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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.
I used more than 1 tsp of lemon juice…I squeezed 1/2 lemon, so maybe 2 tsp? I didn’t think just 1 tsp would give it enough lemon flavor. I also didn’t make the glaze as I’m trying to drastically reduce our sugar consumption. The bread was just fine without the glaze!
I doubled the recipe and used 2 cups all purpose flour and 1 cup white whole wheat and, while the bread was still good, I could barely taste the lemon in it. I may try it again with just all purpose to see if that was really the issue but if you plan on using any wheat flour, be sure to add extra lemon zest/juice!
When you start running out of ideas on how to use the glut of zukes – THIS CAKE is the answer! I will probably need more zucchinis! 😉 I think this lasted 3 days in our house and it’s just me and the Geek. (oops) It’s on the menu again today and will no doubt become a staple go-to for a quick mix cake that is totally delicious and good for you. (Confession: I ate it guilt-free as I told myself I was eating my vegetable intake for the day! Hey, it’s all good! I ate ‘other’ vegies too! lol)
Hi! So excited to try this recipe. Unfortunately I only have an 8×4 glass loaf pan. Which would be better….the 9×5 metal loaf pan or reduced temperature in the glass pan?
I prefer metal pans, but the glass should work fine.
Absolutely delicious and loved by our whole house! Thanks!
I’ve made this a few times now and it’s become one of my favourite breakfast/snack foods. Easy to make, fluffy and delicious. Really good to bring to picnics. I use 6tsp of lemon juice for the glaze to achieve the consistency I wanted. I also rub the sugar with the lemon first to get that extra lemon flavour (with the lemon still whole and intact, then when you’re done, you can zest the lemon). Thank you so much for the recipe!
I’ve made this recipe 4 times now! I found it on a WW YouTube channel and made it WW friendly by using unsweetened applesauce instead of oil, and monk fruit sweetener instead of sugar. I love this bread!! Just tried same recipe with muffins, can’t wait to try them!
Thanks for sharing you weight watchers tips! I’m happy you liked it!
I used what I had in the pantry. Coconut oil and coconut sugar. I used half whole wheat flour and Meyers Lemons. This recipe was a hit. Thank you for such a versatile recipe. Even at high altitude …just took a little longer to bake.
How long would you bake when making mini loafs?
Around 30 minutes!
Made with King Arthur measure for measure gluten-free flour – and it is delicious. (I would not skip the glaze.) The moisture in the zucchini is exactly what is needed to counteract the slightly powdery texture one sometimes gets with GF baking (I did not squeeze the liquid out of the zucchini.)
My daughter just started gluten free . Where you say Measure for measure do you mean it’s the same amount of King Arthur As you would with Regular flour ? Thank
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