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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This is a great recipe. The muffins (12) and loaves came out very nice, rose nicely. Haven’t cut the load yet, but the muffins were moist and light. I always love the look of the zucchini in the bread. I added a few extra teaspoons of juice/pulp to the batter because I love lemon. I used an ice cream scooper for the muffins, perfect portions. I brushed on the glaze since it’s just easier that way. I happily shared the muffins (and recipe ) with the neighbor who grew them in their garden. 🙂
This bread was delicious even with my modifications of olive oil and stevia sugar! Bread was moist and edges crunchy like I like it! Highly recommend with or without glaze!
Was so surprised by the ease of the recipe and the taste. I can’t believe that this wasn’t from a bakery with the flavor and how well this came out! I will definitely be making this again and bringing it to friends 🩷
The recipe has too much salt. I will reduce the amount and try to remake them.
This is an incredible recipe! I used unbleached flour, avocado oil, organic zucchini and lemon, and I added about half teaspoon of vanilla. The glaze had a beautiful floral flavor. It was super moist and very lemony!!! A huge hit!!!
I’m trying it with an orange this time.
This is a great, easy recipe. I double it every time & freeze one of the loaves. I like a little more tang so I increase the lemon juice but it’s great “as is” per the recipe.
Love this recipe! I used yellow zucchini squash since I have so many in my garden…works well with the lemon flavor and color. I also reduced the sugar amount in the glaze to about 1 1/4 cup. Bread was moist and tasty.
Was dry and not very tasty
This loaf is light and has lots of flavour. Don’t be skimpy with the lemon–it adds a zing to the zucchini.
Followed recipe exactly except made muffins instead of a loaf. I drained the squash to be sure it wouldn’t be too wet. But overall just a kind of dry, bland zucchini bread. Probably won’t make again.
Loved this recipe! The only thing I might change a bit is to add a little more sugar and a bit more lemon juice to the bread. I also just ground up the zucchini so it added moisture to the bread. Thanks for this recipe! I will definitely use it again!