When the loaf is still just slightly warm but not hot, drizzle the lemon glaze over the top, letting it run into the little bumps and cracks. Let the loaf cool at least another 30 minutes in the pan so it sets up enough to slice without falling apart.
To serve, run a knife around the edges of the pan, lift or tip the loaf out carefully, and slice into thick pieces. You’ll see the soft crumb with colorful bits tucked throughout. Serve right away or let it cool completely, then wrap well and keep at room temperature for up to 3 days.
Variations & Tips
For picky eaters, you can peel the zucchini before grating so the green flecks are less noticeable—my kids were more willing to try it when they couldn’t see as much green. If your family loves extra lemon, add another teaspoon of lemon zest to the batter or poke small holes in the warm loaf with a toothpick and brush a bit of lemon juice mixed with sugar over the top before glazing. For more texture, fold in 1/2 cup of finely chopped walnuts, pecans, or pistachios, or use finely chopped dried cranberries or golden raisins for pretty, colorful bits. To make this dairy-free, swap the milk for oat, almond, or soy milk and skip the glaze or use a dairy-free powdered sugar. For a lighter loaf, you can replace up to half of the oil with unsweetened applesauce, though the texture will be slightly less rich. Food safety tips: Always wash the zucchini well before grating, and use a clean cutting board and grater. Be careful when grating and keep fingers away from the sharp edges—this is a good task for older kids with supervision, or pre-grate the zucchini for younger helpers. Make sure the loaf bakes fully (the center should reach at least 200°F/93°C if you check with an instant-read thermometer) to avoid any underbaked, gummy spots. Let the loaf cool before wrapping it so excess moisture doesn’t cause it to spoil faster, and store leftovers tightly wrapped at room temperature for up to 3 days or freeze slices for longer storage.
