Lemon Zucchini Bread Recipe

Now that we are in the middle of summer and garden season is in full force, everyone is searching for ways to use their fresh picked zucchini, and what better way than to turn it into Lemon Zucchini Bread?

Homemade zucchini bread that is lightened up with a little bit of citrus flavor. In fact, in this recipe I use both the zest and the juice of a lemon to give the bread an extra refreshing taste.

Then there is always an option to top the bread in an easy homemade lemon glaze. It is a great way to turn a traditional savory bread recipe into a dessert that the entire family will love.

Although I still like to make traditional Zucchini Bread, this recipe has become a favorite among my family and friends. In fact, I get so many requests that I make extra loaves to share with them every summer.

And because I have so much zucchini that I get from my garden I will freeze a few extra loaves as well (without the icing of course). Best of all, this recipe takes only a few minutes to prepare before it is ready to go in the oven.

How To Make Lemon Zucchini Bread

The two most time consuming steps in making this zucchini bread recipe is shredding the zucchini and zesting and juicing a lemon. However, there are a few ways that you can get these steps done in less time and with less effort.

First choose a medium size, firm zucchini. After washing it off under cold running water, cut both the ends off.

Then slice your zucchini lengthwise and shred it using a box grater or a food processor like our Hamilton Beach Duo Food Processor. Do not squeeze out the excess liquid from the shreds of zucchini.

You will most likely have approximately 2 cups of shredded zucchini. Because this recipe only calls for 1 cup, you can either double the batch or place the remaining shredded zucchini in the fridge or freezer for later use.

Now it is time to zest and juice a lemon. One medium-large lemon will yield about 2 tablespoons of lemon zest. And one half of a fresh lemon will produce about 2 tablespoons of juice.

Because all lemons vary, I would suggest that you measure out the ingredients before directly adding them to your Lemon Zucchini Bread recipe.

Mix, But Don’t Over Mix the Ingredients

Next comes the easy part! In a mixing bowl, whisk together the dry ingredients for the zucchini bread.

Then in another bowl, add the remaining wet ingredients and stir. Now slowly mix the dry ingredients in with the zucchini mixture and stir just until incorporated.

You do not want to over mix your batter. Otherwise, the lemon zucchini bread will become very dense during the baking process.

Pour the batter in a greased loaf pan and bake at 350°F for approximately 50 minutes.

Once a toothpick that is inserted in the center of the bread comes out clean, remove the bread from the oven and let it cool in the pan for 15 minutes.

Then carefully flip the lemon zucchini bread out of the loaf pan and let it cool completely on a wire rack.

Optional Glaze Instructions

Once your Lemon Zucchini Bread is completely cool, it is time to make the glaze. Of course, you can skip the glaze if you prefer, but it really is a nice and refreshing addition to the bread.

Mix the glaze in a small bowl and slowly drizzle the icing over top of the bread. As it reaches the edges the glaze will randomly drip down the sides of the bread.

If you are planning to freeze extra loaves of Lemon Zucchini Bread, skip the icing process until you are ready to thaw and serve.

Store the fresh made bread in an air-tight container on the counter or in the refrigerator.

Lemon Zucchini Bread Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 1/2 c. all purpose flour
• 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 6 TBSP sugar
• 1 c. finely shredded unpeeled zucchini
• 1/4 c. unsweetened apple sauce (replaces oil in standard recipes)
• 1 large egg
• 2 Tbsp. lemon juice, or juice of 1/2 of a lemon
• 2 Tbsp. lemon zest, or zest of 1 large lemon

Glaze Ingredients

• 1/2 c. powdered sugar
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest

INSTRUCTIONS

Preheat oven to 350°F and grease a bread pan. You can also line the bottom with parchment paper to ensure that it will release easily. Then spray the top of the parchment paper with non-stick cooking spray. Set aside.

In a medium bowl add flour, baking powder, baking soda, and salt. Whisk to combine then set aside.

In another mixing bowl combine sugar, zucchini, applesauce, egg, lemon juice, and lemon zest. Stir to combine.

Add dry ingredients to the wet ingredients and stir just until combined. It is important to not over mix the batter to prevent the bread from being too dense.

Pour the batter into the prepared bread pan and spread until the top is even.

Place the pan in the oven and bake for 50-55 minutes or until a toothpick is inserted into the middle of the bread and comes out clean.

Remove the lemon zucchini bread from the oven and place the pan on a wire rack for 15 min. Then carefully remove the bread from pan and cool completely.

Once cool, make the glaze by combining the ingredients in a bowl and drizzle over top (optional).

Enjoy! Mary

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