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 recipe a few times. However this time I got busy and wasn’t able to drizzle the glaze on top when it was warm….so it didn’t look as pretty as the first few times I made it. It didn’t affect the taste….still beautiful moist bread. We love the lemony flavour, nice change from plain zucchini bread, and this time of the year when the garden just keeps on giving us zucchini’s it’s welcomed.
I carefully followed this recipe and am sorry to report being very disappointed with the results and will not be making it again. The lack of flavor, no distinct lemon or zucchini flavor wasn’t what I was hopping for.
So moist and delicious, also great with lime!
I baked it for the full 50 minutes and it came out nice and moist. I also added a handful of chopped walnuts. My disappointment, tho, is there is no distinct lemon or zucchini flavor. Sadly I will not make this one again.
I made this last night and it was a hit! Sooo yummy and so easy! I doubled it and sliced up the extra to give to some elderly friends quarantining alone. They loved it and some want the recipe!
Can I sub coconut oil for veg or canola? It’s all I have!
That should be fine!
Yes, orange would be delicious, so is the lemon & zucchini. My partner, whose been absent minded lately, came to me the next day to comment. He said it’s moist & tasty and I should make again. Also, it was fun to create!
I am going to make it today one question how do u prepare the zucchini do u grate it. Leave skin on or off ?
I grate it with the skin on. If it’s an extra big/wet zucchini you may want to squeeze it out a little with paper towels before adding it. Enjoy!
Can orange be substituted for the lemon? Or does this recipe work best with lemon?
Orange would probably be delicious!
My daughter shared this recipe with me. It took longer to cook then the directions. It t urned out delicious but the glaze with 4 tsp. of lemon juice was too dry. No way would it drizzle so I added more lemon juice and maybe got it a bit too lemony. Next time will start with lemon juice and add powdered sugar until the consistency I want. Might try 1/2 whole wheat flour to make it more nutritious. Lemon make it sooo good.
I agree! I had the same issue. Otherwise, it was great!