Our friend brought us a huge bag of zucchini from her garden and I have been making zucchini everything. Tis the season!
I’ve also been stirring extra shredded zucchini into my favorite marinara sauce. The boys don’t even know it’s there. And of course I’ve been making loaves of Classic Zucchini Bread andChocolate Zucchini Bread. I guess I am going a little zucchini crazy.
I think you will appreciate my zucchini madness because I also created a new zucchini recipe that is going to knock your socks off. This Lemon Zucchini Bread is the BEST! You HAVE to make it.
Lemon Zucchini Bread
The bread is super moist thanks to the zucchini and olive oil. I use light olive oil in this recipe instead of extra-virgin olive oil because it is lighter in flavor. Some extra-virgin olive oils can be strong. If you don’t want to use olive oil, you can use canola oil or vegetable oil.
This bread is also bursting with lemon flavor thanks to the lemon zest, lemon juice, and sweet lemon glaze. Don’t skip the glaze because it really is the icing on the bread…or cake.
So I can eat it for breakfast and not feel guilty, but it could easily pass as a zucchini loaf cake. I would eat it for dessert any day. Heck, I would eat it anytime of the day. Call it bread or call it cake, either way it is delicious!
Lemon Poppy Seed Zucchini Bread
I also love this recipe because it makes two loaves. We enjoyed a loaf and shared one with our friends. The boys were sad to see the second loaf to go out the door, but I promised them I would make more soon. Good thing there isn’t a zucchini shortage this time of year. I can bake zucchini bread all day, every day!
If you are looking for a recipe to use up your zucchini, make this Lemon Zucchini Bread. It is our new favorite zucchini bread and I think you will love it too! And if you are a chocolate fan, you also need to make our chocolate zucchini bread. It is another winner! Gather up your garden zucchini and get baking!
This moist lemon zucchini quick bread is topped with a sweet lemon glaze and is a summer favorite. Enjoy a slice for breakfast, as a snack, or dessert.
Meyer Lemon Zucchini Bread
Calories: 250 kcal , Carbohydrates: 39 g , Protein: 2 g , Fat: 9 g , Cholesterol: 20 mg , Sodium: 152 mg , Potassium: 70 mg , Sugar: 26 g , Vitamin A: 50 IU , Vitamin C: 2.8 mg , Calcium: 14 mg , Iron: 0.9 mg
I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!Incredibly tender Lemon Zucchini Bread with bright citrus flavor is the perfect loaf of quick bread to serve for breakfast or as an afternoon snack. Drizzled with a sweet and tart lemon glaze, this easy to make zucchini bread recipe is a great way to use up your fresh summer’s bounty.
If you have a lot of zucchini from your garden or farmer’s market, this no-yeast quick bread is absolutely the best! The burst of lemon flavor is amazing, just like in my Lemon Loaf Cake with Lemon Glaze!
Vegan Lemon Zucchini Loaf Cake
Zucchini bread always stirs up memories of fun summer days, afternoons spent in the garden and all the beautiful produce the season has to offer.
Zucchini is a great addition to baked goods and desserts. Whether you are making this quick bread, a moist and decadent cake, breakfast muffins, simple cookies or rich and gooey brownies, zucchini keeps baked goods moist and adds a boost of nutrients to any recipe. Because of zucchini’s mild flavor, adding additional ingredients and flavorings is an easy task. Chocolate chips, warm spices like cinnamon and nutmeg or tangy lemon all turn any zucchini recipe into a masterpiece.
We all know about my great affection for all things lemon so it was only a matter of time until I made another lemon recipe to share with you all. This zucchini bread is light, tender and bursting with flavor from the fresh lemon juice and lemon zest.
Lemon Zucchini Bread With A Lemon Glaze • Bake Me Some Sugar
This recipe makes one loaf of zucchini bread. I can honestly say that as soon as you start smelling the aromas coming from the oven, you are going to wish you doubled the recipe and made two loaves of this bread instead.
