This Lemony Zucchini Bread recipe is filled with zesty lemon, lovely crunchy poppyseeds, fresh zucchini, and lemon glaze on top.
This glazed lemon zucchini 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
Here's what we're working with. Every ingredient was chosen and tested to create the perfect combination of loaf height and flavor.
- Lemons - juice and zest
- Eggs
- Oil - neutral flavored such as vegetable, olive, or canola
- Greek Yogurt - plain
- Vanilla Extract
- Zucchini - fresh or frozen, thawed, no need to drain or squeeze
- 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. I find that a neutral oil gives it a better texture.
- 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.
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, 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 and cool for at least 30 minutes before icing.
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.
💬 FAQ
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.
You can use either an 8 x4 x 2.5-inch pan or a 9x5 x 2.5-inch pan for the best results. An 8x4 pan will be a taller, less flat loaf.
No need to! The zucchini bakes into the bread and the peel is not noticeable at all. Peeling it is not necessary and is just more work.
⏲️ 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.
⏰ 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.
Lemon Zucchini Bread
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.
Leave a Reply