Lemon Zucchini Bread

4.50 from 2 votes

This Lemon Zucchini Bread is perfectly moist and bursting with bright lemon flavor! Grated zucchini keeps it tender while lemon zest and juice add a refreshing citrus twist. It’s an easy quick bread you can make any time of year, delicious for breakfast, snacks, or dessert.

Course Bread, Snack

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 205kcal

Author Beth Neels

Cost $4

Equipment

Ingredients

Dry ingredients

3 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp Salt

Wet ingredients

2 cups Sugar
3 eggs
1 cup oil
1 Tbsp finely grated lemon zest
1 1/2 tsp pure vanilla extract
4 cups frozen grated zucchini, or use only 2 cups fresh grated zucchini
lemon zest from one lemon, plus more for garnish

For Glaze

1 cup powdered sugar
3-4 tsp lemon juice, fresh or bottled

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease two loaf pans.
Measure and mix dry ingredients.
3 1/2 cups all-purpose flour, 2 tsp baking soda, 1 tsp baking powder, 1 tsp Salt
Grate lemon zest.
lemon zest from one lemon, plus more for garnish
Break eggs into a bowl.
3 eggs
Drain frozen zucchini, and squeeze out excess liquid. If you use frozen zucchini, use double the amount. See notes below. No need to drain fresh zucchini.
4 cups frozen grated zucchini, or use only 2 cups fresh grated zucchini
Measure sugar.
2 cups Sugar
Beat eggs with oil to incorporate.
1 cup oil
Add sugar, lemon zest and vanilla. Beat until light and fluffy.
Next, add the zucchini and mix again.
Add in flour mixture, in 3 additions, Just mixing to moisten.
Fill each loaf pan ⅔ full. Bake 45 minutes to 1 hour, until golden and a knife inserted in the center comes out clean.
Cool in pans for about 15 minutes. Then loosen bread from the edges of the pan with a knife, and continue to cool on a wire cooling rack.
Mix powdered sugar and lemon juice until smooth with no remaining lumps. Drizzle the glaze onto the top of the bread once they have fully cooled.
1 cup powdered sugar, 3-4 tsp lemon juice, fresh or bottled
Can be frozen for a few months. Wrap in plastic wrap and then in freezer paper.

Notes

When I freeze grated zucchini, I package it into 2-cup portions. So, for this recipe, I would use two packages, or 4 cups of zucchini prior to freezing.

General Baking Tips:

Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.

Always measure liquid ingredients with liquid measuring cup

Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.

Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.

Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition