Lemon Zucchini Bread

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Four loaves of lemon zucchini bread with yellow lemon glaze drip down the sides, cooling on a wire rack. Text at the top reads, Lemon Zucchini Bread - Barbara Bakes.

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4.50 from 12 votes

The perfect Lemon Zucchini Bread recipe with bright citrus flavor and incredible moisture! An easy homemade bread featuring fresh lemon zest, tender zucchini, and a sweet glaze that's perfect for breakfast, dessert, or tea time.

Prep Time10

Cook Time1

Total Time1 10

Servings: slices (2 loaves)

Calories: 195kcal

Author: Melissa Griffiths

Ingredients

2 ⅓ cups all-purpose flour
1 ½ teaspoon baking soda
½ teaspoon salt
2 teaspoons lemon zest
1 cup sugar
⅓ cup canola oil
2 eggs
1 teaspoon vanilla extract
¾ cup sour cream
3 cups grated zucchini (Peeling is optional. See note.)

Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat oven to 350°. Grease and flour 2 regular sized loaf pans and set aside.
Combine flour, baking soda, and salt in a bowl and whisk to combine. Set aside.
In large mixing bowl, beat sugar, oil, and eggs. Mix in lemon zest, vanilla, and sour cream. Stir to combine.
Add dry ingredients to the wet and mix just until combined. Mix in zucchini just until combined.
Divide batter between pans. Bake for 50-60 minutes or until a toothpick comes out clean.
Cool 10 minutes in pan on a wire rack. Remove from pan, and cool completely on a wire rack before cutting.

Make the Glaze

Whisk together powdered sugar and lemon juice to create a thin glaze. Add more or less lemon juice to reach your desired consistency.
Drizzle over the top of loaves when cool.

Notes

Peel or No Peel: Peeling the zucchini is totally up to you. I peel it for the lemon version of zucchini bread because I like it bright like summer sunshine! But I don't peel it for other kinds of zucchini bread.

Zucchini Tip: You can use a salad spinner to spin out excess water in the zucchini, or wrap it in a towel and squeeze out the excess water.

Loaf Options:

This recipe can be divided into 4 mini loaves instead of the 2 regular loaves. Bake mini loaves for 30–35 minutes.
Or muffins! Grease muffin tins or use liners, filling each about ⅔ full. Bake at 350°F for about 18 minutes or until a toothpick inserted in the center comes out clean. This recipe makes approximately 18-24 muffins.

Storing Bread: Store the cooled bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. If glazed, let the glaze set completely before wrapping.

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