Lemon Zucchini Bread is a moist, flavorful quick bread topped with a sweet lemon glaze. It’s a summertime favorite that’s delicious for breakfast, snack time, or even dessert!
I have to say… I’m a huge fan of quick breads. From Strawberry Bread to Zucchini Bread and everything in between, I’ve never met a quick bread I didn’t adore. And really, what’s not to love!? It’s as easy as measuring, mixing, and baking, and the end result is always perfection.
This Lemon Zucchini Loaf is one of the BEST… and not just because it’s so incredibly easy. It’s also absolutely delicious! Between the fresh zucchini, the fresh lemon, and the sweet lemon glaze, it really is the best of both worlds.
We especially enjoy this bread in summer, but truth be told, we make it all year round. And once you try it… I have a feeling you will, too!
what you’ll need for this recipe
Flour, baking soda, baking powder & salt – This recipe starts with all the usual suspects: 1 1/2 cups all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder and 1/4 teaspoon salt.
Granulated sugar – I added 3/4 cup granulated sugar for sweetness. For a sweeter bread, add more.
Zucchini – I added 1 cup of finely grated zucchini. I left it unpeeled for color and texture, but you can peel it if you prefer. *Do not squeeze excess water from zucchini.
Oil & egg – I added 1/4 cup canola oil and 1 large egg for moisture. Substitute vegetable oil or any other mild cooking oil.
Lemon – I added 2 Tablespoons fresh lemon juice and 2 Tablespoons fresh lemon zest to the bread batter for delicious lemon flavor. *For more intense lemon flavor, add 1/4 – 1/2 teaspoon lemon extract.
Powdered sugar – I used 1/2 cup powdered sugar in the lemon glaze. For the lemon flavor, I added 1 Tablespoon lemon juice and 1 teaspoon lemon zest.
how to make lemon zucchini bread
Combine the dry ingredients. In a large bowl combine flour, baking soda, baking powder, and salt; set aside.
Combine the wet ingredients. In a separate mixing bowl combine sugar, shredded zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
Combine them together. Add dry ingredients to the zucchini mixture; stir just until combined.
Bake. Spray an 8×4 inch loaf pan with cooking spray. Pour the batter into the pan; bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.
Cool. Remove from oven. Cool in pan on a wire rack for 15 min, then remove from pan and cool completely.
Glaze. Once cool, whisk together the glaze ingredients and drizzle over the bread.
Recipe Variations
- Add 1/2 – 1 teaspoon lemon extract for more intense lemon flavor
- Add 1/2 – 1 teaspoon vanilla extract
- Add ground cinnamon or nutmeg
- Add 1 cup granulated sugar for a sweeter bread
- Double the glaze for more sweetness OR omit the glaze for less sweetness
- Use a muffin pan and make lemon zucchini muffins
storing & freezing tips
Zucchini Lemon Bread can be stored at room temperature, wrapped in aluminum foil. It will last up to 1 week at room temperature or longer in the fridge. To freeze this bread, wrap it tightly in plastic wrap, then aluminum foil, and store it in the freezer for up to 6 months.
Lemon Zucchini Bread
Ingredients
Bread
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
- 1/4 cup cooking oil
- 1 egg
- 2 Tablespoons lemon juice
- 2 Tablespoons lemon zest
Glaze
- 1/2 cup powdered sugar
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
- In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
- Add dry ingredients to zucchini mixture; stir just until combined.
- Spoon batter into greased 8×4 inch loaf pan.
- Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
- Once cool, combine ingredients for glaze and drizzle over bread.
Colleen says
I’ve made this a few times now and everyone loves it. I add blueberries and don’t even add the icing. I’ve also made it as muffins, freeze them and pull a few out at a time. Great recipe! Thanks for sharing!
Cathy Trochelman says
Love the idea of adding blueberries… thanks for sharing!
