August 4, 2021

Lemon Almond Zucchini Bread

Lemon Almond Zucchini Bread is refreshing twist on classic zucchini bread. If you’re a gardener, or you know someone who is, you probably are reaching the point of having more zucchini than you know what to do with. If not yet, then soon! This Lemon Almond Zucchini Bread is also well worth picking up a few zucchini at your local farmer’s market, too.

This bread is packed with lemon and almond flavors. The crumb is perfectly tender and moist. The lemon glaze adds a little extra tartness to this lightly sweet bread. It never lasts long in my house! And, just like a bountiful zucchini plant, this recipe makes enough to share. This recipe yields two loaves, so be sure to share with a friend or neighbor (or two!).

Ingredients assembled for Lemon Almond Zucchini Bread
Assemble your ingredients.

Mixing lemon zest into granulated sugar
Start by combining the granulated sugar and lemon zest. Set it aside while you prepare the rest of the ingredients, allowing the essential oils from the lemon zest infuse the sugar.

Mixing up the zucchini bread batter
Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl. Add the wet to the dry, then fold in grated zucchini.

Mixing up the lemon glaze for drizzling over finished bread
While the bread is cooling after baking, make the lemon glaze.

Two loaf pans of zucchini bread, then loaves removed from pans to a wire rack to cool, then finished loaves drizzled with lemon glaze
After the bread has cooled, remove it from the loaf pan, then drizzle with glaze.

One finished loaf of Lemon Almond Zucchini Bread served on a bamboo cutting board and green and white checked linen
Sprinkle the top with sliced, toasted almonds (optional). Slice, serve, and enjoy!

Original publication date: July 26, 2021

Lemon Almond Zucchini Bread

Lemon Almond Zucchini Bread is refreshing twist on classic zucchini bread.


Kira Freed - The Joyful Plateful











2 cups all-purpose flour

1 cup almond flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. sea salt

1 cup granulated sugar

Zest of 2 lemons

1 cup extra-virgin olive oil

3 large eggs

2 Tbsp. fresh-squeezed lemon juice, divided

1 tsp. almond extract

2 cups grated fresh zucchini (about 2 small zucchini)

1/2 cup powdered sugar

Sliced toasted almonds, for garnishing (optional)


  1. Preheat oven to 350 degrees. Lightly grease two loaf pans, and set aside.
  2. In a small bowl, combine granulated sugar and lemon zest. Gently press lemon zest into the sugar to help release the essential oils and infuse the sugar. Set aside.
  3. In a large bowl, combine dry ingredients: all purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
  4. In a medium bowl, whisk together olive oil, eggs, 1 Tbsp. lemon juice, and almond extract. Whisk in lemon zest and sugar mixture until combined.
  5. Add wet ingredients to the large bowl with the dry ingredients, and stir to combine. Just before the mixture fully comes together, fold in the grated zucchini.
  6. Divide the mixture evenly between the two prepared loaf pans. Bake at 350 degrees F for 55-60 minutes, until a toothpick inserted in the center comes out clean.
  7. While the bread is cooling, prepare the lemon glaze. In a small bowl, mix together remaining 1 Tbsp. lemon juice with 1/2 cup powdered sugar. Set aside.
  8. Once bread has fully cooled, remove from loaf pans. Drizzle lemon glaze over the top. Sprinkle with sliced toasted almonds (optional).
  9. Slice and serve - and enjoy!
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