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Lemon Zucchini Bread with Lemon Glaze Recipe

This lemon zucchini bread with lemon glaze recipe makes a delightful and refreshing treat that is perfect for any time of the day!
The combination of tangy lemon and moist zucchini creates a unique and delicious flavor that is sure to satisfy your taste buds!!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: brunch bread, dessert bread, easy bread recipe, lemon bread, sweet bread, zucchini bread
Servings: 10 servings
Calories: 397kcal

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Equipment

Mixing Bowl
cutting board
Cutting Board
measuring spoons
Measuring Spoons
Cooling Racks
enamel ware measuring cups
Measuring Cups
Loaf Pan

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup plain yogurt
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 1/4 cups granulated sugar
  • 2 teaspoons lemon zest from about 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini excess moisture squeezed out

Optional:

  • 1/2 cup chopped nuts such as walnuts or pecans

Lemon Glaze Frosting:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  • In a large bowl, beat the eggs. Add the plain yogurt, oil, sugar, lemon zest, lemon juice, and vanilla extract. Mix well until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Gently fold in the grated zucchini and chopped nuts (if using).
  • Pour the batter into the prepared loaf pan.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • In a bowl, whisk together the powdered sugar, lemon juice, and lemon zest until you have a smooth glaze. Adjust the consistency by adding more lemon juice if needed.
  • Once the bread is completely cool, drizzle the lemon glaze over the top. You can do this while the bread is still on the wire rack, with a baking sheet or parchment paper underneath to catch any drips!
  • Allow the glaze to set before slicing and serving. This is the most difficult part of this whole recipe, lol!!!
  • Slice the Lemon Zucchini Bread and serve it as a delightful and moist treat!

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Nutrition

Calories: 397kcal | Carbohydrates: 59g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 269mg | Potassium: 185mg | Fiber: 2g | Sugar: 39g | Vitamin A: 132IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg
Tried this recipe?Mention @lakegirlquilts or tag #lakegirlquilts!