Dawn H. says
Followed the recipe, it took forever to cook completely and it sunk in the middle. Maybe my zucchini was too large making it too wet. I was very disappointed.
Cathy Trochelman says
It sounds like that was the issue. you could squeeze out the extra moisture next time!
Michelle says
Haven’t tried the recipe yet, but I definitely will when I have zucchini in my garden this summer. If someone thinks green specks might throw people off from eating it, they you could use yellow zucchini or summer squash instead of green zucchini. I use both in the various zucchini breads I make.
Tonya Large says
You could also just add poppy seeds to the recipe.
Helena Vazquez says
Hola muero por hacerlo solo que no se muy bien que significa la medida c. por favor si alguien me lo aclara, lo agradecere muchoooo. Gracias de antemano…
Stella in Toronto says
Hola Helena, “c” = “cup” = taza = 250 mL. 🙂
Beti says
I loved making this cake. It was delicious. Since I don’t like powdered sugar, I substituted with regular sugar and lemon juice. It was tangy and everyone loved it. I will make it again. Thanks for sharing!
Barb says
My family & I loved this bread! Just wish there was an easier way to get that much zest!
BARBARA L DROUILLARD says
Cathy, thanks for the Lemon Zucchini Bread recipe. I made it for a treat this evening as we had company for cards. It was excellent – everyone had 2 slices. I used a yellow zucchini and it was fabulous. Will be making this one again.
Cathy Trochelman says
Thank you – Happy it was excellent!
Kindel Kinder says
I have made one low I did not have to cook it 55 or 50 minutes it was more like 40 or 45 minutes and it was more than done and the glaze made plenty it covered the whole loaf with just one batch I have a second Loaf in the oven I added blueberries so I’ll I’m anxious to see how that taste cuz the first tasted good but the icing is to die for
Dora Mae says
I tried your Lemon Zucchini bread and it was very yummy. I will make it again.
Sherri says
Very good lemony taste. I tweaked this recipe a bit.
I doubled the recipe for two loaves. I was a bit disappointed in the size of the loaves. Doubling this recipe actually gives you 1 regular sized loaf.
I used applesauce in place of the oil, as I do not like the oil taste. Depending on your oven, I found the bread ready in 40 minutes.
Lisa Weaver says
Hello! Going to for sure be making this! Can this be freezes with the glaze?
Thanks!
Cathy Trochelman says
you can freeze the bread, the glaze should be fine too.
sheri kelsoe says
found it to be a little dry. may increase the oil next time.
Karen says
Forgot about this from trying long ago! Made today in a smaller pretty bundt. Still as delish as I remember! Best thing to do with zucchini in my book! LOL. I’d share a pic if I could.
Mary Merenda says
We loved this recipe. I only had one lemon so I added some pulp as only had one tablespoon of zest. It was very lemony. We did not use the glaze as we didn’t want too much extra sugar. It was delicious without the glaze!
Thank you!
Dawn Michele Bullock says
These are amazing. I used almond flour for a third of the flour required and applesauce for the oil. Super yummy. Will make again!
Barb Johnson says
This is the BEST Lemon Zucchini Bread that I’ve ever had!! And no matter who I make it for they ALWAYS ask for the recipe!!
Allison says
I just love this lemon Zuc bread. Delicious and so easy thank you.
Bev says
Turned out beautiful. I used a Bundt pan. Not as much height, but more surface area for the glaze. Can take small, guilt free pieces.
Will make this all the time. Family love it!
Cathy Trochelman says
Thank you… happy to hear it!
Janet says
It would be so helpful if the recipe variations and the storing and freezing tips were included in the printable recipe. Just my opinion.
Cathy Trochelman says
Good idea! Thanks for the suggestion!
Teresa says
I’ve had more compliments on this desert then probably any other I’ve ever made, and I bake alot. This is so light and lemony. My husband who is not a big desert person can’t wait every summer for the zucchini in our garden so I can make this from our fresh zucchini. It’s a regular all summer long.