Lemon Zucchini Bread with Lemon Glaze Recipe

I absolutely love sharing this Lemon Zucchini Bread with Lemon Glaze Recipe because it’s that perfect balance of fresh, bright lemon flavor and the subtle moistness that zucchini adds. Whenever I bake this, my kitchen fills with the most amazing citrusy aroma, making it impossible to wait until it’s cooled before sneaking a slice! It’s just such a crowd-pleaser whether you’re serving it for breakfast, an afternoon snack, or even dessert alongside tea or coffee.

What makes this Lemon Zucchini Bread with Lemon Glaze Recipe truly special—besides the vibrant lemon punch—is the tender crumb from the Greek yogurt and the natural moisture from the zucchini that keeps it singing with flavor day after day. You’ll find that it’s light, moist, and bright without being too sweet, making it an ideal treat to have on hand. Trust me, once you try this recipe, you’ll want to bake it again and again during zucchini season, or whenever you crave that lemony zing!

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Ingredients You’ll Need

Each ingredient in this Lemon Zucchini Bread with Lemon Glaze Recipe plays a key role—from the tangy Greek yogurt that adds moisture and richness to the fresh zucchini that keeps it incredibly tender. I find using good quality lemon juice and fresh lemon zest really brings out that bright citrus character you’re after, so don’t skimp there!

• Canola or vegetable oil: Neutral flavor oils work best so the lemon shines through without competing tastes.
• Greek yogurt (lemon or vanilla): Adds creaminess and moisture while keeping the bread light.
• Lemon juice: Fresh squeezed is ideal — it brightens the batter and the glaze beautifully.
• Eggs: Helps bind everything together and adds richness.
• Sugar: Balances the tart lemon; you can adjust slightly if you want it less sweet.
• All-purpose flour: The main structure of the bread; sifted for lightness.
• Baking soda and baking powder: For perfect rise and fluffy crumb.
• Lemon zest: The star for bursting citrus flavor.
• Salt: Enhances all the flavors.
• Grated zucchini: Adds moisture without a strong vegetable taste — just be sure to grate and not overdo it!
• Vanilla extract: For depth and warmth to round out the lemon.
• Powdered sugar (for glaze): Creates that sweet, silky lemon glaze that drapes perfectly over the bread.

Variations

I love customizing this Lemon Zucchini Bread with Lemon Glaze Recipe to match the mood or occasion — sometimes I toss in a handful of toasted walnuts for crunch or swap the vanilla extract for almond to give it a subtle nutty undertone. Don’t be afraid to play around with it; baking gets even more fun that way!

• Nutty Twist: Adding chopped walnuts or pecans gives a lovely texture contrast; my family enjoys the crunch it adds to the tender crumb.
• Gluten-free Option: Swap the all-purpose flour for a 1:1 gluten-free baking blend — just make sure it includes xanthan gum for structure.
• Extra Zest: For double lemon power, try sprinkling lemon zest on top before baking instead of just the glaze topping.
• Lemon Poppy Seed: Adding a tablespoon of poppy seeds creates a delightful crunch and a poppy flavor that pairs perfectly with lemon.

How to Make Lemon Zucchini Bread with Lemon Glaze Recipe

Step 1: Preheat and Prepare Your Pans

Start by preheating your oven to 350°F (175°C). Grab two 8 1/2” x 4 1/2” bread pans and give them a good coat of baking spray. This step is critical to make sure your loaves slide right out without sticking. If you don’t have baking spray, a light greasing with butter followed by a dusting of flour works well, too.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the oil, Greek yogurt, fresh lemon juice, and sugar. I like to use an electric mixer here for ease. Once those are well blended, add the eggs one at a time, beating well after each addition. This incorporation step makes the batter nice and smooth, which really shows in the final texture.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This sifting isn’t just about mixing — it aerates the flour and helps achieve that light crumb. Then stir in the freshly grated lemon zest to distribute that citrus flavor evenly throughout the loaf.

Step 4: Bring It All Together

Slowly add your dry ingredients into the wet mixture and gently fold with a spatula or mixer on low speed — just until everything comes together. Don’t overmix here; overworking the batter can lead to dense bread, and we want this lemon zucchini bread nice and tender. Then fold in the grated zucchini and vanilla extract carefully until just combined.

Step 5: Bake to Perfection

Divide the batter evenly between the two prepared pans. Pop them into your preheated oven and bake for 55 to 60 minutes. You’ll know they’re done when a toothpick or cake tester inserted in the center comes out clean or with just a few moist crumbs. Cool the loaves in their pans for 10 to 20 minutes before turning them onto a wire rack to finish cooling. This resting time helps make sure they set perfectly without crumbling when glazed.

Step 6: Prepare and Add the Lemon Glaze

While your bread is cooling, whisk together powdered sugar and lemon juice until smooth and pourable. When the loaves are cool enough—not piping hot—pour the glaze evenly over the top. Don’t rush this step; letting the bread cool slightly ensures the glaze sets with that perfect shiny coat instead of melting right off.

Step 7: Optional Zest Topping

If you love extra lemon punch like I do, sprinkle some fresh lemon zest over the glaze while it’s still wet. It adds a beautiful bright color and a pop of fresh citrus with each bite. Then let the glaze set before slicing and serving.

How to Serve Lemon Zucchini Bread with Lemon Glaze Recipe

Garnishes

I usually keep it simple and just sprinkle extra lemon zest on top of the glaze for a bright, fresh look. Sometimes I’ll add a few edible flowers or a light dusting of powdered sugar if I’m serving it for a brunch or special occasion—and it always gets compliments!

Side Dishes

This bread pairs wonderfully with a hot cup of Earl Grey tea, lemony herbal teas, or fresh brewed coffee. If serving as a more substantial snack, a simple side of fresh berries or a yogurt parfait elevates it beautifully without overpowering the delicate lemon flavor.

Creative Ways to Present

For a fun brunch centerpiece, I’ve sliced the Lemon Zucchini Bread thick and arranged the pieces on a tiered stand with small bowls of honey, yogurt, and fresh mint leaves on the side—it feels fancy but is so easy. Another time, I spread softened cream cheese on individual slices and topped with a drizzle of honey and thin lemon slices for a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. If it lasts longer (rare!), I move it to the fridge wrapped tightly to keep it from drying out. I’ve never had it get dry with the yogurt and zucchini, but the glaze can soften over time.

Freezing

This bread freezes wonderfully. I recommend slicing it first and wrapping each slice individually in plastic wrap or foil, then popping the wrapped slices in a freezer-safe bag. That way, you can thaw only what you need. I’ve had success freezing for up to 3 months without losing that fresh lemon flavor.

Reheating

To reheat, I gently warm individual slices in the microwave for about 15 seconds or toast them lightly in a toaster oven for a crispy crust with a warm center. You can also let frozen slices thaw at room temperature and then add a quick drizzle of fresh glaze to brighten them back up.

FAQs

Final Thoughts

This Lemon Zucchini Bread with Lemon Glaze Recipe holds a special place in my heart because it channels the best of sunny spring and summer flavors into a loaf that’s surprisingly easy to make. Every time I bake it, I’m reminded how simple ingredients like fresh lemons and zucchini, when combined right, can create something truly joyful and comforting. I hope you’ll try it soon and enjoy the same warm feeling my family and I get from this bright, moist, and utterly delicious bread—it’s a keeper, for sure!

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