If there’s one recipe that feels like summer baked into a loaf, it’s lemon zucchini bread. Soft, tender, and bursting with bright citrus flavor, this quick bread is topped with a sweet, tangy glaze that makes every slice irresistible. Whether you’re new to baking or already love cozy kitchen projects, this loaf delivers moisture, flavor, and that homemade charm we all crave.
And the best part? This recipe fits perfectly into busy schedules—it’s quick, easy, and absolutely stunning once it’s sliced open to reveal flecks of green zucchini against a golden crumb.
So grab a couple of lemons and a zucchini from the counter, and let’s bake some sunshine together.
Why You’ll Love This Lemon Zucchini Bread
- Moist & tender crumb – The zucchini melts into the batter, keeping the loaf soft for days.
- Bright citrus flavor – Fresh lemon zest and juice bring a sunny zing to every bite.
- Simple ingredients – Everything you need is likely already in your pantry.
- Versatile treat – Perfect for breakfast, dessert, or snacking.
- Crowd-pleaser – Even kids who “don’t like zucchini” love this sweet bread.
Ingredients for Lemon Zucchini Bread
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ¾ cup sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ⅓ cup plain Greek yogurt (or applesauce)
- 2 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1½ cups grated zucchini (lightly squeezed)
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- Optional: ½ tsp lemon zest or ¼ tsp vanilla extract
Step-by-Step Instructions
Step 1 – Prep the Pan
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2 – Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3 – Mix Wet Ingredients
In a large bowl, beat eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
Step 4 – Combine & Fold in Zucchini
Add dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix. Fold in the grated zucchini.
Step 5 – Bake
Pour the batter into the prepared loaf pan. Smooth the top and bake for 50–55 minutes, until a toothpick inserted in the center comes out clean.
Step 6 – Cool & Glaze
Let the bread cool for 10–15 minutes in the pan, then transfer to a wire rack. Once fully cooled, whisk glaze ingredients until smooth and drizzle over the loaf. Slice and serve.
Pro Tips for Success
- Don’t peel the zucchini—the skin blends right in.
- Lightly squeeze zucchini, but don’t dry it out completely.
- Always let the loaf cool before glazing, or the drizzle will melt off.
- Store at room temperature for up to 4 days, refrigerate for 1 week, or freeze up to 3 months.
Flavor Variations
- Nutty Crunch: Add ½ cup chopped walnuts or pecans.
- Sweet Surprise: Fold in white chocolate chips or dried cranberries.
- Cheesecake Swirl: Spread a ribbon of cream cheese filling through the batter.
- Spiced Up: A touch of ginger, cardamom, or lavender adds warmth.
- Mini Muffins: Bake the same batter in muffin tins for 18–22 minutes.
Serving Ideas
- Brunch Board: Slice and fan on a wooden board with lemon wedges and fresh berries.
- Dessert Plate: Add extra glaze, a dollop of whipped cream, and fresh raspberries.
- Giftable Loaf: Wrap in parchment, tie with twine, and add a handwritten note.
- Sweet Indulgence: Serve warm with a scoop of vanilla ice cream and lemon curd.
FAQs about Lemon Zucchini Bread
What does lemon zucchini bread taste like?
It’s bright, citrusy, and slightly sweet—like a lemon loaf meets zucchini bread, with a soft, moist crumb.
How do you keep zucchini bread moist?
Don’t overbake it. Squeeze out some liquid from the zucchini but keep a little moisture. Using oil and yogurt also helps lock in softness.
Can I freeze lemon zucchini bread?
Yes! Wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight or warm slices gently before serving.
Do you peel zucchini for bread?
No—just wash, trim, and grate. The skin blends right in and adds nutrients.
For More Recipe Inspiration
If you loved this lemon zucchini bread, you’ll also enjoy:
- Smash Cake – Perfect for Celebrations
- Cottage Cheese Cookie Dough
- Protein Muffins
- Banana Cottage Cheese Pancakes
- Cloud Cake Recipe
Quick Recap
This lemon zucchini bread with glaze is soft, moist, and bursting with sunny citrus flavor. It’s the perfect recipe for breakfast, dessert, or anytime snacking. With just a handful of ingredients and a quick prep, you’ll have a loaf that looks bakery-worthy and tastes even better.
Pin this recipe for later or bake it this weekend!
Lemon Zucchini Bread
Equipment
- 9×5-inch loaf pan
- mixing bowls
- Measuring cups and spoons
- whisk
- Rubber spatula
- Box grater For zucchini
- Parchment paper Optional for easy removal
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/3 cup plain Greek yogurt (or applesauce)
- 2 tbsp finely grated lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini, lightly squeezed
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- 1/2 tsp lemon zest (optional) or 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment for easy removal.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
- Add dry ingredients to wet and stir gently just until combined. Do not overmix.
- Fold in the lightly squeezed grated zucchini until evenly distributed.
- Pour batter into the prepared pan, smooth the top, and bake 50–55 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with 2–3 tbsp lemon juice (and optional zest/vanilla) until smooth and pourable.
- Drizzle glaze over the fully cooled loaf. Let set, slice, and serve.