Lemon Zucchini Bread with Lemon Glaze Recipe

I absolutely love this Lemon Zucchini Bread with Lemon Glaze Recipe because it combines the fresh brightness of lemon with the subtle moistness of zucchini in such a delightful way. When I first tried this recipe, I was amazed at how the lemon zest and juice really bring the bread to life, balancing the mild flavor of zucchini perfectly without overpowering it.

You’ll find that this bread is incredibly versatile—great for a cozy breakfast, a snack with afternoon tea, or even a light dessert. It’s one of those recipes that feels a bit special but is surprisingly simple to whip up, plus it makes two loaves, so there’s plenty to share or stash away for later.

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Ingredients You’ll Need

Each ingredient in this Lemon Zucchini Bread with Lemon Glaze Recipe plays an important role to get that perfect texture and bright flavor. You’ll want to grab fresh zucchini and lemons, and don’t skimp on the zest—it really makes a difference!

• All-purpose flour: This is your base, providing structure without weighing the bread down.
• Salt: Balances sweetness and enhances overall flavor – a tiny bit goes a long way.
• Baking soda and baking powder: These leavening agents lighten the bread and ensure a nice rise.
• Granulated sugar: Sweetens the bread and pairs well with the tartness of lemon.
• Lemon zest: Freshly grated zest infuses the bread with vibrant citrus aroma and flavor.
• Eggs: Help bind everything together and add moisture.
• Light olive oil: Adds richness; I recommend using light olive oil instead of extra-virgin to keep the flavor subtle.
• Fresh lemon juice: Essential for that punchy lemon taste, both in the bread and the glaze.
• Vanilla extract: Rounds out the flavor profile with a hint of warmth.
• Grated zucchini: Adds moisture without extra fat, making the bread wonderfully tender.
• Powdered sugar: For the glaze, it creates a smooth, sweet coating that balances the tart lemon juice perfectly.

Variations

I love to make this lemon zucchini bread my own sometimes, and you absolutely can too! Playing around with add-ins or adjusting sweetness lets you create a version that feels just right for your taste buds or dietary needs.

• Nutty Twist: Adding a half cup of chopped walnuts or pecans gives the bread a lovely crunch and extra depth—I always find it makes the texture more interesting.
• Gluten-Free: Try swapping the all-purpose flour for a gluten-free blend designed for baking; it works well and you won’t lose the moist crumb.
• Lower Sugar: If you want it less sweet, I reduce the granulated sugar by about a third and it’s still delicious, especially with the tangy glaze balancing it out.
• Herbal Infusion: A teaspoon of fresh thyme or rosemary finely chopped adds a unique herbal note—surprisingly good with lemon and zucchini!

How to Make Lemon Zucchini Bread with Lemon Glaze Recipe

Step 1: Prep the Pans and Oven

Start by preheating your oven to 325°F (about 160°C). Grease two 8×4 inch loaf pans really well, then dust with a little flour to prevent sticking—this step ensures your bread comes out nice and clean without tearing.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your all-purpose flour, salt, baking powder, and baking soda. This helps distribute the leaveners evenly, so your bread rises uniformly without any bitter pockets.

Step 3: Combine Sugar and Lemon Zest

Using another bowl, combine the granulated sugar with fresh lemon zest. Rub them together with your fingertips until you smell that vibrant lemony fragrance—this step really infuses the sugar and flavors the whole loaf beautifully.

Step 4: Mix Wet Ingredients

Add the eggs, light olive oil, fresh lemon juice, and vanilla extract to the lemon-sugar mixture, and stir until everything is silky smooth. This creates the rich, flavorful base for the bread.

Step 5: Combine Wet and Dry Mixtures

Gently fold your dry ingredients into the wet ones, stirring just until combined. The batter will be thick—that’s exactly how it should be. Overmixing here can make the bread tough, so resist the urge to stir excessively.

Step 6: Add the Grated Zucchini

Fold in the grated zucchini, which adds moisture and a subtle earthiness to the bread. Make sure the zucchini is finely grated so it blends in perfectly without large chunks.

Step 7: Bake to Perfection

Divide the batter evenly between the two prepared pans and place them in the oven. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. Keep an eye on the bread starting at 55 minutes to avoid overbaking.

Step 8: Cool and Glaze

Let the loaves cool in the pans for about 15 minutes, then run a knife around the edges to loosen and carefully turn them out onto a wire rack to cool completely. While they cool, whisk together powdered sugar and lemon juice to make a smooth glaze—then drizzle it generously over the loaves for that perfect finishing touch.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

Garnishes

I like to keep it simple with this bread, but a light dusting of powdered sugar on top of the glaze adds a pretty finishing touch. Sometimes, I sprinkle a few thin lemon slices or edible flowers to elevate it for guests—they look beautiful and hint at the flavors inside.

Side Dishes

This lemon zucchini bread pairs wonderfully with a cup of herbal or green tea for a relaxing afternoon. For breakfast, I love serving it alongside Greek yogurt with fresh berries to complement the lemony brightness.

Creative Ways to Present

For a brunch spread, I’ve sliced the bread and arranged it on a wooden board with fresh fruit, nuts, and honey on the side. It also makes a lovely gift—just wrap a loaf in parchment and tie it with a ribbon for a thoughtful homemade treat.

Make Ahead and Storage

Storing Leftovers

I store leftover lemon zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature; it stays fresh for up to 3 days. If you want it softer, you can keep it in the fridge but bring it back to room temp before serving.

Freezing

I’ve had great success freezing individual slices or whole loaves wrapped in plastic wrap and aluminum foil. It’s perfect for making ahead and keeps up to 3 months. Just thaw overnight in the fridge or on the counter before enjoying.

Reheating

To reheat, I like warming slices in the microwave for 15-20 seconds or popping them in a toaster oven to refresh the glaze’s shimmer and the bread’s softness. Just don’t overheat or it can dry out quickly.

FAQs

Final Thoughts

Making this Lemon Zucchini Bread with Lemon Glaze Recipe has become one of my favorite kitchen rituals—it’s simple but feels wonderfully fresh and special. If you want a springy, moist bread that brightens your morning or snack time, I can’t recommend it enough. Give it a try, and I bet you’ll keep coming back to this recipe just like my family does!

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