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lemon zucchini bread with lemon glaze sliced on a cutting board with lemons
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Lemon Zucchini Bread Recipe

prep 15 minutes
cook 1 hour
Cooling 1 hour
total 2 hours 15 minutes
Serves 10 servings
My perfect zucchini bread base transformed into the most addicting lemon zucchini bread with a sweet lemon glaze. It’s sweet, it’s bright and giving all the summer vibes. 
Servings 10 servings

Equipment

Ingredients

  • 300 grams all-purpose flour, spooned & leveled
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp fine sea salt
  • 2 lemons, zest
  • 250 grams granulated sugar
  • 113 grams salted butter, melted
  • 3 large eggs, room temperature
  • 56 grams greek yogurt, or sour cream
  • 300 grams shredded zucchini
  • 1 tbsp pure vanilla extract

Lemon Glaze

  • 120 grams powdered sugar**, spooned and leveled
  • 30 mL lemon juice

Method

  1. Preheat the oven to 350F (177C) and grease and line a 9x5" loaf pan with baking spray and parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
    300 grams all-purpose flour spooned & leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp fine sea salt
  3. In a large bowl whisk together zest the lemon over the sugar and use your fingers to rub them together to release the oil from the lemon zest.
    2 lemons, zest, 250 grams granulated sugar
  4. Add the butter to the sugar and whisk together until they're well combined.
    113 grams salted butter melted
  5. Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs room temperature
  6. Add in the Greek Yogurt and vanilla extract and whisk until it’s completely smooth.
    1 tbsp pure vanilla extract
  7. Add in the dry ingredients and fold just until the last streak of flour is incorporated.
  8. Fold in the grated zucchini until it's evenly distributed.
    300 grams shredded zucchini
  9. Spread the batter into the prepared pan and bake for 60-70 minutes. I do half on convection and have on conventional cuz my oven is too hot on the bottom.
  10. Cool for about an hour before icing.
  11. In a small bowl, combine the lemon juice and powdered sugar until they're completely smooth. Drizzle on top of the zucchini bread and allow to set for a few minutes.
    120 grams powdered sugar** spooned and leveled, 30 mL lemon juice

Notes

*If you're a little short on zucchini, you can also make up the difference in weight with apple sauce or yogurt. 
**I like how the thinner glaze drips all over the edges and I used the spoon to bring it back up and spread along the sides but if you want a thicker glaze that drips just a little, add 30-60 grams (1/4-1/2 cup) more powdered sugar. 

Nutrition

Calories: 366kcalCarbohydrates: 62gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 74mgSodium: 395mgPotassium: 146mgFiber: 1gSugar: 38gVitamin A: 414IUVitamin C: 7mgCalcium: 98mgIron: 2mg
Course: Breads
Cuisine: American
Keyword: zucchini bread