There’s something irresistibly fresh about the combination of lemon and zucchini in this soft, moist lemon zucchini bread. It’s the perfect way to sneak veggies into a sweet treat without sacrificing flavor or texture. The zucchini keeps the crumb incredibly tender, while the lemon zest and glaze add a vibrant citrus punch. Whether you’re baking for brunch, meal prep, or just to use up extra zucchini from your garden, this loaf is sure to impress.
This easy quick bread comes together with pantry staples and a few fresh ingredients. It’s light, flavorful, and has just the right touch of sweetness. Plus, it keeps beautifully and makes for a lovely homemade gift. If you enjoy bright baked goods like our Lemon White Chocolate Muffins or crave lighter spring desserts, this loaf belongs in your rotation.
Fresh lemon flavor, ultra-moist texture, and that golden crust with lemon glaze? This is your new favorite citrus loaf.
Why You’ll Love This Lemon Zucchini Bread
- Super moist thanks to fresh zucchini and olive oil
- Bright, citrusy lemon flavor in every bite
- Easy to make with pantry and fridge basics
- Finished with a tangy lemon glaze for bakery-style results
- Makes two loaves – perfect for freezing, gifting, or snacking
- Kid-approved, beginner-friendly, and secretly veggie-packed
- Ready in just over an hour with minimal prep time
- Versatile for holidays, tea parties, school snacks, and more
Whether you’re a beginner baker or a seasoned pro, this recipe delivers consistent, delicious results every single time.
Ingredients You’ll Need
This lemon zucchini bread calls for simple baking staples and fresh produce:
For the Bread:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups granulated sugar
- Zest of 2 large lemons
- 3 large eggs
- 1 cup light olive oil (not extra-virgin, for neutral flavor)
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini (firmly packed and squeezed of excess moisture)
For the Lemon Glaze:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice (add more to thin, if needed)
Tip: Zucchini adds moisture without tasting like a vegetable. No need to peel it!
How to Make Lemon Zucchini Bread
Step 1 – Prep the Batter
Preheat your oven to 350°F (175°C). Grease or line two 9×5-inch loaf pans with parchment paper. In a large mixing bowl, whisk together the flour, salt, baking soda, and baking powder. In a separate bowl, beat the eggs and mix in the sugar, lemon zest, olive oil, lemon juice, and vanilla until smooth and well-combined.
Tip: Use fresh lemons for both the zest and juice. Bottled lemon juice won’t give the same bright flavor.
Step 2 – Combine and Fold
Slowly pour the wet ingredients into the dry ingredients. Stir until just combined—do not overmix. Gently fold in the grated zucchini until evenly distributed. The batter will be thick but pourable.
Tip: After grating your zucchini, squeeze it dry with a kitchen towel to prevent sogginess.
Divide the batter evenly between the two prepared loaf pans and smooth the tops with a spatula.
Step 3 – Bake and Glaze
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and cracked slightly.
Allow the loaves to cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely. While the loaves are cooling, whisk the powdered sugar and fresh lemon juice together to make the glaze.
Drizzle the glaze generously over the cooled bread. Let it set for at least 10 minutes before slicing.
Tip: For extra lemony flavor, poke a few holes in the loaf before glazing to let it soak in.
Pro Tips for the Best Lemon Zucchini Bread
- Do not skip the lemon zest – it’s where most of the citrus flavor comes from.
- Squeeze out zucchini liquid – even a small amount of excess moisture can affect the bread’s texture.
- Let the loaves cool before glazing – or the glaze will melt and disappear.
- Add texture with mix-ins like chopped nuts, poppy seeds, or blueberries.
- Use light olive oil or canola for a neutral base that doesn’t overpower the lemon.
- Double the glaze if you love an extra-sweet, citrusy finish.
Variations & Substitutions
- Blueberry Lemon Zucchini Bread: Add 1 cup of fresh or frozen blueberries
- Lemon Poppy Seed Zucchini Bread: Stir in 1 tablespoon of poppy seeds
- Whole Wheat Version: Replace 1 cup of all-purpose flour with white whole wheat
- Vegan-Friendly: Use flax eggs and plant-based milk/lemon glaze
- Gluten-Free: Swap for a 1:1 gluten-free baking flour and ensure baking powder is gluten-free
- Nutty Option: Fold in 1/2 cup chopped walnuts or pecans for crunch
This bread is extremely forgiving and customizable, so feel free to adjust it to your preferences.
