Iced Lemon Zucchini Bread recipe made with simple ingredients and has fantastic flavor! Light & soft sweet bread that uses garden zucchini and the bright, fresh flavor of lemon. Fun variation on classic zucchini bread!

Lemon Zucchini Bread Recipe

We’re big fans of zucchini bread in our house and we love sharing our favorite recipes! This one is a lemon lovers dream. I love the bright fresh flavor of the lemon combined with cinnamon and the sweet moist bread. We eat it for breakfast or as an after school snack. Enjoy!

Zucchini Bread Ingredients

Here’s what you’ll need:

–All Purpose Flour: 1 3/4 cups all purpose or bread flour. You can even sub in half whole wheat flour!

–Granulated sugar: You’ll need 3/4 cups sugar to add the perfect sweetness to the bread

— Salt & Leavening Agents: This bread calls for 1/2 tsp salt, 1/2 tsp baking soda & 1 tsp baking powder

–Spices: We add 1 tsp cinnamon to add a warm, comforting flavor to the bread

–Zucchini: 2 cups shredded zucchini is needed.

— Cooking Oil: You’ll need 1/2 cup canola oil or coconut oil

–2 eggs: contributes to the light texture of sweet bread

–1 tsp vanilla: I love good vanilla extract!

–Fresh Lemon: You’ll use a total of 2 TBSP lemon juice and 2 tsp lemon zest, which is exactly what 1 average sized lemon yields.

— Easy Glaze: You’ll need 1/4 cup powdered sugar, 1-2 TBSP hot water and the remaining 1 TSBP lemon juice

How to Make Lemon Zucchini Bread

Preheat oven to 350 degrees F. Spray a 8-9″ bread pan with non-stick spray or line with parchment paper.
Combine dry ingredients in a medium sized mixing bowl. Add in zucchini and other wet ingredients and stir to combine. Dough will be thick.
Let sit about 5 minutes. Stir again- dough will be less thick.
Pour batter into prepared bread pan. Bake at 350 degrees for 50-60 minutes. Let cool for 15 minutes, then remove bread from pan & cool completely on a wire rack.
Whisk glaze ingredients together then drizzle on bread. Let cool to set. Slice & enjoy!

HOW LONG DOES IT TAKE TO BAKE ZUCCHINI BREAD?

A regular 8-9″ loaf pan of zucchini bread will bake in about 55-60 minutes. If you like using mini loaf pans, they take 35-40 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake those for 18-20 minutes. Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 200 degrees F- or by inserting a toothpick in the center and having it come out clean.

Easy Lemon Zucchini Bread

Print Pin Rate

Course: bread, Dessert, Snack

Cuisine: American

Keyword: Lemon Zucchini Bread recipe

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Calories: 160kcal

Author: Jessica & Nellie

Ingredients

1 ¾ cups flour
¾ cups sugar
½ tsp salt
½ tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 cups shredded zucchini
½ cup canola oil
2 eggs
1 tsp vanilla
1 TBSP lemon juice 1 lemon yields 2 tsp zest + 2 TBSP juice
2 tsp lemon zest

Easy Glaze

¼ cup powdered sugar
1-2 TBSP hot water
1 TBSP lemon juice

Instructions

Preheat oven to 350 degrees F. Spray a 8-9″ bread pan with non-stick spray or line with parchment paper.
Combine dry ingredients in a medium sized mixing bowl. Add in zucchini and other wet ingredients and stir to combine. Dough will be thick.
Let sit about 5 minutes. Stir again- dough will be less thick.
Pour batter into prepared bread pan. Bake at 350 degrees for 55-60 minutes. Let cool for 15 minutes, then remove bread from pan & cool completely on a wire rack.
Whisk glaze ingredients together then drizzle on bread. Let cool to set. Slice & enjoy!

Nutrition

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DO YOU HAVE TO PEEL ZUCCHINI TO MAKE ZUCCHINI BREAD?

No you do not have to peel zucchini before making zucchini bread. The peel on the outside of a zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends and then grate the entire vegetable. It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.

SHOULD I SQUEEZE EXCESS WATER OUT OF MY ZUCCHINI BEFORE MAKING ZUCCHINI BREAD?

Yes, you should squeeze out excess water from grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it. that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content. I find zucchini straight from my garden has quite a bit more water in it than zucchini from the grocery store. Both work well in this recipe! I say use what you’ve got!

CAN I USE FROZEN GRATED ZUCCHINI TO MAKE ZUCCHINI BREAD?

Yes you can use frozen grated zucchini to make zucchini bread. Just defrost it, then squeeze out as much water as you can before mixing it in. Personally, I’m not a fan of how frozen zucchini tastes, so I like to bake several loaves of bread, then after cooling completely, I wrap them in plastic wrap and freeze them in a ziplock bag until we’re ready to eat it.

HOW DO YOU MAKE HEALTHY ZUCCHINI BREAD?

It’s easy to make changes to a regular zucchini bread recipe to make it more healthy. I suggest reducing the white sugar to 1/2 cup, replacing half or all of the oil with applesauce and using half whole wheat flour in place of all-purpose. Then you’ll have a traditional healthy zucchini bread recipe!

BEST BREAD PAN?

I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!

LEMON ZUCCHINI BREAD