Lemon Zucchini Bread

This lemon zucchini bread is super moist with a bright burst of lemon, and it might just be the best zucchini bread there is. Between the zucchini, the olive oil, and a sweet lemon glaze on top, every slice is tender and packed with flavor. The first time I made a lemon bread, I used a strong extra-virgin olive oil thinking richer was better, and its peppery flavor fought with the lemon and took over. Using light olive oil instead lets the lemon shine.

What I love is that it’s bread you can eat for breakfast without guilt, but it could easily pass as a loaf cake for dessert. The zucchini keeps it moist, the lemon zest and juice make it pop, and that glaze really is the icing on top. Best of all, the recipe makes two loaves, so you can enjoy one and share one.

Here’s the kitchen tip that maxes out the lemon flavor. Rub the lemon zest into the sugar with your fingers before mixing. Working the zest into the sugar releases its oils and makes the whole mixture fragrant, which spreads that bright lemon flavor throughout the bread. It’s a small step that makes a big difference, so don’t just dump the zest in.

And don’t skip the glaze, which really finishes it off. Whisk the powdered sugar with fresh lemon juice and drizzle it over the cooled loaves. It adds a sweet-tart layer that takes the bread from good to amazing. Just make sure the bread has cooled completely first, or the glaze will melt and slide right off. You’ll smell that fresh lemon thing while it bakes. Cool it 15 minutes in the pan, then completely on a rack before glazing.

Why You’ll Love This Recipe

It’s super moist. Zucchini and olive oil keep every slice tender and soft.

The lemon flavor pops. Lemon zest, juice, and a sweet glaze pack it with bright citrus flavor.

It works any time of day. Eat it for breakfast, as a snack, or as a dessert loaf cake.

It makes two loaves. Enjoy one and share the other, or freeze the extra for later.

Ingredients

Here’s everything you’ll need:

For the bread:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups granulated sugar
• Zest of 2 large lemons
• 3 large eggs
• 1 cup light olive oil (not extra-virgin)
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 2 cups grated zucchini

For the lemon glaze:

• 2 cups powdered sugar
• 3 tablespoons fresh lemon juice

How to Make Lemon Zucchini Bread

1. Prep and Mix Dry

Heat the oven to 325 and grease and flour two 8×4 loaf pans. Whisk together the flour, salt, baking powder, and baking soda in a large bowl and set it aside.

2. Make Lemon Sugar

In another large bowl, combine the sugar and lemon zest. Rub them together with your fingers until fragrant, which releases the lemon oils into the sugar.

3. Mix the Wet Ingredients

Add the eggs, olive oil, lemon juice, and vanilla to the lemon sugar and stir until smooth. This is the flavorful base of the batter.

4. Combine and Add Zucchini

Add the dry ingredients and stir just until combined. The batter will be thick. Stir in the grated zucchini, then divide the batter between the two pans.

5. Bake It

Bake for 60 to 65 minutes, until a tester inserted in the center comes out clean. The two loaves bake at the same time.

6. Cool and Glaze

Cool the loaves 15 minutes in the pans, then remove them to a rack to cool completely. Whisk the glaze and drizzle it over the cooled loaves before slicing.

Expert Tips

Rub the zest into the sugar. It releases the lemon oils so the bright flavor spreads through the bread.

Use light olive oil, not extra-virgin. Extra-virgin can be too strong and overpower the lemon.

Don’t overmix the batter. Stir just until combined, since it’s meant to be thick.

Cool completely before glazing. A warm loaf melts the glaze so it slides right off.

Don’t skip the glaze. That sweet-tart drizzle takes the bread from good to amazing.

Recipe Variations and Add-ins

You can use canola or vegetable oil in place of the light olive oil.

Add a handful of poppy seeds to the batter for a lemon-poppy seed version.

You can fold in a cup of blueberries for a lemon-blueberry loaf.

Stir a little extra lemon zest into the glaze for an even brighter finish.

You can turn the batter into muffins, adjusting the bake time down.

What to Serve With This Recipe

Serve a slice with a cup of tea. The tea pairs with the bright lemon. The two make a nice afternoon break.

Pair it with fresh berries. The fruit keeps the plate light. It rounds out a brunch.

Enjoy a glazed slice as dessert. The sweet-tart loaf is treat enough. It ends a meal on a bright note.

How to Store This Recipe

Store the loaves covered at room temperature for a few days, or in the fridge for up to a week. The glaze sets into a sweet crust and the bread stays moist.

The loaves freeze well too, which is handy since the recipe makes two. Cool and wrap a loaf well, then freeze it for up to three months. Thaw it at room temperature, and glaze it fresh after thawing for the best look.