Name: Lemon Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups grated zucchini (one medium zucchini); 2 cups all-purpose flour; 2/3 cup sugar; 2 large eggs; 1/2 cup vegetable oil; Zest of 1 large lemon; 2 tablespoons fresh lemon juice; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon vanilla extract; For the glaze:; 1 cup powdered sugar; 2 tablespoons lemon juice (adjust for consistency)

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So, lemon zucchini bread. Have you ever found yourself standing in your kitchen, staring at that one sad zucchini threatening to go mushy in the crisper? Maybe there’s a lonely lemon next to it just begging to be used. Oh, I’ve been there—too many times. But honestly, you won’t believe how bright and fresh this treat turns out. The combo in lemon zucchini bread is like a little taste of summer, but somehow it totally works no matter what month it is. If your family’s anything like mine, this moist loaf with a tangy glaze vanishes in two seconds flat.

Intro to Lemon Flavor

Here’s the thing about lemon—there’s no faking it. Real deal lemon, with zest and juice, just explodes with flavor. It kinda smacks you awake, you know what I mean? I don’t trust “lemon flavoring” or whatever strange stuff they put in those pre-made cakes. If I’m going for lemon zucchini bread, I’m going in with the zest of a whole lemon (and, oops, sometimes even two if nobody’s watching). That punch of citrus does something funky with the zucchini, letting all those garden-fresh vibes come through. When you bite in, you get this surprise spark of sunshine—somehow light without being boring. And if you’re nervous about zucchini in sweet bakes, don’t be. It disappears right into the bread, making it ridiculously tender, not veggie weird at all.

My secret is to use a microplane for the zest. That way, you only get the bright yellow part (none of the bitter pith). And, hey, save a pinch for finishing the glaze if you want it extra lemony.

Ingredients

Lemon zucchini bread is pretty forgiving, honestly. You probably have everything you need stashed in your kitchen right now. Here’s what you’ll want to gather before the baking mood strikes:

2 cups grated zucchini (one medium zucchini usually does it)
2 cups all-purpose flour
2/3 cup sugar
2 large eggs
1/2 cup vegetable oil
Zest of 1 large lemon
2 tablespoons fresh lemon juice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar
2 tablespoons lemon juice (add more or less for drizzling consistency)

That’s it. Nothing wild. No need for fancy gadgets. I once made this at my grandma’s house with a fork and a soup bowl, so no excuses.

Baking Process

Baking lemon zucchini bread is honestly about as low stress as it gets. First, wring out the zucchini—super important, don’t skip it. I just use my hands and a clean dish towel, squeezing gently until it’s not drippy. That stops the bread from being a soggy mess. In a separate bowl, mix eggs, oil, vanilla, sugar, lemon zest, and juice together—yeah, all the wet stuff. Then, toss the flour, baking powder, baking soda, and salt into a bigger bowl.

Now for my favorite part: dump the wet into the dry, fold it up gently, then stir in that beautifully shredded, wrung-out zucchini. Don’t overthink the mixing. Just combine till it looks mostly mixed, a few streaks of flour is fine. Pour it in a buttered loaf pan. Bake at 350 degrees for about 50 minutes (it smells absolutely ridiculous while it’s baking by the way). Let it cool in the pan for 10 minutes, then tip it out on a rack.

I made this with my niece last summer and she called it “sunshine bread”—she’s five, so consider that a glowing review.

“This lemon zucchini bread is the brightest thing to come out of my oven all year. Tart, soft, even my kids ate it (and they hate zucchini). Absolutely saving this recipe!”
— Jamie M., actual home baker

Lemon Glaze

Let’s talk about this glaze. It’s simple, but it will make your lemon zucchini bread taste like it belongs in a five-star bakery—no joke. Take some powdered sugar, add lemon juice one spoonful at a time, and whisk it up until it’s pourable but not watery. You’re looking for something that runs thick like honey, not like milk. That way it sets up a little shell on the bread and makes every slice look fancy.

Here’s my lazy trick (you heard it here): if the loaf is still a bit warm when you glaze, it soaks in and creates an almost lemony syrup layer in the top slice. Try it once, you’ll crave it forever. Real talk, don’t skimp on the lemon juice and maybe dust with extra zest if you’re feeling wild.

When I’m in a hurry, I just pour it right from the bowl, let it drip down the sides, and call it rustic. Less mess, more lemon.

Storage Tips

Now, a little real life honesty. Lemon zucchini bread does not last long in my kitchen. But if you’re blessed with leftovers, here’s how to keep it fresh. Store it, tightly wrapped in plastic or shoved into an airtight bag, at room temp for up to 3 days. If your house is humid or you want it to stretch, stick it in the fridge. It’ll taste good for almost a week, though the glaze might get softer.

You can totally freeze slices (separate with parchment, so they don’t glue themselves together), then just toast or microwave a piece when you need a cheer-up snack. I’ve even snuck some for breakfast with tea. The flavors mellow after a day, and honestly, some folks say it’s better the next morning.

And—pro tip—try serving with a little whipped cream or Greek yogurt if you want it heartier.

Store tightly wrapped up for max moisture
Fridge stretches freshness up to a week
Freezes well—just thaw overnight
Toast thawed bread lightly for best flavor

Common Questions

Do I need to peel the zucchini first?
Nah, don’t bother. The skin melts right in, and you won’t taste it.

Is this bread super sweet?
Not really. Lemon zucchini bread is tangy and just sweet enough. The glaze gives it a boost without feeling heavy.

Can I make it gluten-free?
Swapping in a 1:1 gluten-free flour blend has worked for me. Might be a little more delicate, so be gentle popping it out of the pan.

What if I want less glaze?
Just use half the glaze, or skip it completely if you like your lemon zucchini bread plain.

Can I throw in nuts or poppy seeds?
Absolutely—go wild! Walnuts or almonds add crunch, and poppy seeds look festive.

Lemon, Zucchini, and Everything Bright

If you’re still staring at that zucchini, trust me—give lemon zucchini bread a shot. It’s the most crowd-pleasing, foolproof way to make veggies into dessert. You only need a handful of pantry things and, honestly, a little bit of patience (waiting for it to cool is the worst part). Don’t overthink it, and have fun. Need another version? Check out this Lemon Zucchini Bread Recipe for even more zesty ideas. If you’re up for it, try swapping the glaze for a cream cheese swipe or let the kids add sprinkles. This bread is all about making ordinary days taste extra bright. Happy baking—you’ll want to tuck this one in your favorites, pinky promise.