This Lemon Zucchini Bread is soft, moist, and bright with fresh lemon flavor in every slice. The shredded zucchini keeps the loaf tender without making it taste like vegetables.

A simple lemon glaze adds the perfect sweet-tart finish, making this an easy summer baking recipe for breakfast, brunch, snacks, or dessert. It is a fresh change from classic zucchini bread and looks beautiful on any table.

Why You’ll Love This Recipe

• Moist and tender texture
• Bright lemon flavor
• Sweet lemon glaze
• Great way to use zucchini
• Easy quick bread recipe
• Perfect for brunch
• Freezer-friendly
• No mixer required
• Beautiful summer bake

Lemon and zucchini work surprisingly well together. The zucchini adds moisture, while lemon zest and juice keep the loaf fresh and fragrant.

If you have extra zucchini, this is a lighter companion to our Chocolate Zucchini Bread and Zucchini Brownies.

Ingredients

For the Lemon Zucchini Bread

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• ¼ cup plain Greek yogurt or sour cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini

For the Lemon Glaze

• 1 cup powdered sugar
• 1 ½ to 2 tablespoons fresh lemon juice
• ½ teaspoon lemon zest, optional

Ingredient Notes

Zucchini

Use finely shredded zucchini for the best texture.

Do not peel it unless the skin is very tough. Lightly blot excess moisture if the zucchini is extremely wet.

Lemon Zest

Lemon zest gives the strongest lemon flavor. Use fresh lemons instead of bottled juice whenever possible.

Greek Yogurt

Greek yogurt adds moisture and helps the loaf stay soft.

Sour cream works just as well.

Oil

Oil creates a tender crumb and keeps the bread moist for days.

Powdered Sugar

Powdered sugar makes a smooth glaze that sets beautifully over the cooled loaf.

How to Make Lemon Zucchini Bread

1. Prepare the Pan

Preheat the oven to 350°F.

Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

3. Mix the Wet Ingredients

In a large bowl, whisk together the sugar, eggs, oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract.

Whisk until smooth and well combined.

4. Add the Zucchini

Stir the shredded zucchini into the wet mixture.

The batter will become slightly looser as the zucchini releases moisture.

5. Combine the Batter

Add the dry ingredients to the wet ingredients.

Stir gently until just combined. Do not overmix.

6. Bake

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool

Let the bread cool in the pan for 10 minutes.

Transfer it to a wire rack and cool completely before glazing.

8. Make the Glaze

Whisk together powdered sugar, lemon juice, and lemon zest until smooth.

Drizzle over the cooled loaf and let it set before slicing.

Expert Tips

Do Not Overmix

Overmixing can make quick bread dense. Stir only until the flour disappears.

Use Fresh Lemon

Fresh lemon juice and zest give the loaf a brighter flavor.

Cool Before Glazing

If the loaf is warm, the glaze will melt into the bread instead of setting on top.

Blot Very Wet Zucchini

A little moisture is good, but overly wet zucchini can make the loaf too heavy.

Check the Center

Quick breads can look done on top while still underbaked inside. Always test the center.

Easy Variations

Lemon Blueberry Zucchini Bread

Fold ¾ cup blueberries into the batter before baking.

Lemon Poppy Seed Zucchini Bread

Add 1 tablespoon poppy seeds for a bakery-style version.

Coconut Lemon Zucchini Bread

Add ½ cup shredded coconut for a tropical twist.

Gluten-Free Lemon Zucchini Bread

Use a 1:1 gluten-free flour blend.

Extra Lemon Glaze

Double the glaze if you want a thicker, sweeter topping.

What to Serve With Lemon Zucchini Bread

Lemon zucchini bread works for breakfast, brunch, snacks, and dessert.

Serve it with:

• Hot coffee
• Iced tea
• Greek yogurt
• Fresh berries
• Whipped cream
• Lemonade
• Fruit salad

For another bright lemon dessert, try our Easy Lemon Bars. It also pairs nicely with our Moist Banana Bread for a simple homemade baking spread.

Storage

Store lemon zucchini bread in an airtight container at room temperature for up to 2 days.

Refrigerate for up to 5 days if your kitchen is warm.

Freeze the unglazed loaf or individual slices for up to 2 months.

Thaw at room temperature, then glaze before serving if desired.

Frequently Asked Questions

Can you taste the zucchini?

No. The zucchini adds moisture, but the lemon flavor is what stands out.

Should I peel zucchini before baking?

No, peeling is not needed. The skin softens and blends into the bread.

Do I squeeze the zucchini dry?

Usually no. Lightly blot it only if it is very wet.

Can I use yellow squash instead?

Yes. Yellow squash works similarly and has a mild flavor.

Why did my zucchini bread sink?

It may have been underbaked, overmixed, or made with too much moisture.

Can I make muffins with this batter?

Yes. Divide into muffin cups and bake for about 18 to 22 minutes.

Can I skip the glaze?

Yes. The bread is still delicious without glaze, but the glaze adds a stronger lemon finish.

Final Thoughts

This Lemon Zucchini Bread is a fresh, moist, and sunny quick bread that makes summer zucchini feel special. With bright lemon flavor, tender crumb, and a sweet glaze, it is perfect for brunch, snacks, or a simple homemade dessert.