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lemon zucchini bread sliced on a white plate sitting on a red table cloth with lemons to the side of it with a doily under the plate

Lemon Zucchini Bread

Moist, light, fluffy and coated with a lemon glaze.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serving Size 12

Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon dried ginger *optional
  • 3 large eggs room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups zucchini grated with the peel on
  • 3 Tablespoons lemon juice
  • Zest of a lemon

Glaze

  • 2/3 cup icing sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon heavy cream

Instructions

  • Pre heat the oven to 350.
  • Butter and flour 2 9x5 loaf pans then set them aside,
  • In a medium bowl add in the flour, baking soda, baking powder, salt and ginger. Whisk until combined then set aside.
  • In a large bowl add in the eggs and beat them well.
  • Mix in the sugar until well combined.
  • Add in the vegetable oil and mix until smooth.
  • Mix in the vanilla.
  • Stir in the zucchini, lemon juice and lemon zest. Mix well.
  • Sift the dry ingredeints over the wet, and mix until just combined.
  • Add evenly to the 2 loaf pans and bake for 45 minutes or until a tooth pick comes out clean from the center.
  • Cool in pans for 10 minutes then transfer to a wire rack to cool completely.
  • Once cooled combine the glaze ingredients in a bowl then add to the top of the loaves with a silicon brush once cooled completely. Add more lemon juice if you need to thin it more, only drops at a time.
  • Allow glaze to set, then slice and serve.