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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Made this tonight! Abi’s ultra wonderful! Would you happen to have the nutritional info for the recipe? Thanks for posting!
Yes, there is a nutritional info index right above the recipe on the post.
I made these with applesauce instead of egg. really great. A little goey buy omg. SOOOOO GOOD!! I also used more lemon juice than it asked for and didnt put on the frosting.
It looks delicious. I am making the glaze. I have added at 6 tsp of lemon juice. It is very thick, not a glaze
You can add more lemon juice, keeping in mind when you spread glaze on the warm bread it will thin.
Hi I made the Zucchini lemon bread, and can not stop eating it. I did have to take out the egg yolks, so I just used 2 egg whites, and I used Gluten Free flour. Its called 1 to 1 flour. I shall be making it often! Thanks for the delicious recipe.
Thanks so much Judy!
Made this as a birthday gift for a dear friend. She said it it was delicious and want s the recipe. I made it again tonight to take to a meeting in the morning. Think I will get similar favorable reviews.
Thanks so much, Judy!
Made this per the recipe and it is amazing. Not too sweet just right. Will be making it again. Thank you for sharing.
this recipe is easy to put together. I’m really not a Baker but is came out great.i didn’t have a 8×4pan so i made mini loaves..delish
This bread is delicious! I was always really hesitant to try out zucchini breads; because I never really thought they would be that great. I’ve had sort of an abundance of zucchini and summer squash this year though, and decided to give it a shot. This bread made me wish I’d taken the jump a lot sooner. I’ve made it so many times this summer with zucchini and/or summer squash. It’s been a huge hit with anybody who’s tried it. I’ve also made it as a coffee cake with fresh blueberries or black berries in the center and a streusel topping. Thank you so much for posting this recipe. I’ve seriously made it at least once a week since the first time I tried it out.
I’m trying to get my girls to eat more fruits and veggies, but sometimes I have to hide them. I made these with coconut sugar and coconut oil. I skipped the glaze so they wouldn’t be too sugary (although I’m dying to add it! I LOVE lemon glaze!) These are still super yummy!
Oh my gosh this is so delicious! I used coconut oil instead of vegetable or canola. A great substitute. Big hit!