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This Lemon Zucchini Bread is incredibly moist, packed with fresh lemon flavor, and topped with a sweet lemon glaze. It's the perfect way to use extra zucchini from the garden and makes a delicious treat for breakfast, brunch, or an afternoon snack.

Lemon Zucchini Bread

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings 10 slices

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 to 1 ½ cups grated zucchini about 1 medium zucchini

Instructions

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, whisk together the eggs, sugar, vegetable oil, vanilla extract, lemon zest, and lemon juice.
  4. Squeeze out any excess moisture from the grated zucchini, then stir it into the wet ingredients.
  5. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Recipe Notes

Be sure to squeeze out excess moisture from the zucchini before adding it to the batter. This helps keep the bread moist without making it too wet.