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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I made this today. YUMMY!
Thank you Lauren,
Delicious Lemon Zucchini Bread! I used coconut oil, and 1/4 cup brown sugar plus 1/2 cup granulated sugar because I ran out sugar. Excellent texture, taste, and appearance!
Can I bake this in an 8” round pan?
I’m sure that would work fine, but I couldn’t say what the bake time would be as I haven’t tested it. I’d love to hear if you try it 🙂
Just made and it’s so good!!!!!! Easy recipe with a moist delicious taste! Excited to try more of your recipes!
Thanks Lana! I’m so happy you enjoyed it, and I hope some of my other recipes peak your interest too 🙂
I’ve made this recipe and I was very surprised, how wonderful it tastes!
It’s a keeper. Thank you!
Thank you for this recipe. My 4 year old loves it so much I have already made it 3 times. It is so easy to make and so delicious.
I made this loaf for my daughter and it was a hit with both my kids. I’m making it again to bring to my son at university and I’m sending the recipe to my mother. It is so delicious and moist, but most of all easy to make that I’ll be sure to make it again and again.
So happy to hear that everyone liked it! Thank you for coming back to comment 🙂
So happy to find it. Love both zucchini and lemons ( who doesn’t) but putting it together has never occurred to me. Thank you so much !
I made this gluten, dairy and soy free for me and my girls. It’s delish
Sustitutes were King Arthur gf flour, vanilla almond milk and coconut oil.
Planning to use almond milk and coconut oil, so thanks for posting! =)
Zucchini is huge these days! I would love to make this for the family and the kids won’t even notice that this bread has zucchini in it! Brilliant! Thanks for the lovely recipe!