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Laughing Spatula / Recipe Index / Bread / Lemon Zucchini Bread

Lemon Zucchini Bread

By Kathi & Rachel

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Super moist, not too sweet with a two ingredient glaze,  Lemon Zucchini Bread!  A delicious and easy dessert or snack that has veggies in it…yay!

Lemon Zucchini Bread ready to eat

 

Another fabulous way to use Zucchini!  You loved our Savory Zucchini Bread so lets bring on a sweet bread version!

This bread comes together in a snap! Simply grate up your zucchini.  No need to squeeze out the moisture for this recipe.

grated zucchini on a plate

How do I store this zucchini bread?

  • Store at room temp for two days then put in refrigerator for another day or two.  If you still have some left, slip into a freezer bag and freeze for up to a 3 months.  Thaw at room temp.
easy to make batter
baked lemon zucchini bread ready to glaze

We love zucchini for all it does. Sweet or savory.  So versatile!  Rachel recently posted this No Fuss Zucchini Lasagna that is so fresh and easy to make!  Or this KETO Low carb Zucchini Noodles with Shrimp is on regular rotation around here.  Always watching that waistline!

Once your Lemon Zucchini Bread is baked simply mix up confectioners sugar and lemon juice.  Drizzle over the cooled cake and you are ready to serve!

drizzling glaze over bread

 

Still craving more easy quick breads?   Check these out:

 Strawberry Bread or these Savory Cheddar Scones!

 

Getting our veggies in one delicious bite at a time!

Clink!

Kathi & Rachel

sliced lemon zucchini bread

 What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

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Lemon Zucchini Bread with lemon drizzle

Lemon Zucchini Bread

An easy to make dessert or snack that is not too sweet with a lemony tang!
5 from 7 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 12
Author: Kathi & Rachel

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 1/2 cups grated fresh zucchini
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 large Lemon, juiced and zested about 2 tablespoons juice

Lemon Glaze

  • 1 cup confectioners sugar
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest

Instructions

  • Preheat oven to 350 degrees. Grease bread pan or spray with non stick spray.
  • In medium bowl combine flour, baking soda, baking powder and salt.
  • In another bowl combine grated sugar, zucchini, oil, egg, lemon juice and lemon zest.
  • Add dry ingredients to wet ingredients. Stir until just mixed being careful to not over mix. (over stirring can make for a flat loaf).
  • Bake for 50 minutes and check with a toothpick inserted in the middle. Back an additional 10 minutes if needed.
  • Cool completely.
  • In small bowl combin ingredients for glaze and drizzle over bread.
  • Store at room temp for two days then transfrer to fridge for two days. If leftovers remain you can freeze for up to 3 months.

Notes

NOTES: It is not necessary to squeeze dry the zucchini for this recipe.

Nutrition

Calories: 193kcal | Carbohydrates: 36g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 149mg | Potassium: 47mg | Fiber: 1g | Sugar: 23g | Vitamin A: 22IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 1mg
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Filed Under: Bread, Cake Recipes, Desserts, Fast and Fresh, Most Popular Recipes, Vegetables

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Reader Interactions

Comments

  1. Gail says

    August 5, 2023 at 6:46 pm

    5 stars
    super delicious, easy recipe to follow. shared it at work and it was a big hit. definitely will be making this again! i added poppy seeds to the glaze and next time will add to the mix as well!

    Reply
  2. Sandy Carmichael says

    August 17, 2020 at 1:23 pm

    5 stars
    This was delicious. My only comment is that my attempt was more like a cake. It had very soft crumb texture and had to be eaten more like a cake than a piece of quick bread. I’m sure that’s a function of the moisture level of the zucchini. I will definitely make this delicious recipe again. Thank you!

    Reply
5 from 7 votes (5 ratings without comment)

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