This refreshing lemon zucchini bread is brushed with a bright lemon glaze and remains incredibly moist and tender. Prep takes only about 15 minutes, making it a perfect way to use fresh summer zucchini. Lemon zest is massaged into the sugar to release essential oils and intensify the lemon flavor. It freezes well—if you don’t eat it all first!
I have fond childhood memories of my grandmother’s zucchini bread and the time we spent together. This lemon zucchini bread is a different take—lighter and tangier—but it’s become a new favorite in my house.
If you enjoy zucchini baking and savory zucchini dishes, try these other ideas: Zucchini Beef Meatballs, Zucchini Bread Overnight Oats, Zucchini Oat Flour Pancakes, and Grilled Zucchini Pasta Salad.
Why We Love This Lemon Zucchini Bread Recipe
Zucchini bread is a classic summer treat when zucchinis are abundant. This lemony version is light, fluffy, and refreshingly bright. The family always finishes every loaf quickly.
This lemon zucchini bread:
- uses up summer zucchini in a delicious way
- features an amazingly bright lemon glaze
- freezes well for later enjoyment
- is quick and easy to prepare
- has a light, moist texture that practically melts in your mouth
Ingredient Notes
See the full list of ingredients below in the recipe card with exact measurements.
- Fresh lemon juice and zest are recommended—the fresh citrus flavor is key.
- This recipe has been tested with all-purpose flour. If you need gluten-free, try a tested 1:1 GF flour and adjust as needed.
- Do not wring out the zucchini after shredding. The moisture contributes to the bread’s tender, moist crumb.
Ways To Vary This Recipe
- Lemon buttercream instead of glaze: Use a simple buttercream and add lemon zest and a touch of juice to spread over the cooled loaf for a cake-like finish.
- Add-ins: For a twist, fold in shredded coconut, white chocolate chips, sliced almonds, or a small amount of lemon extract. Keep add-ins minimal so they don’t overpower the tender crumb.
Step-By-Step Instructions
Step 1: Gently massage the lemon zest into the sugar in a small bowl to release the oils and intensify the lemon flavor.
Step 2: Beat the eggs with an electric mixer until light and frothy. Add the lemon-scented sugar, oil, lemon juice, and vanilla, then beat until smooth and well combined.
Step 3: Whisk together the flour, salt, baking soda, and baking powder in a separate bowl.
Step 4: Add the dry ingredients to the wet mixture and stir only until just combined—do not overmix.
Step 5: Fold in the shredded zucchini until evenly distributed.
Step 6: Line a standard 9×5 inch loaf pan with parchment paper and pour the batter into the pan, smoothing the top.
Step 7: Bake at 350°F for about 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Cool the loaf in the pan for 10 minutes on a wire rack.
Step 8: While the loaf cools slightly, whisk together the glaze ingredients: sugar, lemon juice, melted butter, and a pinch of salt if desired. Warm briefly and stir until the sugar dissolves. Remove the loaf from the pan and brush or drizzle the glaze over the warm bread. Allow to cool completely before slicing.
Recipe Tips
Use all of the lemon glaze and brush it on while the bread is still warm. The glaze soaks into the crumb slightly and brightens the flavor—letting it drip over the sides is part of the appeal.
Don’t overmix the batter once dry ingredients are added. Beating the eggs at the start incorporates air for lift. When you fold in the flour and zucchini, mix gently to preserve that air for a lighter crumb.
Storage
Store this lemon zucchini bread at room temperature in an airtight container for up to 3 days, or refrigerate for up to one week.
To freeze, cool completely, wrap tightly in foil, and place in a freezer-safe bag. Thaw in the refrigerator or at room temperature. For convenience, slice and individually wrap portions so you can thaw just one piece when a craving strikes—about 30 minutes to an hour at room temperature.
More Summer Baked Goods
Brownies + Bars
Margarita Bars
Desserts
Blueberry Lemon Bars
Muffins & Baked Goods
Strawberry Muffins with Crumble Topping
Muffins & Baked Goods
Coconut Banana Bread with Chocolate Chips
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Lemon Zucchini Bread with Lemon Glaze
Ingredients
Lemon Zucchini Bread
- 1 cup white sugar (200 g)
- 1 1/2–2 Tbsp lemon zest
- 2 large eggs, room temperature
- 1/2 cup canola oil (108 g)
- 1 1/2 tsp vanilla extract
- 1 1/2 Tbsp lemon juice
- 2 cups grated zucchini (about 280 g), do not squeeze out excess liquid
- 1 3/4 cups all-purpose flour, spooned and leveled (219 g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Lemon Glaze
- 1/4 cup sugar
- 3 Tbsp lemon juice
- 1 Tbsp butter, melted
- Pinch of sea salt (optional)
Instructions
- Preheat the oven to 350°F.
- Gently massage the lemon zest into the sugar in a small bowl to release the oils.
- Beat the eggs with an electric mixer until light and frothy.
- Add the lemon-scented sugar, oil, lemon juice, and vanilla to the eggs and beat until smooth and combined.
- In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet mixture and stir only until combined. Fold in the zucchini.
- Line a 9×5-inch loaf pan with parchment paper and pour the batter into the pan.
- Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes on a cooling rack.
- While the loaf cools slightly, whisk together the glaze ingredients and warm briefly if needed until the sugar dissolves. Remove the loaf from the pan and brush the glaze over the warm bread. Allow to cool completely before serving.