Moist and flavorful Lemon Zucchini Bread is one of our favorite quick bread recipes during the summer months! Enjoy it for dessert, as a snack, or even for breakfast or brunch.
The lemon zucchini combination in this Lemon Zucchini Bread is just downright delicious! It’s so much better than anything you could buy at a store, and it’s easy to make, too.
How to Make Lemon Zucchini Bread:
- Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, combine sugar and lemon zest and stir well.
- Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined. Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
- While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the bread. Slice and serve.
Freezing Instructions:
Allow to cool completely, wrap in plastic wrap and store in a freezer safe container for 2-3 months. Thaw on countertop (or for a few seconds on defrost in the microwave).
Other Popular Quick Breads:
- Almond Poppy Seed Bread
- Cinnamon Applesauce Bread
- Favorite Banana Bread
- Lemon Blueberry Bread
- Lemon Almond Bread
- Traditional Zucchini Bread
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Lemon Zucchini Bread
Video
Ingredients
- 1 1/2 cups all-purpose flour (or half white whole wheat flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- 1/2 cup oil (vegetable or canola oil)
- 1 1/2 teaspoons fresh lemon juice
- 1 cup grated zucchini* (unpeeled)
Glaze:
- 1 cup powdered sugar
- 4 teaspoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another bowl, combine sugar and lemon zest and stir well.
- Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
- Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
- Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
- While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
- Drizzle the glaze over the bread. Slice and serve.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe July 2017. Updated April 2021 with process photos and improved instructions.
Melinda says
Loved this recipe. I used yellow zucchini in it and doubled the recipe. I also substituted apple sauce for some of the oil and stevia for part of the sugar. Bread turned out great every time I have made it.
Miriam Sukraw says
What was your ratio for substituting stevia and applesauce?
Janice says
I enjoy lemon in a good recipe and this one hits the spot! A delicious quick bread and very moist. I made it into muffins, yum yum 😋
JS says
Is the grated zucchini drained, squeezed, or used as is in the recipe? Thanks.
Tanya says
THE BEST. I use a flax egg instead of real egg to make this vegan and it was incredible. Love love love.
christy says
Well hello y’all !! I’ve been making this .. well back in the 70 s an it has always been a big hit with Everybody !! This is one of the best ” cakes” I have ever made .. A friend always had more than he ever needed from the garden so he brought me a car full and said ” do something with this .. so I did .. and omg .. it was just wonderfull !! I tried it every way you wanted to eat it .. but this was by far the best.. y all out there really need to try it .. it’s really .. really good .. thank you for bring it back.. Christy