Lemon Zucchini Bread

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This bread is incredibly moist thanks to fresh zucchini and sour cream. Every slice is bursting with fresh lemon flavor and topped with a simple lemon glaze. Perfect for breakfast, brunch, dessert, or freezing for later. Save this easy zucchini bread recipe for summer baking.

Course Breakfast, brunch, Dessert, Snack

Cuisine American

Keyword bread, cake, lemon, lemon zucchini bread, zucchini, zucchini bread

Prep Time 15

Cook Time 1 5

Servings servings

Calories 331kcal

Author Paula

Equipment

Ingredients

1 cup vegetable oil
6 ounces sour cream
1 Tablespoon lemon juice
2 teaspoons lemon zest
2 cups granulated sugar
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 and ½ cups zucchini grated, about 1 large zucchini
1 teaspoon vanilla extract

Lemon Glaze

1 cup powdered sugar sifted
1-2 Tablespoons lemon

Instructions

Preheat oven to 350 degrees and coat a 9x5" loaf pan with Wilton cake release. (Or you can use two smaller loaf pans.)
In a large bowl, using a mixer (or by hand), cream together oil, sour cream, lemon juice, and sugar.
1 cup vegetable oil, 6 ounces sour cream, 1 Tablespoon lemon juice, 2 cups granulated sugar
Once combined, add eggs, one at a time, mixing well after each addition.
3 large eggs
In a separate bowl, sift together flour, baking powder, baking soda, and salt.
3 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, 1 teaspoon salt
Add dry ingredients into wet ingredients, and mix until just combined.
Add in grated zucchini, zest, and vanilla extract. Stir until combined.
2 teaspoons lemon zest, 1 and ½ cups zucchini, 1 teaspoon vanilla extract
Once combined, pour the batter into your loaf pan and smooth the top.
Bake for 55-65 minutes, or until a cake tester comes out clean.
Allow to cool for 10-20 minutes before removing each from the pans and placing on a cooling rack.

Glaze

Whisk lemon juice and powdered sugar together until well combined.
1 cup powdered sugar, 1-2 Tablespoons lemon
Pour glaze over the bread. Enjoy.

Notes

Tips for the Best Lemon Zucchini Bread

Leave the peel on the zucchini for extra color and nutrition.
Do not squeeze all the moisture from the zucchini unless it's extremely wet.
Mix the batter only until combined to keep the bread tender.
Fresh lemons provide the best flavor.
Let the glaze set before slicing for cleaner pieces.
You'll need one lemon. I zest the entire lemon and use all of it; most of the time it's slightly more than 2 teaspoons. Then juice the lemon, you'll use some of it in the batter and some in the glaze.

Substitutions

You can use Greek yogurt or buttermilk for the sour cream.
Yellow squash can be substituted for the zucchini

Storage

Store covered at room temperature for up to 3 days.

For longer storage, refrigerate for up to one week.

Can You Freeze Lemon Zucchini Bread?

Yes.

Wrap each loaf tightly in plastic wrap followed by aluminum foil or place in a freezer bag. Freeze for up to 3 months.

Thaw overnight in the refrigerator or on the counter before serving.

Nutrition