This Lemon Zucchini Bread is an absolute dream – incredibly moist, packed with bright lemon zest, studded with healthy zucchini, and topped with the most luxurious Vanilla Bean Cream Cheese Glaze! It’s the perfect balance of comforting quick bread and fresh, zesty flavor. I love baking quick breads, especially when I can sneak in some veggies like zucchini, and this Lemon Zucchini Bread is perfect for any time of day – breakfast, snack, or dessert! It feels especially fitting for a lovely spring baking project, perhaps for this May 1st holiday weekend!
Why You’ll Love This Lemon Zucchini Bread
- Incredibly Moist: Grated zucchini, oil, butter, sour cream, and milk ensure a super tender and moist crumb that stays fresh for days.
- Bright Lemon Flavor: Loads of fresh lemon zest adds a wonderful citrusy brightness.
- Sneaky Veggies: A great way to use up summer zucchini (or enjoy it year-round!) and add extra moisture and nutrients.
- Luxurious Glaze: The vanilla bean cream cheese glaze takes this bread over the top!
- Easy Quick Bread: Simple mixing method, no yeast required.
Ingredients for Lemon Zucchini Bread
Here’s what you’ll need to bake this delicious quick bread. The full list with measurements is in the recipe card below.
Bread
- Whole wheat pastry flour* (or substitute all-purpose or regular whole wheat) (Flour)
- All-purpose flour (Dry Ingredient)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Cinnamon (Spice)
- Unsalted butter, melted and cooled (Fat)
- Granulated sugar (Sweetener)
- Light brown sugar, loosely packed (Sweetener)
- Large eggs, room temperature (Binder)
- Vanilla extract (Flavoring)
- Grated zucchini (Vegetable) (No need to squeeze dry for this recipe)
- Zest of lemons (Flavoring)
- Unsweetened vanilla almond milk* (or other milk, room temperature) (Liquid)
- Sour cream (or full-fat Greek yogurt), room temperature (Dairy)
- Butter or coconut oil (for greasing pan)
Glaze
- Powdered sugar (Sweetener)
- Whipped cream cheese (or softened block cream cheese) (Dairy)
- Milk (Dairy)
- Vanilla extract (Flavoring)
- Seeds from vanilla bean (Flavoring)
(Notes refer to original recipe details regarding flour/milk type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the lemon-zucchini combination, but feel free to customize this Lemon Zucchini Bread:
- Add Nuts or Chips: Fold in ½ cup of chopped walnuts, pecans, or white chocolate chips into the batter.
- Different Citrus: Use orange zest instead of lemon for a different flavor profile.
- More Spices: Add ¼ teaspoon of nutmeg or cardamom along with the cinnamon.
- Skip the Glaze: The bread is delicious on its own without the glaze!
- Different Flour: Use all all-purpose flour if you don’t have whole wheat pastry flour (which can be harder to find). Regular whole wheat flour can also be used for part of the all-purpose flour for a heartier texture.
How to Make Lemon Zucchini Bread
Let me show you how easy it is to make this moist and delicious Lemon Zucchini Bread:
Prep Oven and Pan
- First, I preheat my oven to 350°F (175°C).
- I grease and flour a 9×5 inch loaf pan thoroughly. Lining the bottom with parchment paper also helps ensure easy removal. I set it aside.
Mix the Batter
- Combine Dry Ingredients: In a medium bowl, I begin by combining the dry ingredients. I whisk together both flours (whole wheat pastry and all-purpose), baking powder, baking soda, salt, cinnamon, and the vibrant lemon zest. I set this aside.
- Combine Wet Ingredients: In another medium (or large) bowl, I whisk together the melted and cooled butter, granulated sugar, and light brown sugar until smooth. Then, I whisk in the eggs one at a time, followed by the vanilla extract.
- Next, I whisk in the milk and sour cream (or Greek yogurt) until the wet ingredients are thoroughly combined and smooth.
- Fold in Zucchini: I fold the grated zucchini into the wet mixture.
- Combine Wet and Dry: Gradually, I add the dry ingredients into the wet ingredients, stirring with a rubber spatula just until combined. Be careful not to overmix – overmixing makes quick breads tough! A few streaks of flour are okay.
Bake the Bread
- I pour the batter into the prepared loaf pan and smooth the top evenly with my spatula.
- I bake in the preheated oven for 45-50 minutes, or until the edges are golden brown, the top is firm, and a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs. (If the top starts browning too quickly, I loosely tent it with aluminum foil for the last 10-15 minutes).
Cool the Bread
- I let the bread cool in the loaf pan on a wire rack for at least 30 minutes.
- Then, I carefully remove the bread from the pan and let it cool the rest of the way completely on the wire rack before glazing.
Make the Glaze
- While the bread cools, I make the luscious glaze. In a small or medium bowl, I whisk together the powdered sugar, whipped (or softened block) cream cheese, 1 tablespoon of milk, vanilla extract, and the seeds scraped from the vanilla bean until smooth.
- I add more milk, one teaspoon at a time, whisking until the glaze reaches a nice, thick but pourable consistency.
Glaze and Serve
- Once the Lemon Zucchini Bread is completely cool, pour glaze over top.
- Slice and serve!
Tips and Tricks for the BEST Zucchini Bread
Here are my secrets for making this Lemon Zucchini Bread truly exceptional:
- Don’t Squeeze Zucchini: Unlike some recipes, this one doesn’t require squeezing the moisture from the zucchini – that moisture contributes to a tender loaf! Just grate and fold it in.
- Room Temperature Ingredients: Using room temperature eggs, milk, and sour cream/yogurt helps the batter mix together more smoothly and evenly.
