Lemon Zucchini Olive Oil Bread
Feel like baking? Experience the perfect combination of zesty lemon and fresh zucchini in this soft, moist Lemon Zucchini Olive Oil Bread. Dairy-free, this delicious weekend brunch favorite is made in one bowl and makes 2 loaves of bread! Perfect to serve for breakfast or brunch on any weekend.
Lemon Zucchini Olive Oil Bread
Lemon Zucchini Olive Oil Bread is loaded with olive oil, lemon juice, eggs, zucchini, and banana. Topped with a simple lemon glaze, it gives this bread a delicious lemony flavor! We love making quick bread and decided to create a new flavor. And, this one turned out delicious!
For more quick bread recipes, try our Healthy Apple Cinnamon Bread and Triple Chocolate Zucchini Bread. And, don’t miss our Best Zucchini Bread.
This dairy-free recipe will make 2 loaves of bread, one to serve immediately, and the other to freeze!
How to Make Lemon Zucchini Olive Oil Bread?
For this recipe, which makes 2 loaves of bread, we used our favorite Faberware Bakeware 9 x 5 bread pans. One bread to serve, and one you can freeze for another time. Plus, you can make it in one large 9 x 13 baking pan. Also, you will need at least 2 large lemons, one for the batter, and the other for the glaze. Then the batter is made easily in one large bowl, and baked for about an hour.
Ingredients Needed for Quick Bread:
For the Lemon Zucchini Bread:
- whole eggs
- olive oil
- sugar
- banana
- zucchini
- table salt
- baking soda
- lemons
- lemon zest
- all-purpose flour
For the Lemon Glaze:
- powdered sugar
- lemon juice
Directions To Make It:
- First Prep the Pans and Preheat the Oven:
Grease and flour your two 9 x 5-inch bread pans. Preheat the oven to 300 degrees F (150C).
2. Prep the Ingredients:
- Mince the zucchini using a grater or a mini chopper. Measure 1 cup, firmly packed. Set aside.
- Then zest one large lemon and juice it. And, mash 1 banana.
PRO TIP: It’s best to buy organic lemons, and rinse them before zesting them with a safe vegetable wash. We recommend Whole Foods Organic Fruit and Vegetable Wash, and follow the directions on the bottle.
3. Make the Batter:
- Mix eggs, olive oil, sugar, mashed banana, vanilla, and zucchini in a large mixing bowl using an electric hand-held mixer. Beat until well combined.
- Next, add salt, baking soda, lemon zest, and lemon juice and beat for about 1 minute. Scrape down the bottom and sides of the bowl with a spatula.
- Beat in the flour, one cup at a time (and the last 1/2 cup too). Beat until well combined and smooth.
- Pour the batter into the baking pan, and smooth the top.
4. Bake the Breads:
- Bake the loaves of bread on your center rack, and for 60-70 minutes.
- Allow the cake to cool in a pan for 30 minutes. Place a sheet of wax or parchment paper over your wire rack, or kitchen counter. Remove the loaves from the pan and transfer them onto the wax paper.
5. Prepare the Glaze: In a small bowl, blend powdered sugar with lemon juice. Add more sugar, as needed to get the thick consistency desired. When the loaves of bread are completely cooled, pour the glaze over them, then set them aside, until it sets. Transfer to a serving platter and serve.
Notes & Tips:
- Remember, all ovens vary! So you will need to check on your bread at about 55 minutes, but it will need about 1 hour and 10 minutes for 9 x 5 baking pans, and less time for 8 x 5 baking pans.
- Also, allow the loaves of bread to cool for at least 30 minutes before removing from their pans.
- It is best to glaze them when they are completely cooled. And, let the glaze set before serving.
Storing and Freezing:
- Storing Quick Bread: You may keep this quick bread on a plate and the counter covered with clear wrap. Because it is so good, it will stay fresh for up to 3 days at room temperature (if it lasts that long!). However, if kept chilled in the refrigerator, it will last over a week.
- Freezing: It’s best to allow the bread to cool completely before freezing. Also, it’s a good idea not to glaze the bread if you are planning to freeze it because the glaze will end up falling off the bread when it’s thawed.
More Delicious Quick Bread Recipes!
- Healthy Apple Cinnamon Bread
- Cinnamon Sweet Potato Quick Bread
- Decadent Chocolate Chip Banana Bread
- Cinnamon Swirl Quick Bread
Your comments help us! If you make our Lemon Zucchini Olive Oil Bread, let us know and leave a comment with a star rating! We’d love to hear from you. Sharing your insights and experiences helps everyone who reads them, and helps us too! Thank you!
Lemon Zucchini Olive Oil Bread
Lemon Zucchini Olive Oil Bread is a delicious quick bread made with olive oil, zucchini, lemon juice, banana, and topped with a lemon glaze. This recipe makes 2 loaves of bread, one to serve and the other for you to freeze. Perfect for brunch and breakfast.
Ingredients
For the QUICK BREAD:
- 1 cup (250ml) of olive oil
- 1 + 1/4 cups sugar
- 3 large whole eggs
- 1 banana - mashed
- 1 cup "packed" with minced zucchini - (1 medium-sized, or 2 small ones)
- 1/2 tsp. salt
- 3 tsp. baking soda
- 1 large lemon - juiced ( 1/3 cup, 100ml)
- zest of large lemon (about 2 Tbsp.)
- 3 + 1/2 cups all-purpose flour
For The LEMON GLAZE:
- 4 Tbsp. of lemon juice
- 1 Tbsp. lemon zest
- 2 cup + 4 Tbsp. of powdered sugar
Instructions
MAKE THIS QUICK BREAD:
1. Preheat your Oven to "Convection Bake" at 300 degrees(150C). Then spray your baking pans with cooking spray and dust with flour on the bottom and all 4 sides. Set aside.
2. In ONE large mixing bowl, blend olive oil, eggs, sugar, mashed banana, minced zucchini, and salt. Blend for about 1 minute, until well combined. Next, add in the baking soda, lemon juice, and lemon zest, and blend for about 30 seconds to 1 minute.
3. Add the flour, one cup at a time., and beat until well combined. Scrape the sides down of the bowl with a spatula, and continue to blend until the mixture is smooth and creamy.
4. Divide the batter equally into 2 prepared loaf pans.
5. Bake on the center rack, for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and allow the loaves of bread to cool for at least 30 minutes. Then remove from pans and allow to cool completely before adding the glaze on top.
MAKE THE LEMON GLAZE:
1. In a small mixing bowl, stir the powdered sugar and lemon juice until all the powdered sugar has blended and no lumps are visible.
2. Drizzle the lemon glaze over each bread, and set it aside for a few minutes for the glaze to set.
Yields: 2 loaves of lemon zucchini olive oil bread
Notes
To Store and Freeze: Wrap each bread with clear wrap, and keep the loaves of bread chilled in the refrigerator. They will stay fresh for 1 week, or longer.
They freeze well too, and for up to 1 month.
Nutrition Information:
Yield:
16 servingsServing Size:
1 servingAmount Per Serving: Calories: 177Total Fat: 8.2gSaturated Fat: 1.4gCholesterol: 70mgCarbohydrates: 16.9gFiber: .6gSugar: 10.9gProtein: 3.3g
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I’ve had banana bread and zucchini bread but not one that combined both…nice!
Thanks Karen! Yes, the banana adds a moist texture without adding dairy to this recipe, and it is a keeper! Thanks so much!