• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Eat Dessert Snack

Official Site

Header Right

  • Home
  • Recipe Index
    • Appetizers
    • Main Dishes
    • Side Dishes
    • Desserts
  • Dinners
  • Seasonal
    • Fall Recipes
    • Thanksgiving
    • Christmas
  • About
    • Privacy & Disclosure
    • Contact Us
menu icon
go to homepage
  • Recipes
  • About
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home ‣ Recipes ‣ Breads

    Lemon Zucchini Bread

    Mar 4, 2023 by Sara · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Sliced lemon zucchini bread on wood cutting board with lemon slice on top.
    Sliced lemon zucchini bread on wood cutting board with lemon slice on top.
    Sliced lemon zucchini bread on wood cutting board with lemon slice on top.

    This Lemony Zucchini Bread recipe is filled with zesty lemon, lovely crunchy poppyseeds, fresh zucchini, and lemon glaze on top.

    Frosted loaf of lemon zucchini bread with lemon slices and poppyseed on top, resting on wood cutting board.

    This easy dessert bread is PERFECT for spring and summer, just like my Strawberry Banana Bread.

    If you're looking for a good zucchini dessert recipe, this definitely desserty, dreamy brunch material. I wouldn't call it fluffy, this is loaf cake style bread, with a pound cake texture. It's the perfect way to use zucchini.

    Jump to:
    • 🥘 Ingredients
    • 📖 Substitutions
    • 🔪 Instructions
    • 💬 FAQ
    • ⏲️ Baking Time
    • ✏️ Top Tips
    • ⏰ Make Ahead
    • Lemon Zucchini Bread

    🥘 Ingredients

    Here's what we're working with. Every ingredient was chosen and tested to create the perfect combination of loaf height and flavor.

    Lemons, flour, greek yogurt, white sugar, baking powder, salt, eggs, vanilla, poppyseeds, oil, and grated zucchini in bowls on marble countertop.
    • Lemons - juice and zest
    • Eggs
    • Oil - neutral flavored such as vegetable, olive, or canola
    • Greek Yogurt - plain
    • Vanilla Extract
    • Zucchini - fresh or frozen, thawed
    • Sugar - white granulated
    • Baking Powder
    • Salt
    • Flour - all purpose
    • Poppyseeds
    • Powdered Sugar

    📖 Substitutions

    • Greek Yogurt - can be substituted with sour cream
    • Oil - can be substituted with melted butter or ghee
    • Poppy seeds- can be omitted or replaced with chia seeds.

    🔪 Instructions

    Lemon zucchini bread is so easy to make! Remember to preheat your oven and line the baking pan with parchment paper for easy cleanup.

    Hand grating zucchini into a plate.

    Preheat the oven to 350 ° F. Prepare a bread pan by lining with parchment paper. Grate zucchini and set aside.

    Eggs, greek yogurt, oil, and vanilla in ceramic mixing bowl with wire whisk.

    In a large mixing bowl, combine the eggs, oil, greek yogurt, vanilla, and lemon juice. Whisk together until smooth.

    Flour, lemon zest, and poppyseeds on top of mixed wet ingredients in white porcelain mixing bowl.

    Add in the sugar, salt, flour, and baking powder, and poppyseeds and fold in.

    White mixing bowl with wet and dry ingredients for lemony zucchini bread.

    Add in grated zucchini and mix until just combined and there are no flour pockets left.

    White bowl pouring wet batter into metal bread pan lined with parchment paper.

    Transfer batter to baking pan. Bake for 55-60 minutes, then check doneness with an inserted toothpick. If clean, remove and cool for at least 30 minutes before icing.

    Spoon drizzling lemon icing into glass bowl.

    In a small bowl combine powdered sugar, lemon zest, juice, and vanilla. Drizzle over the top of the loaf. Wait for 30-60 minutes for the glaze to dry a little before slicing, or serve fresh.

    Spoon drizzling lemon icing onto baked loaf of lemon zucchini bread.

    💬 FAQ

    Can I use frozen zucchini in this recipe?

    Yes! Make sure to thaw it completely, and do not drain. The moisture in the zucchini is necessary. For accurate measurements, weigh the zucchini to the correct amount listed in the recipe.

    What size bread pan do I need?

    You can use either an 8 x4 x 2.5-inch pan or a 9x5 x 2.5-inch pan.

    Can this be made Gluten Free?

    Yes! Use an equal amount of gluten-free flour like Bob's Red Mill or King Arthur called for in the recipe.
    Keep in mind it may impact baking time. Check for doneness by inserting a clean toothpick into the loaf after 55-60 minutes, and add 5-10 minutes to the baking time if needed.

    3 slices of lemon zucchini bread on white plate with lemon slice.

    ⏲️ Baking Time

    Baking time will vary with the type of bakeware used. Stoneware or glass will need a longer baking time, 60 minutes or more to bake, while darker or metal pans may only need 55-60 minutes.

