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Zucchini Lemon Glaze Loaf

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A tender, ultra-moist zucchini loaf brightened with fresh lemon and finished with 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
  • 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

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

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