’re craving a slice of sunshine.

Lemon-Glazed Zucchini Bread

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• Author: Sarah White
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8–10 slices) 1x
• Diet: Vegetarian

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Description

Bright, moist, and bursting with citrus flavor, this Lemon-Glazed Zucchini Bread is like sunshine in every slice. Perfect for breakfast, snack, or dessert.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon fine sea salt

• 2 large eggs

• 1 cup granulated sugar

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

• 1 1/2 cups grated zucchini (about 1 medium)

• 1 cup powdered sugar

• 2–3 tablespoons fresh lemon juice

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Grate zucchini using the large holes of a box grater and gently squeeze out excess moisture with a clean towel.

3. In a large bowl, whisk flour, baking powder, and salt until combined.

4. In another bowl, whisk eggs, sugar, oil, vanilla, and lemon zest until smooth.

5. Stir grated zucchini into the wet mixture, then gently fold in dry ingredients until just combined.

6. Pour batter into the prepared loaf pan, smoothing the top evenly.

7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. Whisk powdered sugar with lemon juice to make a glaze, then drizzle over cooled bread before slicing.

Notes

For extra flavor, fold in 1/2 cup chopped walnuts or blueberries before baking. Bread keeps well at room temperature for 3 days or can be frozen up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American