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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.
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 this morning and made in to 12 muffins instead of bread. They turned out amazingly delicious! I even iced them! Will be a regular treat! Thank you for sharing this recipe!
Besides being easy, this Lemon Zucchini Bread recipe is so light, tender and mouthwatering DELICIOUS! I doubled it so I could give two away. Of the two I kept, I froze one thinking it would stop me from grabbing a slice…or 2..🙄. WARNING!…It slices beautiful frozen and IS JUST AS DELECTABLE!! I’m definitely growing zucchini this year!
What I MEANT was…when I double the recipe, I bake it in 4 small loaf pans. THATS how I can share the 2 extras with my neighbors 😉
I made this cake and received rave reviews. Thank you for sharing it I’ll continue to make it ,it’s delicious
I made this cake and received rave reviews. Thank you for sharing it I’ll continue to make it ,it’s delicious
Very simple. Absolutely delicious. This will be my go-to recipe for zucchini bread.
So good! I’m NOT a good baker but this came out beautifully. I impressed even myself, ha ha. Very easy, mega delicious. Great texture and crumb and bright flavors.
Lemon zucchini bread was freaking awesome!!!… I even added just a bit more lemon juice in bread and glaze to add a bit more zestuness many compliments!!!
Many had never heard of it before.
I made this a few times and everyone loves it. And I’m actually making it again today. It’s so delicious.
Can I substitute almond flour and monk fruit
We haven’t tested this substitution. If you do, please let us know how it goes!
Really easy to make and foolproof. Used 1/4 cup less sugar and it was still delicious. So happy that I didn’t have to peel or strain the zucchini. Thank you for the recipe! Family loved it.
This was very easy to make. Amazing refreshing flavor.