Zucchini Lemon Glaze Loaf

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

  1. 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.

  2. Drain the zucchini – Place the grated zucchini in a clean kitchen towel; squeeze out as much liquid as possible. Set aside.

  3. Combine dry ingredients – In a large bowl whisk together flour, baking powder, baking soda, and salt; make a well in the center.

  4. Whisk wet ingredients – In a separate jug whisk both sugars, eggs, oil, milk, lemon zest, lemon juice, and vanilla until homogeneous.

  5. 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.

  6. 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.

  7. Cool – Rest the loaf in the pan 15 minutes, then lift out and cool completely on a wire rack.

  8. 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

Print

Zucchini Lemon Glaze Loaf

A tender, ultra-moist zucchini loaf brightened with fresh lemon and finished with a tangy lemon glaze—perfect for breakfast, snack, or dessert.

  • Author: sarra
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 2 loaves (about 24 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons vanilla extract
  • 2 cups grated zucchini (unpeeled, lightly packed)
  • For the lemon glaze: 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice (plus extra zest for garnish, optional)

Instructions

  1. Preheat oven to 325 °F (160 °C). Grease and flour two 8 × 4-inch loaf pans; set aside.
  2. In a medium bowl whisk together flour, salt, baking powder, and baking soda.
  3. In a large bowl combine sugar and lemon zest; rub together until fragrant. Whisk in eggs, olive oil, 1 Tbsp lemon juice, and vanilla until smooth.
  4. Add dry ingredients to wet and stir just until a thick batter forms. Fold in shredded zucchini.
  5. Divide batter evenly between prepared pans and smooth tops.
  6. Bake 60–65 min, or until a tester inserted in the center comes out clean.
  7. Cool loaves in pans 15 min. Run a knife around edges and transfer to a rack to cool completely.
  8. For glaze, whisk powdered sugar with 3 Tbsp lemon juice until pourable. Drizzle over cooled loaves. Let set before slicing.

Notes

  • Recipe makes two loaves—perfect for gifting or freezing.
  • Do not wring moisture from zucchini; it keeps the crumb moist.
  • Substitute canola or vegetable oil if preferred.
  • Loaves freeze well (unglazed) for up to 3 months; thaw and glaze before serving.
  • Add 1 Tbsp poppy seeds for a lemon-poppy twist.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 26 g
  • Sodium: 152 mg
  • Fat: 9 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 0.8 g
  • Protein: 2 g
  • Cholesterol: 20 mg

Keywords: zucchini bread, lemon glaze loaf, quick bread, summer baking, zucchini dessert

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