- Cool Butter & Oil: Ensure the melted butter (and coconut oil, if using in batter) has cooled slightly so it doesn’t scramble the eggs.
- Don’t Overmix: Mix just until the dry ingredients are incorporated. Overmixing develops gluten and leads to dense, tough bread.
- Cool Completely Before Glazing: Absolutely crucial! Glazing a warm bread will cause the glaze to melt and soak in rather than setting nicely on top.
- Vanilla Bean Glaze: Using real vanilla bean seeds adds incredible flavor and those beautiful little specks to the glaze, making it feel extra special.
How to Serve
This Lemon Zucchini Bread is fantastic served anytime! Enjoy it:
- As Is: Delicious sliced plain for breakfast, snack, or dessert.
- With Butter: A smear of butter on a slice is simple perfection.
- Toasted: Try lightly toasting a slice.
- For Brunch: A wonderful addition to a spring or summer brunch spread.
- With Coffee or Tea: The perfect accompaniment.
Serve at room temperature.
Make Ahead and Storage
- Make Ahead: This bread is great for making ahead! The flavor often improves the next day.
- Storage: Once completely cool, store the glazed or unglazed Lemon Zucchini Bread, wrapped well in plastic wrap or in an airtight container, at room temperature for up to 3-4 days, or in the refrigerator for up to a week (the glaze holds up better in the fridge).
- Freezing: This bread freezes beautifully! Wrap the cooled, unglazed loaf tightly in plastic wrap, then again in aluminum foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature before glazing.
FAQs about Lemon Zucchini Bread
- What kind of apples should I use?
- (Oops, that question seems related to the previous recipe!) For this Lemon Zucchini Bread, common green zucchini works perfectly. No need for specific varieties.
- Can I use all all-purpose flour?
- Yes, you can substitute the whole wheat pastry flour with more all-purpose flour if needed. The texture might be slightly less tender but still delicious.
- My bread seems dense or tough. What happened?
- Overmixing the batter after adding the dry ingredients is the most likely culprit. Mix just until combined! Using ingredients that weren’t at room temperature could also contribute slightly.
Enjoy this incredibly moist, flavorful, and bright Lemon Zucchini Bread with Vanilla Bean Cream Cheese Glaze! It’s a perfect way to enjoy zucchini season (or use up zucchini anytime!).
Print
Lemon Zucchini Bread with Vanilla Bean Cream Cheese Glaze
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10–12 slices 1x
- Category: Bread, Breakfast, Brunch, Dessert, Snack
- Cuisine: American
Description
A moist and tender zucchini bread infused with bright lemon zest and warm cinnamon, made with a blend of whole wheat and all-purpose flour. It’s finished with a luscious cream cheese glaze speckled with real vanilla bean seeds. Perfect for breakfast, snacking, or dessert!
Ingredients
Scale
For the Lemon Zucchini Bread:
- 1 cup whole wheat pastry flour* (or regular whole wheat flour)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Zest of 2 lemons
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened vanilla almond milk* (or other milk), room temperature
- 1/3 cup sour cream, room temperature
- 1 1/2 cups grated zucchini (do not squeeze dry)
- Butter or coconut oil, for greasing pan
For the Vanilla Bean Cream Cheese Glaze:
- 1/4 cup + 2 tablespoons (approx. 50g) powdered sugar (confectioners’ sugar), sifted
- 2 tablespoons whipped cream cheese (or regular block cream cheese, softened)
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
- Seeds scraped from 1/2 vanilla bean (or use 1/2 tsp vanilla bean paste)
Instructions
1. Make the Bread:
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Lining the bottom with parchment paper is optional but helps with removal. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and lemon zest. Set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the melted (and slightly cooled) butter, granulated sugar, and brown sugar until smooth. Whisk in the room-temperature eggs one at a time, then whisk in the vanilla extract. Whisk in the room-temperature milk and sour cream until thoroughly combined.
- Fold in Zucchini: Gently fold the grated zucchini into the wet ingredients.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-50 minutes, or until the edges are golden brown, the top is firm, and a wooden toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan on a wire rack for at least 30 minutes before carefully removing it from the pan. Let it cool completely on the wire rack before glazing.
2. Make the Glaze:
- In a small bowl, whisk together the sifted powdered sugar, whipped (or softened) cream cheese, 1 tablespoon of milk, vanilla extract, and vanilla bean seeds until smooth.
- Add more milk, 1 teaspoon at a time, until the glaze reaches your desired drizzling consistency.
3. Glaze and Serve:
- Once the bread is completely cool, pour or drizzle the glaze over the top.
- Slice and serve for breakfast, a snack, or dessert!
Notes
- Flour: Whole wheat pastry flour creates a tenderer crumb than regular whole wheat flour. You can substitute regular whole wheat or use all all-purpose flour if preferred. Measure flour correctly using the spoon & level method or by weight.
- Zucchini: Use standard green zucchini. Grate it using the large holes of a box grater. Do not squeeze the moisture out for this recipe.
- Room Temperature Ingredients: Using room temperature eggs, milk, and sour cream helps the batter mix evenly.
- Do Not Overmix: Mix the batter only until the flour is just incorporated to keep the bread tender.
- Cooling: Ensure the bread is completely cool before glazing, otherwise the glaze will melt and slide off.
- Glaze: Whipped cream cheese blends easily. If using block cream cheese, make sure it’s very soft. Adjust milk for desired thickness. Vanilla bean paste can be substituted for seeds.
- Storage: Store glazed bread covered at room temperature for 2 days or in the refrigerator for up to 5 days.