Lemon Zucchini Bread

04.23.2017

Lemon Zucchini Bread is one of my new favorite ways to use up all that summer zucchini! This is one of the brightest most flavorful loaves of quick bread and I can’t get enough of that sweet glaze! You don’t taste the zucchini it just adds an incredible moisture to the cake and adds some little green “sprinkles.” 

Everyone will love this tasty dessert bread!

Lemon Zucchini Bread on a rectangular white serving dish. Two slices are cut from the loaf and laying in front to show inside of loaf.

Lemon Zucchini Bread with a Sweet Lemon Glaze

Isn’t it always nice to find a new perfect use for zucchini? Even though I don’t grow zucchini I usually tend to keep it on hand during the spring and summer months.

I love using it for Chicken Enchilada Zucchini BoatsLasagna Zucchini BoatsSoup, and I’m obsessed with covering it with cheese.

But basically the best thing you can do with zucchini is turn it into a dessert like these Zucchini Cupcakes with Cream Cheese Frosting or this purely irresistible Lemon Zucchini Bread!

Overhead image of 5 slices of yellow Lemon Zucchini Bread laying on green surface with fresh zucchini and lemons surrounding the bread slices.

I’ve actually had lemon zucchini bread on my to-try list for years but for some reason I just kept forgetting about it, but not today!

I had a bunch of zucchini in the fridge and a bunch of lemons so of course it had to happen and I’m so glad it did because I’m crazy about this bread!

Yes of course I started by eating just one slice but then every time I’d walk into the kitchen I couldn’t help but go and cut off another little piece.

It Even as It Sits

And it’s like banana bread, it gets even better after its sat in an airtight container for a few hours.

Close up image showing inside texture of Lemon Zucchini Bread.

Ingredients You’ll Need for This Recipe

  • All-purpose flour
  • Baking powder
  • Salt
  • Granulated sugar and powdered sugar
  • Lemons
  • Canola oil
  • Eggs
  • Plain Greek yogurt
  • Zucchini

How to Make Lemon Zucchini Bread

  • Preheat oven to 350. Butter and dust loaf pan with flour.
  • Whisk dry ingredients.
  • In an electric mixer mix sugar and zest  then blend in oil and eggs.
  • Blend in flour mixture alternating with greek yogurt and lemon.
  • Fold in zucchini and pour into loaf pan.
  • Bake until set.
  • Once nearly cool cover with lemon glaze.

Lemon Zucchini Bread

Even Kids Will Love It!

This bread has the perfect tender crumb, it has just the right amount of tart lemon and a nice blend of balance of sweetness to pair with it.

Everyone in my family loved this bread, kids included. And I always love their reaction to something like this when I tell them as they are eating it that it has zucchini in it.

I get some “ewwws” and funny looks but it’s so good they just keep eating and then request another slice the following morning to go along with their breakfast. Yep this is some good stuff I tell you!

Close up image of four slices of lemon zucchini bread.

Bread Recipes You’ll Love

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Lemon Zucchini Bread

5 from 9 votes

This is one of my new favorite ways to use up all that summer zucchini! It has such a bright sunny flavor and I can't get enough of that sweet glaze! You don't taste the zucchini it just adds an incredible moisture to the cake and adds some little green "sprinkles." Everyone will love this bread!

Servings: 10 slices
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 2/3 (238g) cups all-purpose flour (scoop and level to measure)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (160g) granulated sugar
  • 2 Tbsp lemon zest (from about 3 lemons)
  • 1/2 cup canola oil or vegetable oil
  • 2 large eggs, at room temperature
  • 1/4 cup plain (62g) Greek yogurt
  • 1 1/2 Tbsp fresh lemon juice
  • 1 cup finely (150g) shredded zucchini, at room temperature (unpeeled or peeled if you don't want the green flecks)

Lemon glaze

  • 2/3 cup (65g) powdered sugar
  • 1 1/2 Tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350 degrees. Butter an 8 by 4-inch loaf pan then lightly dust with flour and shake out excess, set aside. 
  2. In a medium mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment mix sugar with lemon zest for 30 seconds. Add in oil and eggs and mix until combined. 
  4. Pour in half of the flour mixture then blend just until combined. Add in Greek yogurt and lemon juice and mix just until combined, then add in remaining half of the flour mixture and mix just until nearly combined.

  5. Remove bowl from stand mixer, add zucchini and fold into mixture using a spatula. Pour mixture into prepared loaf pan.

  6. Bake in preheated oven until toothpick inserted into center comes out clean, about 45 - 48 minutes.

  7. Let cool in baking pan for a few minutes then invert into a wire rack to cool completely. Once loaf is nearly cool drizzle with lemon glaze. Store bread in an airtight container.
  8. For the lemon glaze:
  9. In a small mixing bowl whisk together powdered sugar and lemon juice until smooth (if it seems thin add a little more powdered sugar if it seems thick add a little lemon juice). Drizzle mixture over loaf and let set.
  10. Recipe source: Cooking Classy
Nutrition Facts
Lemon Zucchini Bread
Amount Per Serving
Calories 294 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Cholesterol 33mg 11%
Sodium 133mg 6%
Potassium 186mg 5%
Total Carbohydrates 42g 14%
Sugars 23g
Protein 3g 6%
Vitamin A 1.6%
Vitamin C 7.2%
Calcium 6.3%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: lemon zucchini bread
Calories: 294 kcal
Author: Jaclyn

44 comments

  • Franchesca: This bread is AMAZING! Definitely a keeper! I only made a couple changes to make it a tad healthier. I did half whole wheat and half white flour and just used coconut oil instead. Thank you for the recipe! The hubby loved it 😊 July 24, 2018 at 8:20am Reply

    • Jaclyn: Thanks for the tips! So glad you like it Franchesca! July 24, 2018 at 12:15pm Reply

  • Cheryl Roeben (nee Neuendorf): I don’t own a stand mixer; would an electric hand mixer work as well? June 25, 2018 at 8:17pm Reply

    • Jaclyn: Yes that should be just fine. Hope you enjoy! July 9, 2018 at 8:24pm Reply

  • Jackie Rybeck: Have you tried it with either Splenda or applesauce in place of sugar/oil? March 27, 2018 at 2:21pm Reply

  • Elizabeth: I made the zucchini bread today. My husband and I loved it, cannot have enough of it. It is so moist and fluffy and delicious! Great recipe! November 5, 2017 at 2:07pm Reply

    • Jaclyn: Thanks for the review Elizabeth! November 6, 2017 at 10:50am Reply

  • Anne Kienert: Delicious! I added a 1/4 teaspoon of Ginger for different twist. We will definitely make this again. Crowd pleaser for sure. October 20, 2017 at 12:12pm Reply

    • Jaclyn: So glad you liked it! October 20, 2017 at 12:40pm Reply

  • Pam Dorigatti: Great flavor! This is my husbands favorite now! October 13, 2017 at 11:20am Reply

    • Jaclyn: So glad to hear it! October 13, 2017 at 11:23am Reply

  • Lu: Made this cake. Best ever. Be sure to squeeze some liquid out of the zucchini before you cook. Great flavour! September 4, 2017 at 10:21pm Reply

  • Weronika: 350 degrees of Fahrenheit ? (just making sure because in Europe we have max 250 degrees of Celcius in our ovens so I’m concern about this) ;) August 16, 2017 at 6:53am Reply

    • Jaclyn: Yes Fahrenheit. :) August 18, 2017 at 12:46pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d