Glazed Lemon Zucchini Bread - Real Life Dinner

Almost pound-cake-like, this Glazed Lemon Zucchini Bread is one of my new favorite ways to bake with zucchini. With the tart and sweet glaze on top, it can even pass as dessert. I can’t wait to try a similar recipe for muffins. There are many more awesome zucchini recipes on my site, too. And don’t forget, if you have a surplus of zucchini, I also have a post on How to Freeze Zucchini for Baking.

You might be surprised to see olive oil as an ingredient in this recipe. It gives the bread a unique texture that I think is delicious. If you prefer, you can replace it with a different oil/fat of your choice–coconut oil, shortening, margarine, butter, canola oil…any of those will be fine.

I am so excited for you to give this delicious summer quick bread a try. It’s so unique and looks absolutely beautiful sliced on a pretty serving dish. You’re going to feel so fancy when you make this!

More Delicious Quick Breads

STEP-BY-STEP photos for how to make glazed lemon zucchini bread

Frequently Asked Questions & Tips about how to make Glazed Lemon Zucchini Bread

How many lemons will I need for this recipe?

I used the juice and zest of a large lemon for this recipe. The zest and 1 tbsp of juice went into the batter, and then I used the remainder 2 tbsp of lemon juice in the glaze. If the lemons you have are small- to medium-sized, then you will need at least 2 lemons.

can I use store-bought lemon juice?

Yes, you can. The lemon flavor will be a little bland, but the bread will still taste good. I recommend using freshly squeezed lemon juice and lemon zest for the best flavor. The lemon zest really takes the flavor up a notch.

what do you recommend using in place of the olive oil and coconut oil?

You can substitute these two different oils for shortening, butter, or canola oil.

how should I store this quick bread?

Covered with saran wrap or in an airtight container on the counter, the bread will keep for 2-3 days and in the fridge for up to 5 days. You can also freeze the bread. I recommend leaving the glaze off if you’re going to freeze it. Wrap the cooled bread in plastic wrap and foil, a freezer bag, or an airtight container before placing it in the freezer for up to 3-4 months.

Tips:

Zest the lemon before squeezing the juice out. It’s easier to zest a lemon when it’s whole.
You can add an extra tbsp lemon juice to the batter if you like a really strong lemon flavor.
Use a food processor to finely grate the zucchini.
Make sure to use at least an 8×4 loaf pan.
Let the baked bread completely cool before drizzling the glaze on top.

baker’s tools:

Glazed Lemon Zucchini Bread

Prep time

20 mins

Cook time

80 mins

Total time

1 hour 40 mins

Dense and delicious, this pound-cake-like bread is full of flavor and even "healthy" with the addition of zucchini. The glaze makes it dessert worthy! You're going to love it!

Author: Slightly adapted from Two P

Recipe type: Quick Bread/Summer

Cuisine: Summer

Serves: 12 slices

Ingredients

2 cups granulated sugar
Zest of 1 large lemon
3 large eggs
½ cup light olive oil
½ cup coconut oil
1 tablespoon fresh lemon juice
1 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups finely grated zucchini
GLAZE:
1½ cups powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the oven to 325 degrees. Spray a large loaf pan (at least 8x4) with cooking spray and set aside.
Add the sugar and lemon zest to a large mixing bowl. Use your hands to rub the zest into the sugar until it is aromatic.
Add the eggs, olive oil, coconut oil, fresh lemon juice, and vanilla. You can stir it by hand or use a hand mixer to cream it together.
Next, in a separate bowl, stir together the flour, salt, baking soda, and baking powder.
Stir the flour mixture into the creamed mixture.
Lastly, add the shredded zucchini, stir well, and then pour into the prepared pan.
Bake at 325 degrees for 65 to 90 minutes or until a toothpick comes out clean from the center of the baked bread.
Let the bread cool completely before adding the glaze.
TO MAKE THE GLAZE:
Whisk together the 1½ cup powdered sugar and the 2 tbsp of lemon juice. If you don't have 2 tbsp and need a little more liquid, you can use a tsp or two of milk if needed.
Place bread on a plate or tray and then drizzle the glaze over the bread allowing it to drip down the sides of the loaf. Let glaze set before serving.
Enjoy!