Use up all that zucchini you’ve got in the fridge to make Lemon Zucchini Bread with olive oil & thyme. It’s so good you won’t even notice the healthy veggies in the mix.
By now we’ve all seen about a 120,238,290,832 different zucchini bread recipes, haven’t we?
But, just like the notoriously prolific veggie, there’s no such thing as too much of a good thing, right?
This version of zucchini bread is super-moist with a hint of zesty lemon, a little olive oil & just a whisper of fresh thyme. I think you’ll love the extra fresh flavor that’s unlike any zucchini bread I’ve tasted.
Why this is the best Lemon Zucchini Bread:
- There’s a whole pound of zucchini in this recipe.
- This bread requires less oil because of the moisture added by the zucchini.
- Fresh lemon zest adds a potent lemony flavor. Lemon juice is mostly acidic, but the zest has the flavorful lemon oil.
- Extra virgin olive oil gives the bread a fresh “green” flavor.
- A hint of thyme enhances the olive oil and lemon flavors. It’s a slightly herbal background flavor that you’ll hardly notice. But it makes a big difference in the overall bright flavor in the loaf.
How to make Lemon Zucchini Bread with Olive Oil & Thyme:
See the recipe card for detailed measurements and instructions.
- Spray or butter the pan then line with parchment.
- Grate the zucchini on a box grater, mandoline or in a food processor.
- Layer the shredded zucchini in paper towels to wick away excess moisture
- Combine the eggs, oil, lemon zest and thyme leaves.
- Add the wet ingredients to the dry ingredients.
- The batter will look dry at first, but will loosen up as you mix.
- Cook the lemon glaze while the bread bakes.
- Remove the thyme leaves once the glaze is cooled.
- Pour the glaze over the zucchini bread as soon as it comes out of the oven.
- Cool 10 minutes before turning it out of the pan. Cool completely before slicing.
How to get more zucchini into zucchini bread
- Zucchini bread batter can only hold so much water. If you add too much water to the batter the bread will become gummy. Blotting the shredded zucchini with paper towels wicks away some of the moisture.
- Less water in the zucchini means more overall zucchini with the same amount of water in the batter. By removing excess moisture we can add more zucchini to the recipe.
More Zucchini Recipes
- Zucchini Biscuits
- Zucchini Muffins
- Zucchini Ricotta Pie
- Zucchini Cake with Cream Cheese Frosting
- Yeasted Zucchini Bread
- Chocolate Orange Zucchini Bread
- Whole Wheat Zucchini Bread
- Zucchini Galette
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Lemon Zucchini Bread Recipe
- 16 oz zucchini (about 2-3 medium)
- 10 oz all purpose flour (2 cups, see note)
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 8 oz granulated sugar (1 cup)
- 1 ¾ oz olive oil (¼ cup)
- 3 large eggs
- zest from 2 lemons (very finely grated)
- 1 sprig lemon thyme or thyme (about ½ teaspoon of leaves (optional))
- 2 oz lemon juice (¼ cup)
- 2 oz granulated sugar (¼ cup)
- 1 sprig lemon thyme or thyme (optional)
- Preheat the oven to 350 °F. Butter a 9×5 loaf pan and line with parchment paper in one direction.
- Use the large holes of a box grater or the large grating disc of a food processor to shred 16 oz zucchini. Spread the zucchini in an even layer on a paper towel and cover with another paper towel. Press to absorb the liquid. Let the zucchini sit while you mix the batter.
- Combine 10 oz all purpose flour, ½ teaspoon salt, 1 ½ teaspoons baking powder and 8 oz granulated sugar in a mixing bowl and whisk to combine.
- In another bowl, whisk together 1 ¾ oz olive oil and 3 large eggs. Stir the zucchini, lemon zest and thyme leaves into the wet ingredients.
- Add the wet ingredients to the dry ingredients all at once and stir just until combined. The batter will look quite dry at first, but will loosen up as you mix it.
- Pour the batter into the prepared loaf pan. Bake until a toothpick comes out with a few moist crumbs, 45-50 minutes.
- While the bread bakes, combine 2 oz lemon juice and 2 oz granulated sugar in a small saucepan. Toss in the thyme sprig. Cook over medium heat until the sugar dissolves. Set aside to cool. Once the syrup is cool, remove the thyme sprig.
- As soon as the bread comes out of the oven, pour the lemon glaze over the loaf. Cool the loaf in the pan for 10 minutes and then turn out onto a cooking rack to cool completely.
- Wrap and store at room temperature until serving. The bread will keep for several days at room temperature.
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