Lemon Zucchini Bread – with Cooking Video

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This delicious lemon zucchini bread has a lovely lemon glaze and is a quick favorite for your summer squash.

This delicious lemon zucchini bread has a lovely lemon glaze and is a quick favorite for your summer squash.

When summer squash season rolls around, it can be hard to come up with ways to use that garden abundance.

This particular recipe is a twist on traditional zucchini bread, as it has an addition of bright, citrusy lemon flavor, as well as a simple lemon glaze.

This delicious lemon zucchini bread has a lovely lemon glaze and is a quick favorite for your summer squash.

To Make This Recipe You Will Need:

  • zucchini
  • all-purpose flour
  • salt
  • baking soda
  • baking powder
  • sugar
  • lemon
  • eggs
  • extra virgin olive oil
  • apple sauce
  • vanilla extract
  • powdered sugar
  • milk
  • mixing bowls
  • whisk
  • loaf pan
  • microplaner (to zest the lemon)
  • juicer

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Watch Me Make this Recipe:

How to Make Lemon Zucchini Bread

To begin, preheat your oven to 325 degrees.

Grease and flour a standard 8×5″ loaf pan. Or you can coat it with my handy Baking Spray Replacement. Set it aside for now.

This delicious lemon zucchini bread has a lovely lemon glaze and is a quick favorite for your summer squash.

Combine all-purpose flour, salt, baking soda and baking powder in a small bowl. Give those a stir and set it aside.

Put sugar in a mixing bowl.

Using your microplaner or other utensil, zest a lemon into the mixing bowl. You’ll zest the whole lemon.

Juice your lemon and add 2 teaspoons of the juice to the mixing bowl. Reserve the remaining juice for later.

Add apple sauce, extra virgin olive oil, vanilla extract and eggs to the mixing bowl. Whisk until smooth.

Add in your dry ingredients and whisk smooth.

Stir in shredded zucchini.

Spread the batter into your loaf pan.

Bake for 1 hour, or until the loaf tests done when tested with a wooden pick.

Place the pan on a cooling rack and let the loaf cool for 5 minutes in the pan.

Remove the loaf to the cooling rack and cool completely.

This delicious lemon zucchini bread has a lovely lemon glaze and is a quick favorite for your summer squash.

For the glaze (optional) combine the powdered sugar, lemon juice, vanilla extract and milk. Whisk smooth. Drizzle over the lemon zucchini bread.

Enjoy!

This delicious lemon zucchini bread has a lovely lemon glaze and is a quick favorite for your summer squash.

Would you like more ideas for your abundant zucchini from the garden?

Click Here for More Zucchini Recipes

This delicious lemon zucchini bread has a lovely lemon glaze and is a quick favorite for your summer squash.

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Did You Make This Recipe? I would love for you to rate it in the recipe card! I would love to hear your thoughts!

Lemon Zucchini Bread

Constance Smith - A Good Life Farm
This delicious lemon zucchini bread has a lovely lemon glaze and is a quick favorite for your summer squash. This recipe makes 1 loaf.
4.6 from 5 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Quick Breads
Cuisine American
Servings 12 slices
Calories 225 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cups granulated sugar
  • 1 lemon, you will need the zest and juice - see instructions
  • 1/4 c extra-virgin olive oil
  • 1/4 c plain, unsweetened apple sauce
  • 3/4 tsp vanilla extract
  • 2 eggs
  • 1 c grated zucchini, about 1 medium zucchini (peeling optional)

For the Glaze

  • 1 c powdered sugar
  • 1 Tb milk
  • 1 tsp lemon juice, from the lemon
  • 1/2 tsp vanilla extract

Instructions
 

  • To begin, preheat your oven to 325 degrees.
  • Grease and flour a standard 8x5" loaf pan. You can also coat it with my handy baking spray replacement. (See the link in the blog post) Set it aside for now.
  • Combine the flour, salt, baking soda and baking powder in a small bowl. Give those a stir and set it aside.
  • Put the sugar in a mixing bowl.
  • Using your microplaner or other utensil, zest the lemon into the mixing bowl. You'll zest the whole lemon.
  • Juice your lemon and add 2 teaspoons of the juice to the mixing bowl. Reserve the remaining juice for later.
  • Add the apple sauce, extra virgin olive oil, vanilla extract and eggs to the mixing bowl. Whisk until smooth.
  • Add in your dry ingredients and whisk smooth.
  • Stir in the shredded zucchini.
  • Spread the batter into your loaf pan.
  • Bake for 1 hour, or until the loaf tests done when tested with a wooden pick.
  • Place the pan on a cooling rack and let the loaf cool for 5 minutes in the pan.,
  • Remove the loaf to the cooling rack and cool completely.

For the Glaze

  • Combine the powdered sugar, lemon juice, vanilla extract and milk. Whisk smooth.
  • Drizzle over the lemon zucchini bread.
  • Enjoy!

Video

Notes

This lemon zucchini bread freezes well. Try doubling the recipe, and freeze one for later. If you freeze it, do not add the glaze at this time. Wait until you thaw it out to make the glaze, and add it then.

Nutrition

Serving: 1sliceCalories: 225kcalCarbohydrates: 42gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 172mgPotassium: 45mgFiber: 1gSugar: 27gVitamin A: 44IUVitamin C: 5mgCalcium: 21mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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