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Lemon Zucchini Loaf

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Super-moist quick bread studded with fresh zucchini and brightened with lemon zest, juice, and a tangy lemon glaze—perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 1 cup light olive oil (or canola/vegetable oil)
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons vanilla extract
  • 2 cups grated zucchini (unpeeled, lightly packed)
  • Lemon Glaze
  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 325 °F (165 °C). Grease and flour two 8 × 4 inch loaf pans; set aside.
  2. Whisk flour, salt, baking soda, and baking powder in a medium bowl; set aside.
  3. In a large bowl combine sugar and lemon zest, rubbing with fingers until fragrant.
  4. Whisk in eggs, olive oil, 1 tablespoon lemon juice, and vanilla until smooth.
  5. Stir dry ingredients into wet just until combined; batter will be thick.
  6. Fold in grated zucchini.
  7. Divide batter evenly between prepared pans; smooth tops.
  8. Bake 60–65 minutes, or until a tester inserted in the center comes out clean.
  9. Cool loaves 15 minutes in pans, then turn out onto a wire rack to cool completely.
  10. For glaze, whisk powdered sugar with 3 tablespoons lemon juice until smooth; drizzle over cooled loaves. Slice and serve.

Notes

  • Makes two loaves; both freeze well—wrap tightly and freeze up to 3 months.
  • No need to squeeze liquid from zucchini; its moisture keeps the bread tender.
  • Light olive, canola, or vegetable oil all work—avoid strongly flavored extra-virgin oil.
  • Add poppy seeds or swap part of the oil with applesauce for variations.

Nutrition

Keywords: lemon zucchini bread, zucchini loaf, quick bread, lemon loaf

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