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 lemons with the subtle moisture of zucchini in a way that feels both indulgent and wholesome. It’s perfect for a lazy weekend brunch or to impress friends at a casual get-together, and it always gets compliments without you having to sweat the details.

When I first tried this recipe, I was amazed at how the lemon zest and juice really elevate the zucchini bread, turning it into something special and vibrant. You’ll find that the lemon glaze adds just the right amount of sweet tang, making every bite feel like a little celebration!

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Ingredients You’ll Need

I love how the ingredients for this Lemon Zucchini Bread with Lemon Glaze Recipe are pantry-friendly yet packed with flavor. The balance between the dry ingredients, the citrus elements, and the zucchini creates the perfect texture and taste.

• All-purpose flour: The backbone of the bread’s structure; make sure to measure accurately for the best texture.
• Salt: Enhances the overall flavor and balances the sweetness.
• Baking soda and baking powder: Work together to give the bread a nice rise and light crumb.
• Granulated sugar: Sweetens the bread and combines beautifully with the lemon zest.
• Lemon zest: Brings that bright, citrusy punch that makes this bread stand out.
• Eggs: Provide richness and help bind the batter.
• Light olive oil (not extra-virgin): Keeps the bread moist without overpowering the lemon flavor.
• Fresh lemon juice: Adds fresh acidity to brighten up the taste.
• Vanilla extract: Rounds out the flavors and adds a warm note.
• Grated zucchini: The secret to moist, tender bread that feels indulgent but sneaks in some veggies.
• Powdered sugar (for glaze): Creates a smooth, sweet finish to balance the tartness.
• Fresh lemon juice (for glaze): Gives the glaze its luscious, zesty shine.

Variations

This recipe is great to tweak however you want—I’ve tried a few fun versions myself. Don’t hesitate to make it your own by adding your favorite nuts or swapping in some almond extract.

• Add nuts: I sometimes add chopped walnuts or pecans for crunch, which gives a lovely contrast to the tender bread.
• Gluten-free version: Swapping in a gluten-free flour blend works well, just keep an eye on batter consistency since it can vary.
• Less sweet: If you prefer less sweetness, you can reduce the sugar slightly; the glaze adds enough tang to balance.
• Herbal twist: Adding a teaspoon of fresh thyme or rosemary pairs surprisingly well with the lemon.

How to Make Lemon Zucchini Bread with Lemon Glaze Recipe

Step 1: Prep Your Pans and Ingredients

First things first: preheat your oven to 325°F (163°C). Grease and flour two 8×4-inch loaf pans to make sure your bread doesn’t stick. I like to use a little butter for greasing, then dust with a light coat of flour—this trick helps get a perfect loaf shape every time. While the oven warms up, get your ingredients measured and ready to go so you can keep things moving smoothly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. This step ensures even distribution of your leavening agents so your bread rises just right. I always take a moment here to whisk thoroughly—it helps avoid any pesky pockets of baking powder later on.

Step 3: Combine Sugar and Lemon Zest

In another large bowl, combine the granulated sugar with the lemon zest. Now, here’s a little trick I discovered: rub the sugar and zest together between your fingers until you smell that wonderful citrus aroma. This step really wakes up the lemon flavor and infuses the sugar, which makes a big difference in aroma and taste.

Step 4: Add Wet Ingredients to Sugar

To the lemon sugar mixture, add the eggs, light olive oil, fresh lemon juice, and vanilla extract. Stir everything together until the mixture is smooth and silky. Make sure you don’t overmix here—you want everything combined but still nice and airy.

Step 5: Combine Wet and Dry, Then Add Zucchini

Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. The batter will be thick, and that’s exactly what you want—don’t overdo it or the bread might turn out dense. Finally, gently fold in the grated zucchini, distributing it evenly throughout the batter.

Step 6: Bake to Golden Perfection

Divide the batter evenly between the two prepared pans and pop them into your preheated oven. Bake for 60 to 65 minutes, or until a tester inserted in the center comes out clean. Around the 55-minute mark, it’s good to start checking to avoid overbaking. The bread should have a beautiful golden crust and spring back lightly when touched.

Step 7: Cool and Glaze

Once baked, place the loaves on a cooling rack and let them rest in the pans for about 15 minutes. I always use a thin knife to loosen the sides before carefully removing the loaves, so they come out clean. Let the bread cool completely on the rack before drizzling with the tangy lemon glaze.

Step 8: Make and Drizzle the Lemon Glaze

While the bread cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. I like to start with less lemon juice and add more gradually to reach my perfect glaze consistency—thick enough to hold shape but thin enough to drizzle. Pour the glaze generously over the loaves, letting it drip down the sides for that irresistible finish.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

Garnishes

I often garnish slices with a few thin lemon slices or a sprinkle of finely chopped fresh mint to add a pretty pop of color and subtle fragrance. It feels like a little extra love, especially when serving guests.

Side Dishes

This bread pairs wonderfully with a simple bowl of fresh fruit or a light yogurt parfait for breakfast. For afternoon tea, I like to serve it alongside herbal teas or a frothy cappuccino to balance the citrus flavors.

Creative Ways to Present

For special occasions, I’ve arranged the loaf slices in a circular pattern on a pretty platter, drizzled extra glaze on top, and added edible flowers for an elegant touch. It always makes a simple quick bread feel like a centerpiece-worthy treat.

Make Ahead and Storage

Storing Leftovers

I store leftover zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature; it stays moist for about 3 days. If your kitchen is warm, the fridge works fine but the bread may dry slightly, so I recommend bringing it back to room temp before eating.

Freezing

I’ve had great success freezing this zucchini bread either whole (wrapped tightly) or sliced. Just thaw overnight at room temperature, and it tastes just as fresh. I usually freeze a loaf or two when I make a big batch to enjoy later.

Reheating

To warm slices, I pop them in the microwave for 15-20 seconds or briefly toast them in a toaster oven to revive the moisture and soften the glaze. It’s a quick fix if you want that fresh-baked feeling again.

FAQs

Final Thoughts

This Lemon Zucchini Bread with Lemon Glaze Recipe has become a favorite in my kitchen because it brings together the best of spring flavors in an easy, comforting loaf. Whether you’re baking for your family’s breakfast or gifting a loaf to a friend, it’s a guaranteed way to brighten the day. I hope you enjoy making and sharing this just as much as I do!

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