Meyer Lemon Zucchini Bread

Meyer Lemon Zucchini Bread is a moist and delicious quick bread with a sweet and tart glaze. The perfect way to use the seasonal fruit! 

Try Blueberry Lemon Bread, too!

Originally published January 5, 2015. Updated January 29 2018. 

As a rule, I don’t like zucchini in sweet recipes.

I don’t like zucchini cake, I don’t want zucchini in my cookies, and I judge you hard for putting zucchini in brownies.

I just don’t like it.

The only exception is this Meyer Lemon Zucchini Bread recipe that I make every January when meyer lemons show up in the grocery stores.

If you think you don’t like zucchini bread, you have to try this recipe! This is seriously the only sweet recipe you will ever see me make with zucchini and I’ve been making it for several years now.

It’s buttery and moist and you won’t even taste the zucchini which is probably why I love it so much.

It’s sweet enough to get rid of a sweet craving but not so sweet that you can’t have it for breakfast with a cup of coffee.

Ingredients

• Flour
• Baking soda
• Eggs
• Unsalted butter – make sure to bring it to room temperature before beginning the recipe.
• Sugar
• Salt
• Buttermilk – if you don’t have buttermilk, add a bit of lemon juice or white vinegar to regular milk and let it sit for 5 minutes. Stir it up and you have buttermilk!
• Meyer lemons – you need the zest and the juice from the meyer lemons so zest them first and then squeeze the juice
• Zucchini – this is going to get grated so there aren’t huge chunks of zucchini in your bread
• Powdered sugar – this is for the glaze that goes on top of the bread

How To Make Meyer Lemon Zucchini Bread

• Whisk together dry ingredients (flour, baking powder, and salt)
• Cream butter and sugar together until light and fluffy
• Add eggs, buttermilk, and zest and juice of 1 meyer lemon
• Add the dry ingredients to the wet ingredients and beat until just combined
• Stir in shredded zucchini
• Pour into a loaf pan and bake for about 45 minutes until a toothpick inserted into the center of the loaf comes out clean
• Cool for 10 minutes in the pan before transferring to a wire rack to cool completely 
• To make the glaze, whisk together powdered sugar and meyer lemon juice
• Drizzle the glaze over the cooled bread

How Long Is It Good For?

Zucchini bread is good for 2 – 3 days when stored at room temperature. Make sure to keep it in an airtight container.

If you need to keep it longer, store it in the fridge for 5 – 6 days.

Help! I Can’t Find Meyer Lemons!

If you are having trouble finding meyer lemons (or if they aren’t in season), you can definitely use regular lemons in this recipe and other recipes that call for meyer lemons. There really isn’t a huge difference in tartness or taste.

What Else Can I Make with Meyer Lemons?

• Meyer Lemon Blueberry Bundt Cake
• Meyer Lemon Brussels Sprouts Pizza
• Meyer Lemon Strawberry Shortcakes
• Meyer Lemon Pudding Cake

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