This Double Glazed Lemon Zucchini Bread is light, tender, and ultra-moist. Two glazes for a burst of sweet lemon flavor!
You won’t believe how light and tender this Lemon Zucchini Bread is. It’s so light and airy, it practically melts in your mouth.
Two Glazes for ultra-moisture and ultra-flavor
I’ve used two glazes on this Lemon Zucchini Bread. One is a lemon wash – a syrup made of lemon juice and sugar that is brushed all over the top and sides of the cake when it is still warm from the oven.
The lemon wash soaks into the cake giving it a lovely, tangy-sweet, lemon flavor and making it ultra-moist. If you thought the zucchini added lots of moisture – this glaze adds tons!
The second glaze is creamy and sweet, more like a pourable frosting with flecks of lemon zest. Together, they give this Lemon Zucchini Bread amazing lemon flavor!
Why bake with zucchini?
Shredded zucchini is a magical ingredient! It’s not just a green vegetable that we have loads of this time of year so we look for recipes to use it up. Zucchini is the star! It adds pure moisture and zero flavor.
I love lemon bread. But add a little zucchini to it and it becomes magical. So moist. So tender. And those pretty specks of green.
Tips for baking with zucchini
There’s no need to peel the zucchini. It adds nutrients and pretty green specks throughout the bread.
Use a grater with large holes to shred it down to baking size.
1 medium zucchini yields about 1 1/2 cups lightly packed grated zucchini.
No need to salt, drain, or squeeze out the liquid. It adds extra moisture and flavor to baked goods.
If you are using a huge zucchini that’s extra watery, you can squeeze out a little liquid, but don’t wring it out completely or your bread will be dry.
If you are using an older, out of season zucchini from the supermarket, it may be dry. Just sprinkle it with a little water and let the excess drain in a colander.
Baking tips
I use the scoop and level method of measuring flour. For the most precise measurement, weigh the flour with a scale.
Make sure to mix your wet and dry ingredients together until just combined. Avoid overmixing the batter, otherwise, it can lead to a tougher loaf of bread.
The Lemon Zucchini Bread is done when a toothpick inserted in the middle comes out clean. A thermometer inserted in the middle should reach 200° F.
If the top starts to darken before the loaf is done, tent a piece of foil on top.
Use a light colored baking pan so the loaf doesn’t brown too quickly.
This recipe is for a 9 by 5-inch baking pan. It makes one loaf.
How to make Lemon Zucchini Bread
Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt until well combined. Whisking the dry ingredients separately will ensure everything is dispersed evenly. Mixing them evenly now prevents you having to overmix the batter when adding the flour.
Melt and cool your butter. I use butter instead of oil in this Lemon Zucchini Bread. I love the rich yet delicate taste the butter gives. And it’s never greasy like some oil based cakes can be.
Combine the wet ingredients. Whisk together the cooled melted butter, sugar, eggs, lemon juice, lemon zest, and vanilla until everything is fully combined. Then, stir in the shredded zucchini.
Combine the wet and dry ingredients. Make sure to mix the two together until just combined, overmixing the batter can lead to a dense, tough loaf of bread.
Baking the Lemon Zucchini Bread
Pour the batter into a loaf pan that has been sprayed with non-stick spray. A tip I learned when researching for my Chocolate Chip Banana Bread is to spray only the bottom. This allows the bread to cling a little better to the sides so it rises higher.
Bake the loaf in a 350°F oven for 50-60 minutes. A toothpick inserted into the center comes out clean. An instant read thermometer inserted into the center should reach 200° F.
Cool in the pan for 10 minutes, then loosen the edges with a butter knife and remove from the pan to apply the first glaze and finish cooling on a wire rack.
How to make the double glazes
The double glaze on this Lemon Zucchini Bread makes it ultra-moist and gives it So. Much. Flavor.
The first glaze is a lemon wash. Lemon juice and sugar are brought to a boil so the sugar dissolves creating a lemon syrup.
When the loaf is still warm from the oven, poke holes with a toothpick all over the top and sides of the cake. Brush the glaze all over the top and sides, several times, allowing the glaze to be absorbed into the cake.
Make the second glaze by whisking together confectioners’ sugar, lemon zest, lemon juice, and cream until smooth. This glaze is drizzled on top of the Lemon Zucchini Bread after it has cooled.
How to store and keep Lemon Zucchini Bread
This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days.
