Iced Lemon Zucchini Bread Recipe

4.70 from 53 votes

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Bread, Dessert

Cuisine: American

Servings: slices

Author: Becky Hardin

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.

Storage: Store iced lemon zucchini bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition