If you ever find yourself overwhelmed by a bounty of fresh summer zucchini, I have the perfect solution for you: the Lemon Zucchini Bread with Lemon Glaze Recipe. This loaf strikes a delightful balance between tangy lemon brightness and the subtle sweetness of tender zucchini, resulting in a soft, moist crumb that feels just bakery-level irresistible. With a shimmering lemon glaze on top, every bite bursts with a fresh citrus zing that elevates this humble quick bread into an unforgettable treat. Trust me, once you try this recipe, it’ll become your go-to for turning zucchini into something truly special.

Ingredients You’ll Need

A clear glass bowl on a white marbled surface holds several colorful ingredients for mixing. In the bowl, there are two raw eggs with bright yellow yolks, shredded pale green zucchini piled on one side, some white creamy substance on another side, and a pile of finely grated yellow zest. A wooden spoon with a white tip rests inside the bowl, partially mixing the ingredients. Around the bowl, there are two baking pans slightly visible. Photo taken with an iphone --ar 4:5 --v 7

This Lemon Zucchini Bread with Lemon Glaze Recipe keeps things simple but meaningful, relying on fundamental ingredients that each add their own magic. From the all-purpose flour that builds structure to the fresh lemon juice that lifts the flavor, every component plays a crucial role in making this bread moist, flavorful, and pretty irresistible.

4 cups all-purpose flour: The backbone of the bread, providing structure and tender crumb.
1 ½ cups granulated sugar: Adds just the right amount of sweetness without overpowering the lemon.
2 teaspoons baking powder: Helps the bread rise and keeps it light and airy.
1 teaspoon baking soda: Balances acidity from the lemon juice and ensures perfect leavening.
1 teaspoon kosher salt: Enhances all the flavors and balances sweetness.
2 cups shredded zucchini: The star summer vegetable that adds moisture and a subtle earthiness.
⅔ cup unsalted butter, melted: Richness and tenderness come from this, making every bite luxuriously soft.
Zest of 2 lemons: Intensifies the lemon flavor and adds aromatic brightness.
½ cup fresh lemon juice: Provides the essential fresh citrus tang that makes this recipe shine.
4 large eggs: Bind all the ingredients together and give structure to the bread.
1 cup powdered sugar (for glaze): Sweet finish for the luscious lemon glaze that crowns this bread.

How to Make Lemon Zucchini Bread with Lemon Glaze Recipe

Step 1: Prepare Your Oven and Pans

Begin by preheating your oven to 350 degrees Fahrenheit. Line the bottom only of two 9-inch loaf pans with parchment paper or give them a good spray of baking spray. This step ensures your bread will easily release after baking, preventing any stuck edges and maintaining that perfect crust.

Step 2: Combine the Dry Ingredients

In a generously sized mixing bowl, whisk together your all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. This mix of dry ingredients creates the foundation for a tender, well-risen bread with just the right sweetness and lift.

Step 3: Add the Wet Ingredients and Zucchini

Stir in the shredded zucchini, melted butter, fresh lemon zest, lemon juice, and eggs to your dry mix. Mix gently but thoroughly until everything is completely combined—this batter should be thick but smooth, bursting with fresh lemon aroma and moist zucchini texture.

Step 4: Bake Your Bread to Perfection

Pour the batter evenly into your prepared loaf pans and place them in the oven. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. The smell of lemon and baking zucchini is practically irresistible at this point!

Step 5: Cool and Glaze

Allow your breads to cool in the pans for 10 minutes before removing them onto a cooling rack to cool completely. Meanwhile, prepare the lemon glaze by whisking powdered sugar with fresh lemon juice until smooth and pourable. Drizzle this glossy glaze over the cool loaves, creating a shiny, tangy finish that perfectly complements the bread’s tenderness.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

The image shows several slices of yellowish cake with a light, soft texture and small holes, arranged in two rows on a white plate. Each slice has one thin layer of white icing on top. The cake edges are slightly brown, and the background has a white marbled texture with some blurred green and beige elements around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of charm, sprinkle some finely grated lemon zest over the still-wet glaze or add a few thin lemon slices on top before it sets. A light dusting of powdered sugar can also lend a pretty, bakery-style look.

Side Dishes

This bread is wonderful on its own as a sweet snack or breakfast treat, but pairing it with a scoop of creamy vanilla yogurt or a smear of tangy cream cheese can elevate your experience. Fresh berries or a simple cup of tea also make ideal companions.

Creative Ways to Present

Want to really impress? Slice the bread into petite cubes and thread them onto skewers with fresh mint and lemon balm for a fancy party appetizer. Or serve thick slices alongside a dollop of mascarpone and honey for an elegant brunch spread.

Make Ahead and Storage

Storing Leftovers

Store leftover Lemon Zucchini Bread with Lemon Glaze Recipe in an airtight container at room temperature for up to three days. For best results, keep it slightly chilled to maintain the glaze’s fresh lemon brightness.

Freezing

If you want to enjoy this bread later, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Frozen slices will keep beautifully for up to two months. Thaw at room temperature or warm gently before serving.

Reheating

To bring your bread back to life, warm slices briefly in a toaster oven or microwave for about 20 seconds, just enough to soften and refresh the flavors without melting the glaze completely.

FAQs

Can I use a different type of flour for this recipe?

All-purpose flour works best to give you that perfect tender crumb, but if you want to experiment, whole wheat flour can be used for a heartier texture—just swap half of the all-purpose flour to maintain balance.

Do I need to peel the zucchini before shredding?

Peeling is not necessary here since the zucchini skins add a lovely color fleck and extra nutrients, plus they won’t affect the bread’s texture noticeably.

Can I substitute the lemon glaze with something else?

Sure! A simple dusting of cinnamon sugar or a cream cheese frosting are delicious alternatives, but the lemon glaze truly brings that fresh, vibrant citrus kick that makes this recipe special.

What if I don’t have fresh lemons?

Fresh lemon juice and zest give the best flavor, but in a pinch, bottled lemon juice can be used. Just make sure it’s 100% lemon juice for that authentic brightness.

How long does this bread stay fresh?

When stored properly at room temperature or in the fridge, Lemon Zucchini Bread with Lemon Glaze Recipe stays fresh and moist for up to four days, though it’s usually eaten before then!

Final Thoughts

I cannot recommend enough giving the Lemon Zucchini Bread with Lemon Glaze Recipe a try—it’s one of those wonderfully surprising treats that transforms humble summer zucchini into something luscious and full of sunshine flavor. Whether for breakfast, a snack, or dessert, this bread is bound to become a cherished favorite in your kitchen. So grab those lemons and zucchinis and start baking your way to pure joy!