Go Back
Moist glazed lemon zucchini bread with fresh lemon flavor, tiny zucchini flecks, and a light lemon glaze.

Glazed Lemon Zucchini Bread

A bright and incredibly moist lemon zucchini bread made with fresh zucchini, lemon zest, lemon juice, and a simple sweet-tart lemon glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 2 hours 35 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • FOR THE LEMON ZUCCHINI BREAD
  • 1 1/2 cups finely shredded zucchini lightly squeezed
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup neutral oil
  • 1/3 cup plain Greek yogurt or sour cream
  • 2 tablespoons finely grated fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons pure vanilla extract
  • FOR THE LEMON GLAZE
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice plus more as needed

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper.
  2. Wash, dry, and finely shred the zucchini.
  3. Place the shredded zucchini in a clean kitchen towel and gently squeeze out obvious excess moisture. Measure 1 1/2 cups after squeezing.
  4. Finely zest and juice the fresh lemons.
  5. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Place the granulated sugar and lemon zest in a large mixing bowl. Rub or whisk the zest into the sugar briefly to release the lemon oils.
  7. Whisk in the eggs until smooth.
  8. Slowly whisk in the neutral oil.
  9. Add the Greek yogurt or sour cream and whisk until combined.
  10. Stir in the fresh lemon juice and vanilla extract.
  11. Fold in the shredded zucchini.
  12. Add the dry ingredients and gently fold until no obvious dry flour remains. Do not overmix.
  13. Transfer the batter to the prepared loaf pan and spread it gently toward the corners.
  14. Bake for 50–60 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  15. If the top browns too quickly, loosely tent the loaf with aluminum foil.
  16. Cool the bread in the pan for 15 minutes.
  17. Use the parchment to lift the loaf from the pan and transfer it to a wire rack.
  18. Allow the loaf to cool completely.
  19. Whisk the powdered sugar with approximately 2 tablespoons fresh lemon juice until smooth.
  20. Add additional lemon juice a few drops at a time if necessary to reach a thick drizzle consistency.
  21. Drizzle the lemon glaze naturally over the completely cooled loaf.
  22. Allow the glaze to set for 15–20 minutes.
  23. Slice into approximately 10 pieces and serve.

Notes

Measure the zucchini after lightly squeezing out excess moisture.
Do not wring the zucchini completely dry because some moisture helps keep the loaf tender.
Fresh lemon zest provides most of the bread's lemon aroma.
Rubbing the lemon zest into the granulated sugar helps release the citrus oils.
Avoid overmixing after adding the flour.
If the loaf browns too quickly before the center is finished, loosely cover it with aluminum foil.
Cool the bread completely before adding the lemon glaze.
Add lemon juice to the powdered sugar gradually so the glaze does not become too thin.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze the unglazed loaf or individual slices for up to 2 months.