Yes, there is no need to peel the zucchini when making zucchini bread. The green specks add such a beautiful pop of color to the loaf as well as nutrients.
You usually don’t need to dry or wring liquid out of the grated zucchini when making bread, as long as you choose small to medium size zucchini. Large zucchini has a lot more moisture and often times they are a bit too wet.
Glazed Zucchini Lemon Bread Recipe (whole Grain, Dairy Free)
Select small to medium size zucchini when baking. Large zucchini has a higher moisture content, less flavor and more seeds than the smaller ones.
Zucchini lemon bread freezes well. I prefer freezing it without the lemon glaze drizzle. Cool the sweet bread loaf completely, wrap it with plastic wrap and then with aluminum foil. I like to then place the tightly wrapped bread in a resealable freezer-safe bag. Although this last step is not necessary, I feel better knowing there is no way my loaf will get dry or freezer burn. Freeze it for up to 3 months.
This bread keeps well on the counter at room temperature for 2-3 days. It can also be stored in an airtight container in the refrigerator for up to a week.
Lemon Zucchini Bread Recipe (+video)
I am celebrating all things lemon this week with some of my foodie friends. Take a look at their delicious lemon recipes under the recipe card!
Incredibly tender Lemon Zucchini Bread drizzled with lemon glaze is the perfect loaf of quick bread to serve for breakfast or as an afternoon snack.
Calories: 287 kcal (14%) Carbohydrates: 42 g (14%) Protein: 3 g (6%) Fat: 12 g (18%) Saturated Fat: 1 g (6%) Trans Fat: 1 g Cholesterol: 33 mg (11%) Sodium: 185 mg (8%) Potassium: 88 mg (3%) Fiber: 1 g (4%) Sugar: 27 g (30%) Vitamin A: 72 IU (1%) Vitamin C: 3 mg (4%) Calcium: 19 mg (2%) Iron: 1 mg (6%)
Lemon Zucchini Bread Recipe
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Did you make this? I love seeing what you’ve made! Tag me on Instagram and don’t forget to leave a comment & rating below!This delicious Lemon Zucchini Bread is topped with a homemade glaze making it irresistible! We love a simple no-yeast quick bread recipe!
If you love bread (especially quick bread recipes), you’ll love this sweet bread! It’s perfect for leftover zucchini in the garden and is as classic and delicious as our go-to Zucchini Bread and Chocolate Zucchini Cake.
Lemon Rosemary Zucchini Bread Recipe
When it’s cold, I find myself wanting to bake ALL the time. It’s almost like I just love having something sweet and warm to eat on a cold day. This zucchini lemon bread makes the perfect dessert or even an afternoon snack.
This next recipe was one that my mom and I tried out years ago that we fell in love with. It was so delicious and one that we will be making again and adding to our favorite breads rotation.
The recipe turned out perfect with zucchini and lemon flavor combined into a fluffy bread. The glaze is my favorite part (how could it not be?) and was the perfect addition for this lemon zucchini bread recipe!
Lemon Zucchini Cake Recipe
There is no need to peel the skin of a zucchini before using it in baking. Zucchini peels are already thin and soft enough that they won’t affect the texture of your bread.
You can use any cheese grater that you have on hand to grate your zucchini – a food processor with a grating attachment would also work well.
Dry the Zucchini: I mention below how important it is to DRY your zucchini.Since some zucchinis, like home grown garden zucchinis, have more moisture than others, I would suggest placing the grated zucchini in the center of a tea towel, fold up the towel, and wring out by twisting over the sink. This is a great way to prepare grated zucchini for most baked goods.
Lemon Blueberry Zucchini Bread With Lemon Glaze
BATTER. Begin by mixing the flour, salt, and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, and lemon zest to this mixture and blend all together.
ZUCCHINI. Fold in shredded zucchini (that is drained and dry) until it is mixed well. Add the dry mixture to the wet mixture and blend all together until well combined.
(*Note*: It is really really important to be sure you remove excess water from the zucchini. Zucchinis are over 90% water which is why they make
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