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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.
Delicious! When I cut into my zucchini it was actually a green squash 🙁 so I used blueberries instead and it was fabulous! I did use more lemon juice, probably 1 1/2 tablespoons. Flavor was spectacular and texture was divine. Thank-you!!
Loved this bread. I tweaked it. I used all the same measurements and ingredients.
I doubled the recipe using my long loaf pan.
I omitted the oil all together. I tossed my two lemons in the already dirty food processor. Turning the lemons into pulp. It measured a cup = to the oil. Other than the eggs this is low-fat. A easy peasy healthy tasty swap.
Thanks for sharing this recipe. My new favorite.
I was surprised at how awesome this bread was – I used the recipe as is, too. Thanks SO much.
Fabulous. I used a summer squash(yellow zucchini) fresh from the garden. Moist and tangy.
Delicious! When I have extra zucchini’s from the garden this will be my new go-to recipe. It is moist and has great flavor. When making the glaze, I had to add an extra 2 teaspoons of lemon juice. Perhaps my powdered sugar was extra dry lol. I also added a 1/2 teaspoon of lemon zest into the glaze to enhance the lemon flavor. Can’t taste the zucchini at all. I did notice the video calls for an extra egg yolk that isn’t my reflective in the written recipe.
I just made this today, I thought I would try a different recipe but I found it a bit dry (still good) I think the 1/2 cup of vegetable oil wasn’t enough I should have increased the amount. It only made one loaf.
I made these as muffins/cupcakes and they came out fabulous
With an abundance of zucchini, I needed a recipe that I wasn’t bored with. Made this lemon bread in a 5×7 baking dish (approximately) and it turned out wonderful. I didn’t even use the glaze, as it was delicious without it. Thank you. I WILL be using this recipe again.
Is there a way to double this recipe?
Does this recipe work well for cupcake/ muffins?
Very nice. I made it vegan with flax eggs, and substituted 1/2 cup of oat flour, and reduced the sugar to 1/2 cup.