This easy Lemon Zucchini Bread is moist, bursting with fresh lemon flavor and topped with a sweet citrus glaze that makes it irresistible.
Lemon Zucchini Bread is the best bread decision I made all week.
Lemon Zucchini Bread is the best bread decision I made all week. I love how fresh grated zucchini adds so much moisture to quick breads, and pairing it with bright lemon flavor adds the perfect zing. It’s one of those recipes I find myself making on repeat during the summer when zucchini is overflowing, and it always disappears fast. Plus, that sweet lemon glaze on top takes it over the top in the best way.
Don't miss my other quick bread recipes like Lemon Blueberry Bread, Date Nut Bread, Cranberry Orange Bread, and Carrot Cake Loaf!
How to make Lemon Zucchini Bread:
Make Batter: Preheat oven to 350°F (180°C). Grease and flour an 8×4-inch loaf pan. In one bowl, whisk together flour, salt, baking powder, and baking soda. In another bowl, stir sugar and lemon zest, then mix in eggs, oil, and lemon juice until smooth. Add dry ingredients and stir until just combined. Fold in zucchini and pour batter into prepared pan.
Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack. Once cool, drizzle with glaze made from powdered sugar and lemon juice. Slice and serve.
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Recipe
Lemon Zucchini Bread
Equipment
Ingredients
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon salt (3g)
- 1/2 teaspoon baking soda (2.3g)
- 1/2 teaspoon baking powder (2g)
- 3/4 cup granulated sugar (150g)
- zest of 1 large lemon
- 2 large eggs
- 1/2 cup oil (120mL), vegetable, avocado or canola oil
- 1 1/2 teaspoons fresh lemon juice (7.5mL)
- 1 cup grated zucchini* (120g), unpeeled
Glaze:
- 1 cup powdered sugar (115g)
- 4 teaspoons fresh lemon juice (20mL)
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.1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder
- 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.¾ cup granulated sugar, zest of 1 large lemon, 2 large eggs, ½ cup oil, 1 ½ teaspoons fresh lemon juice
- Gate zucchini on the large holes of a box grater. If it's really wet, squeeze some of the moisture out. Fold the zucchini into the batter and pour the batter into the prepared loaf pan.1 cup grated zucchini*
- 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.1 cup powdered sugar, 4 teaspoons fresh lemon juice
- Drizzle the glaze over the bread. Slice and serve.
Notes
Nutrition
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I originally shared this recipe July 2017. Updated April 2021 and August 2025.
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Super moist but light! This will be my #1 go to zucchini bread recipe for sure!
Hardly any lemon flavor even after I added lemon extract. Very bland
I would give this recipe 10 Stars, it is DELICIOUS!
can I use half oil and half sour cream (have lots of leftover sour cream) I have made this recipe many times and it has always been pefect but just wondering about the sour cream
So glad you’ve enjoyed the recipe! Yes, you can use half oil and half sour cream. It should still be moist and delicious.
My loaves are incredibly delicious. Make this recipe. The lemon is a refreshing change from ordinary zucchini bread and the glaze is a must. They are moist and everyone loves it. I’ve made many your recipes and love them all.
Delicious! I made 3 small loaves. The fresh lemon zest and lemon juice really compliments the zucchini. This has quickly become one of my go-to recipes when i have so many fresh zucchini in my garden.
Great flavor. I did add a little more lemon zest and juice, but not enough to really change the recipe. I’ve made it several times over the past couple of years.
This looked really good from the picture. I love lemon and zucchini. Usually the combination of the two is really delicious. I followed your recipe exactly. I added more zucchini, cinnamon, nutmeg, vanilla to it. I did not put any glaze on it. I don’t like it to sweet. It made 3 mini loaves. This recipe is dry, boring, and had no flavor. I was very disappointed! It looked and sounded delicious. You can’t taste the zucchini and it was so bland and has no flavor. Even though I added 1tsp of cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla. I will not make this again. I want a more moist bread and more flavor.
Seems like a harsh review given that you followed the recipe exactly. I see in your review you added additional “more zucchini, cinnamon, nutmeg, vanilla to it. And you made 3 small loaves. Perhaps, give it another try following the directors exactly?
Changing the recipe and then complaining, is a wild take. This recipe is far from dry.
I’ve made this many times, and if you follow the directions, it’s perfect. What you did to this recipe is what made it a disaster.
I love this recipe and look forward to making it each year. Bright flavor, moist texture.
I had 3 nice size zucchini from a friend so not a clue how many cups I would get total. Ended up with a little over 4 cups! I made a double batch and it came out so well that I made another double batch but added blueberries for lemon- blueberry zucchini bread. I added a bit of extra lemon juice because I’m a lemon 🍋 lover. Going to freeze 2 loaves and enjoy one now and my son will take one home. Great recipe!