Glazed Lemon Zucchini Bread

This glazed lemon zucchini bread recipe is super moist and easy to make Made with yogurt, olive oil and a hint of thyme it’s full of flavor!

Zucchini, zucchini, zucchini.  

Everyone’s bragging about all the zucchini they have growing in their gardens and I got to say, I’m a tad bit jealous.

I planted my first garden at our new house this year and only 1 of my 3 zucchini plants are semi taking off. 

I did finally spot a small zucchini sticking out of the side so maybe there is still hope!

Even if I don’t get an abundance of zucchini, I’ll still be happy to get it fresh at the farm down the street so I can cook/bake up a zucchini storm.

This lemon zucchini bread is a must-try if you have a ton of zucchini you don’t know what to do with.

It’s moist, flavorful and super easy!

The lemon zucchini bread is made with olive oil and yogurt for extra flavor and then it gets topped with a luscious lemon glaze.

I added some fresh thyme (because that I do have an abundance of!) to the zucchini bread and it gives just a subtle lemony minty flavor that pairs great with the fresh lemon zest and olive oil.

Ingredients in lemon zucchini bread:

• all purpose flour 
• baking powder
• salt
• fresh thyme leaves (optional)
• granulated + brown sugars
• eggs
• olive oil (or any kind of oil)
• juice + zest of 1 lemon
• vanilla extract
• Greek yogurt (or sour cream)
• grated zucchini 

How to make glazed lemon zucchini bread

1. Whisk together flour, baking powder, salt and thyme.
2. In a large bowl whisk together sugars and olive oil.  Add eggs one at a time, mixing just until incorporated.
3. Stir in lemon juice and zest and vanilla extract.  Mix in Greek yogurt.
4. Add half of the flour mixture to the wet ingredients and gently fold until almost fully combined.  Add the remaining flour mixture and repeat.
5. Gently fold in grated zucchini. 
6. Pour into greased loaf pan and bake at 350 F for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Transfer to wire rack and run a butter knife along the edges.  Let cool in pan for 5 minutes then remove and fully cool on rack.
8. Glaze once completely cooled.

Zucchini bread recipe FAQ:

• Should you peel the zucchini?  
  • I prefer seeing the green specks in my zucchini bread but if you feel like you don’t like the skin, yes you can peel the zucchini.
• Why did my zucchini bread sink in the middle?
  • If your bread sunk in the middle it means it may be under cooked or it sat out too long before being placed in the oven.
• Why is my zucchini bread dry?
  • This recipe has a lot of moisture in it ensuring your bread does not end up dry.  If for some reason it does end up dry it could mean you over baked it or over mixed the batter.

For more zucchini recipes try:

• Creamy Pasta with Sausage & Zucchini
• Creamy Lemon Summer Squash Risotto
• Easy Summer Squash Grilled Pizza
• Grilled Summer Vegetable Pasta with Crispy Prosciutto
• Lemon Garlic Foil Packet Fish