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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 made this with yellow squash and added unsalted pistachios. It’s an awesome, easy recipe and very delicious.
Love this bread!! Just need to know if recipe can be doubled successfully??
You can double it but be sure to bake in separate pans and double the glaze!
I love that this recipe can use part whole wheat flour. I had a 60/40 blend, so I used that and it came out fine! I also didn’t have fresh lemon, so I used 1 Tbsp of the bottled lemon juice in place of zest and juice. Same in the icing. It turned out well.
This was my first time making lemon zucchini bread and it turned out great! I left the glaze on the side for those who couldn’t or didn’t want it and was told it tasted great with and without it. I only made one loaf but am making a few more as I have lots of zucchini!
Delicious. 2nd time making this and can’t wait for it to get out of the oven. Kitchen smells so good. Thanks so much for a great recipe!
This is our favorite zucchini bread, moist and delicious.
I have made this recipe twice. It is delicious and make 1 loaf at a time. Love the lemon!
This bread is downright delicious!
I made it today using organic whole wheat pastry flour and raw cane turbinado sugar. I did not add the glaze. It was just sweet enough and had a wonderful texture. I plan to use this as my go-to snack bread recipe for the rest of the summer season.
I bake a lot.. I should have realized that this recipe would not turn out good. It tastes too savory. The addition of vanilla might have helped. Maybe just not our taste. Shannon DeNoon
I didn’t have whole lemon, so had to substitute the zest with juice, and it turned out quite well.