Description
Looking for the best lemon zucchini bread recipe? This one is quick, easy, and super moist! Whether you’re after a healthy snack idea or a simple spring dessert, this citrus loaf delivers every time. Great for brunch, gifting, and totally beginner-friendly. Save this easy lemon loaf for your next baking day!
Ingredients
Scale
- 1 cup grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 1–2 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Grate zucchini and squeeze out excess moisture.
- In one bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, mix eggs, sugar, oil, lemon zest, lemon juice, and vanilla.
- Stir dry ingredients into wet until combined, then fold in zucchini.
- Pour into loaf pan and bake 50–60 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
- Mix glaze ingredients and drizzle over cooled bread.
Notes
- Use yellow zucchini for a color twist.
- Substitute half the oil with applesauce for a lighter version.
- Add blueberries or poppy seeds for variety.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg