Lemon Zucchini Bread with Lemon Glaze Recipe

If you’re anything like me, you know there’s nothing quite like a sweet, tangy slice of homemade bread fresh from the oven. This Lemon Zucchini Bread with Lemon Glaze Recipe has become one of my absolute favorites because it strikes the perfect balance between bright citrus flavor and moist texture thanks to the zucchini. The lemon glaze on top adds that extra zing and sweetness, which really makes this bread irresistible whether you’re serving it for breakfast, brunch, or just a cozy afternoon snack.

What I love most is how easy it is to whip up, even on busy days when you want something homemade without a ton of fuss. You’ll find that the zucchini keeps the bread wonderfully tender, and the lemon zest brings such a fresh pop that it feels like spring in every bite. Trust me, once you try this Lemon Zucchini Bread with Lemon Glaze Recipe, you’ll want to keep a loaf in the freezer for emergency sweet cravings!

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Ingredients You’ll Need

This Lemon Zucchini Bread with Lemon Glaze Recipe uses straightforward ingredients you probably have on hand or can easily pick up. The key to a super moist loaf is the fresh grated zucchini plus Greek yogurt, while lemon juice and zest pump up that vibrant citrus note.

• Canola or vegetable oil: Keeps the bread tender and adds necessary moisture without heavy flavor.
• Greek yogurt (lemon or vanilla): I find the tanginess from lemon yogurt adds a nice extra zing, but vanilla works nicely too.
• Lemon juice: Adds fresh lemon flavor both in the batter and the glaze for a double dose of citrus.
• Eggs: Bind everything together and create structure for the bread.
• Sugar: Balances tartness and makes for a perfectly sweet bread.
• All-purpose flour: The base for the bread, giving it that satisfying crumb.
• Baking soda and baking powder: Help the bread rise just right and keep it light.
• Lemon zest: This is a highlight—fresh zest delivers intense, aromatic lemon flavor.
• Salt: A pinch to enhance all the flavors.
• Grated zucchini: The star ingredient for moisture and nutrition without overpowering taste.
• Vanilla extract: Adds a subtle warmth and depth of flavor.
• Powdered sugar: For the glaze that gives a sweet, lemony finish.
• Optional lemon zest topping: For a bright, pretty finishing touch that boosts flavor even more.

Variations

I love that this Lemon Zucchini Bread with Lemon Glaze Recipe is super adaptable. Over time, I’ve tried a few tweaks that add nice twists or cater to different diets—and I encourage you to personalize it too based on what you have or your taste preferences.

• Gluten-Free: I swapped the all-purpose flour for a gluten-free blend once and it turned out moist and tasty, just watch baking time closely.
• Low Sugar: Reducing sugar slightly still gave a good balance since the glaze adds extra sweetness.
• Add Nuts or Seeds: Chopped walnuts or pecans give a lovely crunch I sometimes add for texture contrast.
• Herbal Zing: I once stirred in fresh thyme with lemon zest—surprisingly delicious for an adult palate looking for something new!

How to Make Lemon Zucchini Bread with Lemon Glaze Recipe

Step 1: Prep and Mix the Wet Ingredients

First, preheat your oven to 350°F and prepare two loaf pans by spraying them with baking spray to prevent sticking. In a large mixing bowl, combine the oil, Greek yogurt, lemon juice, and sugar. I like to use a handheld mixer here to “cream” everything together smoothly. Then, add the eggs one at a time, beating well after each to ensure the batter becomes velvety and well incorporated.

Step 2: Combine Dry Ingredients and Add to Wet

In a separate bowl, sift together the flour, baking soda, baking powder, salt, and lemon zest. Sifting is a small step that makes a big difference in texture—I learned this the hard way when my first loaf was denser than I wanted. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix or your bread might turn tough.

Step 3: Fold in Zucchini and Vanilla

Now comes the magic—stir in your grated zucchini and vanilla extract. The fresh zucchini is what keeps the bread so moist and stretches the recipe’s nutrition without sacrificing any sweetness or lemon punch. I recommend squeezing out excess liquid from zucchini if it’s very watery, but a bit of moisture helps the bread remain tender.

Step 4: Bake and Cool

Divide the batter evenly between the prepared pans and pop them into the oven for about 55 to 60 minutes. I always start checking at 55 minutes with a toothpick or cake tester—it should come out clean or with just a few crumbs attached. Let the loaves cool in their pans for 10 to 20 minutes before transferring to a cooling rack; patience here avoids crumbling and helps the bread set beautifully.

Step 5: Glaze and Garnish

While the bread cools, whisk powdered sugar and lemon juice until smooth to make the lemon glaze. Pour the glaze generously over the tops while the bread is still on the rack so any excess drips down the sides for that signature finish. If you’re feeling fancy, sprinkle extra lemon zest on top for a stunning and flavorful touch.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

Garnishes

I’m a big fan of keeping it simple but uplifting with a sprinkle of extra lemon zest or even some edible flowers for spring gatherings. A little fresh mint on the side also adds a pop of color and freshness that pairs wonderfully with the citrus notes.

Side Dishes

This bread pairs so well with a cup of tea or a light yogurt parfait for brunch. I often serve it alongside fresh berries and some whipped cream or creamy ricotta for a decadent yet balanced treat.

Creative Ways to Present

For holidays or special breakfasts, I like to slice the bread thinly and arrange the slices on a pretty platter with lemon wedges and fresh herbs around it. Drizzling a little extra warmed lemon glaze over individual slices just before serving really wows guests.

Make Ahead and Storage

Storing Leftovers

I wrap leftover bread tightly in plastic wrap or foil and store it at room temperature for up to 3 days—after that, it tends to get dry. Keeping it sealed is key to maintaining that lovely moist texture from the zucchini.

Freezing

Freezing works like a charm for this Lemon Zucchini Bread with Lemon Glaze Recipe. I slice first, wrap each piece individually in plastic wrap, then put them all in a freezer-safe bag. This way, you can thaw slices as needed without committing to the whole loaf.

Reheating

To reheat, I pop a slice in the toaster oven for a few minutes to bring back that just-baked warmth and slight crisp on the edges. You can also microwave it for 20 seconds if you’re in a hurry, but the toaster oven gives the best texture.

FAQs

Final Thoughts

Honestly, this Lemon Zucchini Bread with Lemon Glaze Recipe has become such a comforting staple in my kitchen. It’s just one of those recipes that feels like a little burst of sunshine in a loaf and brings joy with every slice. Whether you’re new to baking or a seasoned pro, I hope you give this one a try and let it brighten up your day as much as it did mine!

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