Lemon Zucchini Bread is a lovely quick bread perfectly suited for summer. This recipe is moist, tender and packed with luscious lemon flavor. Oh, and did I mention it’s gloriously covered in two glazes? That’s right, not one, but TWO glazes!
I love the flavor of lemon all year round, but there’s something about spring and summer that scream out to me “Bake with LEMON!”
Okay! I will!!!
How about some Lemon Zucchini Bread. Genius combination, Right?
Have you ever tried this combo in a tea bread before?
Well, if you haven’t, let me just say, you really need to put it on your baking list. It’s a summer must try, in my humble opinion 🙂
It’s really quick and easy to put together. In fact, this loaf is actually considered a quick bread or tea bread. Quick breads have always been one of my favorite things to bake. As with most quick breads, this is actually more like a Lemon Zucchini Cake, in my book. And I think that’s a deliciously, good thing.
Two mixing bowls and a spoon is really all the kitchen equipment you’ll need to prep the batter. How easy is that! Yay! No need to lug out my heavy standing mixer!
Not only is this loaf super delicious, it’s a great recipe to make when your garden is overflowing with freshly grown delicious zucchini.
If you’re not a home gardener, no worries, the zucchini from the super market works just as well.
The zucchini not only adds a pretty green fleck to this bread it also helps create a moist texture, I think you’ll really love.
Does anything sound better than a Lemon Zucchini Bread with Lemon Glaze. How about that same bread with TWO Lemon glazes! Okay. I gotcha, TWO glazes it is!
The lemon flavor in this bread is really rock star quality.The bread itself has got a one-two lemon punch with lemon extract and lots of fresh lemon zest.
After the bread is baked and is still warm, it’s brushed with a wonderful lemon syrup. If you’re a regular reader of this blog, you might remember a similar orange syrup I made and glazed on an amazing Orange loaf cake HERE.
As if all that lemon deliciousness wasn’t enough, this yummy Lemon Zucchini Bread is crowned with a lovely lemon glaze.
The flavors are all about summer. Bright sunny lemon and fresh tender zucchini.
The key to making a tender quick bread is all in how you mix the batter. The wet ingredients need to be thoroughly mixed together in one bowl and the dry ingredients need to mixed well in another bowl. Then, when the two are combined, it’s best to fold the wet and dry ingredients together, by hand, just until the dry ingredients are moistened. Do not overmix! Do not use an electric mixer! Do not stir vigorously! If the batter gets overmixed the finished bread will be tough.
To create a deep, clean, bright lemon flavor, you really need to use a little lemon extract. I love using fresh lemon juice in my recipes, but in this recipe, lemon juice creates a very mild flavor compared to what the lemon extract will do.
Lemon oil is not the same thing as lemon extract. Only use the lemon extract in this recipe.
I use Pam Baking Spray to coat my baking pans. It’s different than regular baking spray because it contains flour.
To complement and round out the lemon flavor I add fresh lemon zest. All of the essential oils that create the intense flavor of the fruit are concentrated in the zest. Don’t skip this ingredient! You can only get it from fresh lemons so don’t think of substituting freshs lemons with the plastic fake out lemon juice bottle. I use a Microplaner to quickly and easily remove the zest from the lemons without adding any of the bitter pith (the white part of the lemon peel)
I use the smallest saucepan I have to make this. You only need to cook the lemon juice and sugar until the sugar completely dissolves. Remember to make this while your bread is in the oven baking. I start my syrup as soon as I pop the bread into the oven. It only takes a few minutes, so I just set it aside until the bread is done. Really, the important point is, you want to have the syrup ready so that you can start brushing it onto the bread as soon as you pull the bread from the oven. I coat the top of the bread 3-4 times while it’s cooling in the pan, then continue to coat the top and sides when it’s out of the pan and cooling on a baking rack.
Avoid a sticky mess! Setting the baking rack over a baking sheet makes cleaning up much easier. The baking sheet catches any of the syrup that would otherwise end up on your counters when you’re brushing the loaf.
The Lemon Glaze is simply a mixture of lemon juice and powdered sugar. I start with the powder sugar in a small mixing bowl, then slowly drizzle the lemon juice in while whisking. The exact amount of lemon juice added may vary a bit each time you make it due to the moisture content naturally occurring in the powdered sugar.
If the top of your bread cracks, don’t panic. It’s not a mistake. It’s just a characterist of quick bread! I call it charm 🙂
Lemon Poppy Seed Zucchini Bread~
To convert this bread to Lemon Poppy Seed Zucchini Bread, which is of course really yummy, simply add 2 tablespoons of poppy seeds at step 2 along with the sugar, vegetable oil, egg, lemon extract and lemon zest and proceed with the rest of the recipe.
Lemon Zucchini Muffins~
This Quick Bread can easily be converted to Lemon Zucchini Muffins. The recipe below produces approximately 4 cups of batter. Muffin tins use 1/4 cup to 1/2 cup of batter per muffin, depending on the size of your tin. Fill the tins 3/4s full of batter and bake.
Your exact baking time will vary slightly based on the volume of your tin. I bake my muffins in a 350 degree preheated oven for 28-35 minutes.
If you try my Lemon Zucchini Bread Recipe, I’d love to hear from you. If you snap a photo of it, I’d really enjoy seeing it. You can share it with us on my Instagram account. Hashtag your photo #gonna_want_seconds
- Yield: one 8X4 inch loaf
- Prep Time: 10 minutes
- Cook Time: about 45 minutes
Lemon Zucchini Bread
- Granulated Sugar - 1 Cup
- Vegetable Oil - 1/2 Cup
- Large Egg, Lightly Beaten - 1
- Lemon Extract - 1 Tablespoon
- Fresh Lemon Zest - 2 Tablespoon
- Zucchini, Shredded - 1 Cup
- All-Purpose Flour - 1 1/2 Cup
- Salt - 1/2 Teaspoon
- Baking Soda - 1/2 Teaspoon
- Baking Powder - 1/4 Teaspoon
- Lemon Syrup:
- Granulated Sugar - 1/4 Cup
- Fresh Lemon Juice - 1/4 Cup
- Lemon Glaze:
- Powdered Sugar, Sifted - 1 Cup
- Fresh Lemon Juice - 2-4 Tablespoon
- Preheat oven to 325 degrees. Spray an 8 X 4 inch loaf pan with nonstick cooking spray.
- Make the Bread; In a large mixing bowl, mix together sugar, vegetable oil, egg, lemon extract and lemon zest. Fold in zucchini. Set aside.
- In another mixing bowl, whisk together flour, salt, baking soda, and baking powder. Add the flour mixture to zucchini mixture in 2 additions, mixing just until the flour is moistened. Do NOT overmix.
- Pour batter into prepared pan. Bake in preheated oven for 45 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Make the Lemon Syrup while bread is baking. In a small saucepan, cook the sugar and lemon juice over low heat until the sugar dissolves. When the cake comes out of the oven, generously brush the top with the lemon syrup. Allow the cake to cool in it's pans for 10 minutes, glazing the tops a few more times while it cools in the pan. Remove the cake from the loaf pan and set it on a wire rack, set over baking tray or a piece of aluminum foil, to catch drips. Brush the sides and top of the cake with the remaining syrup, allowing a couple of minutes between brushings, to allow syrup to absorb into cake, until the syrup is gone. Cool the bread completely.
- Make the Lemon Glaze; In a small mixing bowl, mix together powdered sugar and 2 tablespoon lemon juice until smooth. Add more lemon juice, a teaspoon or so at a time, as needed to reach a thick but pourable consistency. Pour the glaze over the bread. Let the it sit out at room temperature until the glaze has dried well.