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.
Great recipe! Mine didn’t look as pretty but used whole wheat white flour and its a darker grain. Soooo good! Perfect breakfast with coffee! Cut the sugar by 1/4 cup and only used 2 Tbs oil and replaced it with some applesauce zucchini puree lol leftover baby food. Lol use what you have right? Yeah mine was flatter too but I am using a new oven. Def making it again. Would be great as muffins too…. So hard to wait for it to cool.
pabbrb@gmail.com this was the most wonderful recipe I fell upon! Have made,4 loaves ln two days. Going to make more and freeze them. My husband is in love with the recipe! Thank you for shade.
So happy to hear it!
Can I make this and pour in miniature bread loaves??
Fantastic! I followed the recipe exactly and it turned out so moist and lemony. My wife raved about it! This is a keeper!!
Made it twice in a week. Everyone that tastes it, is now obsessed.
I did mini loaves and it worked great!
Can I make this recipe and use the miniature loaf pans and how long do I bake them?
Was too flat after baked. I don’t think it rose at all! The picture in the recipe looks awesome but mine doesn’t look like that!
What cooking oil did you use? Can I use olive oil? If this comes out as good as it looks I may try it with orange and chocolate
I used olive oil and it was perfect. We use only olive oil in our kitchen though so we are used to the taste. Probably first time users might find the taste strong.
Maybe use the light olive oil instead of extra virgin for a lighter taste.
Made this and it’s now my new favorite go-to zucchini bread recipe, and my partner loved it too! Froze some for hibernation season. Crops are still producing so more may be made. Thanks! Magda
Great recipe! It turned out perfect and even my 11 y/o who hates zucchini asked for a second slice ????. Highly recommend making it.
I know some don’t appreciate tweaks but
– I replaced just over 1/3 of the flour with almond flour,
– used olive oil
– added cup of blueberries
– cut the sugar to 1/2 cup and will cut even more next time I make it.
I added blueberries too; lemon and blueberries are a perfect match.
There was not enough liquid in this recipe. I had to add some just to get the flour moist. The taste was on the flat side and kind of bitter. I don’t know what happened.
Oh no! sorry to hear, I am not sure what went wrong, this is a tried and true recipe!
I like that it isn’t super sweet for people who want to reduce sugar, but if you want a sweet bread, I recommend adding more.
Is the glaze totally necessary?? I see a few people have reduced the sugar content, and I’m wondering if I can do same and get away without glazing it for a [slightly] healthier version for the kids lunchboxes? any comments/thoughts?
I made two versions, both with added blueberries
– 1/2 cup sugar and no glazing
– 1/4 cup sugar + glazing. (So little sugar was actually a mistake, doubled the recipe but not the sugar ????) so had to ‘fix’ it with the glazing)
I must admit I loved the taste of the glazing and in future will most like do the second version.
I’ve had with and without glaze. For the without, I just sprinkle icing sugar onto top of warm loaf. A but less sugar, still tastes great
Made this yesterday since I have a flourishing lemon tree and it is sooo yummy! I used organic coconut palm sugar since it’s what I had on hand and onl glazed half so my 10 month old can have half without glaze. Such a hit with all of us! I am going to make another batch today to freeze! Thanks!
Bread pan size?
Can you give me the sugar and carb count on this bread recipe please.
Recently retired and am returning to my kitchen to have some fun! This is the first new recipe I am testing and loved it!!! So easy…nice way reintroduce myself to the joys cooking.
Any chance I can sub wheat flour for cassava flour … am dying to make this recipe!
Also I only have baking soda bit baking powder…do you ned both?
ooops ‘bit’ was meant to be *not*
I made this on SuperBowl night, the BEST EVER, LOVEEEEEEEEEEEEEEEEE it
o 10 STARS
Tried this tonight and it is so moist! Not sweet at all which I like.
I have a similar quick bread recipe that I have tweaked. I use whole wheat pastry flour, and extra lemon. Also–If you use yellow summer squash, it completely disappears! No explaining the green flecks!
