Super moist, not too sweet with a two ingredient glaze, Â Lemon Zucchini Bread! Â A delicious and easy dessert or snack that has veggies in it…yay!
Another fabulous way to use Zucchini! Â 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. Â No need to squeeze out the moisture for this recipe.
How do I store this zucchini bread?
- Store at room temp for two days then put in refrigerator for another day or two. Â If you still have some left, slip into a freezer bag and freeze for up to a 3 months. Â Thaw at room temp.
We love zucchini for all it does. Sweet or savory. Â So versatile! Â Rachel recently posted this No Fuss Zucchini Lasagna that is so fresh and easy to make! Â Or this KETO Low carb Zucchini Noodles with Shrimp is on regular rotation around here. Â Always watching that waistline!
Once your Lemon Zucchini Bread is baked simply mix up confectioners sugar and lemon juice. Â Drizzle over the cooled cake and you are ready to serve!
Still craving more easy quick breads? Â Check these out:
 Strawberry Bread or these Savory Cheddar Scones!
Getting our veggies in one delicious bite at a time!
Clink!
Kathi & Rachel
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Lemon Zucchini Bread
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.
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!
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!