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Lemon Zucchini Bread With Lemon Glaze

Lemon zucchini bread with lemon glaze—tender quick-bread texture made with freshly squeezed lemon juice and citrus zest. Bake until a toothpick comes out clean, then drizzle a glossy glaze that soaks into every slice.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 1 cup powdered sugar for glaze
Wet ingredients
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 1 cup granulated sugar
  • 2 lemons zest of 2; juice split for loaf and glaze
Zucchini
  • 2 cup shredded zucchini excess liquid squeezed out
  • 3 tbsp lemon juice fresh, for loaf
  • 2 tbsp lemon juice fresh, for glaze

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Whisk together the eggs, vegetable oil, granulated sugar, lemon zest, and 3 tbsp lemon juice until smooth.
  3. Stir in the shredded zucchini, making sure it is evenly distributed through the batter.
  4. Fold in the all-purpose flour and baking soda until just combined, with no dry streaks left.
Bake
  1. Pour the batter into the prepared loaf pan and tap once to settle the surface.
  2. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean and the top looks set.
Glaze and serve
  1. Cool the loaf completely so the glaze stays glossy and does not melt off.
  2. Whisk the powdered sugar and 2 tbsp lemon juice into a glaze until smooth.
  3. Drizzle the glaze over the cooled loaf and let it set for a few minutes before slicing.

Notes

For the brightest flavor, use a microplane to zest the lemons finely. Let the loaf cool completely before glazing so the drizzle doesn’t run off. Store airtight in the fridge up to 4 days; freeze baked slices up to 2 months. For a lower-sugar option, substitute a 1:1 baking sugar blend for the granulated sugar and keep the glaze powdered sugar as written.