If you would like to freeze it, wrap it in aluminum foil and place it in a ziplock freezer bag, pressing out as much air as possible.
You can also freeze individual slices. Wrap them in plastic individually. Heat in the microwave for about 30-40 seconds to warm before eating.
Lemon Zucchini Bread
Ingredients
For the Lemon Zucchini Bread:
- ½ cup (4oz, 113g) unsalted butter, melted and slightly cooled
- 2 cups (10oz, 283g) all-purpose flour
- ½ teaspoon (2.5g) baking soda
- ¾ teaspoon (3.75g) baking powder
- ¾ teaspoon (5.25g) salt
- 1 cup (7oz, 198g) sugar
- 2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 large eggs
- 1 ½ cups (7.5oz, 213g) grated zucchini, about 1 medium zucchini
For the Lemon Wash Glaze:
- ½ cup (3.5oz, 99g) sugar
- ¼ cup freshly squeezed lemon juice
For the Creamy Lemon Glaze:
- 1 cup (4oz, 113g) confectioners' sugar , sifted
- Finely grated zest from 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon (14g) heavy cream
Instructions
For the Lemon Zucchini Bread:
- Preheat oven to 350° Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the sugar, lemon zest, lemon juice, vanilla, eggs, and cooled, melted butter until smooth. Add the shredded zucchini and mix until well combined.
- Add the dry ingredients and mix until just combined. Don’t overmix or the loaf will be tough.
- Pour the batter into the prepared loaf pan. Bake until golden brown and a toothpick comes out clean, about 50 to 60 minutes. An instant read thermometer inserted into the middle should reach 200° F.
- Remove bread from oven and let cool in pan, on a rack, for 10 minutes.
- Carefully invert cake from the pan, onto a cooling rack. Invert cake onto another cooling rack, right side up.
- Using a toothpick, poke holes all over top and sides of cake.
- Gently brush Lemon Wash Glaze over top and sides until all is absorbed.
- Let cake cool completely.
- Drizzle with Creamy Lemon Glaze.
For the Lemon Wash Glaze:
- Combine sugar and lemon in a small saucepan. Bring to a boil, stirring to dissolve sugar. Turn off heat and set aside.
For the Creamy Lemon Glaze:
- Prepare just before using
- Combine the confectioners’ sugar, lemon zest, lemon juice, and cream in a mixing bowl. Whisk until smooth.
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This looks so light and delicious 🙂
I would love a slice of this right now with my tea – It looks just melt in the mouth!
It’s so tender and light it really does melt in the mouth! Thanks so much, Alexandra!
My mouth is watering looking at all of your gorgeous photos, Kelly! This zucchini bread looks and sounds amazing. Loving the idea of double citrusy glaze!!
The double glaze gives a real boost of lemony flavor! Thanks so much, Marissa!
Another delicious looking zucchini loaf Kelly! I just spent some time drooling over it on IG. The texture looks so light, soft and fluffy! Love it!
It’s so light and delicate it practically melts in your mouth! Thanks so much, Leanne!
Lemon Zucchini Bread is probably my favorite bread ever.
It’s my fave right now, too! Thanks so much, Cookie Monster!
this looks so very delicious kelly, that i feel like making it right now. i love zucchini and it makes a great cake or loaf. and i adore citrus. double the glaze has got to be a great thing. cheers sherry
The double glaze gives it so much moisture and bright lemon flavor. We love it! Thanks so much, Sherry!
That’s one of the prettiest zucchini bread that I have ever seen. I really love that light and tender crumb.
It’s so tender and light! And quite refreshing with the sunny lemon flavor. Thanks so much, Angie!
I am definitely baking this tomorrow. The color is too tempting and love the texture you got there.
It’s so moist and tender it practically melts in your mouth! Thanks so much, Kankana!
The double dose of lemon is marvelous!! Perfect to nosh on any time of day!
It adds so much flavor! Thanks so much, Liz!
Love the moisture it keeps inside ! Beautiful as always dear 🙂 Pinned !
Thanks so much, Davorka!
I love this lemony twist on zucchini bread, and this bread does look like it would melt in your mouth! I love that you double glazed it for extra lemony flavor…it looks so luscious!
The double glaze makes it so moist and so full of flavor! It’s definitely a family favorite! Thanks so much, Marcie!
Lemon and zucchini would be a great theme for an entire dinner – every course must contain both! Your bread, of course would make the finest ending for the meal!
