Go Back
–+ servings
Lemon Zucchini Bread

Lemon Zucchini Bread

This easy Lemon Zucchini Bread is moist, fluffy, and bursting with fresh lemon flavor, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 241 kcal

Equipment

  • Loaf Pan

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour 180g
  • 0.5 teaspoon salt 3g
  • 0.5 teaspoon baking soda 2.3g
  • 0.5 teaspoon baking powder 2g

Wet Ingredients

  • 0.75 cups granulated sugar 150g
  • zest of 1 large lemon
  • 2 large eggs
  • 0.5 cups oil 120mL (vegetable, avocado or canola oil)
  • 1.5 teaspoons fresh lemon juice 7.5mL

Zucchini

  • 1 cup grated zucchini 120g, unpeeled

Glaze

  • 1 cup powdered sugar 115g
  • 4 teaspoons fresh lemon juice 20mL

Instructions
 

Preparation

  • Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
  • In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
  • In another bowl, combine sugar and lemon zest and stir well. Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
  • Grate zucchini on the large holes of a box grater. If it's really wet, squeeze some of the moisture out. Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
  • Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
  • While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
  • Drizzle the glaze over the bread. Slice and serve.

Notes

If the shredded zucchini seems extra wet, gather it in paper towels and squeeze it out over the sink. Allow to cool completely, wrap in plastic wrap and store in a freezer safe container for 2-3 months. Thaw on countertop (or for a few seconds on defrost in the microwave).

Nutrition

Serving: 1sliceCalories: 241kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 31mgSodium: 173mgPotassium: 58mgFiber: 1gSugar: 23gVitamin A: 66IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Keyword lemon bread, Lemon Zucchini Bread, quick bread, summer baking, zucchini bread
Tried this recipe?Let us know how it was!