Lemon Zucchini Bread: a sweet, tangy quick bread recipe perfect for summer

Zesty lemon zucchini bread is a phenomenal quick bread to make this summer. This easy recipe is a lemony variation on traditional zucchini bread and is a little sweet, a little tart, and so tangy. Lemon zucchini bread is tender and moist on the inside and topped with a sweet lemon glaze, making it perfect for any time of day. The glaze not only makes it pretty but also add additional lemon flavor. Of course, if you want to make it a bit healthier, you can easily leave out the glaze.

With typical pantry ingredients (flour, baking powder, sugar, etc.) and zucchini and lemon, you can make this beautiful loaf in no time. Although it's a quick bread, lemon zucchini bread is sweet enough to enjoy as a light dessert or a tempting baked treat with your morning cup of coffee or tea. It's easy to make and even easier to eat! Lemon zucchini bread is ideal for making the most out of fresh zucchini this summer.

How to Make Lemon Zucchini Bread

Making this easy homemade lemon zucchini bread is a breeze. You can whip it up in no time. Start by spraying your loaf pan with cooking spray. Next, mix the flour, salt, baking soda, and baking powder in a bowl. Grab a second bowl and mix the sugar and lemon zest, then beat the eggs, lemon juice, and oil into the sugar.

Beat the flour mixture into the egg mixture, then fold the zucchini into the batter. You don't need to peel the zucchinis, but you can if you like. And don't forget: make sure to squeeze as much water as possible out of the zucchini. If you don't your loaf will end up soggy in the middle.

Transfer the batter to the loaf pan and bake the bread for 45 to 50 minutes at 350F. Take it out of the oven and let it cool to room temperature on a wire rack. To make the glaze, whisk the sugar and lemon juice. Pour the glaze over the loaf, slice, and enjoy!

Tips for the Best Lemon Zucchini Bread

Use freshly squeezed lemon juice for the best flavor.

Use room temperature ingredients to make your lemon zucchini bread.

Zucchinis have a lot of extra moisture and can make the loaf soggy. Prevent this by squeezing out the water from the zucchini. Do this by placing the grated zucchini in a clean kitchen towel, and gently squeezing out the water until it runs dry. If you prefer a no-waste approach, you can save this zucchini water for soups and stews.

Your bread is done baking when a toothpick inserted into the center comes out clean.

To make healthier lemon zucchini bread, use whole wheat flour instead of white AP flour.

Make a gluten-free loaf by swapping out AP flour for your favorite gluten-free flour or use almond flour.

To make vegan lemon zucchini bread, use applesauce or flax eggs instead of chicken eggs.

How to Store Lemon Zucchini Bread

Wrap your lemon zucchini bread in cling film and store it at room temperature for up to 3 days.

Can You Freeze Lemon Zucchini Bread?

For long-term storage, you can freeze it for up to 3 months. Let it thaw in the fridge overnight before serving.

Instructions

Preheat your oven to 350F. Grease a loaf pan with butter and line a parchment paper.

Combine flour, baking soda, salt, and baking powder in a bowl.

In a second bowl, whisk sugar and lemon zest to combine.

Beat the eggs into the sugar.

Stir in oil.

Pour in lemon juice, then stir.

Whisk the flour mixture into the egg mixture.

Gently fold the zucchini into the batter.

Mix.

Transfer the batter to the loaf pan.

Spread it evenly.

Bake for 45 to 50 minutes. Remove from the oven and set the bread on a cooling rack.

To make the glaze, whisk the sugar and lemon juice.

Pour the glaze over the loaf.

Slice.

Serve and enjoy!

Notes

Use an 8×4-inch loaf pan to bake your bread.