What a fun and fantastic idea, David! You’ve got the wheels turning in my brain for ideas for all the courses! Maybe some kabobs with alternating chunks chicken and zucchini (and some cherry tomatoes) with a zaatar lemon marinade. Maybe a lemony, creamy pasta dish with zucchini. Buttery roasted zucchini. A chilled zucchini soup for a starter. Zucchini and corn fritters with lemon aioli…..You have really got me going on this one! Thanks so much, David!
I love a lemon cake. I frequently make lemon loaf cake Kelly but again as I said in my comment to your previous recipe I’ve never baked with zucchini before. So this is another recipe to add to my list. Thanks and I hope you’re having an amazing weekend!
Neil, I hope you try it with the zucchini! It doesn’t add any flavor, it just makes it so moist and tender. I don’t think of it as a zucchini loaf as much as an upgraded lemon loaf! Thanks so much!
Your quick breads are driving me nuts! I make about one a week in cold weather when I can use the oven so I’m now looking forward to this heat going away so I can get to work. This lemon zucchini with that awesome glaze is mouthwatering. I’m growing yellow squash which would probably be just as good a zucchini. What do you think?
MJ, I was just thinking last night that the yellow squash would probably give the same flavorless moisture and would add pretty yellow specks to the lemon bread! I make tons of quick breads as well. I then freeze individually wrapped pieces so there’s always something wonderful waiting in the freezer. Thanks so much!
It’s soooo yummy looking, Kelly! I love that syrup you add to it for moistness factor. I want a big slice of this!!
I love how the lemon wash gives so much moisture and lemony flavor! Thanks so much, Katherine!
I love zucchini bread! Looks so moist and delicious!
It melts in your mouth! Thanks so much, Natalie!
I love zucchini bread, and the lemon flavor with that DOUBLE glaze has my mouth watering! Pinning to make ASAP! Thanks for the recipe!
The double glaze is pretty wonderful! Thanks so much, Laura!
This is such a pretty bread! I love the idea of two glazes. This would be SO perfect with my morning coffee. 😀 ~Valentina
I often times find myself wishing for more flavor in quick breads. Two glazes definitely deliver that! Thanks so much, Valentina!
You’re killin’ it with the zucchini bread lately, Kelly! Once again, you’ve outdone yourself on this recipe, too. I love lemon bread, and a good zuke bread is hard to beat…combine the two into one, though? I’m sold! And that lemon wash is a really cool idea, too. I’ll have to remember that tip!
The lemon wash soaks in and gives so much lemony flavor! It’s addicting! Thanks so much, David!
Well Kelly, as always, you’ve done it again! This bread is absolutely gorgeous! I want a huge slick of it for breakfast along with my coffee! I’m obsessed with that lemon zest glaze and the specks of zucchini in the bread…I bet it makes it so moist! YUM!
Aw, thanks so much, Haylie! It’s so delicate and irresistible. We love it!
What a terrific combination and I LOVE the idea of the double glaze! Definitely going into the “must make soon” category!!
The double glaze gives so much lemony flavor without being overpowering. Hope you like it! Thanks so much, Nancy!
The texture of the bread looks amazing and I am so tempted to grab a slice of it 😛
It’s so light and delicate it practically melts in your mouth! Thanks so much, Taruna!
Love this. You are a talented baker. I know it’s just a quick bread, but I love all of the flavors you put together when you bake. I just glanced at your bio and cringed when I saw differential equations. I was a geology major, and had to take a lot of calculus. but when it came to differential equations, i was lost. ugh. glad those days are over!!! Kudos!
Aw, thanks so much, Mimi! Wow a geology major is so cool! Lucky for me, I love math. It’s when I totally relax. And it’s so fun when the kids go to college and get more advanced in calculus then come home and talk math to me!
What a fabulous recipe! My mouth is watering thinking about the double glaze. All that lemon taste – yum! There’s nothing better this time of year than trying to find clever ways to use up zucchini! You’ve come up with a winner!
Kathy, this is my favorite zucchini recipe. It’s so light and refreshing. And the glaze is amazing! Thanks so much!
Can you make without the lemon zest and just use lemon juice? I don’t have any lemons.
Hi Mary Jo! Sure, that would be fine. The lemon flavor would just be a little less intense.
This is a delicious lemon bread/dessert! It will be my go-to recipe from now on! Love the two glazes.
So happy you liked it, Lynette! Thanks so much!