Lemon Zucchini Bread with Lemon Glaze Recipe

If you’ve been on the hunt for a bright, fresh twist on classic zucchini bread, you’re in for a treat with this Lemon Zucchini Bread with Lemon Glaze Recipe. I absolutely love how the tart lemon brightens the moist, tender zucchini bread, making it a perfect companion for your morning coffee or a delightful afternoon snack. The lemon glaze adds just the right touch of sweetness and tang, turning this bread from simple to something truly special.

When I first tried this recipe, I was blown away by how easy it was to bake something so impressive, with flavors that genuinely wowed my family and friends. You’ll find that the blend of citrus and zucchini is not only refreshing but makes the bread incredibly moist and tender—a real crowd-pleaser that works beautifully for gatherings or a casual treat at home.

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Ingredients You’ll Need

Each ingredient plays a key role in making this Lemon Zucchini Bread with Lemon Glaze Recipe shine. I like to use fresh lemons for zest and juice—it makes all the difference in freshness and flavor.

• All-purpose flour: This is your bread’s foundation, providing structure and the right crumb.
• Salt: Just a touch enhances all the flavors and balances the sweetness.
• Baking soda and baking powder: These leavening agents ensure your bread rises nicely, keeping it light and fluffy.
• Granulated sugar: Sweetens the loaf perfectly without overpowering the lemon or zucchini.
• Lemon zest: The secret star that boosts the bread’s bright citrus aroma—don’t skip this!
• Eggs: Adds richness and helps bind ingredients together for that wonderful moist texture.
• Light olive oil: I use light olive oil instead of extra-virgin to avoid bitterness, ensuring smooth richness.
• Fresh lemon juice: Adds tang and balances sweetness in both the bread and glaze.
• Vanilla extract: Just a hint to round out the flavors and add warmth.
• Grated zucchini: The moisture hero that keeps the bread tender; no need to peel your zucchini—grate it with skin on for added nutrients.
• Powdered sugar: For the glaze, lending sweetness and that iconic soft crunch.

Variations

I love to keep this Lemon Zucchini Bread with Lemon Glaze Recipe flexible depending on my mood and pantry. Feel free to tweak it to suit your taste or dietary needs—that’s part of the fun!

• Gluten-free version: I swapped the all-purpose flour with a cup-for-cup gluten-free blend once, and it came out wonderfully moist and just as flavorful.
• Adding nuts: Toasted walnuts or pecans add a nice crunch. I usually toss in about a half cup for extra texture.
• Extra lemon punch: For a citrus overload day, sprinkling some lemon poppy seeds into the batter uplifts the texture and flavor brilliantly.
• Lower sugar alternative: Using coconut sugar instead of granulated sugar gives a subtle caramel note and reduces refined sugars—my family still loved it!

How to Make Lemon Zucchini Bread with Lemon Glaze Recipe

Step 1: Prep Your Pans and Ingredients

Start by preheating your oven to 325°F and greasing plus flouring two 8 x 4-inch loaf pans. Getting this done early means no rushing later when the batter’s ready. Also, grate your zucchini and zest those lemons while the oven warms up—that way, you keep things moving smoothly.

Step 2: Mix Dry Ingredients

Grab a large bowl and whisk together the flour, salt, baking powder, and baking soda. I like to sift them together to avoid any lumps and make sure the leavening agents are evenly spread. This little step helps your bread rise beautifully.

Step 3: Combine Sugar and Lemon Zest

In a separate big bowl, mix your granulated sugar with the lemon zest. Rub them together with your fingers for a minute until you smell that incredible citrus fragrance—this infuses your sugar with natural lemon oils that really sparkle through in the finished bread.

Step 4: Add Wet Ingredients and Blend

To the lemon-scented sugar, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir everything until it’s smooth and well combined. This mixture will feel silky and the lemon aroma will keep you hooked.

Step 5: Combine Wet and Dry, Then Add Zucchini

Pour the dry ingredients into the wet mixture and stir gently until just combined—don’t overmix or the bread could turn dense. Finally, fold in the grated zucchini, which will add moisture and that lovely texture we’re after.

Step 6: Bake to Perfection

Divide the batter evenly between the two prepared pans. Bake for 60 to 65 minutes until a tester inserted in the center comes out clean. I always start checking at 60 minutes to avoid overbaking. Let the loaves cool in the pans for 15 minutes before carefully removing to a rack to cool completely.

Step 7: Whip Up the Lemon Glaze and Drizzle

While your breads cool, mix the powdered sugar with fresh lemon juice until smooth and pourable. Drizzle generously over the cooled loaves for that perfect, shiny finish. The glaze adds a lovely sweet and tangy note that’s simply irresistible.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

Garnishes

I usually keep it simple with this Lemon Zucchini Bread with Lemon Glaze Recipe—just a light dusting of extra powdered sugar or a few thin lemon slices on top for a pretty, fresh look. Sometimes, a sprinkle of finely chopped pistachios adds a lovely crunch and color contrast that my guests adore.

Side Dishes

This bread pairs beautifully with creamy whipped ricotta or a mild honey butter spread—both elevate the experience without overshadowing the bread’s citrusy charm. It’s also fantastic alongside a fresh fruit salad for a complete light brunch.

Creative Ways to Present

For parties or brunches, I’ve arranged slices on a pretty platter, garnished with edible flowers and lemon wedges, giving it that bright, sunny vibe. Another favorite is serving mini slices on dessert plates with a small dollop of lemon curd on the side—it makes a thoughtful presentation that guests remember.

Make Ahead and Storage

Storing Leftovers

I store leftover zucchini bread tightly wrapped in plastic wrap or an airtight container at room temperature for up to three days. This keeps the bread moist and prevents it from drying out. If your kitchen is particularly warm, refrigeration is fine but bring it back to room temperature before serving.

Freezing

This Lemon Zucchini Bread with Lemon Glaze Recipe freezes beautifully—just wrap individual slices in plastic wrap and place them in a freezer bag. They keep well for up to three months, making them a perfect make-ahead treat. To thaw, leave slices at room temperature or gently warm them.

Reheating

To bring leftover slices back to life, I pop them in the microwave for about 15-20 seconds or warm them briefly in a low oven wrapped in foil. This revives the moisture and makes the lemon glaze shimmer again like fresh from the oven.

FAQs

Final Thoughts

This Lemon Zucchini Bread with Lemon Glaze Recipe truly holds a special place in my kitchen—it’s one of those comforting yet bright treats that everyone asks for again and again. I hope you’ll give it a try soon because it’s as rewarding to make as it is delicious to eat. Trust me, once you taste that perfect balance of lemony zest and moist zucchini crumb, this bread will become your go-to for any season!

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