Lemon Zucchini Bread with Lemon Frosting
Hey, baking buddies! This Lemon Zucchini Bread with Lemon Frosting is pure summer magic. It’s the perfect way to use up that mountain of zucchini or yellow squash from your garden! Growing up in a small North Dakota town, I heard a classic joke: you had to lock your car and house in the summer—not to keep out thieves, but to stop neighbors from sneaking in their surplus zucchini! With gardens overflowing, this zesty loaf is a game-changer. It’s bursting with lemon flavor from zest, juice, and emulsion, topped with thick, spreadable frosting. Plus, it’s a breeze to make in just 15 minutes of prep. So, let’s transform that zucchini or yellow squash into a brunch-ready treat!
Why This Lemon Zucchini Bread is Your Next Must-Bake
Okay, let me set the scene: I wanted a loaf that screamed summer, with all the lemony goodness to use my abundance of zucchini and yellow squash. Enter this lemon zucchini bread. It’s got everything—fresh lemon zest (rubbed into the sugar to release oils and for extra flavor), tangy buttermilk, rich melted butter, and a whole cup of grated zucchini (or yellow squash) that keeps it moist without any fuss. No squeezing the zucchini dry here, folks—it works like a charm as is! The best part? That thick lemon frosting on top, spread just enough to let a few drips cascade down the sides for that rustic, homemade vibe. Whether you’re baking for a weekend brunch, gifting a loaf to a neighbor, or sneaking a slice with your coffee, this bread delivers. Plus, it’s super forgiving, so whether you’re a baking newbie or a pro, you’ll nail it. Let’s get to the good stuff!
Details About Both Kinds of Squash
Both zucchini and yellow squash work beautifully in this recipe, but below are some details to help you navigate both.
Zucchini vs. Yellow Squash: What’s the Difference?
Both zucchini and yellow squash are summer squash siblings, but they’ve got their own personalities.
- Zucchini: Usually green with faint stripes, and it has a mild, slightly earthy flavor and a straight, cylindrical shape.
- Yellow Summer Squash: Often called summer squash (like crookneck or straightneck varieties), rocks a bright yellow hue and a slightly sweeter, more delicate taste, sometimes with a curved neck.
Both have soft, edible skin and tender seeds when young (6–8 inches long).
How to Handle Overgrown Zucchini or Squash
If your zucchini or squash grows oversized (over 8 inches), the seeds can grow larger and be tough and bitter. To remove them, slice the veggie lengthwise and scoop out the seedy core with a spoon, leaving the firm flesh for grating. For this recipe, either zucchini or yellow squash works beautifully—yellow squash gives a vibrant, lemony look that’s perfect for this bread, while zucchini adds classic green flecks. No matter which you choose, you’ll get that moist, tender crumb we love.
Freezing & Using Zucchini/Squash for Later
Got a zucchini or yellow squash surplus? Don’t let it go to waste! Here’s a pro move: shred your zucchini or squash with a grater or food processor, measure out 1-cup (120 g) portions, and freeze in airtight freezer bags for up to 3 months. When you’re ready to bake this lemon zucchini bread, thaw the pre-measured 1 cup (120 g) in the fridge overnight or at room temp for a few hours. Don’t drain the liquid after thawing—it’s perfect for this no-squeeze recipe and keeps the bread moist. Just add the thawed zucchini or squash straight to the batter, no adjustments needed. This make-ahead trick means you can enjoy this zesty loaf any time of year!
How to Store & Serve
- Serving Vibes: Slice this beauty and serve with a steaming mug of coffee, a cup of tea, or even a chilled glass of lemonade for peak summer vibes. The zesty frosting and moist crumb make every bite a treat.
- Storing Tips: Keep the bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Make Ahead: Bake your loaf and feeze it unfrosted (wrapped tightly in plastic wrap and in a ziplock bag) for up to 3 months. Thaw at room temp, then slather on that frosting before serving.
Why This Recipe’s a Total Win
This lemon zucchini bread is like a love letter to summer baking. Here’s what makes it so special:
- Zucchini or Yellow Squash? You Choose! Yellow squash gives a sunny, lemony vibe look, while zucchini keeps it classic. Skipping the moisture-squeezing step saves time and keeps the bread perfectly moist.
- Lemon Overload (in a Good Way): This bread includes fresh lemon zest and juice along with my favorite flavoring – lemon emulsion (grab it online or at Hobby Lobby). With this triple combination – you’ve got citrus perfection!
- Perfect Pan Choice: The smaller loaf (8 ½ x 4 ½-inch) pan gives you a tall, domed loaf that looks straight out of a bakery. The 50–60 minute bake time is spot-on for this sized pan
- Frosting, Not Glaze: The thick, spreadable lemon frosting is the star—spread it on top and let a few drips fall for that effortlessly pretty effect.
Tips for Baking Success
- Zest Like a Champ: Rubbing the zest into the sugar is non-negotiable for max lemon flavor. Use a microplane for fine zest and really work it in with your fingers or a spoon to release the oils.