This is AMAZING!!! I made one on the weekend and another one is in the oven now! My two year olds even loves it! Finally a way to get them to eat vegetables without a fight haha
Only note I would make is towards the glaze, when I did make some I doubled the recipe exactly and found it was a bit too thick so I added a bit more lemon juice to make it smoother to spread. Although the bread really doesn’t need it because it is so moist and tasteful 🙂
Just made this yesterday for breakfast!!!! The lemons add a perfect touch to this loaf, I didn’t have zucchinis so I added cucumbers and they ended up being amazing as well. Thank you so much for this recipe!!!
What size Loaf pan?
Delicious!! Substituted half a cup of whole meal flour, topped up zucchini with grated carrot (ran out of zucchini), used 1/2 cup sugar and 1/2 cup chopped dates. 1 generous tablespooon lemon zest and 1 of orange zest. Baked in mini loaf pans for 20 minutes and it made 6. Didn’t bother with the glaze. So yummy had one hot with vanilla Greek yoghurt
Very good! I made this yesterday because it’s the first recipe I’ve seen using zucchini in a lemon bread. It’s very quick and easy to make and very lemony. Thank you for sharing!
My favorite recipe! So quick to make – you’ll have heaven in your mouth in under an hour – and it’s the perfect combination of sweet and tangy.
As a non – American I have been introduced to banana bread only couple of years ago and it was a love at a first sight(bite?!). When sharing my baking love with my US friend she mentioned zucchini bread claiming I’ll love it, unfortunately I forgot to ask for recipe!
So I’ve searched high and low until I came across this. Oh boy. So delicious I bake it almost every week and and share the recipe with anyone who cares to listen!
Thank you so much Cathy for amazing recipe. But if I’ll be twice the size in a year time I’ll come to blame it on you! Haha
Seriously guys. Try it! It’s a winner in my books
Loved it. I doubled the recipe but only used 1 cup of sugar and used coconut oil for the oil. Light and yummy. Thanks so much!
I made this for a friend dying of cancer. Her husband said it was all she was willing to eat, so I brought her a loaf every week until she died. I did modify the glaze a bit in that I used regular sugar and heated it in the microwave until the sugar melted, then brushed it over the top and sides of the warm bread until all used. Amazing recipe!
The loaf pan size was not indicated in the recipe. Used a large pan and the loaf came out flat…still good…will used a smaller pan next time…Also added poppy seeds …Delicious
Didn’t last one day in my house. Absolutely delicious!!
Forgot to mention, i pressed fresh blueberries into half of the loaf and my family liked both sides 🙂
TWO THUMBS UP! My garden is blessing me like crazy with zucchini this year and I’m trying all kinds of new recipes (to include actually shredding it and freezing it for later) This bread is beautiful and tastes like a dream. I’m going to make some more loaves and give them to friends and family. May try the addition of blueberries also to see how that tastes. Thank you so much!
This bread was delicious! I didn’t have powdered sugar so I made it without the glaze and was very happy with the end result! Definitely keeping this recipe so I have more options on how to use up our zucchini from our garden.
5 stars! This is so good. Really moist. For those ‘complaining’ that it Isn’t yellow like in the picture, try using half green and half yellow zucchini if the colour really matters. I had a small green and yellow on hand, so that’s what I did. Still had the ‘green flecks’ for contrast but kept the tellow colour. In any event, green or yellow zucchini, this recipe is a keeper!!!
I loved this!! All of my guests wanted this recipe. I make “mini loaves”, wrap them in cellophane, tie on a pretty ribbon and give out as gift. My only complaint is I DIDN’T MAKE ENOUGH! LOL I hope this is a recipe that can be doubled! I’ll find out soon enough…making more this evening!
In addition I must add…this freezes very well!…even with the glaze. I froze mini loaves over night, then vacuum sealed and froze individually the next morning. Simply thaw and slice for a welcomed treat for unexpected company!!
How long did you bake the mini loaves? I’m also wanting to make cupcake and mini cupcake sizes. How long do you think each size should bake?
I would suggest cupcakes around 20 min give or take – watch carefully and the mini loaves a bit longer, maybe 30 min and check with toothpick 🙂
Can I use frozen zucchini with same results?
Disappointed that the mix barely filled up half a bread pan.
