Light, fluffy lemon zucchini bread topped with a bright and lemony glaze. This is one quick bread you will want to keep baking!
Ingredients
- Flour - I highly recommend sticking to all-purpose flour here! If you want to make it healthier, you can use white whole wheat flour, or substitute one cup of the all-purpose flour with whole wheat flour.
- Sugar - I use granulated sugar in this recipe, but if you want a deeper and rounded flavor, you can use brown sugar. I don't recommend substituting with a liquid sweetener like honey or maple syrup.
- Baking powder - This is what we use to help the bread rise. I do not recommend trying baking soda.
- Salt - Salt helps to bring out the flavor of the lemon to make it even brighter.
- Lemon - Fresh lemons are amazing and this bread has a wonderful and bright lemon flavor that feels like summer in a slice.
- Eggs - Always use large, room temperature eggs for the best results.
- Milk - I prefer using whole milk, but you can also use buttermilk for extra tang.
- Vegetable oil - Any neutral-flavored oil will work really, so don't worry if you don't have vegetable oil.
- Vanilla - I prefer pure vanilla extract. If you have vanilla bean paste, it would work really well here, too!
- Zucchini - It wouldn't be zucchini bread without the zucchini! Don't bother peeling the zucchini, just make sure it is well washed and shred!
- Powdered sugar - We need powdered sugar to make the delicious lemon icing. If you want to make your icing even better, you can also add in a bit of cream cheese!
Baking tips
What I love about this lemon zucchini bread is that it is a basic quick bread. This means you mix the dry ingredients together, and then the wet ingredients together. From there, mix the wet and just until just combined.
When making your bread, make sure you squeeze out the excess liquid from the zucchini before using. This is very important so you have the right texture when baking.
It is best when baked in a 9 x 5 baking pan, but you can also bake it in a muffin tin. Just remember that it will require a shorter baking time. Use a toothpick to test doneness. It should have just a few crumbs stuck to it when inserted in the middle of a muffin.
Storage tips
Store your lemon zucchini bread in an airtight container. It will last for about a week at room temperature.
You can freeze your bread if you wrap it tightly, then store it in an airtight container. When frozen, it should last about a month. Thaw it at room temperature.
F.A.Q.s
There could be a few reasons for this. The three main reasons would be you waited too long after mixing your batter to bake it, you are using expired baking powder, or your loaf pan was overfilled.
There could be a few reasons, but it is likely that your zucchini still had a lot of liquid in it.
It isn't necessary at all. As long as you keep it in an airtight container, it will be fine at room temperature.
Related recipes
If you love quick breads, you will love trying this chocolate loaf cake, brown butter banana bread, chocolate chip banana bread, cinnamon banana bread, zucchini pumpkin bread, cheddar jalapeno cornbread, and traditional Irish soda bread.
Lemon Zucchini Bread
A light and moist lemon zucchini bread
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 lemon, zested and juiced
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
For Icing
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon milk
Instructions
- Preheat the oven to 400°F. Grease and flour a 9 x 5-inch baking pan.
- In one bowl, mix together the flour, sugar, baking powder, salt, and lemon zest.
- In a separate bowl, beat together the eggs, milk, oil, two tablespoons of lemon juice, and vanilla.
- Mix the wet ingredients into the dry. There should be plenty of lumps in the batter.
- Squeeze the zucchini of some of its liquid and gently fold into the batter.
- Pour in the batter into the baking pan.
- Bake in the middle oven rack for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and run a knife along the edges. Leave to cool for 15 minutes, then take out the loaf from the pan and place on a wire rack to cool completely.
- Whisk together the remaining lemon juice, powdered sugar, and milk until it forms a loose paste. Brush over the cooled bread.
Notes
The recipe easily doubles for extra loaves.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 256Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 317mgCarbohydrates: 44gFiber: 1gSugar: 27gProtein: 4g
Calculations are estimations, use your own calculations using the brands you specifically used for more accurate numbers.
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