- No-Squeeze Zucchini: Skipping the moisture-squeezing step is a time-saver and keeps the bread tender. The recipe’s balanced so it won’t turn soggy—promise!
- Frosting Consistency: For that perfect spreadable frosting, start with 2 tsp lemon juice and go slow. If it gets too thin, add a tablespoon of powdered sugar to thicken it back up.
- Make It Your Own:
- Add Some Crunch: Toss in ¼ cup poppy seeds or chopped pecans for a bit of texture.
- Spice Things Up: A pinch of cardamom or ginger in the dry ingredients adds a cozy twist.
- Go Mini: Bake in mini loaf pans or a muffin tin (try 20–25 minutes for muffins, checking with a toothpick).
- Buttermilk Hack: Out of buttermilk? Mix ½ cup (120 g) milk with 1 ½ tsp lemon juice or white vinegar and let it sit for 5 minutes. Or if you’d like have a never-ending supply of buttermilk, check out my post detailing how to culture buttermilk.
Let’s Chat About This Bread!
This Lemon Zucchini Bread with Lemon Frosting is my new summer obsession, and I bet it’ll be yours too! It’s bright, it’s zesty, and it’s so darn easy to make. Have you tried it yet? Maybe you used yellow squash for that extra lemony vibe or added a fun mix-in? Drop a comment below—I’m dying to hear how it turned out! And if you’re craving more citrusy goodness, check out my other recipes for lemon bars, lemon curd tart, lemon poppy seed scones, lemon raspberry cheesecake, and lemon blueberry muffins. We are a LITTLE obsessed with lemon over here and each one of these are sure to make your kitchen smell amazing! Happy baking, friends!
Lemon Zucchini Bread with Lemon Frosting
Print Recipe
Ingredients
For the Lemon Zucchini Bread
- 2 cups unbleached all-purpose flour, spooned & leveled 240g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar 150g
- 1 tbsp lemon zest from 1 large lemon
- ⅓ cup salted butter, melted & cooled slightly 75g
- 2 large eggs
- ½ cup buttermilk 120g
- 2 tbsp fresh lemon juice 30g
- 1 tsp lemon emulsion substitute with extra lemon zest if unavailable
- 1 tsp vanilla extract
- 1 cup grated yellow squash or zucchini not squeezed (120 g, from ~1 medium squash/zucchini, unpeeled)
For the Lemon Frosting
- 1 cup powdered sugar 120g
- 2-3 tsp fresh lemon juice, for a thick, spreadable frosting 10–15g
- 1 tsp lemon zest
- ½ tsp lemon emulsion substitute with extra lemon zest if unavailable
Instructions
- Preheat and Prep Pan: Preheat oven to 350°F (175°C). Grease an 8 ½x4 ½-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
- Prep the Zucchini or Squash: Grate 1 medium zucchini or yellow squash using a box grater or food processor to yield 1 cup (120 g) loosely packed. Do not squeeze out the moisture—it keeps the bread moist and saves a step. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, rub granulated sugar with 1 lemon zest using fingers or a spoon until fragrant. Add melted butter, eggs, buttermilk, lemon juice, lemon emulsion, and vanilla extract. Whisk until smooth.
- Combine Wet and Dry: Gently stir dry ingredients into wet ingredients with a spatula until just combined. Avoid overmixing. Fold in grated zucchini or yellow squash.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, until a toothpick comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if browning too quickly.
- Cool: Cool in the pan for 10 minutes, then lift out using parchment overhang and transfer to a cooling rack to cool completely.
- Make Lemon Frosting: Whisk together powdered sugar, lemon juice, lemon zest, and lemon emulsion. Start with 2 tsp lemon juice, adding more sparingly for a thick, spreadable frosting (softer than toothpaste, not pourable).
- Frost the Bread: Spread frosting over the top of the cooled bread, letting some spill over the edges for a rustic look. Let set for 15–20 minutes before slicing.
Notes
- Zucchini vs. Yellow Squash: Zucchini is green, mildly earthy, and straight; yellow squash is bright, slightly sweeter, and sometimes curved. Both work great—yellow squash gives a lemony look, zucchini adds green flecks. For large veggies (over 8 inches), halve lengthwise and scoop out tough seeds with a spoon before grating.
- Freezing Tip: Shred zucchini or squash, measure 1-cup (120 g) portions, and freeze in airtight bags for up to 3 months. Thaw 1 cup (120 g) and add with liquid to batter—no adjustments needed.
- Buttermilk Swap: No buttermilk? Mix ½ cup (120 g) milk with 1 ½ tsp lemon juice or vinegar; let sit 5 minutes.
- Variations: Add ¼ cup poppy seeds or pecans for crunch, a pinch of cardamom for warmth, or bake as muffins (20–25 minutes).
- Storage: Store at room temp for 2 days, fridge for 5 days, or freeze unfrosted for 3 months. Thaw and frost before serving.
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