This Lemon Zucchini Bread is a delicious combo of the classic zucchini bread and lemon bread. Together with the lemon glaze, this quick bread will have everyone wanting the recipe.
Hey guys, it's Mandy from Mandy's Recipe Box. I have a refreshing treat for you today. Lemon Zucchini Bread... my mom couldn't wait for me to be done taking pictures so she could taste it. The glaze can be as thick or thin as you want. Just use more or less lemon juice. Be sure to use fresh lemon juice in this recipe for the best flavor.
Want more Zucchini recipes? Try our Zucchini Oatmeal Breakfast Cookies or these Baked Zucchini Chips with Lemon Dill Aioli!
Make some of this bread to share with the masses.
If you try this recipe we'd love if you would leave a comment and positive review! They mean a lot to us!
Lemon Zucchini Bread
Ingredients
- 1 â…” cup flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- 2 tablespoon lemon zest
- ½ cup oil
- 2 whole eggs
- ¼ cup sour cream
- 3 tablespoon fresh lemon juice, divided
- 1 cup finely shredded zucchini
- â…” cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease an 8 by 4-inch loaf pan and set aside.
In the bowl of an electric stand mixer mix sugar with lemon zest for 30 seconds. Add in oil and eggs and mix until combined.
Add the flour, baking powder and salt and blend just until combined.
Add in sour cream and 1 ½ tablespoon of the lemon juice and mix just until combined.
Add zucchini and mix again. Pour mixture into prepared loaf pan.
Bake in preheated oven until toothpick inserted into center comes out clean, about 45 - 48 minutes. Let cool in baking pan for a few minutes then invert into a wire rack to cool completely. Once loaf is nearly cool drizzle with lemon glaze. Store bread in an airtight container.
For the lemon glaze:In a small mixing bowl whisk together powdered sugar and remaining 1 ½ tablespoon lemon juice until smooth (if it seems thin add a little more powdered sugar if it seems thick add a little lemon juice). Drizzle mixture over loaf and let set.
Notes
Nutrition
Jo Eichler
I made in a glass loaf pan and needed to bake for 60 minutes.
Susan Pattison
So delicious! Loved using fresh lemons and zucchini. Added zest to the icing and loved it.
Jessica
What a great idea! So glad you loved it!
Marilyn
Delicious! Will definitely be making more.
Sarah
Yay! I'm so glad you like it. Zucchini season is the best!
Andrea Greene
great RECIPES EASY INGREDIENTS (DID NOT HAVE TO RUN FOR Extra Ingredients). I made my Lemon glaze A LITTLE MORE TART. thanks YOU FOR SHARING.
ANDREA
Katharine
I made two loaves of this tonight and they didn't turn out. The middles are gooey and they fell terribly. The taste is okay, but this isn't a recipe I'll be using again.
Sarah + Jessica
Thank you for the feedback, Katharine. I'm so sorry these didn't turn out! I hate when that happens.
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Karen
You need to cook them as long as they need. I actually went almost an hour and a half on convection until top was firm. It was good for a long while but it’s fully cooked and good. Sometimes the time amount your given is conservative and consider also where you’re located.