Lemon zucchini bread takes the classic moist quick bread and brightens it up with fresh lemon zest and juice, finished with a simple lemon glaze on top. The zucchini keeps every slice soft and tender, while the lemon adds a fresh, slightly tangy flavor that makes this loaf feel lighter than a classic spiced zucchini bread. It’s a great option for spring and summer baking when you want something a little different.
Why Lemon and Zucchini Work So Well Together
Zucchini’s mild flavor and moisture-adding properties make it the perfect base for other flavors to shine through, and lemon is a natural pairing — bright, fresh, and not overly sweet. The glaze on top adds an extra punch of lemon flavor and a touch more sweetness to balance the tang.
Ingredients
For the bread
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ¾ cup granulated sugar
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Equipment
- A box grater
- A zester or fine grater
- A 9×5-inch loaf pan
- Two mixing bowls
- A whisk and spatula
Instructions
Step 1: Prep the zucchini
Wash and trim the zucchini, then grate it using the large holes of a box grater. Place the grated zucchini on a clean kitchen towel or between paper towels and squeeze out as much liquid as possible.
Step 2: Preheat and prep the pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 3: Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: Mix the wet ingredients
In a large bowl, whisk together the eggs, vegetable oil, sugar, lemon zest, lemon juice, and vanilla extract until smooth. Fold in the squeezed, grated zucchini.
Step 5: Combine
Add the dry ingredients to the wet ingredients in two batches, folding gently with a spatula just until no streaks of flour remain.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, checking at the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
Step 7: Cool
Let the bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before glazing — glazing a warm loaf will cause the glaze to melt and soak in rather than set on top.
Step 8: Make the glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable, adjusting the consistency with more juice or powdered sugar as needed.
Step 9: Glaze and slice
Once the loaf is completely cool, drizzle the glaze evenly over the top, letting it drip down the sides. Let the glaze set for about 15-20 minutes before slicing.
Tips for the Best Lemon Zucchini Bread
- Don’t skip squeezing the zucchini — this is the biggest factor in whether the loaf turns out moist versus dense.
- Use fresh lemon juice and zest rather than bottled juice for the brightest flavor.
- Let the loaf cool completely before glazing so the glaze sets properly on top.
- Add poppy seeds to the batter for a lemon-poppy seed variation.
Storage
Store at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to a week. Wrap tightly and freeze for up to 3 months (glaze before serving rather than before freezing, for the best texture).
Final Thoughts
Lemon zucchini bread is a bright, moist twist on a classic quick bread, perfect for using up extra zucchini while still feeling fresh and a little different from the usual spiced version. The lemon glaze on top makes it feel just special enough for company, but it’s simple enough for an everyday bake too.
