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This is a lemon zucchini bread recipe – a moist zucchini bread but with a burst of lemon flavor that tastes incredible. With the lemon glaze it’s one of our favorite zucchini recipes and you’re going to love it too.

sliced lemon bread coated with icing on top.

If you’re in the mood for zucchini bread and lemon bread, why not marry the flavors?Quick bread is so easy to make and this zucchini lemon bread is no exception. This easy bread is soft and moist and bursting with lemon flavor – you’ll love it to use up al the zucchini you have in your garden (or from the grocery store, like me).

ingredients in lemon zucchini bread.

How to make lemon zucchini bread

  • Zucchini: I’m using freshly grated zucchini. You don’t need to wring out excess water unless you notice it’s super wet.
  • Fresh lemon juice and lemon zest give that lemon flavor to this bread.
  • Oil: use a neutral oil like vegetable oil to keep the bread nice and moist.
  • Baking soda and Baking powder: since we’re making bread and want it to be fluffy and airy, we’re using both baking powder and baking soda.
  • If you’re baking this in a 9×5-inch loaf pan it will be flatter than when it’s baked in an 8×4-inch loaf pan.
  • Bake zucchini bread for about 50-60 minutes or until a toothpick comes out clean from the center of the loaf.
  • See step-by-step photos below the recipe card.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

sliced lemon bread coated with icing on top.

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Storage

Store zucchini bread in an airtight container or wrapped well with plastic wrap – you can store on the counter (it will last a few days extra in the fridge). Or place in freezer for a few months (whole loaves or slices).

Expert Tips

  • I like to wash and shred my zucchini. No need to peel the skin off from the zucchini because the skin will melt away during the baking process. 
  • The lemon glaze is optional but packs a huge lemon flavor boost.
  • If you’re using thawed frozen zucchini you might want to wring it out.
  • Want an even stronger lemon flavor? Add a few drops of lemon extract. 
  • You can turn these into zucchini muffins by baking in a muffin pan with liners for about 15-20 minutes.
  • If your quick bread is soggy in the middle that means it wasn’t baked all the way – that’s also why it will fall in the center. Test for doneness right in the center crack, a toothpick will come out clean or with just a few dry crumbs.
sliced lemon bread coated with icing on top.

Lemon Zucchini Bread Recipe

4.89 from 18 votes
This recipe has the best combination of citrus-y lemon and savory zucchini, put into bread form. It is topped with a sweet lemon glaze that everyone will love!

Recipe Video

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 10 servings
Serving Size 1 serving
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Ingredients
 

  • ½ cup 119ml vegetable oil
  • ¾ cup 150g granulated sugar
  • ¼ cup 50g brown sugar
  • 2 large eggs
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups 186g all-purpose flour
  • 1 ½ cups approximately 152g shredded zucchini

For the glaze:

  • ½ cup 57g Powdered Sugar
  • 1-2 tablespoons Lemon Juice

Instructions

  • Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
  • Add oil, both sugars, eggs, lemon juice, lemon zest, and vanilla extract to a large bowl. Stir until smooth.
  • Mix in baking soda, baking powder and salt.
  • Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
  • Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
  • Cool before adding glaze.
  • To make glaze: whisk powdered sugar and 1 tablespoon lemon juice, adding more as needed for desired consistency. Drizzle over bread.
  • Store covered for up to 2 days or freeze for up to 3 months.
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Recipe Notes

  • Be sure to shred your own zucchini using the large holes of a box grater. Do not drain or squeeze liquid out of the zucchini – you need the moisture to keep the bread moist.
  • Sugar: I like the mix of brown and granulated but you can omit the brown sugar and use 1 cup granulated if you prefer.
  • The 8×4-inch loaf will bake more domed, while the 9×5-inch pan will be flatter.

Recipe Nutrition

Serving: 1serving | Calories: 188kcal | Carbohydrates: 42g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 187mg | Potassium: 112mg | Fiber: 1g | Sugar: 27g | Vitamin A: 85IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

process shot in lemon zucchini bread.
Add oil, granulated sugar, packed brown sugar, large eggs, lemon juice, lemon zest, and vanilla extract to a large bowl and stir until smooth.
process shot in lemon zucchini bread.
Add dry ingredients: baking soda, baking powder, and salt, and then stir them into the wet ingredients.
process shot in lemon zucchini bread.
Fold in shredded zucchini.
process shot in lemon zucchini bread.
Pour batter into an 8×4-inch baking pan. (You can use a 9×5-inch but it will be flatter.)

Favorite Zucchini Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.89 from 18 votes (5 ratings without comment)

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21 Comments

  1. I just made this for the first time and it was excellent! It was moist, not overly lemony, and my husband and I both loved it. Thank you!

    Reply

  4. Wow! My favorite zucchini bread! So easy to make and deliciously moist. The texture is great – light and fluffy. Enjoyed by everyone in my family.

    Reply

    1. You could do 3 mini loaves with the recipe, or make muffins – if you’re halfing it I’d do muffins.

      Reply