What to Serve With Lemon Zucchini Bread
Lemon zucchini bread is one of those recipes that works morning, noon, or night. Here are a few ways to enjoy it:
- With a warm cup of green tea or coffee in the morning
- Toasted with butter or cream cheese for a quick breakfast
- Served at brunch parties, baby showers, or spring holidays
- Topped with fresh berries and a dollop of Greek yogurt
- As a light dessert after dinner, especially in warmer months
- Included in a homemade gift basket with jam and honey
Try pairing it with a French Toast Iced Latte or your favorite lemon-flavored tea for a refreshing combo.
Storage & Reheating
- Room Temperature: Store tightly wrapped in foil or plastic wrap for 3–4 days
- Refrigerator: Keeps well up to 1 week, tightly sealed
- Freezer: Wrap individual slices or whole loaves in plastic, then foil. Freeze up to 3 months
- To Reheat: Warm slices in the microwave for 10–15 seconds, or toast lightly
This recipe is excellent for meal prep, especially because it makes two loaves. Freeze one for later and enjoy the other now!
Frequently Asked Questions
Can I use yellow zucchini instead of green?
Yes! It works just the same and looks even more subtle in the final bread.
Why did my bread sink in the middle?
This can happen if the zucchini was too wet or if the bread wasn’t fully baked. Be sure to squeeze and test doneness.
Can I make muffins with this batter?
Absolutely. Divide into muffin tins and bake for 18–22 minutes.
Is this bread overly sweet?
It’s perfectly balanced, but you can reduce the sugar to 1 1/2 cups if you prefer a lightly sweet loaf.
How do I know the bread is fully baked?
It should be golden brown, pull slightly from the edges, and pass the toothpick test.
Nutrition Facts Table
| Nutrient | Per Slice (1/12 of loaf) |
|---|---|
| Calories | 285 kcal |
| Carbohydrates | 39 g |
| Sugars | 24 g |
| Protein | 3 g |
| Fat | 13 g |
| Saturated Fat | 2 g |
| Fiber | 1 g |
| Sodium | 180 mg |
Conclusion
Lemon zucchini bread is the kind of bright, moist loaf that you’ll crave with every cup of coffee. It’s flavorful, easy to make, and loved by kids and adults alike. Whether you’re looking for a smart way to use up zucchini or just need a reliable lemon bread that won’t let you down, this is it.
Bake it for a brunch, bring it to a picnic, or wrap up slices as a sweet gift. However you serve it, it always delivers sunshine in every bite. If you try this recipe, share your feedback or favorite add-ins in the comments—I’d love to hear how you made it your own!
Lemon Zucchini Bread – Bright, Moist Loaf Bursting With Citrus Flavor
Ingredients
- For the Bread:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups granulated sugar
- Zest of 2 large lemons
- 3 large eggs
- 1 cup light olive oil not extra-virgin
- 1 tablespoon fresh lemon juice
- 1½ teaspoons vanilla extract
- 2 cups grated zucchini no need to peel
- For the Lemon Glaze:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven: Set your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
- Combine wet ingredients: In a large mixing bowl, beat the eggs, sugar, lemon zest, oil, lemon juice, and vanilla extract until smooth and well blended.
- Add zucchini: Stir in the grated zucchini until evenly distributed.
- Add dry to wet: Gradually add the dry ingredients to the wet mixture. Stir just until no streaks of flour remain—do not overmix.
- Bake the loaves: Divide the batter evenly between the two prepared pans. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely: Remove loaves from the oven and let cool in pans for 10 minutes. Transfer to a wire rack to cool completely before glazing.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Glaze and serve: Drizzle glaze generously over the cooled loaves. Let set before slicing.
Notes
- For extra texture, you can add ½ cup chopped walnuts or poppy seeds to the batter.
- This bread keeps well wrapped at room temperature for 2–3 days, or can be frozen for up to 2 months.
- Use a box grater for the zucchini and squeeze lightly if it’s too wet, but don’t dry it out completely.
