Lemon Zucchini Bread combines two favorites into one easy loaf. Fresh summer zucchini keeps the bread incredibly moist while bright lemon adds a tangy, sweet lift.
My garden zucchini is producing like crazy, so I’ve been making lots of zucchini recipes. Growing up my mom made chocolate zucchini cake, but this time I wanted a lighter, citrusy flavor — Lemon Zucchini Bread. It’s simple to make and perfect for using up summer zucchini.
I was concerned the zucchini might make the loaf taste savory, but it worked beautifully. The grated zucchini melts into the batter, adding moisture and texture without overpowering the sweetness. The lemon flavor comes through cleanly, bright and refreshing.
My favorite part is the lemon glaze on top. It intensifies the citrus note and adds a glossy finish that soaks into the crust just enough to be delightful. If you love citrus desserts, this glaze is a must.
This season I grew both green and yellow zucchini. Using yellow zucchini would hide the vegetable better, but the green flecks in this loaf are attractive and one less prep step. If you want the zucchini hidden, peel it before shredding.
This is a quick bread — straightforward to mix and bake. Baking time is the longest part, and you’ll want to wait for the loaf to cool so the glaze sets, but the result is absolutely worth it. Give it a try — it’s likely to become a summer favorite.
Lemon Zucchini Bread
Ingredients
Bread:
- 1 2/3 cups (200 g) all-purpose flour (stir, spoon, & level)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (150 g) granulated sugar
- 2 Tbsp lemon zest (about 3 lemons)
- 1/2 cup (118 g) oil (canola or vegetable)
- 2 large eggs, room temperature
- 1/4 cup (60 g) sour cream or plain Greek yogurt
- 2 Tbsp fresh lemon juice (about 1 lemon)
- 1 cup (130 g) finely shredded zucchini, at room temperature
Glaze:
- 1 1/2 cups (180 g) powdered sugar
- 2 Tbsp fresh lemon juice (about 1 lemon)
Instructions
- Preheat oven to 350°F. Butter and flour an 8×4-inch loaf pan and set aside.
- In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle (or in a large bowl), mix the sugar and lemon zest until fragrant, about 30 seconds. Add oil, eggs, sour cream, and lemon juice and mix until combined.
- Add the flour mixture and mix gently until the flour is about halfway incorporated. Fold in the shredded zucchini with a spatula until only a few streaks of flour remain. Do not overmix. Pour the batter into the prepared pan.
- Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes, then invert onto a wire rack to cool completely.
- Once the loaf is cool, whisk the powdered sugar and lemon juice together until smooth. Drizzle the glaze over the top and let it set. Slice and serve. Store in an airtight container.
Notes
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