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Get ready to bake the most deliciously soft lemon zucchini bread, topped with a tangy lemon glaze! This easy recipe combines fresh zucchini and zesty lemon for a perfectly sweet treat.
Is your garden overflowing with zucchini this summer? Are the neighbors sneaking up to your door to leave piles of unwanted produce? 🙂 Use up extra zucchini in the most delicious way with this Lemon Zucchini Bread.
Ingredients needed for Lemon Zucchini Bread
- flour-I always use all-purpose flour for quick breads
- baking soda
- salt
- oil
- sugar
- eggs
- sour cream-this makes the bread so moist and tender
- grated zucchini-use a cheese grater to shred the zucchini
- lemon-you’ll need both the zest and the juice
- vanilla extract
- powdered sugar
Instructions
Stir together flour, baking soda and salt in a bowl and set aside. Whisk together the oil, sugar and eggs. Add the vanilla.
Add the sour cream, lemon juice and zest and whisk together. Stir in the zucchini as the final “wet” ingredient.
Add the dry ingredients to the wet and gently stir together, making sure there are no dry spots.
Pour the batter into a greased or parchment lined 5×9 loaf pan.
While the bread is baking, prepare the lemon glaze. Simply whisk together the powdered sugar and lemon juice until it reaches the desired consistency. If it’s too thick, add a little lemon juice. Too thin, add a little more sugar.
After baking, cool the loaf in the pan for about 10 minutes. Then gently remove and cool the baked lemon zucchini loaf on a cooling rack.
Pour the glaze over the top. Spread with the back of a spoon to cover completely. The glaze will thicken and harden a bit as it cools. Then slice and serve!
Other great quick bread recipes you might like:
- Cinnamon Swirl Banana Bread
- Cherry Banana Bread
- Easy Lemon Bread
- Crockpot Express Banana Bread
- Pumpkin Bread with chocolate ganache
Lemon Zucchini Bread
Ingredients
- 2 ½ cups flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ cup oil
- 1 cup sugar
- 2 eggs
- ½ cup sour cream
- Zest of 1 lemon
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (1 medium zucchini)
Glaze:
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
- Preheat the oven to 325º
- 2 ½ cups flour, 2 teaspoons baking soda, ¼ teaspoon saltStir together flour, baking soda, and salt in a bowl and set aside
- ½ cup oil, 1 cup sugar, 2 eggsWhisk oil, sugar, and eggs together
- ½ cup sour cream, Zest of 1 lemon, 2 Tablespoons lemon juice, 1 teaspoon vanilla extractWhisk in sour cream, lemon zest, lemon juice, and vanilla extract
- 1 1/2 cups grated zucchiniStir in zucchini
- Add flour mixture and stir together until completely combined
- Pour into a greased 5×9 inch loaf pan and bake for about 60 minutes or until a toothpick inserted in the center comes out clean
- Remove from oven and let rest for 10 minutes
- Loosen edges of loaf from pan with a butter or icing knife, and turn loaf onto a wire rack to cool completely
- 1 cup powdered sugar, 2 Tablespoons lemon juiceCombine glaze ingredients until smooth.
- Drizzle glaze over cooled lemon zucchini loaf, and spread with back of spoon
- Slice and serve
Nutrition
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