By Becky Hardin
Published May 28, 2021
Simple to make and more delicious to eat, this lemon zucchini bread is perfectly fresh and delicious. Drizzled in a lemon glaze, every bite is sweet and tangy.
Iced Lemon Zucchini Bread Recipe
If you are trying to sneak some veggies into your family, this lemon zucchini bread is a delicious way to do it!
Perfectly moist and full of fresh lemon flavor, this quick bread is perfect to serve as a dessert or enjoy with an afternoon cup of coffee.
Be sure to try my zucchini chocolate cookies too!
Why you’ll love this Lemon Zucchini Loaf recipe:
- QUICK: It takes no more than 20 minutes to make this loaf before it gets baked in the oven.
- HEALTHIER : Ok, so this isn’t totally healthy, but feel good knowing there’s a good amount of fresh vegetables and fruit !
- KID FRIENDLY : If you’ve got picky eaters, this is a great way to get them to eat their greens!
How to make Lemon Zucchini Bread
You can jump to the recipe card for full ingredients & instructions!
- Combine the dry ingredients and set to one side.
- Beat together the sugar, butter and eggs.
- Mix in the Greek yogurt, lemon zest, honey and vanilla.
- Stir in the zucchini.
- Mix in the dry ingredients.
- Pour the batter into a loaf pan and bake.
- Let cool before glazing.
Do you need to peel the zucchini?
There’s no need to peel the zucchini for this recipe, in fact, I love the flecks of green in the baked loaf. If you have little mouths that refuse to eat anything green, then you can peel it to hide it further.
Don’t squeeze the zucchini once you have grated it, you want to get all that moisture into your loaf.
How long does it keep?
This lemon zucchini bread will keep well at room temperature for around 3 days and up to a week in the fridge. Keep it in an air tight container or wrapped up to keep the moisture in.
Can you freeze it?
Yes, this bread will keep well frozen for up to 3 months either glazed or unglazed. Once the frosting has fully set, wrap the loaf in plastic wrap or foil and place in a freezer bag.
Thaw the loaf at room temperature to enjoy.
Tips!
- Try not to cut into your bread until it’s completely cooled. If you do, as I have done in the past, the zucchini doesn’t taste quite done because it’s still warm. This all resolves once it has cooled down. He won’t notice the zucchini at all and are left with a moist, delicious bread.
- For more lemon flavor on your glaze, add in one to two teaspoons of freshly zested lemon in or sprinkled on top of the glaze.
This lemon zucchini bread is so fresh and flavorful, I just knwo you are going to love it. Simple to make and delicious to eat!
More QuickBread Recipeswe Love
- Chocolate Banana Bread
- Brown Butter Banana Bread
- Strawberry Bread
- Cinnamon Swirl Bread
- Peanut Butter Cup Banana Bread
- Glazed Lemon Cranberry Bread
- Oatmeal Pumpkin Bread
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 2¼ cups all-purpose flour 270 grams
- ▢ 1 teaspoon baking soda 6 grams
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ 1 cup granulated sugar 200 grams
- ▢ ½ cup unsalted butter 113 grams, melted (1 stick)
- ▢ 2 large eggs 100 grams, room temperature
- ▢ ½ cup plain Greek yogurt 114 grams, room temperature
- ▢ 2 tablespoons lemon zest 12 grams, from 2 lemons
- ▢ 1 tablespoon honey 22 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 2 cups grated zucchini about 300 grams, with juices
For the Glaze
- ▢ 1 cup powdered sugar 113 grams
- ▢ 2 tablespoons lemon juice 28 grams, from 1 lemon
Instructions
- Preheat oven to 350°F. Prepare a 9×5-inch loaf pan by lining it with parchment paper. Set aside.
- In a medium bowl, whisk the all-purpose flour, baking soda, and salt together. Set aside. 2¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, butter, and eggs together until smooth, about 2 minutes. 1 cup granulated sugar, ½ cup unsalted butter, 2 large eggs
- Beat in the Greek yogurt, lemon zest, honey, and vanilla extract until combined, about 1 minute. ½ cup plain Greek yogurt, 2 tablespoons lemon zest, 1 tablespoon honey, 1 teaspoon pure vanilla extract
- Stir in the zucchini, then fold in the flour mixture and mix until everything is just combined. 2 cups grated zucchini
- Pour the batter into the prepared loaf pan and bake in the oven for 60-70 minutes, or until an inserted toothpick comes out clean.
- Let cool on a wire rack before glazing.
- Once the bread has cooled completely, whisk together the powdered sugar and lemon juice to create a glaze. Pour the glaze over the bread and then let set. 1 cup powdered sugar, 2 tablespoons lemon juice
- Cut, serve, and enjoy.
Equipment
- Kitchen Scale (optional)
- 9×5-inch loaf pan
- Stand Mixer
Becky’s Tips
- Try not to cut into your bread until it’s completely cooled. If you do, as I have done in the past, the zucchini doesn’t taste quite done because it’s still warm. This all resolves once it has cooled down. You won’t notice the zucchini at all and are left with a moist, delicious bread.
- For more lemon flavor in your glaze, add 1-2 teaspoons of fresh lemon zest.
Nutrition information is automatically calculated, so should only be used as an approximation.
Iced Lemon Zucchini Bread Recipe
Equipment
- Kitchen Scale (optional)
- 9x5-inch loaf pan
- Stand Mixer
Ingredients
- 2¼ cups all-purpose flour 270 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon kosher salt 3 grams
- 1 cup granulated sugar 200 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
- 2 large eggs 100 grams, room temperature
- ½ cup plain Greek yogurt 114 grams, room temperature
- 2 tablespoons lemon zest 12 grams, from 2 lemons
- 1 tablespoon honey 22 grams
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups grated zucchini about 300 grams, with juices
For the Glaze
- 1 cup powdered sugar 113 grams
- 2 tablespoons lemon juice 28 grams, from 1 lemon
Instructions
- Preheat oven to 350°F. Prepare a 9x5-inch loaf pan by lining it with parchment paper. Set aside.
- In a medium bowl, whisk the all-purpose flour, baking soda, and salt together. Set aside. 2¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, butter, and eggs together until smooth, about 2 minutes. 1 cup granulated sugar, ½ cup unsalted butter, 2 large eggs
- Beat in the Greek yogurt, lemon zest, honey, and vanilla extract until combined, about 1 minute. ½ cup plain Greek yogurt, 2 tablespoons lemon zest, 1 tablespoon honey, 1 teaspoon pure vanilla extract
- Stir in the zucchini, then fold in the flour mixture and mix until everything is just combined. 2 cups grated zucchini
- Pour the batter into the prepared loaf pan and bake in the oven for 60-70 minutes, or until an inserted toothpick comes out clean.
- Let cool on a wire rack before glazing.
- Once the bread has cooled completely, whisk together the powdered sugar and lemon juice to create a glaze. Pour the glaze over the bread and then let set. 1 cup powdered sugar, 2 tablespoons lemon juice
- Cut, serve, and enjoy.
Notes
- Try not to cut into your bread until it’s completely cooled. If you do, as I have done in the past, the zucchini doesn’t taste quite done because it’s still warm. This all resolves once it has cooled down. You won’t notice the zucchini at all and are left with a moist, delicious bread.
- For more lemon flavor in your glaze, add 1-2 teaspoons of fresh lemon zest.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
