Glazed Lemon Zucchini Bread
Bright citrusy sweet loaf loaded with fresh lemon zest, juice, shredded zucchini, and lemon glaze.
In a nutshell: This authentic american glazed lemon zucchini bread comes together in just 65 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Refreshingly bright and moist! The citrus lemon glaze elevates classic zucchini bread into a bakery-worthy treat.
Key Equipment
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Chef's Pro-Tips
- Measure Flour by Spooning & Leveling: Avoid scooping measuring cups directly into flour bags, which packs the grains densely. Spoon flour into the cup and level with a butter knife.
- Cool in Pan Briefly, Then Rack: Let loaves rest 10 minutes in the loaf tin before turning onto a wire rack. Trapped steam inside pans can make bottom crusts soggy.
Ingredients
10
servings
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1 ½ cups shredded zucchini
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2 cups all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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¾ cup granulated sugar
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2 tbsp fresh lemon zest
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3 tbsp fresh lemon juice
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⅓ cup melted butter
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2 large eggs
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1 cup powdered sugar, for glaze
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Step-by-Step Instructions
Prep Batter
Whisk flour, baking powder, baking soda, and salt. Beat eggs, granulated sugar, melted butter, lemon juice, and lemon zest. Fold in zucchini.
Bake
Pour into greased 9x5 inch loaf pan and bake at 350°F (175°C) for 45-50 minutes until golden.
Glaze
Whisk powdered sugar with 2 tbsp lemon juice to make smooth glaze. Drizzle over cooled loaf.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Non-stick paper for lining pans – easy release, easy cleanup.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
The recipe doesn't call for it — just fold the shredded zucchini straight in. It adds moisture that keeps the loaf tender.
Wait until the loaf is completely cool. Glaze melts right off a warm loaf; on a cooled loaf it sets into a pretty, crackly coating.
Wrap tightly and store at room temperature for a couple of days, or refrigerate for longer. The glaze helps keep it moist.
Yes — divide the batter among lined muffin cups and bake at 350°F for about 20-25 minutes, until a toothpick comes out clean. Glaze once cool.
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