Bake Sweet Lemon Zucchini Bread Utilizing This Favorite Summer Veggie
Our lemon zucchini bread recipe onlinebines shredded zucchini with fresh citrus to result in a light, luscious, and lemony loaf with a sweet glaze.
Have any fresh zucchini on hand?
Consider making this DELICIOUS lemon zucchini bread for breakfast or as a yummy sweet treat. We recently had a request to post more zucchini recipes to utilize this popular summer garden veggie, so here’s a great one to try!
When you’re in the mood for some homemade baking, this lemony bread is crazy YUM! This easy recipe has shredded zucchini inside, and a lemon glaze drizzled over the top that adds just the right amount of bright sweet flavor.
Eating low carb?! We’ve got a keto zucchini bread recipe, too!
This lemon zucchini bread loaf is sweet and simple to make.
Although the baking time is 45-50 minutes, the hands-on process of making the batter is very simple and doesn’t require a ton of time. If you’re looking for an easy homemade quick bread to bake, this is it!
I will be honest and admit that zucchini bread has never sounded appetizing to me in the past, but I am a fan now! I love how the texture is so soft and there isn’t a strong zucchini taste. It’s very subtle and so good!
Lemon Zucchini Bread
yield: 10 SERVINGS
prep time: 15 MINUTES
cook time: 45 MINUTES
total time: 60 MINUTES
Soft and moist bread the entire family will LOVE!
Ingredients
For the bread:
- 2 cups all purpose flour
- 1 and 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup coconut oil, melted
- 2 eggs
- 1/3 cup milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, drained and squeezed
- 2 tablespoons lemon zest
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Directions
1
Preheat oven to 350 degrees. Grease a loaf pan and set aside.
2
In a bowl, mix together the flour, baking powder, and salt. Set aside.
3
In a separate larger mixing bowl, whisk together sugar, coconut oil, eggs, milk, lemon juice, and vanilla.
4
Add flour mixture and mix until just onlinebined. Mix in zucchini and lemon zest (but try not to over mix).
5
Pour batter into the prepared loaf pan. Place in the oven and bake for 45-50 minutes. A toothpick inserted should onlinee out clean when done. Let cool on a rack.
6
For the glaze, whisk powdered sugar with lemon juice and drizzle over the top of loaf. Slice to serve and enjoy!
Additional Notes
Recipe adapted from MomOnTimeOut.online
Hip recipe tips for making lemon zucchini bread:
- Zucchini is very watery. I shredded it first with a boxed cheese grater and then pressed it against a mesh strainer to get some of the water out.
- The lemon zest and juice add such nice fresh flavor to this loaf, so don’t miss out on this step!
- Want to use whole wheat flour? Using half whole wheat and half all-purpose flour has worked well for other Hip2Save readers!
- Dairy-free readers can give almond milk a try if you’re looking to swap out the milk in the bread.
- Zucchini bread can be frozen for up to 6 months. Be sure to cool it all the way first, then wrap it in plastic wrap or foil, and store it in a freezer bag.
Lemon + zucchini = perfect match 🍋
My kids were excited to dig into this soft and yummy bread as an afternoon snack! It’s a delicious and easy-to-make treat the whole family will love! If you’re lucky enough to have some end-of-summer zucchini on hand from the garden, this is a fun way to use it!
Here’s what my teammate Jenna thought of this quick bread recipe:
“Oh my gosh, I just love this lemon zucchini loaf! The glaze is awesome, the bread is so moist, and the fresh lemon and zucchini give it such a great flavor! You’ll even want to have it for breakfast! Two thumbs up!”
Want more? Our Nutella banana bread is another winning baking recipe!
