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This is a lemon zucchini bread recipe that everyone’s going to love. It’s a classic zucchini bread but with a burst of citrus flavor that tastes incredible. I’ll also show you an easy lemon glaze that both looks and tastes fantastic!

sliced lemon bread coated with icing on top.

Zucchini bread with Lemon

I have so many quick bread recipes but I’ve been digging this one a lot recently. It’s great because it’s a dessert that’s not complicated but completely made from scratch with fresh ingredients. And who doesn’t love a fresh homemade quick bread recipe? 

If you’re also a zucchini bread lover like me then you’re in luck! I’ve made several zucchini bread recipes worth checking out. They’re unique, mostly easy, and of course, delicious.  

ingredients in lemon zucchini bread.

Ingredients needed

  • Zucchini: I’m using freshly grated zucchini. You don’t need to wring it out unless you notice it’s super wet.
  • Lemon: 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
  • Powdered Sugar: this is to get that frosting-like texture to glaze over our lemon zucchini loaf

How to make lemon zucchini bread

  1. Preheat oven to 350°F and prepare the loaf pan with nonstick cooking spray or butter.
  2. Add oil, granulated sugar, packed brown sugar, large eggs, lemon juice, lemon zest, and vanilla extract to a large bowl and stir until smooth.
  3. Mix in your dry ingredients: baking soda, baking powder, and salt.
  4. Stir in flour and add your cups of shredded zucchini and stir until combined 
  5. Pour batter into the prepared pan. 
  6. Bake zucchini bread for about 50-60 minutes or until a toothpick comes out clean from the center of the loaf. Cool the zucchini loaf before adding the lemon glaze.
  7. Whisk powdered sugar and 1 tablespoon of lemon juice, adding more as needed for desired consistency. Drizzle over bread.
sliced lemon bread coated with icing on top.

Expert Tips

  • 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.
  • 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.
  • Want an even stronger lemon flavor? Add a few drops of lemon extract. 
  • Store covered for up to 2 days or freeze for up to 3 months.


Can you freeze lemon zucchini bread?

Yes. You can freeze in an airtight container or sealed plastic bag for up to 3 month.

How do you prepare zucchini for zucchini bread?

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. 

Why is my quick bread soggy in the middle?

Your bread is probably soggy because it either had too much liquid or not enough baking soda or powder. 

sliced lemon bread coated with icing on top.

Lemon Zucchini Bread Recipe

4.88 from 16 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!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 10 servings
Serving Size 1 serving


  • 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
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  • 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.

Recipe Video

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

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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Recipe Rating


  1. Mine turned out very heavy and condensed so I feel I did something wrong. I packed the zucchini in the measuring cup as I read to do elsewhere, and did not drain the liquid. I didn’t forget any ingredients. I had a 9×5 pan and cooked it for the full 60 minutes and the toothpick was clean. (I pushed it in as far as it could go but likely didn’t reach the bottom). It was rounded on top when I took it out but then went flat. When I cut it, it looks like there is a thicker, even more condensed layer at the bottom. It tastes ok but too oily – wish I used apple sauce instead of the oil. It is definitely not fluffy like that picture! Can someone tell me what went wrong please. Thanks!

    1. I don’t pack the zucchini, which is why it’s not stated in the recipe. Too much moisture can cause it to be too dense and not bake correctly.

  2. This was really simple and delicious. I was able to use my frozen shredded zucchini, just squeezed water out.