Zucchini Lemon Bread

Name: Zucchini Lemon Bread
Prep time: 15 min
Cook time: 55 min
Total time: PT-495820H33M4S
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup granulated sugar; 2 teaspoons fresh lemon zest; 2 large eggs; ½ cup vegetable oil; ¼ cup sour cream or plain Greek yogurt; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1½ cups shredded zucchini (lightly squeezed); 1 cup powdered sugar; 2–3 tablespoons fresh lemon juice; 1 teaspoon lemon zest

Author: Tracy Marger

Published: July 15, 2026

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There’s something so comforting about a homemade loaf fresh from the oven, especially when it’s filled with bright lemon flavor and garden-fresh zucchini. This Zucchini Lemon Bread is incredibly moist, tender, and topped with a sweet-tart lemon glaze that makes every bite irresistible. Even people who claim they don’t like zucchini end up asking for a second slice!

If you love easy quick breads that taste like they came from a bakery, you’re going to fall in love with this recipe. Be sure to subscribe to receive all of my newest recipes by email so you never miss another delicious homemade treat!

Why You’ll Love This Zucchini Lemon Bread

This recipe combines the natural moisture of zucchini with the vibrant freshness of lemons for a loaf that’s soft, flavorful, and wonderfully balanced.

Reasons you’ll love it:

Super moist and fluffy texture
Fresh lemon flavor in every bite
Perfect way to use extra zucchini
Easy one-bowl batter
Delicious for breakfast, brunch, or dessert
Freezes beautifully
Finished with an irresistible lemon glaze

What Does Zucchini Lemon Bread Taste Like?

Imagine classic lemon pound cake—but lighter, softer, and incredibly moist.

The zucchini practically disappears into the batter while adding amazing texture. Fresh lemon juice and zest brighten every bite, while the sweet glaze creates the perfect finishing touch. It’s sweet without being overpowering and has a fresh homemade flavor that’s perfect year-round.

Benefits of This Recipe

Great way to use garden zucchini
Family-friendly recipe everyone enjoys
Naturally stays moist for several days
Wonderful make-ahead breakfast
Perfect for gifting
Easy enough for beginner bakers

Ingredients

For the Bread

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

Lemon Glaze

1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest

Kitchen Tools You’ll Need

9×5-inch loaf pan
Mixing bowls
Whisk
Rubber spatula
Box grater
Cooling rack
Measuring cups and spoons

Ingredient Additions & Substitutions

Add-ins

White chocolate chips
Blueberries
Poppy seeds
Chopped pecans
Walnuts

Substitutions

Greek yogurt instead of sour cream
Melted butter instead of oil
Whole wheat flour for half of the flour
Lime juice and zest for a citrus twist

How to Make Zucchini Lemon Bread

Step 1

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.

Step 2

Whisk together the flour, baking powder, baking soda, salt, and lemon zest.

Step 3

In another bowl, whisk the eggs, sugar, oil, sour cream, lemon juice, and vanilla until smooth.

Step 4

Fold the dry ingredients into the wet ingredients until just combined.

Step 5

Gently stir in the shredded zucchini.

Step 6

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

Step 7

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

Allow the bread to cool in the pan for 15 minutes before transferring it to a cooling rack.

Step 9

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

Step 10

Drizzle the glaze generously over the cooled loaf before slicing.

What to Serve with Zucchini Lemon Bread

This loaf pairs wonderfully with:

Fresh berries
Vanilla yogurt
Coffee
Hot tea
Lemon iced tea
Fresh fruit salad
Whipped cream

Tips for Perfect Lemon Zucchini Bread

Don’t overmix the batter.
Lightly squeeze excess water from the zucchini.
Always use fresh lemon juice for the best flavor.
Let the loaf cool before glazing.
Add extra zest if you love bold citrus flavor.
Cover loosely while cooling to keep the bread soft.

Storage Instructions

Room Temperature

Store covered for up to 3 days.

Refrigerator

Keeps fresh for 1 week in an airtight container.

Freezer

Freeze the unglazed loaf for up to 3 months. Thaw overnight and glaze before serving.

General Information

Prep Time: 15 minutes
Bake Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 10 slices
Difficulty: Easy

Frequently Asked Questions

Do you peel the zucchini?

No. The skin is thin, tender, and adds beautiful color.

Can I freeze this bread?

Absolutely! Wrap tightly in plastic wrap and foil before freezing.

Can I make muffins instead?

Yes! Bake in muffin tins for about 20–25 minutes.

Why is my bread dense?

Usually from overmixing the batter or adding zucchini with too much moisture.

Can I skip the glaze?

Of course! The bread is delicious on its own, but the glaze adds an extra burst of lemon flavor.

Nutrition Information (Approximate Per Slice)

Calories: 285
Carbohydrates: 38g
Protein: 4g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 38mg
Sodium: 180mg
Fiber: 1g
Sugar: 22g

Final Thoughts

This Zucchini Lemon Bread is one of those recipes you’ll find yourself making again and again. It’s incredibly moist, perfectly sweet, and packed with fresh lemon flavor that makes every slice feel bright and refreshing. Whether you’re using up summer zucchini or simply craving a homemade loaf cake, this recipe is guaranteed to become a favorite.

If you make this recipe, I’d love to hear how it turned out! Leave a review below, and don’t forget to share your photos on Pinterest. Happy baking!