★★★★★

Lemon Zucchini Bread

Enjoy a slice of this incredibly sweet and moist Lemon Zucchini Bread for breakfast, brunch or as an evening treat! It won’t disappoint!

Enjoy a slice of this incredibly sweet and moist Lemon Zucchini Bread for breakfast, brunch or as an evening treat! It won't disappoint!

So….welcome to August! I have FOUR zucchini bread recipes waiting to share with all of you. But I thought I would start with today’s LEMON Zucchini Bread since it’s truly one of my favorites.

If you know me at all, you’ll know I am a sucker for all things lemon flavored.

These Lemon Cheesecake Bars are hands down in my top 10 favorite recipes…and they’re quite popular with you, my readers, as well!

But, let’s talk about zucchini. Every year as I plant my garden I think about how many zucchini plants should I do? In our current yard, we have a much smaller garden area than I’m used to, so I have to be deliberate about how many things to plant. I can’t get all crazy and plant arugula in the hopes that I’ll use it and eat it.

Last year I planted three zucchini plants and they EXPLODED. Like, legit, we were eating SO MUCH ZUCCHINI.

I froze well over a dozen loaves of zucchini bread, I made zucchini cake, and another zucchini cake, zucchini muffins, and even zucchini brownies.

This year I thought maybe I should only plant TWO plants…but then I panicked. What if ONE gets bugs and dies? I can’t survive on just ONE zucchini plant.

That is not nearly enough zucchini for all the recipes in my head. So. I planted three again. And once again, we are OVERWHELMED with zucchini.

Enjoy a slice of this incredibly sweet and moist Lemon Zucchini Bread for breakfast, brunch or as an evening treat! It won't disappoint!

But let’s talk about today’s Lemon Zucchini Bread.

This isn’t as lemony as my Starbuck’s Lemon Loaf. However, it has the perfect amount of citrus to give it a kick of lemon flavor.

You could even add poppy seeds to make it a Lemon Poppy Seed Zucchini Bread (or try these Lemon Poppy Seed Zucchini Muffins)!

Whenever I make quick bread I always try to make sure it makes TWO loaves. I mean, if you’re going to turn on the oven and go through the process of mixing up some ingredients, you might as well get a second loaf, right?

And, as usual, these are great to wrap up in foil, place in a ziploc freezer bag and freeze until you’re ready to enjoy!!!!

Enjoy a slice of this incredibly sweet and moist Lemon Zucchini Bread for breakfast, brunch or as an evening treat! It won't disappoint!

More Bread Recipes

Yield: 20 servings

Lemon Zucchini Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Enjoy a slice of this incredibly sweet and moist Lemon Zucchini Bread for breakfast, brunch or as an evening treat! It won't disappoint!

Ingredients

FOR THE BREAD:

  • 4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini
  • 2/3 cup unsalted butter, melted
  • 2 lemons, zested
  • 1/2 cup lemon juice (about 2 largelemons)
  • 4 large eggs

FOR THE GLAZE:

  • 1 cup powdered sugar
  • juice from 1 lemon

Instructions

  1. Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside.
  2. In a large bowl, mix all ingredients for bread, stirring to completely combined.
  3. Pour into greased pans and bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
  4. For glaze, whisk together powdered sugar with lemon juice until smooth. Drizzle over bread.
  5. I enjoyed this bread cold out of the refrigerator! Enjoy!

Nutrition Information:

Yield:

20

Serving Size:

1 slice

Amount Per Serving: Calories: 254Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 253mgCarbohydrates: 43gFiber: 1gSugar: 23gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 21, 2017

Comments & Reviews

  1. I only have extra large eggs on hand could I do 4 eggs like the recipe calls for or should I reduce it to 3 eggs being they are extra large?

  2. Just made these minus the poppy seeds because I didn’t have them in the house.
    It is delicious bread. Very moist, perfect for Breakfast! This is moist like zucchini bread, but not as sweet as lemon pound cake. I recommend using fresh lemon juice and the lemon zest.
    Thank you for the recipe I will definitely be making this again!

    1. I use a food processor with a shredding attachment. You can also just use a cheese grater! And no, I don’t squeeze the liquid if it’s a fresh zucchini. If I’ve frozen the shredded zucchini, then yes, I would squeeze out some of the excess liquid. Hope that helps!

    1. Not if you’re using fresh zucchini. If you’re using shredded FROZEN zucchini, then yes, I would squeeze out some of the excess liquid.

  3. Oh, how I love lemon. It isn’t safe for me to make lemon treats because I am the only one here that likes it. Never thought about lemon and zucchini. Looks yummy!

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