Bonjour,
La recette semble très bonne mais je n’arrive pas à comprendre les mesures. Qu’est qui est une tasse, une cuillère à thé, une cuillère à table? Partout dans les quantités c’est inscrit c.à chaque ingrédients. La levure, est-ce de la poudre à pâte ou de la levure en granule pour le pain? Merci pour vos réponses 🙂
Il manque des mots à mon texte. Qu’est-ce qu’une tasse, une cuillère à thé ou une cuillère à table quand vous écrivez C. ?
Oh!
I translated into French. I understand the measures now. excuse me 🙂
There is no pan size. I used. 9×5 and it’s to big!!!!! An 8×4 would be perfect!!!!
I have a very flat loaf!!!
I wanted to tell you I made this lemon zucchini bread and it’s awesome I shared with so many people at my work and everyone just loved it because I was making so many zucchini breads I had 8 orders now I had a customer ask me for the recipe and I also want to make some to send to her but I’m trying to find out how to send the bread through the mail and how to pack it with the recipe and as soon as I send this, off to my baking I go tonight I have more orders to fill I’m sure glad I looked up how to make zucchini bread if I didn’t I wouldn’t even know there are all kinds of ways to make zucchini breads and flavors thank you for sharing this.
I have made this three times – two not squeezed and one squeezed. I think squeezed one was so thick I could barely put it in the loaf pan so I added some lemon juice for moisture. The bread fell apart as we ate it….still flavourful but. I think sometimes zucchini may have more or less water content, depending on the age of the zucchini. I grow ‘baseball bats’ if I don’t get to the zucchini fast enough. They are seedy and drier but I still use them. Just some thoughts.
This recipe is amazing. It’s absolutely delicious. It will be a staple for many events. Love it. Thank you for sharing.
Thanks Allison! Glad you enjoyed it!
Can I use gluten free flour?
Yes, I would suggest Bob’s Red Mill 1:1 Baking Flour.
Made this in mini loaf pans baked about 20 25 minutes delicious!!!
I baked this bread today in a 9×5 loaf pan and it looked perfect coming out of the oven with a slight raised top and golden brown. I tested and there were no crumbs so it was completely cooked. Once cooled, the bread top became flat 🙁 any ideas where I went wrong? I made sure I did not overmix the batter and my leaving agents were not expired. Not sure if anyone else had this happen to them?
The only thing I can think of is maybe the zucchini was too wet?
I made it this weekend. we have an abundance of zuchini and i found this recipe last week while searching for other ways to use it. i have made choc bread but lemon is my favorite flavor and this was fantastic. everyone loved it that i shared with at work. i think i am going to make up a few mini loaves and freeze them.
thanks
So happy to hear you enjoyed it!
Love this recipe! Can’t wait to get fresh zucchini to make it so yummy! Thank you for sharing.
So delicious! I used summer squash, put it in 2 mini loaf pans for about 35 minutes and it tasted like a moist, sweet lemony treat, will definitely make again.
Ready to make this today since our daughter blessed us with 2 humongous zucchinis! (Watched the video, just for fun, and the glaze text says it needs baking powder instead of powdered sugar!)
Thanks for the feedback! I will update 🙂
Hands down my absolute favorite way to use up all my zucchinis!!! I made muffins and they are a hit! I’ve gotten rave reviews from everyone I’ve shared them with. This last batch is ours to savor!
Amazingly moist and the lemon! Outstanding!
I made it exactly as the recipe said and it turned out absolutely perfect thank you so much for a great recipe
8 x 4 pan is perfect
This recipe is wonderful! Fast and easy to pull together – I made 3 batches in no time on Saturday. I did muffins for half of them, which I overbaked a tad (totally my fault) and they were still delicious!
I ran out of lemons half way through so I substituted lime juice/zest and it was delicious – the icing on top is a must!
Thank you!! – this one is getting saved in my recipe book for sure! 🙂
Made this today. So yummy. I accidentally put vanilla extract in it, kind of over powered the lemon. I also didn’t have fresh lemon so maybe it wasn’t super Lemony. Still is delicious. I also used Apple sauce instead of oil.
Glad it was still delicious even with the substitutions!