    ✏️ Top Tips

    • Line your loaf pan with parchment paper for easy removal and easy cleanup!
    • Weigh your zucchini and flour for accuracy to ensure you get the correct ratios. Too much or too little zucchini or flour could impact baking time.
    • Don't skip the glaze!! It is what makes this bread *chefs kiss* perfect.
    Slice of lemon zucchini bread next to baked loaf on wood cutting board with lemon slice.

    ⏰ Make Ahead

    It's easy to make this bread ahead of time! It can be made and stored in an airtight container at room temperature for up to 3 days.

    To Freeze: Follow the recipe as directed, but do not make the icing. Bake and cool the bread completely, then transfer to an airtight freezersafe container or wrap tightly in a layer of plastic wrap and tinfoil.

    Freeze for up to 3 months, and thaw at room temperature overnight. Then make the icing, glaze, and let the glaze set before slicing and serving.

    Baked lemon zucchini poppyseed loaf sliced on a wood cutting board.
    Print Recipe Pin Recipe
    No ratings yet

    Lemon Zucchini Bread

    This Lemony Zucchini Bread recipe is filled with zesty lemon, lovely crunchy poppyseeds, fresh zucchini, and lemon glaze on top.
    Prep Time10 mins
    Cook Time1 hr
    0 mins
    Total Time1 hr 10 mins
    Course: Dessert, Snack
    Cuisine: American
    Keyword: Lemon poppyseed zucchini bread, Lemon Zucchini Bread, Zucchini dessert bread
    Servings: 8
    Calories: 478kcal
    Author: Sara

    Ingredients

    • 2 large eggs
    • ⅓ cup vegetable oil
    • ⅓ cup plain greek yogurt
    • 1 teaspoon vanilla extract
    • 2 teasoons lemon zest (1 lemon)
    • 4 Tablespoons lemon juice (1 lemon)
    • 1 cup white granulated sugar
    • 1 teaspoon salt
    • 3 cups flour (400 g)
    • 2 teaspoons baking powder
    • 2 Tablespoons poppyseeds (20 g)
    • 2 cups grated zucchini (270 g)

    For the Glaze:

    • 1½ cups powdered sugar
    • 2 teaspoons lemon zest
    • 1½-2 Tablespoons lemon juice add more for a thinner glaze.
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat the oven to 350 ° F. Prepare a bread pan by lining with parchment paper. Grate zucchini and set aside.
    • In a large mixing bowl, combine the eggs, oil, greek yogurt, vanilla, lemon zest, and lemon juice. Whisk together until smooth.
    • Add in the sugar, salt, flour, and baking powder, and poppyseeds and fold in. Add in grated zucchini and mix until just combined and there are no flour pockets left.
    • Transfer batter to baking pan. Bake for 55-60 minutes, then check doneness with an inserted toothpick. If clean, remove bread and cool for 20-30 minutes on cooling rack before icing.

    For the Glaze:

    • In a small bowl combine powdered sugar, lemon zest, juice, and vanilla. Stir until smooth. When loaf has cooled, drizzle over the top of the loaf. Wait for 30-60 minutes for the glaze to dry a little before slicing, or serve fresh.

    Notes

    Store at room temperature in an airtight container for up to 3 days. 
    Freeze with no icing for up to 3 months, then thaw and glaze before serving. 

    Nutrition

    Calories: 478kcal | Carbohydrates: 86g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 420mg | Potassium: 188mg | Fiber: 2g | Sugar: 49g | Vitamin A: 123IU | Vitamin C: 11mg | Calcium: 121mg | Iron: 3mg

    More Breads

    • Banana Cinnamon Rolls
    • Apple Cider Baked Donuts
    • Apple Cinnamon Scones
    • Lemon Blueberry Scones
    • View Eat Dessert Snack’s profile on Facebook
    • View eatdessertsnack’s profile on Twitter
    • View eatdessertsnack’s profile on Instagram
    • View Sara@eatdessertsnack’s profile on Pinterest

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Sara. Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

    More about me →


    St. Patricks Day Recipes

    • Pistachio Bars
    • Blackberry Pear Salad
    • Pistachio Pudding Mix Cookies
    • Boursin Twice Baked Potatoes

    Popular Recipes

    • Soft Fluffy French Bread
    • Homemade Cherry Pie Filling
    • Best Homemade Orange Rolls
    • Cream Cheese Pie Crust

    Make sure you never miss a recipe! Subscribe for recipes and tips, right to your inbox!

    Footer

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Disclaimer

    Recipes

    • All Recipes
    • Main Dishes
    • Desserts
    • Appetizers

    Contact

    • Contact Us
    • Press

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 EAT DESSERT SNACK. ALL RIGHTS RESERVED

    Copyright © 2023 · Foodie Pro & The Genesis Framework

    10shares
    • 10