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Lemon Zucchini Bread With Lemon Glaze

Lemon zucchini bread with lemon glaze delivers bright, golden loaf texture with a tender crumb and a glossy citrus finish. The batter uses freshly squeezed, well-drained zucchini and bakes until a toothpick comes out clean for effortless weekend baking.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup vegetable oil
  • 1 cup shredded zucchini, squeezed dry
  • 1 Zest and juice of 2 lemons
Glaze
  • 1 cup powdered sugar (for glaze)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and grease a loaf pan so the bread releases cleanly.
Mix dry ingredients
  1. Whisk the all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl until evenly combined and lump-free.
Mix wet ingredients
  1. Whisk the eggs, vegetable oil, shredded zucchini, lemon zest, and lemon juice in a bowl until smooth and glossy.
Combine batter
  1. Fold the wet ingredients into the dry until just combined, stopping when no dry flour remains.
Bake
  1. Pour the batter into the prepared pan and smooth the top for even rising.
  2. Bake for 45-50 minutes at 350°F, until a toothpick comes out clean.
Glaze and finish
  1. Cool completely, then whisk the powdered sugar with the remaining lemon juice to make a pourable glaze.
  2. Drizzle the glaze over the cooled loaf and let it set before slicing.

Notes

Pro tip: squeeze the shredded zucchini very dry so the loaf stays tender instead of gummy. Use fresh lemon zest (not just juice) for the brightest citrus flavor. Storage: keep covered at room temperature up to 3 days or refrigerate up to 5 days; freezer yes—freeze sliced portions up to 2 months and thaw overnight in the fridge. Dietary swap: for a lighter option, replace half the vegetable oil with unsweetened applesauce without changing bake time.