Learn how to make the BEST Glazed Zucchini Bread! Dressed in a sweet and citrusy lemon glaze, this ultra-moist and flavorful quick bread is delicious for breakfast, lunch, or dessert.
Zucchini bread with lemon glaze recipe
Do you grow zucchini in your garden? If you do, you probably have a lot leftover (tip: freeze zucchini!) towards the end of the summer and early fall. This easy Glazed Zucchini Bread recipe is my go-to when I have an abundance of zucchini. Not to mention, it’s a great way to sneak green veggies into kid-friendly treats!
Fresh zucchini adds a layer of moisture to homemade bread, making this an incredibly tender, soft, and fluffy quick bread that DOESN’T taste like vegetables. A touch of lemon juice in the batter enhances the vibrant flavors and the green speckles throughout the slices are just divine! With the simple lemon glaze on top, every bite is perfectly sweet and bright.
Glazed lemon zucchini bread is a foolproof recipe and only requires about 10 minutes of hands-on work. After about an hour in the oven, you’ll have two loaves of soft and moist homemade zucchini bread that will knock your socks off!
How to make glazed zucchini bread
Zucchini bread is perfect for breakfast and dessert, as well as potlucks and holiday gifting. The lemon glaze on top can be used for almost anything, from Christmas cookies to baked donuts! This glazed bread is incredibly easy and ready after a few simple steps:
In a large bowl, add the eggs, oil, and sugar. Beat them together before adding the shredded zucchini, vanilla, and lemon juice. Continue beating until incorporated. Tip: Make sure to drain the zucchini, you can do this by putting it in a strainer and pressing down on it with your hand.
Stir the flour, baking soda, salt, and baking powder together in a separate bowl.
Combine the dry mixture with the wet and stir until everything comes together.
Pour the batter into two prepared loaf pans and bake until a toothpick inserted in the center comes out clean.
Make the lemon glaze by stirring the powdered sugar, lemon juice, and milk together in a bowl.
Let the zucchini loaves cool completely before pouring the glaze over top and letting it drizzle down the sides. Once the glaze has set, slice up the bread and dig in!
Zucchini bread variations
Do you like a bit of texture in your zucchini bread? Try folding any of these yummy ingredients into your bread batter before baking:
- Nuts: Chopped walnuts, almonds, pecans, and macadamia nuts are great options.
- Chocolate: You can use chocolate chips or chocolate chunks. White chocolate chips would also be good here.
- Dried fruit: Cranberries, dates, raises, berries …the options are endless.
- Lemon zest: For an extra burst of citrusy flavor.
Frequently asked questions
Why is my zucchini bread soggy?
The most common issue when making zucchini bread is when it turns out dense and soggy. To avoid this, you absolutely MUST remove as much of the moisture from the shredded zucchini as possible by patting it dry with paper towels and squeezing out the excess liquid.
Do you peel a zucchini before grating?
Zucchini skins are practically paper-thin and flavorless, so it’s up to you whether you peel it or not before grating. I love the green speckles the zucchini adds to this bread and, of course, the added nutrients.
Can I make this zucchini bread recipe into muffins?
You can! I recommend making the zucchini bread batter as written and baking it in lined muffin tins at 350ºF for 18 to 25 minutes or until a toothpick inserted in the middle comes out clean.
How do you store zucchini bread?
To store, allow the bread to cool completely before keeping it in an airtight container or wrapped tightly in plastic wrap at room temperature for 4 to 5 days.
Can you freeze zucchini bread?
To freeze, wrap either the whole loaf or individual slices in a couple of layers of plastic wrap and a layer of aluminum foil, inside a freezer bag and freeze for 3 to 4 months.
More healthy quick breads you’ll love
Pin for later:
Glazed Zucchini BreadPrint
- 3 eggs beaten
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups zucchini grated
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking power
- 1 cup powdered sugar
- 1-2 teaspoons lemon juice depending on your taste
- 1 tablespoon milk
For the bread
- Preheat oven to 350 degrees F. Grease two loaf pans.
- In a large mixing bowl beat together eggs, oil and sugar. Add in grated zucchini, vanilla and lemon juice and keep mixing. Tip: Make sure to drain the zucchini, you can do this by putting it in a strainer and pressing down on it with your hand removing as much water as possible.
- In a another bowl mix flour, baking soda, salt and baking powder. Add flour mixture into the mixing bowl with wet ingredients. Mix until everything is combined.
- Pour mixture into loaf pants, dividing equally.
- Bake for 60 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool for 15 minutes before removing from loaf pans.
For the glaze
- Mix powdered sugar, lemon juice and milk together in a bowl until a sugar glaze forms. Use 1-2 tablespoons of lemon juice, depending on how "lemony" you want it to taste.
- Pour sugar glaze on top of the zucchini bread, allowing it to drizzle over the sides. Once the glaze has set, slice up the bread and enjoy!