Lemon Zucchini Loaf with Lemon Glaze

This lemon zucchini loaf turns simple zucchini into a moist, bright, bakery-style treat with a sweet lemon glaze and real pantry ingredients.

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The shredded zucchini melts into the loaf as it bakes. You get a soft crumb, fresh lemon flavor, and a glossy glaze that soaks into the top just enough to make every slice feel special.

Why You’ll Love This Recipe

• Moist and tender: Zucchini and Greek yogurt keep the loaf soft without making it heavy.
• Bright lemon flavor: Lemon zest in the batter and lemon juice in the glaze give every bite a fresh citrus lift.
• Budget smart: One zucchini, basic flour, sugar, eggs, and yogurt make a sweet loaf for less than a bakery slice.
• Easy to make: You mix the batter in simple steps, bake it until golden, then drizzle on a quick glaze.

Fabian’s Budget Tip: Use a slightly larger zucchini and grate only what you need. Save the extra grated zucchini in the freezer for pancakes, muffins, or another lemon zucchini loaf. If Greek yogurt costs more where you shop, buy a larger tub instead of single cups. It is usually cheaper per ounce and works in breakfasts, sauces, and baking.

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Ingredients (Serves 4)

For the Lemon Zucchini Loaf

• 1 cup grated zucchini, lightly blotted (120 g)
• 1 1/4 cups all purpose flour (155 g)
• 1/2 cup granulated sugar (100 g)
• 2 large eggs
• 1/2 cup plain Greek yogurt (120 g)
• 1/4 cup vegetable oil (60 ml)
• 1 tablespoon fresh lemon zest (6 g)
• 2 tablespoons fresh lemon juice (30 ml)
• 1 1/2 teaspoons baking powder (6 g)

For the Lemon Glaze

• 1/2 cup powdered sugar (60 g)
• 1 to 2 tablespoons fresh lemon juice (15 to 30 ml)

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Step-by-Step Instructions

1. Prep the Pan and Zucchini

Heat the oven to 350°F (175°C). Grease a small loaf pan. Grate the zucchini on the large holes of a box grater, then lightly press it with a clean towel. Do not squeeze it completely dry. A little moisture helps create a soft loaf.

2. Mix the Wet Ingredients

In a large bowl, whisk the eggs, Greek yogurt, vegetable oil, lemon zest, lemon juice, and sugar until smooth. The mixture should look glossy and smell bright from the fresh lemon zest.

3. Add the Dry Ingredients

Sprinkle in the all purpose flour and baking powder. Stir gently until you no longer see dry streaks. Stop as soon as the batter comes together. Overmixing can make the loaf dense instead of tender.

4. Fold in the Zucchini

Add the grated zucchini and fold it through the batter with slow strokes. You should see small green flecks throughout the pale lemon batter. The batter will look thick, soft, and spoonable.

5. Bake Until Golden

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. Your kitchen should smell like warm lemon cake when it is ready.

6. Cool the Loaf

Let the loaf cool in the pan for 15 minutes. Move it to a rack or plate and cool completely before glazing. If the loaf is warm, the glaze will melt and run off too quickly.

7. Drizzle the Lemon Glaze

Whisk the powdered sugar with 1 tablespoon lemon juice. Add more lemon juice a small spoonful at a time until the glaze flows slowly from the spoon. Drizzle it over the cooled loaf and let it set until the top looks glossy and slightly firm.

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Expert Troubleshooting and FAQs

Why is my lemon zucchini loaf too wet in the middle?

It likely needed more time in the oven, or the zucchini was very watery. Lightly blot the grated zucchini before mixing it in. Bake until the center springs back and a toothpick comes out with moist crumbs, not raw batter.

Should I peel the zucchini first?

No. The peel softens as it bakes and adds pretty green flecks. It also saves time and reduces waste.

Can I use bottled lemon juice?

Fresh lemon juice tastes brighter, especially in the glaze. Bottled lemon juice works in a pinch, but use fresh zest if you can because the zest carries the strongest lemon aroma.

Why did my loaf turn dense?

The batter was probably overmixed. Stir the flour just until it disappears, then fold in the zucchini gently. A tender loaf needs a light hand.

How should I store lemon zucchini loaf?

Store slices in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days. The glaze will firm up as it rests, and the loaf will stay moist from the zucchini and yogurt.

Estimated Nutritional Facts

Per serving:

• 470 calories
• 9 g protein
• 72 g carbs
• 17 g fats