Lemon Zucchini Bread That’s Moist, Bright & Perfect for Summer
This moist and lemony zucchini bread is a bright, simple quick bread perfect for breakfast or dessert.
Ingredients
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups sugar
- Zest of 2 lemons
- 3 large eggs
- 1 cup light olive or canola oil
- 1 tbsp fresh lemon juice
- 1 ½ tsp vanilla extract
- **For the glaze:**
- 2 cups powdered sugar
- 3 tbsp fresh lemon juice
Instructions
- 1. Preheat oven to 325°F. Grease and flour two 8x4 loaf pans.
- 2. Whisk flour, salt, baking soda, and baking powder in one bowl.
- 3. In another bowl, combine sugar and lemon zest. Rub with fingers.
- 4. Whisk in eggs, oil, lemon juice, and vanilla.
- 5. Gently fold in dry ingredients, then the grated zucchini.
- 6. Divide batter evenly between pans. Bake 60–65 minutes.
- 7. Cool 15 minutes, then transfer to rack.
- 8. Mix glaze ingredients and drizzle over cooled loaves.
Notes
Do not wring out zucchini; natural moisture makes the bread soft.
You can use lemon pudding mix or add poppy seeds for variety.
Bread freezes well wrapped tightly in plastic and foil.