Glazed Lemon Zucchini Bread

Glazed lemon zucchini bread is a lightly sweet quick bread perfect for using up your summer squash harvest. With bright lemon flavor and flecks of zucchini throughout, you’ve got a moist treat that’s yummy for breakfast or a light dessert.

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We find ourselves absolutely drowning in zucchini each summer.

I use it to make everything.

Chocolate Chip Zucchini Bread, Sausage & Zucchini Casserole….

The possibilities are endless for both sweet and savory zucchini treats.

And this sweet quick bread is a delicious way to sneak some veggies into everyone and use up your summer squash.

With a bright, fresh lemon glaze, this is a yummy summer treat we love.

Ingredients

To make the zucchini bread, you’ll need:

Flour– Cake flour is best for this. Don’t have it? Make your own by measuring 2 cups of all purpose flour, removing two tablespoons of flour. Replace them by adding two tablespoon of cornstarch and whisk everything together.
Salt
Baking powder– For leavening
Eggs– Let them come to room temperature on the counter prior to using them.
Oil– Canola
Sugar– Granulated
Lemon– Both the juice and zest
Buttermilk– Don’t have any? Make your own by adding 1/2 tablespoon of white vinegar or lemon juice to enough milk to measure a half cup.
Zucchini– Grated

For the glaze, you’ll need:

Sugar– Powdered
Lemon juice– Fresh is best
Milk

How to Make

Like most quick breads, this lemon zucchini quick bread is very easy.

To make it, whisk the flour, salt, and baking powder together in a bowl and set aside.

Then, in a separate bowl beat the eggs.

Once they are well combined, beat in the the oil and sugar until evenly combined.

When the oil and sugar are incorporated to the egg mixture, beat in the lemon juice, buttermilk, and zest to the batter and blend until combined completely.

Then, gently fold in the zucchini.

Add the dry ingredients to the batter and fold together until evenly combined.

Transfer the batter into a greased 9×5 loaf pan.

Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Remove the bread from the oven and allow to cool some.

While still warm, make glaze by whisking together all the ingredients for the glaze.

Once it is smooth, spoon it over the bread.

Allow the bread to stand for a bit so that the glaze sets before serving.

Slice and serve.

Enjoy!

Storing

You have lots of options for storing this zucchini bread.

If you know you are going to be eating within two days, then I recommend storing it on the counter.

To store it on the counter, keep it in the loaf tin and wrap the tin with foil.

Then place the foiled loaf inside a plastic bag.

How long does zucchini bread last in the fridge?

If you want to keep it a bit longer, you can refrigerate the zucchini bread.

To do that, wrap the zucchini bread in foil as described above and place the whole thing either in a large air tight container or plastic bag.

If you properly store it, it will keep for a week in the fridge.

How to Freeze Lemon Zucchini Bread

Like other quick breads, this recipe freezes well.

To freeze it, make the bread but do not make the glaze.

Once the bread cools, remove it from the loaf pan and wrap it in foil.

Then put the wrapped loaf into a freezer bag and freeze for up to 3 months.

When you are ready to enjoy the bread, let it thaw overnight in the fridge.

Make the glaze and drizzle it on prior to serving.

Tips and Tricks

• You don’t have to peel the zucchini prior to grating it,
• I highly recommend using a box grater to grate the zucchini.
• Don’t squeeze the moisture out of the zucchini. You want all the extra moisture in the bread so it isn’t dry.

Other Quick Bread Recipes

Glazed lemon zucchini bread is one of our favorite summertime treats for breakfast or dessert. Make it today and enjoy!

Looking for other quick bread recipes? Try these:

• Cinnamon Swirl Quick Bread
• Strawberry Bread with Cream Cheese Glaze
• Triple Chocolate Quick Bread
• Crockpot Pumpkin Bread
• Orange Glazed Mimosa Bread
• Peanut Butter & Jelly Banana Bread

If you’ve tried this GLAZED LEMON ZUCCHINI BREAD recipe, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Glazed Lemon Zucchini Bread

Glazed lemon zucchini bread is a lightly sweet quick bread perfect for using up your summer squash harvest. With bright lemon flavor and flecks of zucchini throughout, you've got a moist treat that's yummy for breakfast or a light dessert.

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 slices

Calories: 455kcal

Author: Meaghan @ 4 Sons R Us

Cook ModePrevent your screen from going dark

Ingredients

• 2 cups cake flour*
• 1/2 tsp salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 tbsp lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
• For The Glaze
• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp milk

US Customary - Metric

Instructions

• In a bowl, combine the flour, salt, and baking powder. Stir to equally incorporate and set aside.
• Add eggs to the bowl of a mixer and beat well. Continue mixing and in the oil and sugar until evenly combined. Next add in the lemon juice, buttermilk, and zest to the batter and blend until combined completely.
• Gently fold/blend in the zucchini until fully incorporated.
• Add the dry ingredients to the batter and blend together until evenly combined.
• Add the batter into a greased 9×5 loaf pan.
• Bake at 350 degrees for 40-45 minutes, or until done.
• Remove from the oven and allow to cool some. While still warm, make glaze and spoon over the bread. Allow the bread to stand for a bit so that the glaze ‘sets’ before serving.

Notes

• You don't have to peel the zucchini prior to grating it,
• I highly recommend using a box grater to grate the zucchini.
• Don't squeeze the moisture out of the zucchini. You want all the extra moisture in the bread so it isn't dry.

Nutrition

Calories: 455kcal | Carbohydrates: 73g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 181mg | Potassium: 243mg | Fiber: 1g | Sugar: 49g | Vitamin A: 119IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 1mg

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originally published July 31, 2014

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.