When life gives you lemons… make lemon zucchini bread with lemon glaze! This bright, citrusy loaf is like sunshine in bread form. It's soft, moist, and full of fresh lemon flavor with little green flecks of zucchini baked right in. The tender crumb comes from the zucchini's natural moisture, while the lemon glaze adds that sweet-tart finish you can't resist.
Perfect for breakfast, afternoon snack, or an anytime treat, it's the kind of quick bread you'll want to bake again and again.
Why you'll love this easy lemon zucchini bread recipe
If you love quick breads with loads of flavor and take little effort, this one's going to be a favorite. It's got the fresh zestiness of lemon, the soft texture of zucchini bread, and a glaze that puts it over the top.
Super moist and tender. Thanks to zucchini, every bite is soft without being heavy.
Bright refreshing flavor. Fresh lemon zest and juice pack the bread with summer flavor, while the glaze gives a sweet citrus kick.
Easy to make. Just one bowl for the bread batter, simple pantry ingredients, a few minutes of prep, and your oven does the rest.
Delicious way to use up summer zucchini. Zucchini isn't just a side dish as it makes this sweet bread extra moist and just a little bit healthy.
It's versatile. Enjoy it plain, with the lemon glaze, or swap in your favorite mix-ins for a personal twist.
It looks as good as it tastes. This golden brown loaf with flecks of green, topped with a glossy lemon drizzle is begging to be eaten.
Ingredients and what they bring to the bread
The magic of this zucchini lemon bread comes from simple ingredients that work together to create a loaf that's light, flavorful, and completely irresistible. Here's what you'll need:
For the bread:
- Flour - Provides structure for the bread's tender crumb.
- Sugar - Sweetens the loaf and balances the tartness of the lemon.
- Salt - Enhances all the flavors and keeps the bread from tasting flat.
- Baking powder and baking soda - Give the bread its lift and light texture.
- Eggs - Bind the ingredients and add richness.
- Avocado oil or vegetable oil - Keeps the loaf moist and soft without being greasy.
- Vanilla extract - Adds warmth and rounds out the citrus flavor.
- Lemon juice - Brings bright acidity and tang.
- Lemon zest - Packs concentrated lemon aroma and flavor into the bread.
- Grated zucchini - Adds moisture, tenderness, and those signature green specks.
For the lemon glaze:
For the lemon glaze:
- Powdered sugar - Creates a smooth, sweet base for the glaze.
- Fresh lemon juice - Infuses the glaze with vibrant citrus flavor and a tangy finish.
How to make lemon zucchini bread
This recipe is simple and quick, giving you a moist loaf with a gorgeous lemon glaze in just an hour. Here's what to do:
For the zucchini bread:
- Stir together flour, sugar, salt, baking soda, and baking powder. Add remaining ingredients.
- Stir until just incorporated.
- Pour into two 9x5-inch loaf pans that have been sprayed with nonstick spray.
- Bake in a 325°F oven for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15-20 minutes then turn out onto wire racks to cool completely.
For the lemon glaze:
- Pour lemon juice into a bowl with powdered sugar.
- Whisk until smooth.
Drizzle lemon glaze over the top of both breads and, I know how hard it is to wait when they smell absolutely divine, so dig in! Enjoy!
Recipe tips for success
The best zucchini bread with lemon comes from simple tricks that make a big difference:
- Leave the peel on the zucchini for more flavor and pretty green flecks.
- Don't squeeze the zucchini because its moisture is the key to a tender crumb.
- For extra lemon flavor, rub the zest into the sugar before mixing with the other ingredients.
- Drizzle glaze on warm bread for a soak-in effect, or on fully cooled bread for a decorative look.
- Avoid overmixing the batter to keep the bread light and fluffy.
- Swap the loaf pans for muffin tins and bake at 350°F for 18-22 minutes.
Recipe variations to make it your own
You can take this glazed lemon zucchini bread in all kinds of delicious directions:
- Blueberry - Fold in fresh or frozen blueberries for bursts of juicy sweetness.
- Cranberry - Add fresh or dried cranberries for a tart twist.
- Poppy seed - Stir in a tablespoon of poppy seeds for a bakery-style loaf.
- Raspberry - Gently fold in fresh raspberries for fruity pops of color.
- Rosemary - Add finely chopped fresh rosemary for a fragrant, herbal touch.
- Gluten-free - Use a 1:1 gluten-free flour blend in place of all-purpose flour.
How to store and freeze
Once completely cooled, store lemon glazed zucchini bread in an airtight container or resealable bag at room temperature for up to 4 days. If your kitchen is warm, you can refrigerate it to help preserve freshness. Just bring it to room temperature before serving for the best texture.
To freeze, wrap the unglazed (preferably) or glazed loaf tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then add the lemon glaze just before serving.
More quick bread recipes
- Chocolate Zucchini Bread
- Cinnamon Apple Streusel Bread
- Maple Pumpkin Bread
- Nutella Banana Bread
- Peach Bread
Find lots of easy recipes for bread right here on 2CM!
Lemon Zucchini Bread
Ingredients
Bread
- 3 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 3 eggs
- 1 cup avocado oil or vegetable oil
- 1 ½ teaspoons vanilla extract
- Juice of 1 lemon (about 2 Tablespoons)
- Zest from 2 lemons (about 3-4 teaspoons)
- 2 cups grated zucchini (do not squeeze out moisture) (approx. 2 small or 1 large)
Glaze
- 2 cups powdered sugar
- 3 Tablespoons fresh lemon juice
Instructions
Bread
- Preheat oven to 325°F. Spray 2 9x5-inch loaf pans with nonstick cooking spray or butter.
- In a large bowl, combine first 5 ingredients, stir, then add remaining ingredients. Mix well.
- Divide the mixture between two loaf pans.
- Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool 15-20 minutes in pan. Run a knife around the edges. To make sure it is not stuck to the bottom, gently lift at the edges and sides with a spatula. Use a wire rack and place over the top of the bread. Turn it out of the pan then invert it onto another wire rack and let it cool completely.
Glaze
- Whisk powdered sugar and lemon juice together until smooth.
- Once the bread has cooled, drizzle over the top of each loaf. Let sit until the glaze has set.
- Store in a resealable plastic bag or covered on a plate at room temperature. It will also freeze well.
