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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.
Delicious. I added 4 T of ground flax and used a bit more zucchini than called for. It was moist, lemony and perfect!!
Tasty and a nice break from traditional zucchini bread. I wish I hadn’t squeezed some of the extra liquid out of the zucchini. I had never heard of that before and won’t do it again. Bread was drier than I expected. I doubled the recipe and I wish I would have doubled the lemon zest too. I will definitely make again with these changes.
This was the best zucchini bread recipe I have ever made. Never even bothered with the glaze. The lemon flavor was so much tastier than the usual spice versions. Saving for the future!
Great lemon flavor. I added 3 tbs of poppyseeds, I’ll make again.
I used 2 cups of flour and added some buttermilk to get the right consistency, Came out great! Left it in for an hour.
😁Delicious! Used avocado oil extra lemon juice and 1cup whole wheat half cup white flour. Awesome recipe had to make second one today
I happen to have a large egg with a double yolk. Should I just use this one or use yet another egg that is doubled yolk. I know this sounds weird but my latest purchase from a farm, this is what you get.
You are fine to just use the whole thing!
Mind blowing deliciousness!! This is now a family favorite! My grandma loves lemon bread. I took her a loaf and she said that it’s better than anything she has ever bought in the store! Thank you so much for this recipe!
Absolutely delicious!! Used a 9” circle cake pan instead. An instant family favourite, will definitely make again 😀
Easy to make. Not too sweet. Absolutely delicious. Great recipe. Thank you !