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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.
so many zucchini recipes say to pat the zucchini to get out extra moisture. I never realized how moist it is. Do you recommend to use as is?
If it’s a really moist zucchini (garden zucchini are usually more wet inside then store-bought), then yes I would squeeze it out first.
So good. The lemon taste is delicious
Made this for my family and they all enjoyed it, I did not have it myself as it went fast. Made as written but omitted the the glaze on top…… most likely the reason for the 4 stars!
Used GF flour and added 2 additional tsps of lemon juice for the glaze. It is absolutely delicious! Definitely a keeper. Will be making more and freezing since I have so many zucchini from the garden! Thanks for the recipe!!
I’m glad to hear it works with gluten free flour! Thanks for sharing your experience.
So good! I’m expecting a bumper crop of zucchini, so this recipe will be getting a lot of use 🙂
This recipe is a keeper! I’ve made it twice and goods I’m taking it to our family reunion. My husband lives lemon and he gives it 2 thumbs up!
Love this recipe. I made it into muffins.
I made it as muffins exactly as directed.
Made 15 muffins-probably more servings than I would have gotten from a loaf-and baked faster too-only 25 min. Pretty, delicious, and tasted “summery”! Will definitely make these again.
Made this gluten free and dairy free for co-workers.
Replaced the flour with Bob’s Red Mill Gluten Free Flour mix – same quantity
Pureed the zuchinni in blender.
This was so delicious – it got raves at work.
I’m happy to hear it works with gluten free flour! Thanks for sharing.
Easy to make and great flavor!
Hi, can I use gluten free flour?
I haven’t tested it with gluten-free flour but I think it would work great! I’d love to hear if you try it.