Bright, zesty, and wonderfully tender, Lemon Zucchini Bread with Lemon Glaze Recipe is the ultimate dessert or breakfast treat for food lovers everywhere. Combining the subtle sweetness of zucchini with the tangy punch of fresh lemon, this loaf is both moist and irresistibly flavorful. Imagine slicing into a loaf where every bite bursts with citrus aroma, soft crumb, and a drizzle of glossy lemon glaze that enhances both taste and presentation.
Whether you’re baking for family, prepping a brunch spread, or simply craving a sweet treat, this recipe guarantees a fail-proof, bakery-style loaf at home. With easy-to-follow instructions, helpful pro tips, and delicious variations, even beginner bakers can achieve professional results.
Why You’ll Love This Lemon Zucchini Bread with Lemon Glaze Recipe
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Moist & Tender: Grated zucchini adds natural moisture, keeping the loaf soft for days.
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Bright Citrus Flavor: Lemon zest and juice infuse the bread with refreshing tang.
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Quick & Easy: Ready in under 90 minutes from prep to glaze.
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Kid-Friendly: Sweet but not overly sugary, perfect for snack or breakfast.
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Budget-Friendly: Uses simple pantry staples and seasonal zucchini.
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Versatile Serving Options: Serve for brunch, dessert, or tea time.
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Customizable: Add nuts, chocolate chips, or a vegan twist.
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Make-Ahead Friendly: Freezes well for future indulgence.
Ingredients
Dry Ingredients
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3 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon baking powder
Wet Ingredients and Mix-Ins
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2 cups granulated sugar
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Zest of 2 large lemons
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3 large eggs
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1 cup light olive oil (not extra-virgin for mild flavor)
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1 tablespoon fresh lemon juice
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1½ teaspoons vanilla extract
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2 cups grated zucchini
Lemon Glaze
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2 cups powdered sugar
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3 tablespoons fresh lemon juice
Ingredient Tips & Substitutions:
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Swap olive oil for neutral vegetable oil or melted coconut oil for slight flavor change.
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Coconut sugar can replace granulated sugar for a healthier alternative.
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Lemon zest is key: it contains aromatic oils that give this loaf its signature fragrance.
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For a gluten-free version, use a 1:1 gluten-free flour blend.
Step-by-Step Instructions: How to Make Lemon Zucchini Bread with Lemon Glaze
1. Prepare Oven and Pans
Preheat your oven to 325°F (163°C). Grease and flour two 8×4-inch loaf pans thoroughly. Proper greasing prevents sticking and ensures the bread releases cleanly.
2. Mix Dry Ingredients
Whisk together flour, salt, baking powder, and baking soda in a large bowl. Uniform mixing ensures even rise and tender texture.
3. Create Lemon Sugar Mixture
In a separate bowl, combine sugar and lemon zest. Rub them together with your fingers until fragrant. This releases essential oils from the lemon, enhancing the citrus flavor.
4. Add Wet Ingredients
Add eggs, light olive oil, fresh lemon juice, and vanilla extract to the sugar-zest mixture. Stir until smooth. This emulsification is crucial for a tender crumb.
5. Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Stir just until combined; overmixing can make the bread dense.
6. Incorporate Zucchini
Gently fold in grated zucchini until evenly distributed. The zucchini adds moisture and a subtle vegetal note that balances the sweet-tart flavor.
7. Fill Pans and Bake
Divide the batter evenly between the pans. Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Bread
Let loaves cool in pans for 15 minutes. Then remove and place on a cooling rack until fully cool to preserve glaze texture.
9. Make Lemon Glaze
Mix powdered sugar and fresh lemon juice until smooth and pourable. Adjust consistency: add more sugar for thicker glaze or more juice for drizzling.
10. Glaze and Serve
Drizzle glaze over cooled loaves. Slice and serve fresh, enjoying the perfect balance of citrus tang and tender crumb.
Pro Tips for Perfect Lemon Zucchini Bread
How do I keep the loaf moist for days?
Store in an airtight container at room temperature for 2–3 days or refrigerate up to a week. Freezing slices in parchment paper keeps them fresh for 2–3 months.
Can I make this bread vegan?
Yes! Replace eggs with flax eggs (3 tablespoons flax + 9 tablespoons water) and use coconut or neutral oil. The loaf remains tender and flavorful.
How to avoid a soggy center?
Ensure zucchini is not over-grated and gently squeeze excess moisture. Also, bake fully until a toothpick comes out clean.
What if I want more lemon flavor?
Add an extra teaspoon of lemon zest or a splash more lemon juice to the glaze for zesty brightness.
Best Ways to Serve Lemon Zucchini Bread
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Perfect for breakfast with a dollop of cream cheese or butter.
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Pair with herbal tea or freshly brewed coffee for brunch.
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Cut into small squares for party trays or picnics.
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Drizzle additional glaze for dessert presentation.
Nutrition Information (per serving, 1 slice)
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Calories: 280 kcal
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Total Fat: 14g
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Saturated Fat: 2g
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Cholesterol: 45mg
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Sodium: 180mg
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Total Carbohydrates: 36g
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Fiber: 1.5g
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Sugar: 20g
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Protein: 3g
Storage & Leftovers
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Room Temperature: Airtight container for 2–3 days.
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Refrigerator: 1 week, wrapped in plastic.
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Freezer: Up to 3 months, slice individually for easy thawing.
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Reheating Tip: Warm slices for 15–20 seconds in microwave to restore softness.
FAQs About Lemon Zucchini Bread with Lemon Glaze Recipe
Can zucchini be frozen?
Yes, thaw and squeeze out excess water before adding to batter.
Is this recipe gluten-free?
Not by default, but a 1:1 gluten-free flour blend works well.
Can I make muffins instead?
Absolutely! Bake at 350°F (177°C) for 20–25 minutes.
How tangy is the glaze?
Adjust powdered sugar and lemon juice ratio to control sweetness vs. tartness.
Can I add nuts or chocolate chips?
Yes, ½ cup chopped walnuts, pecans, or chocolate chips enhances texture and flavor.
Variations for Lemon Zucchini Bread
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Low-Sugar Version: Use coconut sugar or a sugar substitute; glaze optional.
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Vegan Version: Replace eggs with flax or chia eggs and use plant-based milk in glaze.
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Nutty Version: Fold in ½ cup walnuts, almonds, or pecans for crunch.
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Chocolate-Lemon Zucchini Loaf: Add ½ cup cocoa powder and chocolate chips for a rich twist.
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Mini Loaves or Muffins: Perfect for gifts, portion control, or parties.
Conclusion
This Lemon Zucchini Bread with Lemon Glaze Recipe is more than just a loaf—it’s a celebration of bright citrus, tender crumb, and homemade goodness. Whether you’re a novice baker or an experienced chef, this recipe guarantees a loaf that looks stunning, tastes divine, and fills your kitchen with irresistible aroma.