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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 just made this and ate 2 pieces as soon as I frosted it. Made the recipe exactly as written. It’s very good and a nice change from my traditional zucchini bread.
I am not sure where these good reviews are coming from. I made it exactly as the recipe stated and it came out bland and inedible despite the good texture. Straight in the trash!
I agree it was bland and fed to the birds. I love lemon everything and this was such a disappointment.
Delicious and moist … I used 4 tablespoons of lemon juice for the glaze because it was too thick but I did not need all of it. Next time I will use 1/2 cup powdered sugar and 2 Tablespoons lemon.
I love this bread! I substituted low fat plain greek yogurt instead of the oil (to lower the fat and increase the protein)…so good!
Great idea!!
Could this also be made with orange instead if lemon?
Sure!
Just wondering if you have to squeeze out the moisture from the zucchini first before mixing all together.
Only if your zucchini is really large and wet.
This recipe turned out so yummy!!! I am a lemon fanatic so I added more just because and I am in love. My family and the office loved it! So moist and delicious. I made one loaf initially and it did not last an hour in my house so I made three more the same night. Every time I get fresh zucchini out of the garden I will be making this again and again. I wish I had two more hands to give it four thumbs up.
I couldn’t wait to try it as the smell was like fresh doughnuts in my kitchen! The bread was moist and yummy and this is one that I will make again.
I have made this recipe twice now. Like some of the comments above, I noticed the glaze thick the first time and used less powdered sugar the second time around. I also made sure to zest the lemon before juicing it. I think this added more taste to the cake since I probably got more zest. The second time I made them as muffins (350 for 9-12 min) and added blueberries. They were delicious!
Does this make muffins instead of a loaf?
Sure!
Made it and actually added more lemon juice.
It was wonderful and it was shared with lots of friends who All loved it .
Thank you