Lemon Zucchini Bread, how to make zucchini bread from scratch with fresh lemon. This quick bread recipe is the BEST way to use up some fresh zucchini!
I may be a little obsessed with zucchini bread lately after my recent recipes for Banana Zucchini Bread and Chocolate Chip Zucchini Bread. However, I couldn’t resist coming up with a lemon version for this Lemon Zucchini Bread recipe. Somehow, lemon and zucchini WORK together so nicely! Be sure to check out my other zucchini bread recipes including my Banana Zucchini Bread and Chocolate Chip Zucchini Bread.
I’ve been buying a crazy amount of zucchini lately. Not sure what’s wrong with me, but just can’t seem to get enough this year. I’ve been cooking it all sorts of ways but running out of time to share all my zucchini recipes with you before fall and everyone moves on to apples, pumpkins, etc. If you’re zucchini crazy right now, check out these 70+ Best Zucchini Recipes for a long list of great zucchini recipes.
This recipe for Lemon Zucchini Bread is similar to my Chocolate Chip Zucchini Bread. No chocolate chips though, just some fresh lemon zest and an easy lemon glaze for the top.
Just like most other zucchini bread recipes, you’ll need some fresh shredded or grated zucchini for this Lemon Zucchini Bread recipe.
How to Shred Zucchini
There are a few ways to shred zucchini so here are a few tips and ways to shred fresh zucchini…
- You’ll need some fresh zucchini. One to two small zucchini are generally enough for one loaf. Be sure your zucchini is ripe and not mushy or rotten. You can wash the outside of the zucchini but do not need to peel it. You won’t taste the peel, I promise!
- If your zucchini is quite large or has a lot of seeds, I’d suggest cutting the zucchini in half lengthwise and taking out the seeds with a fork or spoon.
- There are different ways to actually shred the zucchini. You can use a box grater, mandoline, or food processor just to name a few. If you use a box grater or mandoline, cut off one end of the zucchini and grate until you reach the other end. If you use a food processor, cut off both ends, then use a grater blade. If your food processor is not very big, you may need to cut your zucchini in half lengthwise.
- Once you have your zucchini “shreds”, wrap them in paper towels and pat try or wring them out to remove any excess water.
- If your shreds are quite long, you can use a knife or kitchen scissors to cut before adding them to the zucchini bread.
I would not suggest trying to shred the zucchini by hand with a knife. It will be difficult to get as finely cut as needed for the bread.
How to Make Lemon Zucchini Bread
Once you have your shredded zucchini, you’re ready to start!
Next, preheat your oven, then lightly grease an 8 1/2 x 4 1/2 loaf pan. You can use a smaller or larger pan or even a muffin pan. Just be sure you don’t overfill smaller pans or the muffin cups. You may need to adjust the baking time for different size pans.
For your dry ingredients, mix them all together in a mixing bowl including the flour, baking powder, baking soda, and salt. You could add some of your favorite spices if you’d like.
In a separate mixing bowl, mix together your sugar and oil, followed by the eggs, vanilla extract, and fresh lemon zest. For best results, I definitely recommend using FRESH lemon.
Mix the dry ingredients into the wet ingredients until nearly combined, then mix in the zucchini. You could mix in some of your favorite baking chips or chopped nuts if you’d like but I personally like the lemon all by itself.
Pour the zucchini bread batter into your prepared bread pan. Then using a spoon or offset spatula, even out the batter in the pan.
I’d suggest baking the zucchini bread in the middle of your oven if you can. It helps the bread from over-browning on the top and bottom.
After about 30-40 minutes, check on the bread and if it does look like it’s getting too brown on top before the center is done, you can lightly cover the top of the bread with aluminum foil.
The bread takes about 45-60 minutes to bake completely, but baking time may vary depending on your pan as well as the size of the pan. You’ll know the bread is done when a toothpick inserted into the middles comes out clean.
Cool the bread slightly in the pan, then remove the bread from the pan and cool completely on a wire rack.
For the lemon glaze, slowly whisk in a little fresh lemon juice into the powdered sugar. Add a little more lemon juice at a time until the glaze is smooth and spreadable consistency.
Spoon the glaze over the bread and give the glaze a few minutes to set, before slicing the Lemon Zucchini Bread.
The bread may smell a little “eggy” while baking, but we did not think it tasted overly eggy when it was done. The fresh lemon is really great with the zucchini!
Hope you enjoy this Lemon Zucchini Bread recipe! Be sure to also check out my fabulous Lemon Loaf Cake recipe!
Lemon Zucchini Bread
- 1/3 cup powdered sugar
- 2 teaspoons fresh lemon juice to 3 teaspoons fresh lemon juice
- Preheat oven to 350 degrees F. Lightly grease an 8 1/2 x 4 1/2 loaf pan.
- In a medium mixing bowl, mix together the flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, mix together the sugar and vegetable oil until well combined. Mix in the egg, vanilla extract, and lemon zest from one lemon until well combined.
- Mix the dry ingredients into the sugar and oil mixture until nearly combined, then mix in the grated zucchini.
- Pour batter into prepared loaf pan. Spread batter as needed to form an even layer.
- Bake bread in the middle of the oven for about 45-60 minutes or until golden brown and a toothpick inserted into the middle comes out clean.
- Cool bread slightly in pan, then remove from pan and cool completely on wire rack.
- Meanwhile, whisk together powdered sugar and fresh lemon juice to form a thin glaze. Add additional lemon juice as needed for spreadable consistency. Spread over top of bread.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)