This moist and fragrant quick bread combines finely-shredded zucchini with bright, fresh lemon for a loaf that is equally at home at breakfast, afternoon tea, or as a light dessert. Finished with a simple lemon glaze that soaks gently into the crumb, each slice delivers a balance of subtle sweetness, gentle citrus tang, and a tender texture that remains soft for days.

Why You’ll Love This Recipe

Seasonal versatility: A delicious way to use a bumper crop of summer zucchini.
One-bowl convenience: No stand mixer required; the batter comes together with a whisk and spatula.
Balanced flavor: Lemon zest lifts the mild zucchini, preventing the loaf from tasting overly sweet or heavy.
Make-ahead friendly: The flavor deepens after a day, and the loaf freezes beautifully with or without the glaze.
Crowd-pleasing: A lighter alternative to richer cakes—yet still impressive enough for potlucks and brunch tables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Fine sea salt
Grated zucchini (well-drained)
Granulated sugar
Light brown sugar
Eggs
Neutral oil (e.g., sunflower or canola)
Whole milk (or plain yogurt)
Fresh lemon zest
Fresh lemon juice
Pure vanilla extract

Lemon Glaze

Confectioners’ (icing) sugar
Fresh lemon juice
Finely grated lemon zest (optional for extra brightness)

Directions

Prepare the pan & oven – Preheat the oven to 175 °C / 350 °F. Grease a 23 × 13 cm (9 × 5 in) loaf pan and line it with parchment, leaving an overhang for easy lifting.
Drain the zucchini – Place the grated zucchini in a clean kitchen towel; squeeze out as much liquid as possible. Set aside.
Combine dry ingredients – In a large bowl whisk together flour, baking powder, baking soda, and salt; make a well in the center.
Whisk wet ingredients – In a separate jug whisk both sugars, eggs, oil, milk, lemon zest, lemon juice, and vanilla until homogeneous.
Bring the batter together – Pour the wet mixture into the dry bowl; stir gently just until streaks of flour disappear. Fold in the drained zucchini.
Bake – Transfer the batter to the prepared pan, smooth the top, and bake 50–55 minutes, or until a skewer inserted at the center emerges clean.
Cool – Rest the loaf in the pan 15 minutes, then lift out and cool completely on a wire rack.
Glaze – Whisk confectioners’ sugar with enough lemon juice to reach a thick-pouring consistency. Drizzle over the cooled loaf; allow 15 minutes for the glaze to set before slicing.

Servings and timing

Yield: 1 loaf (about 10 standard slices)
Active preparation: ~15 minutes
Baking time: 50–55 minutes
Cooling & glazing: ~1 hour

Variations

Poppy-seed twist: Fold 1 tablespoon of poppy seeds into the batter for added crunch and visual appeal.
Whole-grain option: Substitute up to 40 % of the all-purpose flour with white whole-wheat flour; add 1 extra tablespoon milk if the batter feels thick.
Nutty version: Stir ½ cup chopped toasted walnuts or pecans into the batter.
Muffins: Divide batter among 12 standard muffin wells; bake 18–20 minutes.
Orange accent: Replace lemon zest and juice with orange for a warmer citrus profile.

Storage/Reheating

Room temperature: Wrap the cooled loaf tightly; it stays moist for up to 3 days.
Refrigeration: For humid climates, refrigerate wrapped loaf up to 1 week; bring slices to room temperature or warm briefly before serving.
Freezing: Freeze un-glazed or glazed loaf (glaze will dull but remains tasty) up to 3 months. Thaw overnight in the refrigerator and allow it to reach room temperature.
Reheating: Individual slices revive well after 10 seconds in a microwave or 5 minutes in a 160 °C / 320 °F oven.

FAQs

Can I leave the zucchini unpeeled?

Yes. The skin is thin, nutrient-rich, and undetectable in the final crumb.

How finely should I grate the zucchini?

Use the small holes of a box grater; finer shreds integrate evenly without pockets of moisture.

Do I really need to squeeze out the zucchini liquid?

Absolutely. Excess moisture can make the loaf gummy and prevent proper rise.

Can I substitute butter for the oil?

Melted, cooled unsalted butter works; expect a slightly denser crumb and buttery flavor.

Is the glaze necessary?

The loaf is flavorful un-glazed, but the lemon icing adds a bright finish and helps retain moisture.

How do I know when the loaf is done?

A skewer should come out clean or with a few dry crumbs; the top will spring back lightly under gentle pressure.

Why did my loaf sink in the middle?

Likely under-baking or excessive moisture. Verify oven temperature and ensure zucchini is well-drained.

Can I reduce the sugar?

Up to 25 % reduction is safe; larger cuts may affect texture and browning.

May I use gluten-free flour?

A cup-for-cup gluten-free baking blend with xanthan gum substitutes well; monitor for slightly shorter bake time.

How should I adapt for high altitude?

Increase oven temperature to 180 °C / 355 °F, reduce baking powder to 1 teaspoon, and monitor 5 minutes earlier for doneness.

Conclusion

Zucchini Lemon Glaze Loaf is a straightforward quick bread that turns commonplace pantry staples and surplus zucchini into a refined treat. Its tender crumb, vibrant citrus notes, and effortless preparation make it a dependable addition to any baker’s repertoire—whether you serve it for brunch, as an afternoon pick-me-up, or wrapped as a thoughtful homemade gift