Name: Pour the mixture into a greased 9×13 inch casserole dish, spreading it evenly Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 cups cooked rice (white or brown); 1 pound boneless, skinless chicken breasts, cubed; 1 teaspoon olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; 2 medium zucchinis, sliced; 1 cup pesto sauce (store-bought or homemade); 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese

Why I’ll Love This Recipe

I love how this recipe brings together the moisture from grated zucchini and the brightness of lemon into one loaf. It’s not overly sweet, which makes it perfect for breakfast, an afternoon snack, or even a light dessert. The glaze on top adds just the right tangy-sweet finish that complements the soft crumb of the bread. I also enjoy how easy it is to make — no mixer required, and it comes together in just one bowl for the wet ingredients and one for the dry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

¾ cup granulated sugar

Zest of 1 large lemon

2 large eggs

½ cup vegetable or canola oil

1½ teaspoons fresh lemon juice

1 cup grated zucchini (unpeeled)

For the lemon glaze:

1 cup powdered sugar

4 teaspoons fresh lemon juice

Directions

I start by preheating the oven to 350°F (175°C) and greasing and flouring an 8×4-inch loaf pan.

In a medium bowl, I whisk together the flour, salt, baking soda, and baking powder.

In a large bowl, I whisk the sugar and lemon zest to release the oils, then add the eggs, oil, and lemon juice, mixing until smooth.

I stir the dry ingredients into the wet mixture until just combined, and then fold in the grated zucchini.

I pour the batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

After letting the bread cool in the pan for about 10 minutes, I transfer it to a wire rack to cool completely.

While it cools, I whisk together the powdered sugar and lemon juice to make the glaze, then drizzle it over the cooled bread before slicing.

Servings and timing

Servings: 10 slices

Prep time: 15 minutes

Cook time: 45–50 minutes

Total time: About 1 hour

Pour the mixture into a greased 9×13 inch casserole dish, spreading it evenly Recipe - Recipe Image

Variations

I sometimes swap the lemon for lime to give it a tropical edge. If I’m feeling indulgent, I add poppy seeds or even a handful of white chocolate chips into the batter. For a healthier twist, I’ve used whole wheat flour or coconut oil — both work well. You could also bake this into muffins by reducing the bake time to around 18–22 minutes.

Storage/reheating

I keep the bread tightly wrapped at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. It also freezes beautifully — I wrap slices individually and freeze them for up to 2 months. To reheat, I just pop a slice in the microwave for 10–15 seconds or toast it lightly.

FAQs

How do I keep zucchini bread from getting soggy?

I always squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This helps keep the bread from becoming too wet or dense.

Can I make this bread gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of all-purpose flour. It turns out just as tender and flavorful.

Do I need to peel the zucchini?

Nope, I leave the skin on. It softens during baking and adds color and nutrients without affecting the texture.

Can I skip the glaze?

Absolutely. The bread is flavorful on its own, but I really enjoy how the glaze adds an extra layer of lemony sweetness.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but if I’m in a pinch, I use bottled — just make sure it’s 100% lemon juice with no additives.

Conclusion

This Lemon Zucchini Bread is a refreshing twist on a classic, and I keep coming back to it whenever I have extra zucchini. It’s easy, bright, and always a hit — whether I’m serving it with tea, packing it for a picnic, or just sneaking a slice straight from the counter. I love how it manages to be both light and satisfying, and I know I’ll be making it on repeat every summer.