Simple to make and more delicious to eat, this lemon zucchini bread is perfectly fresh and delicious. Drizzled in a lemon glaze, every bite is sweet and tangy.
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Iced Lemon Zucchini Bread Recipe
If you are trying to sneak some veggies into your family, this lemon zucchini bread is a delicious way to do it!
Perfectly moist and full of fresh lemon flavor, this quick bread is perfect to serve as a dessert or enjoy with an afternoon cup of coffee.
Be sure to try my zucchini chocolate cookies too!
Why you’ll love this Lemon Zucchini Loaf recipe:
- QUICK: It takes no more than 20 minutes to make this loaf before it gets baked in the oven.
- HEALTHIER: Ok, so this isn’t totally healthy, but feel good knowing there’s a good amount of fresh vegetables and fruit!
- KID FRIENDLY: If you’ve got picky eaters, this is a great way to get them to eat their greens!
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How to make Lemon Zucchini Bread
You can jump to the recipe card for full ingredients & instructions!
- Combine the dry ingredients and set to one side.
- Beat together the sugar, butter and eggs.
- Mix in the Greek yogurt, lemon zest, honey and vanilla.
- Stir in the zucchini.
- Mix in the dry ingredients.
- Pour the batter into a loaf pan and bake.
- Let cool before glazing.
Do you need to peel the zucchini?
There’s no need to peel the zucchini for this recipe, in fact, I love the flecks of green in the baked loaf. If you have little mouths that refuse to eat anything green, then you can peel it to hide it further.
Don’t squeeze the zucchini once you have grated it, you want to get all that moisture into your loaf.
How long does it keep?
This lemon zucchini bread will keep well at room temperature for around 3 days and up to a week in the fridge. Keep it in an air tight container or wrapped up to keep the moisture in.
Can you freeze it?
Yes, this bread will keep well frozen for up to 3 months either glazed or unglazed. Once the frosting has fully set, wrap the loaf in plastic wrap or foil and place in a freezer bag.
Thaw the loaf at room temperature to enjoy.
Tips!
- Try not to cut into your bread until it’s completely cooled. If you do, as I have done in the past, the zucchini doesn’t taste quite done because it’s still warm. This all resolves once it has cooled down. He won’t notice the zucchini at all and are left with a moist, delicious bread.
- For more lemon flavor on your glaze, add in one to two teaspoons of freshly zested lemon in or sprinkled on top of the glaze.
This lemon zucchini bread is so fresh and flavorful, I just knwo you are going to love it. Simple to make and delicious to eat!
More Quick Bread Recipes we Love
- Chocolate Banana Bread
- Brown Butter Banana Bread
- Strawberry Bread
- Cinnamon Swirl Bread
- Peanut Butter Cup Banana Bread
- Glazed Lemon Cranberry Bread
- Oatmeal Pumpkin Bread
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Iced Lemon Zucchini Bread Recipe
Email This Recipe
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Ingredients
- 2¼ cups all-purpose flour 270 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon kosher salt 3 grams
- 1 cup granulated sugar 200 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
- 2 large eggs 100 grams, room temperature
- ½ cup plain Greek yogurt 114 grams, room temperature
- 2 tablespoons lemon zest 12 grams, from 2 lemons
- 1 tablespoon honey 22 grams
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups grated zucchini about 300 grams, with juices
For the Glaze
- 1 cup powdered sugar 113 grams
- 2 tablespoons lemon juice 28 grams, from 1 lemon
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Prepare a 9×5-inch loaf pan by lining it with parchment paper. Set aside.
- In a medium bowl, whisk the all-purpose flour, baking soda, and salt together. Set aside.2¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, butter, and eggs together until smooth, about 2 minutes.1 cup granulated sugar, ½ cup unsalted butter, 2 large eggs
- Beat in the Greek yogurt, lemon zest, honey, and vanilla extract until combined, about 1 minute.½ cup plain Greek yogurt, 2 tablespoons lemon zest, 1 tablespoon honey, 1 teaspoon pure vanilla extract
- Stir in the zucchini, then fold in the flour mixture and mix until everything is just combined.2 cups grated zucchini
- Pour the batter into the prepared loaf pan and bake in the oven for 60-70 minutes, or until an inserted toothpick comes out clean.
- Let cool on a wire rack before glazing.
- Once the bread has cooled completely, whisk together the powdered sugar and lemon juice to create a glaze. Pour the glaze over the bread and then let set.1 cup powdered sugar, 2 tablespoons lemon juice
- Cut, serve, and enjoy.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Try not to cut into your bread until it’s completely cooled. If you do, as I have done in the past, the zucchini doesn’t taste quite done because it’s still warm. This all resolves once it has cooled down. You won’t notice the zucchini at all and are left with a moist, delicious bread.
- For more lemon flavor in your glaze, add 1-2 teaspoons of fresh lemon zest.
Nutrition Information
What can I use in place of yogurt, cannot have dairy?
You can use a dairy-free yogurt!
This is now my favorite zucchini bread recipe. I didn’t change a thing.
That looks absolutely beautiful, Brenda!!