The Best Lemon Zucchini Bread Recipe (+ Easy Glaze)

Are you tired of the same old banana bread and looking for a unique and refreshing twist on classic zucchini bread? Well, look no further than Lemon Zucchini Bread! This delightful combination of tangy lemon zest and tender zucchini creates a moist and flavorful bread that will leave your taste buds begging for more.

lemon zucchini bread pin image

Summer was one of my favorite times growing up because my mother loved to garden, and I knew there was always going to be some fresh and delicious vegetables on the table at dinner.

Aside from the usual veggies like potatoes and green beans, she LOVED to grow zucchini. Trust me. There was always more than enough zucchini in the garden. 😉

She was also the master at making any food that I thought I ‘didn’t like’ into something incredibly scrumptious.

All that to say, I wish she would have had this recipe to try back then because I’m positive it would have been hard for her to keep enough zucchini on hand. LOL

What sets this recipe apart is how it takes classic zucchini bread and transforms it into something extraordinary. By incorporating zucchini, not only do you sneak some extra veggies into your diet, but you also achieve a level of moistness not generally found in other traditional recipes.

Plus, the lemon adds just the right amount of tartness to balance out the sweetness. With every bite, you’ll experience a harmonious blend of flavors that will leave you craving more (and will satisfy even picky eaters).

So why stick to mundane desserts when you can have this irresistible lemon zucchini bread?

If you need a great way to use up some of your runaway summer zucchini from the garden, try this lemon zucchini bread!

We have several zucchini recipes that we know you are going to LOVE as the summer months wind down! Check out our:

lemon zucchini bread

Ingredients Needed For Lemon Zucchini Bread Recipe

This quick bread recipe only uses simple ingredients! Gather up:

  • All-Purpose Flour – can use half white and half whole wheat
  • Salt
  • Baking Soda
  • Baking Powder
  • Granulated Sugar
  • Fresh Lemon Zest – fresh will give the best results, but you could use dried lemon zest if needed
  • Vegetable Oil – or canola oil
  • Fresh Lemon Juice – (fresh lemons make the most delicious recipes, but you could use jar lemon juice)
  • Eggs
  • Vanilla Extract
  • Zucchini – grated, approximately two medium size zucchini. Pick some up at your local farmer’s market if you don’t grow it (or get it from a friend)
  • Powdered Confectioner’s Sugar – for glaze

NOTE: for more details on this great recipe, please check out the handy printable recipe card at the bottom of this post!

recipe ingredients

How to Make Lemon Zucchini Bread

Seriously, this is the BEST lemon zucchini bread, thanks to the delectable tart lemon glaze on top of the whole loaf!

Step 1

Preheat the oven, then grease and line a loaf pan. Set the pan to the side.

Step 2

Add flour, salt, baking soda, and baking powder in a small mixing bowl. Whisk these dry ingredients together until well incorporated. Set aside.

mixing dry ingredients

Step 3

In a large bowl, begin by zesting the lemons. Add the white sugar to the lemon zest, and use your hands to mix the two together to infuse the oils into the sugar.

The warmth of your hands helps to infuse the lemony flavor with the sugar. 

lemon zest and sugar in a bowl

Step 4

Next, pour the vegetable oil into the lemon zest and sugar mixture. Beat with a mixer for 2 minutes or until sugar is dissolved. The mixture will be light and fluffy.

adding oil

Step 5

Now add in the eggs and beat for another 30 seconds. Then add lemon juice and vanilla extract. Beat until well combined.

adding eggs

Step 6

Pour the flour mixture into the wet ingredients and mix until well combined.

adding dry ingredients to the wet ingredients

Once the wet and dry ingredients are combined, add the grated fresh zucchini and stir until well distributed in the lemon zucchini bread mixture.

adding zucchini

Step 7

Pour the zucchini mixture into a prepared pan and bake in a preheated oven for 45 – 50 minutes.  Check for doneness by inserting a toothpick into the center of the bread.

bread mixture in loaf pan

Step 8

Once you remove it from the oven, allow the bread to cool for 2 minutes in the loaf pan. Then remove from the pan and set your delicious lemon zucchini bread on a cooling wire rack.

baked bread loaf

Step 9

Mix together ingredients for the glaze, if desired, and mix until combined well.

