This sweet and moist Lemon Zucchini Bread is the perfect accompaniment to your favorite hot beverage. Enjoy this bread for a spring brunch at Mother's Day or Easter.
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Table of contents
Why You'll Love This Lemon Zucchini Bread
I can't even begin to explain how much I love this recipe. This quick bread is super easy to make and packed full of lemony citrus flavor. It really is a must for your spring and summer baking. The zucchini helps to keep this lemon bread recipe moist, and the tangy citrus drizzle combined with the sweet cake mixture makes for a tasty treat.
If you have an abundance of zucchini in your garden this bread recipe is the perfect way to use them up! Bring this sweet bread to a friends house or enjoy as a treat for a weekend brunch. You have to try this Lemon Zucchini Bread recipe.
- Easy to make - This Lemon Zucchini Bread mixes up in just minutes.
- Simple ingredients - You don't need a long list of ingredients to make this super easy sweet bread recipe.
- Perfect for all occasions - This is a wonderful lemon bread recipe that is perfect for all events and occasions, especially Easter or Mother's Day brunch.
- Great flavor and texture - The zucchini bread is soft and moist and the citrus flavor is balanced perfectly.
Equipment Needed
- Mixing bowl
- Bread tin
Key Ingredients
Zucchini - This is one of the main ingredients. You will need to grate the zucchini but don't wring out the moisture as this will be what helps to make the bread moist.
Lemon and lemon juice - The main flavor for this recipe. You will use lemon in both the cake mixture and the drizzle on top.
All purpose flour - I like to use all-purpose flour when it comes to baking.
Oil - Use a neutral oil like vegetable oil. It helps to keep the bread nice and moist.
White and brown sugar - This sweetens the bread and the brown sugar has a bit of caramelized notes in the flavor.
Baking powder and baking soda - Since this is a bread recipe we are using both baking powder and baking soda to keep the mixture light and airy and the perfect rise.
Eggs - Eggs help to bind the bread ingredients together.
Salt - A touch of salt will balance out the flavors.
Step-By-Step Instructions
Preheat oven to 350 F. Spay a loaf pan with cooking spray.
Zest the entire lemon before juicing. Add 1 tablespoon of juice to the milk to make buttermilk. It will curdle while preparing the other ingredients. I like to make my own buttermilk because I never need a full container. This way there is no waste.
Add the eggs, oil, sugar, brown sugar and lemon zest to a large bowl. Use a spoon to mix well. In a separate bowl mix together the flour, baking soda, baking powder and salt. Add this mixture to the wet ingredients.
Combine while pouring in the milk. Stir the mixture just until no white streaks of flour remain, being cautious to not over mix. Stir in the zucchini. Once combined add the mixture to a prepared baking pan and bake in the preheated oven for 50-55 minutes. After the first 35 minutes I recommend to tent the loaf with aluminum foil to prevent the top from overbrowning.
Storage
Store the lemon zucchini bread at room temperature for 2-3 days or in the refrigerator for up to 5 days.
To Freeze- can also freeze this lemon bread recipe. Store whole or sliced, wrapped in plastic wrap and then in a freezer bag or container for up to three months.
Expert Tips
- Make your own buttermilk with the lemon juice and milk. It will curdle which is completely fine to use.
- Do not overmix when adding the dry ingredients to the wet because this will cause the bread to be dense.
- Tent the bread with aluminum foil to prevent the bread from overbrowning.
- Use a toothpick to check for doneness. If it comes out clean the bread is finished baking.
- Allow the bread to completely cool before adding the lemon glaze.
Should You Squeeze Water Out Of Zucchini For Bread?
No, you don't need to squeeze out the water from the zucchini when it is grated. the moisture is what helps to make that moist texture that we want from this sweet bread recipe.
Do You Leave The Skin On Zucchini When Making Bread?
This is a personal preference. I think it is perfectly fine to leave the skin on the zucchini and the flecks of green in the bread when it is grated make the bread visually appealing.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Lemon Zucchini Bread With Lemon Glaze
Equipment
Ingredients
- zest of 1 lemon
- 1 tablespoon lemon juice
- ⅓ cup milk, I used whole milk
- 2 large eggs
- ½ cup vegetable oil
- ½ cup white sugar
- ⅓ cup brown sugar
- 2 cups all purpose flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 and ½ cups grated zucchini, do not wring
Lemon Glaze
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 F. Spay a loaf pan with cooking spray.
- Zest the entire lemon before juicing. Add 1 tablespoon of juice to the milk to make buttermilk. It will curdle while preparing the other ingredients.
- In a large mixing bowl add the eggs, oil, white sugar, brown sugar and lemon zest. Stir well to break up the egg.
- In a separate bowl mix the flour, baking powder, baking soda and salt. Add this mixture to the wet ingredients. While stirring drizzle in the "buttermilk." Combine until no dry streaks of flour remain.
- Once combined, stir in the zucchini. Pour the mixture in a prepared loaf pan. Bake in preheated oven for 50-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. (After the first 35 minutes it is best to cover the loaf with an aluminum foil tent to keep the bread from becoming too brown.
- Allow the bread to cool for 10-15 minutes in the pan and when it is cool enough to handle flip the bread out of the pan and onto a cooling rack to finish cooling.
- When the bread is cooled mix together the glaze ingredients and pour over the top of the bread. Slice into 12 thick slices. Store the cooled bread in an airtight container for 2-3 days at room temperature, the fridge for 5 days or freeze for up to 3 months.
Debbie
would love to try this bread but there is something wrong with the glaze part of this recipe
Mariia Eretnova
Sorry, Debbie, what do you think is wrong with the glaze? I am not sure I get it.
Mariia, Bobbie's helper