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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.
Tried it for the first time and it was very good even though I did not put any icing.
Occasionally I miss an ingredient, this time it was the oil. After I realized my error I looked up what oil does for a recipe ….it keeps breads from drying out was one of the benefits I read. Well the bread was fantastic w/o oil. I had added blueberries and I think the blueberries added enough moisture. Will make this again…..w/o the oil 🙂
This is a go to healthy cake during the season of “Incoming!!!!!” I sub gluten free flour, monk fruit for sweetener, avocado oil, and extra lemon juice. It is so good~Thanks!
Oh, and I doubled and baked in a bundt pan and poked holes for the lemon drizzle icing to seep into cake (made it thinner with less sugar/more lemon juice) Just shows how versatile and never fail this basic recipe is!
Delicious. I make this all the time
Well hello y’all !! I’ve been making this .. well back in the 70 s an it has always been a big hit with Everybody !! This is one of the best ” cakes” I have ever made .. A friend always had more than he ever needed from the garden so he brought me a car full and said ” do something with this .. so I did .. and omg .. it was just wonderfull !! I tried it every way you wanted to eat it .. but this was by far the best.. y all out there really need to try it .. it’s really .. really good .. thank you for bring it back.. Christy
Can you do away with the zucchini and can you substitute with something else
Thank you
THE BEST. I use a flax egg instead of real egg to make this vegan and it was incredible. Love love love.
Is the grated zucchini drained, squeezed, or used as is in the recipe? Thanks.
Take a look at the notes😊
I enjoy lemon in a good recipe and this one hits the spot! A delicious quick bread and very moist. I made it into muffins, yum yum 😋
Loved this recipe. I used yellow zucchini in it and doubled the recipe. I also substituted apple sauce for some of the oil and stevia for part of the sugar. Bread turned out great every time I have made it.
What was your ratio for substituting stevia and applesauce?