Lemon Zucchini Bread – Bright, Moist Loaf Bursting With Citrus Flavor
This Moist Lemon Zucchini Bread is bursting with fresh citrus flavor and hidden veggies! Made with olive oil, lemon zest, and grated zucchini, then topped with a sweet-tart lemon glaze, it's a bright and tender loaf perfect for breakfast, snacking, or gifting.
Ingredients
- 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
- 1½ teaspoons vanilla extract
- 2 cups grated zucchini no need to peel
- For the Lemon Glaze:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven: Set your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
- Combine wet ingredients: In a large mixing bowl, beat the eggs, sugar, lemon zest, oil, lemon juice, and vanilla extract until smooth and well blended.
- Add zucchini: Stir in the grated zucchini until evenly distributed.
- Add dry to wet: Gradually add the dry ingredients to the wet mixture. Stir just until no streaks of flour remain—do not overmix.
- Bake the loaves: Divide the batter evenly between the two prepared pans. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely: Remove loaves from the oven and let cool in pans for 10 minutes. Transfer to a wire rack to cool completely before glazing.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Glaze and serve: Drizzle glaze generously over the cooled loaves. Let set before slicing.
Notes
- For extra texture, you can add ½ cup chopped walnuts or poppy seeds to the batter.
- This bread keeps well wrapped at room temperature for 2–3 days, or can be frozen for up to 2 months.
- Use a box grater for the zucchini and squeeze lightly if it’s too wet, but don’t dry it out completely.