Lemon-Glazed Zucchini Quick Bread Recipe

Name: Lemon-Glazed Zucchini Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/3 cups all-purpose flour (can sub. 1 cup whole wheat flour); 3/4 cup granulated sugar; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1 cup finely shredded zucchini; 1/2 cup 1% low-fat milk; 1/4 cup canola oil; 2 tablespoons grated lemon rind; 1 large egg; cooking spray; 1 cup sifted powdered sugar; 2 tablespoons fresh lemon juice

Servings: persons

2 1/3 cups all-purpose flour (can sub. 1 cup whole wheat flour)
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup finely shredded zucchini
1/2 cup 1% low-fat milk
1/4 cup canola oil
2 tablespoons grated lemon rind
1 large egg
cooking spray
1 cup sifted powdered sugar
2 tablespoons fresh lemon juice

1
Preheat oven to 350 degrees.
2
Lightly spoon flour into dry measuring cups, level with knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
3
Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.
4
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time).
5
Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
6
Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.

723

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/3 cups all-purpose flour (can sub. 1 cup whole wheat flour), 3/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and more.

Yes, Lemon-Glazed Zucchini Quick Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Glazed Zucchini Quick Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions