Bake Sweet Lemon Zucchini Bread Utilizing This Favorite Summer Veggie
Our lemon zucchini bread recipe combines 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 combined. 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 come 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.com
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!
Can you use yellow squash with this recipe? I have a ton growing in my garden 🙂
You most definitely could. We substitute squash and zucchini regularly for breads.
Perfect!! Thank you! Going to make this today then!
I’ve used yellow squash as a substitute for zucchini and it worked out just fine. IMO it works even better in a lemon baked recipe because of its color.
Looks delicious!
This recipe makes a perfect lemon zucchini bread. I substitute olive oil for coconut oil because I don’t have coconut oil. The bread gets lots of compliments every time I make it.
Oh awesome – thanks for sharing Robin!
Can you use any other type of oil besides coconut oil? Like vegetable oil?
Sure – or melted butter.
This looks incredible. Thank you for this great recipe! You rock Lina!
Oh thanks Scamp! This is yummy – enjoy 😉
Can you use almond flour or gluten free flour?
Yes you can. I used almond flour in this version : https://hip2save-com-develop.go-vip.co/hip2keto/recipes/keto-lemon-zucchini-bread/
Zucchini bread is one of my mom’s favorites and she loves everything lemon so I’m going to have to try to make this for her!
This sounds really good. I am going to make it and add blueberries.
Can I use bread machine to make this Zucchini bread?
I made this and added blueberries, it’s so good! A really light & summery dessert
Oh yay!! That sound great!
O. MY. GOSH! I made this today…I used a little less than 3/4 cup sugar and could probably have used even less. Wow. This is so good.
Thanks for sharing!
Could you sub applesauce for the sugar? Or 1/2 honey, 1/2 applesauce?
Hmm I would try leaving some of the sugar out and you could add a little applesauce. With the glaze it’s very sweet, so it’d work.
Okay, thanks! I can experiment:-)
so so good!!! i’ve made it twice now. however, it did take over an hr for mine to be cooked.
Oh thanks for sharing!
I just made this and it was phenomenal! Kids are mad that I’m giving half to friends and not letting them eat the whole thing. I used 3/4 cup sugar and also halved the drizzle. I also substituted half a cup of ground flaxseed for half a cup of flour.
Oh thanks for adding your adjustments! That’s awesome 👏
Lina, I have never commented on any of your recipes before but this one….. I made it. And. It. Is. Good. Soooo good.
Oh yay I’m so glad you enjoyed this! Thanks Nancetta!
This has become my go to recipe for baking with zucchini!! Absolutely amazing! I made muffins instead of a loaf, omitted 1/4c sugar and the glaze and added some chopped walnuts. They freeze great and are perfect for a quick and easy breakfast!
I love this feedback so much, thank you! Muffins are such a great idea.
Oh Lina, you’re a gem!!! 💎💝 We love anything lemon, and I have oodles of zucchini to use up! Thank you so much!
Oh thanks A.B – I hope you enjoy it as much as I do 💕