If you love Starbucks Lemon Loaf, then this Lemon Zucchini Bread is bound to be your new favorite. Reminiscent of the coffee company’s signature loaf, but with zucchini for added nutrients and moisture, this is the perfect summer dessert or snack.
My garden is pumping out zucchini right now in two different varieties.
I brought these in today; the smaller one got used for dinner, and the larger got grated up to make this delicious Lemon Zucchini Loaf to have with coffee tomorrow.
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Lemon Zucchini Bread
This recipe bakes a moist, tangy loaf with lovely little flecks of green zucchini to brighten it up.
I promise you, it tastes just like that delicious loaf that Starbucks sells, but with the benefit of added nutrients from those summer-fresh zucchini.
Topping this deliciously moist loaf with a thick, tangy lemon glaze puts it right over the top. 🍋
This recipe makes two loaves, so you can enjoy one now, and wrap one up for the freezer for later.
Bake once, enjoy twice. Winning.
I love having an extra one of these loaves in my freezer to serve when we have weekend guests, or just for a Sunday morning when we want something a little special to have with our lazy morning coffee.
Tip: I like to freeze these without the glaze, so if you go that route, just wrap the loaf tightly in foil or plastic wrap, and then place in a zipper freezer bag. Cut the glaze recipe in half, and whip up the second batch to glaze after the loaf has thawed on the counter for an hour or so.
Isn’t it just so pretty with those happy little flecks of green?
I baked mine in a regular loaf pan, but I’m currently crushing on this Nordic Ware Citrus Blossom Loaf Pan. Wouldn’t this Lemon Zucchini Bread be precious in this pan?! I have it on my Amazon Wish List and am hoping Mr. Silverado will buy it for me. 🙂
Lemon Zucchini Bread
For the Lemon Zucchini Loaf:
- 1 cup vegetable oil
- 1 cup sour cream
- 2 TBSP lemon juice
- 2 tsps lemon zest
- 3 large eggs
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 2 cups zucchini grated
For the Lemon Glaze:
- 2 cups powdered sugar
- 4 TBSP lemon juice
- zest of one lemon
Lemon Zucchini Loaf:
- Preheat oven to 350° and coat two bread pans with baking spray.
- In a large bowl, cream together oil, sour cream, lemon juice, vanilla extract, and sugar. Once combined, add in eggs, one at a time, beating well after each addition.
- In another bowl, sift together flour, baking powder, baking soda, salt. Add the lemon zest, and combine.
- Combine the wet and dry ingredients and stir until just incorporated.
- Fold in the grated zucchini.
- Divide batter evenly between the two loaf pans.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10-20 minutes before removing and placing on a cooling rack.
For the Lemon Glaze:
- Whisk lemon juice and powdered sugar together until well combined. Mix in lemon zest.
- Once bread is almost completely cool, pour glaze over top, allowing it to drip down on all sides.
- Store loaf in an airtight container at room temp for a day or two. Place in fridge for longer storage.
- If freezing one loaf, I like to wait to glaze it right before serving. Therefore, I cut the glaze recipe in half and make the second batch after the loaf is thawed since it only takes a minute to whip up.
- Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information.
If you’re looking for more ways to use zucchini, you might also enjoy my Double Chocolate Zucchini Bundt Cake, or my Peach Zucchini Muffins. If you want a savory recipe, Crispy Zucchini Fritters make the perfect summer side dish or appetizer.
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