Step 10

Pour glaze on top of the Lemon Zucchini Bread and allow to dry for at least 20 minutes.

bread loaf with glaze on it

Lemon Zucchini Bread Recipe Notes And Tips

  • I recommend using a box grater to grate the zucchini, but I have also used a food processor with great success when I’ve been short on time. You can use whatever method you prefer.
  • Loosely place aluminum foil over the top of the loaf after the first 30 minutes of baking to help prevent the top and sides of the bread from getting too brown.
  • If your zucchini is extra large, you will want to spend a couple of extra minutes removing the seeds. Larger seeds can be tougher and taste bitter. If the zucchini isn’t very large, you probably won’t even notice the seeds.
  • When stirring the wet and dry ingredients together, GENTLY fold with a spatula or large spoon. Be sure to mix until dry ingredients are just moistened. Overmixing the batter will likely produce bread that is tough.
  • It is imperative that you dry (or remove water) the zucchini. Once you grate the zucchini, allow it to sit for at least 30 minutes. Then, place it in a clean kitchen towel, wring, and pat it dry before adding it to the batter. It is very important that you do not skip this step, or your lemon zucchini bread will be too moist and not bake correctly.
  • I typically use a metal loaf pan when I make this, the BEST zucchini bread recipe. If you use glass loaf pans, your lemon zucchini loaf will cook faster, so reduce the baking time, or it will burn and dry out (oh the horror!).
lemon zucchini bread

Variations Of Lemon Zucchini Bread To Try

  • I love to add poppy seeds to this recipe. It gives it a little extra crunch that I enjoy!
  • Want a smaller portion? Add the batter into a muffin tin with liners. Drizzle glaze on muffins just as you would the loaf of bread. YUM!
  • Add in some chopped walnuts for a nutty, earthy bite!
  • If you want the best lemon zucchini bread recipe to be a little heartier, you could use all whole wheat flour instead of all-purpose flour.
lemon zucchini bread

Lemon Zucchini Bread FAQs

How long will my Lemon Zucchini Bread stay fresh?

The bread will stay fresh in the refrigerator for up to 3 – 5 days if stored in an airtight container or storage bag.

Can this Lemon Zucchini Bread be frozen?

Absolutely! This bread will freeze very nicely for up to 2 – 3 months. I would recommend allowing it to cool completely, wrapping it in plastic wrap, then a layer of aluminum foil before placing it in the freezer. 

Allow to thaw at room temperature once you remove it from the freezer.

Can I make this recipe gluten-free?

You sure can! Simply replace the flour with your favorite gluten-free flour. I would use the same amount of gluten-free flour that the recipe calls for. You can always adjust it a little if necessary the next time you bake this bread. 😉

Do I need to peel the zucchini before grating?

No, you do not need to. I do not peel before grating for a couple of reasons. First, the peeling contains a lot of great vitamins and minerals that are good for us (and your kids won’t even notice. 😋)
Also, the skin of a zucchini is very thin and it will soften up during the baking process and will add a little pop of color to your bread.

More Delectable Fresh Fruit-Filled Recipes To Try

If you love this lemon zucchini bread, check out these amazing (and popular) recipes for baked goods too! Trust me, you’ll love every bite after delicious bite of these bread recipes!

lemon zucchini bread
A loaf of lemon zucchini bread is sliced on a wooden cutting board. The bread has a golden-brown crust and a moist, light-yellow interior with specks of green zucchini. Two whole lemons are visible in the background, along with a white cloth.

Lemon Zucchini Bread

Yield: 1 loaf or 12 slices

Are you tired of the same old quick bread and looking for a change? Lemon Zucchini Bread will leave your taste buds begging for more!


  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cups white sugar
  • zest of 1 lemon
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tbsp lemon juice
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups grated zucchini, approximately 2 medium


  • 1/2 cup powdered confectioner's sugar
  • 2-3 tbsp lemon juice


  1. Preheat oven to 350F.
  2. Grease and line a loaf pan and set aside.
  3. In a small bowl, whisk together the flour, salt, baking soda, and baking powder together until well combined. Set aside.
  4. In a large bowl, use your hands to rub the lemon zest into the white sugar to infuse the oils of the lemon zest into the sugar. (Yes you have to use your hands as the warmth helps infuse the flavor into the sugar.)
  5. Pour the vegetable oil into the lemon sugar and beat for 2 minutes until the sugar is fully dissolved and the mixture is light and fluffy.
  6. Beat in the eggs for 30 seconds, then add the lemon juice and vanilla extract and beat until combined.
  7. Beat in the flour mixture until just combined, then add the grated zucchini and stir or beat until well-distributed.
  8. Pour the lemon zucchini bread mixture into the prepared loaf pan. 
  9. Bake for 45-50 minutes until an inserted toothpick comes out clean.
  10. Allow to cool for 2 minutes in the loaf pan and then set on a cooling rack.
  11. For the optional glaze, stir together the ingredients until combined.
  12. Pour the glaze over the top of the bread and allow to set until dry, about 20 minutes.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.