Lemon Zucchini Bread

Top down shot of Sliced Lemon Zucchini Bread topped with Glaze

Site Index Lemon Zucchini Zucchini bread

This post may contain affiliate links. See my privacy policy for details.

Sliced Lemon Zucchini Bread topped with Glaze
Lemon Zucchini Bread

Yes, I am already thinking of baking with zucchini, thus this new Lemon Zucchini Bread recipe in April. Please don’t judge me. We have just come out of a long winter here in Edmonton and I am done! I’m planning the garden and dreaming of baking with zucchini! Why I haven’t combined the two flavours before, I’ll never know, because this was an absolute HIT with the family! This lemon zucchini bread is amazing. It’s tangy, sweet, uses up zucchini ( oh, just wait until this summer when there are sooooo many to use up that you run out of ideas!) and the frosting?

So. Darn. Good!

How to Make Lemon Zucchini Bread

  • Preheat oven to 325 degrees F. Grease and set aside a loaf pan.
  • In a bowl, beat together the zucchini, sugar, egg, and oil.
  • In a separate bowl, whisk together the flour, salt, baking soda, and baking powder; then stir in the cinnamon,lemon zest. Stir the flour mixture into the zucchini mixture until just mixed in completely. Pour the batter into the prepared loaf.
  • Bake 45-55 minutes in the preheated oven, until a knife or cake tester inserted in the center comes out clean.
  • Remove from heat, and cool.
  • Turn out onto a wire rack or plate.
  • Whisk together the glaze ingredients and pour over top of the loaf.
  • Let cool completely, then slice and serve.

Top down shot of Sliced Lemon Zucchini Bread topped with Glaze

Zucchini Bread Tips and Tricks

  • You don’t want to over mix the batter too much in this, make sure to just get it combined and not beat the heck out of it
  • Try to use younger, smaller zucchinis but if you have to use a large one, remove the seeds from the middle and the peel ( the peel can get really tough) and then just shred the inner part
  • if you don’t want any green color in the bread, ( picky kids perhaps) peel the zucchini and then use only the lighter inner part.
  • Make sure to bake it until a cake tester inserted or a toothpick comes out clean or it can fall in the middle.

So here is yet another idea to use up that summertime bounty! Who’s up for three (or ten) loaves of this lemon zucchini bread this summer? Hey, gift your neighbors, they will love ya for it!

Happy Baking babes!

Love you more than chocolate,

Karlynn

PIN THIS RECIPE to your DESSERT RECIPES Board and Remember to FOLLOW ME ON PINTEREST!

Lemon Zucchini Bread is a fabulous new way to use up zucchini during the summer! #lemon #zucchini #bread

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

Subscribe to The Kitchen Magpie on YouTube

One click and you'll get notified of new videos added to our YouTube account!

Lemon Zucchini Bread

Lemon Zucchini Bread is a fabulous new way to use up zucchini during the summer!

5 from 2 votes
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Course
Dessert
Cuisine
American
Servings
10
Calories
285
Author
Karlynn Johnston

Ingredients

Lemon Zucchini Bread Ingredients

  • 1 1/2 cups shredded zucchini
  • 3/4 cup white sugar
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice

Lemon Glaze

  • 1 cup of confectioners sugar
  • 2 tablespoons of lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon of salted butter

Instructions

  1. Preheat oven to 325 degrees F.
  2. Grease and set aside a loaf pan.
  3. In a bowl, beat together the zucchini, sugar, egg, and oil.
  4. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder; then stir in the cinnamon,lemon zest. Stir the flour mixture into the zucchini mixture until just mixed in completely. Pour the batter into the prepared loaf.
  5. Bake 45-55 minutes in the preheated oven, until a knife or cake tester inserted in the center comes out clean.
  6. Remove from heat, and cool about 10 minutes.
  7. Turn out onto a wire rack or plate.
  8. Whisk together the glaze ingredients and pour over top of the loaf.
  9. Let cool completely, then slice and serve.

Recipe Video

Nutrition Information

Calories: 285kcal, Carbohydrates: 43g, Protein: 2g, Fat: 12g, Saturated Fat: 9g, Cholesterol: 17mg, Sodium: 184mg, Potassium: 128mg, Fiber: 1g, Sugar: 27g, Vitamin A: 105IU, Vitamin C: 11.2mg, Calcium: 20mg, Iron: 1.1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Lemon Zucchini Zucchini bread

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Tara says

    Hi, can you clarify when the lemon juice gets adds to the loaf? Thanks! This looks great.

Leave a Comment or Recipe Tip

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.