Zucchini Bread with Lemon Glaze

Looking for a fresh take on traditional zucchini bread? This Zucchini Bread with Lemon Glaze is the perfect spring and summer twist. The earthy sweetness of zucchini pairs beautifully with the vibrant citrus of lemon, creating a moist and tender loaf that’s light, bright, and perfect for warm weather.

Whether you’re serving brunch, hosting a garden tea party, or just using up extra zucchini from your summer harvest, this loaf offers a refreshing alternative to heavier spice-laden versions. The zesty lemon glaze adds just the right pop of flavor to make each bite unforgettable.

Why You’ll Love This Zucchini Bread with Lemon Glaze

• ✅ Light & Refreshing – Perfect for spring or summer

• ✅ Moist & Fluffy Texture – Thanks to zucchini and yogurt

• ✅ Simple Ingredients – Nothing fancy or hard to find

• ✅ Freezer-Friendly – Great for baking ahead

• ✅ No Alcohol or Animal Fat – Wholesome and inclusive

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Ingredients You’ll Need

For the Zucchini Bread

• 1 ½ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• ½ tsp cinnamon (optional, for warmth)

• Zest of 1 lemon

• 2 large eggs

• ½ cup sugar

• ¼ cup light olive oil or avocado oil

• ¼ cup plain Greek yogurt or unsweetened applesauce

• 1 tsp pure vanilla extract

• 1 ½ cups grated zucchini (moisture squeezed out)

For the Lemon Glaze

• ½ cup powdered sugar (sifted)

• 1–2 tbsp freshly squeezed lemon juice

• ½ tsp lemon zest

• Optional: ½ tbsp plant milk or water to thin as needed

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Kitchen Tools

• Mixing bowls

• Box grater

• Whisk and spatula

• 9×5-inch loaf pan

• Cooling rack

• Citrus zester or microplane

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How to Make Zucchini Bread with Lemon Glaze

Step 1: Preheat Oven & Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Grate & Drain Zucchini

Use a box grater to grate the zucchini. Wrap it in a clean towel and squeeze out excess moisture. Set aside.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together eggs and sugar until light. Add oil, yogurt (or applesauce), vanilla extract, and lemon zest. Stir until smooth.

Step 4: Add the Dry Ingredients

Sprinkle the flour, baking soda, baking powder, salt, and cinnamon over the wet mixture. Stir gently until just combined—don’t overmix.

Step 5: Fold in the Zucchini

Fold in the grated and drained zucchini with a spatula until evenly distributed.

Step 6: Bake the Bread

Pour the batter into your prepared pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.

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Make the Lemon Glaze

Step 7: Mix the Glaze

In a small bowl, whisk together powdered sugar, lemon juice, and zest. Add a few drops of plant milk or water if needed to reach your desired drizzle consistency.

Step 8: Glaze the Cooled Loaf

Once the bread is completely cool, drizzle the glaze generously over the top. Allow it to set for 10–15 minutes before slicing.

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Serving Suggestions

• Serve alongside iced herbal tea or lemonade for a summer treat

• Top with fresh berries for added flavor and color

• Toast leftover slices and enjoy with a pat of butter or non-dairy spread

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Storage & Freezing Tips

Room Temperature

Keep in an airtight container for up to 3 days.

Refrigerator

Will stay fresh for 5–6 days—just bring to room temp before serving.

Freezing

Freeze glazed or unglazed slices individually or wrap the entire loaf tightly in plastic wrap and foil. Keeps well for up to 3 months. Thaw overnight in the fridge.

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Why Zucchini and Lemon Work So Well Together

Zucchini adds a subtle sweetness and unbeatable moisture, while lemon adds brightness and a touch of tartness. Together, they create a balanced flavor profile that’s ideal for warmer seasons.

Zucchini is also rich in vitamin C and potassium, making this a treat that feels indulgent while sneaking in some nutrition.

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Variations to Try

Vegan-Friendly Option

• Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg)

• Use plant-based yogurt or applesauce

Add-Ins

• Add ¼ cup poppy seeds for a lemon-poppy twist

• Mix in blueberries for an extra fruity bite

• Top with slivered almonds before baking for texture

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FAQs About Zucchini Bread with Lemon Glaze

Do I need to peel the zucchini?

Nope! The skin is thin and tender. It blends right into the bread and adds color.

Can I reduce the sugar?

Yes. Reduce by up to ¼ cup for a less-sweet loaf, especially if you’re using a glaze.

Can I make this gluten-free?

Absolutely—use a 1:1 gluten-free flour blend with xanthan gum for best texture.

Is it okay to skip the glaze?

Yes! The bread is delicious on its own. But the glaze adds a bright, lemony finish that really elevates it.

Can I use bottled lemon juice?

Fresh lemon juice and zest give the best flavor. Bottled juice can work in a pinch but may taste less vibrant.

Final Thoughts

This Zucchini Bread with Lemon Glaze is everything you want in a seasonal bake—moist, bright, simple, and satisfying. It’s the kind of loaf that looks lovely on a brunch table but is easy enough to whip up on a weekday. Whether you’re baking for guests or treating yourself to something fresh and flavorful, this recipe delivers every time.

So grab your grater, zest that lemon, and enjoy this refreshing twist on a beloved classic.