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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.
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe July 2017. Updated April 2021 and August 2025.
I still don’t understand why people write reviews on recipes they haven’t made!
I actually loved this recipe. Turned out perfect without any substitutions. Microwave your lemon to get the most from the juice. Grate for zest before cutting and juicing. Add lemon juice to 1/2 cup powdered sugar and add the sugar to get the consistency you desire. Thank you for the recipe. A new twist on an old goodie. Excellent
I loved this! So good!
Can I use a 8.5 inch by 4.5 inch loaf pan instead?
Yes, that’s fine!
I tried the recipe last year and it was fantastic. Doing it again this year. I’m making two so I can freeze a loaf for later.
Do you freeze with the glaze?
You can–I would flash freeze it first before placing it in a container, with a pieces of wax or parchment draped on top, to keep the glaze from sticking.
Used the 1/2 cup canola oil but I tasted it so for me it’s too much oil. Also I love lemon and always add extra but still wasn’t lemony enough. Sorry but I Would not make this again
This is absolutely the best lemon loaf I’ve tried, and I’ve tried many! The addition of the zucchini makes it so moist and a wee bit healthier! I made it exactly by the recipe the first time, but thought I’d try I switching 1/4 cup of the oil for a snack size of unsweetened applesauce. Still came out beautifully moist!
This recipe is definitely a keeper!!
Delicious! I used half the sugar and subbed out half the oil for unsweetened applesauce and it turned out just perfect with the glaze. There’ll definitely be a next time, which is when I’ll try out the half whole wheat flour option (didn’t have any today).
Mine had difficulty baking, but that’s a me problem since I have to use a countertop oven. It did get this really great crispy crust on top though!
Easy recipe! Love the natural ingredients. Tastes great and has a beautiful look! I have some family that cannot have gluten and will try it next with gluten free flour.
I have celiac disease so I must eat gluten free. I was surprised how tasty this came out using gluten free flour!
Even my gluten eating friends enjoyed this! Thanks for a delicious recipe!
Hi! I love this recipe but I was recently diagnosed with Celiac as well! What kind of GF flour blend did you use? I’ve tried a couple and this turned out too spongey/generally weird in texture