Moist and flavorful Lemon Zucchini Bread is one of our favorite quick bread recipes during the summer months! Enjoy it for dessert, as a snack, or even for breakfast or brunch.
The lemon zucchini combination in this Lemon Zucchini Bread is just downright delicious! It’s so much better than anything you could buy at a store, and it’s easy to make, too.
How to Make Lemon Zucchini Bread:
- Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, combine sugar and lemon zest and stir well.
- Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined. Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
- While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the bread. Slice and serve.
Freezing Instructions:
Allow to cool completely, wrap in plastic wrap and store in a freezer safe container for 2-3 months. Thaw on countertop (or for a few seconds on defrost in the microwave).
Other Popular Quick Breads:
- Almond Poppy Seed Bread
- Cinnamon Applesauce Bread
- Favorite Banana Bread
- Lemon Blueberry Bread
- Lemon Almond Bread
- Traditional Zucchini Bread
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Recipe
Lemon Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour (or half white whole wheat flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- 1/2 cup oil (vegetable or canola oil)
- 1 1/2 teaspoons fresh lemon juice
- 1 cup grated zucchini* (unpeeled)
Glaze:
- 1 cup powdered sugar
- 4 teaspoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- In another bowl, combine sugar and lemon zest and stir well.
- Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined.
- Fold the zucchini into the batter and pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean.
- Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
- While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth.
- Drizzle the glaze over the bread. Slice and serve.
Notes
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe July 2017. Updated April 2021 with process photos and improved instructions.
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My loaves are incredibly delicious. Make this recipe. The lemon is a refreshing change from ordinary zucchini bread and the glaze is a must. They are moist and everyone loves it. I’ve made many your recipes and love them all.
Delicious! I made 3 small loaves. The fresh lemon zest and lemon juice really compliments the zucchini. This has quickly become one of my go-to recipes when i have so many fresh zucchini in my garden.
Great flavor. I did add a little more lemon zest and juice, but not enough to really change the recipe. I’ve made it several times over the past couple of years.
This looked really good from the picture. I love lemon and zucchini. Usually the combination of the two is really delicious. I followed your recipe exactly. I added more zucchini, cinnamon, nutmeg, vanilla to it. I did not put any glaze on it. I don’t like it to sweet. It made 3 mini loaves. This recipe is dry, boring, and had no flavor. I was very disappointed! It looked and sounded delicious. You can’t taste the zucchini and it was so bland and has no flavor. Even though I added 1tsp of cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla. I will not make this again. I want a more moist bread and more flavor.
I love this recipe and look forward to making it each year. Bright flavor, moist texture.
I had 3 nice size zucchini from a friend so not a clue how many cups I would get total. Ended up with a little over 4 cups! I made a double batch and it came out so well that I made another double batch but added blueberries for lemon- blueberry zucchini bread. I added a bit of extra lemon juice because I’m a lemon 🍋 lover. Going to freeze 2 loaves and enjoy one now and my son will take one home. Great recipe!