Lemon Zucchini Bread

Lemon Zucchini Bread-this is the BEST zucchini bread recipe! The bread is super moist and the burst of lemon is amazing! 

Lemon Zucchini Bread is the best zucchini bread recipe

Our friend brought us a huge bag of zucchini from her garden and I have been making zucchini everything. Tis the season!

I’ve made:

I’ve also been stirring extra shredded zucchini into my favorite marinara sauce. The boys don’t even know it’s there. And of course I’ve been making loaves of Classic Zucchini Bread and  Chocolate Zucchini Bread. I guess I am going a little zucchini crazy.

I think you will appreciate my zucchini madness because I also created a new zucchini recipe that is going to knock your socks off. This Lemon Zucchini Bread is the BEST! You HAVE to make it.

Lemon Zucchini Bread with sweet lemon glaze

The bread is super moist thanks to the zucchini and olive oil. I use light olive oil in this recipe instead of extra-virgin olive oil because it is lighter in flavor. Some extra-virgin olive oils can be strong. If you don’t want to use olive oil, you can use canola oil or vegetable oil.

This bread is also bursting with lemon flavor thanks to the lemon zest, lemon juice, and sweet lemon glaze. Don’t skip the glaze because it really is the icing on the bread…or cake.

Zucchini bread recipe made with olive oil, lemon, and a sweet lemon glaze

I call this recipe zucchini bread so I can eat it for breakfast and not feel guilty, but it could easily pass as a zucchini loaf cake. I would eat it for dessert any day. Heck, I would eat it anytime of the day. Call it bread or call it cake, either way it is delicious!

How to make Lemon Zucchini Bread. This is the BEST zucchini bread recipe!

I also love this recipe because it makes two loaves. We enjoyed a loaf and shared one with our friends. The boys were sad to see the second loaf to go out the door, but I promised them I would make more soon. Good thing there isn’t a zucchini shortage this time of year. I can bake zucchini bread all day, every day!

If you are looking for a recipe to use up your zucchini, make this Lemon Zucchini Bread. It is our new favorite zucchini bread and I think you will love it too! And if you are a chocolate fan, you also need to make our chocolate zucchini bread. It is another winner! Gather up your garden zucchini and get baking!

Looking for more zucchini recipes, check out our favorite zucchini recipes here!

How to make Zucchini Bread. A great way to use up summer zucchini!

Lemon Zucchini Bread

This moist lemon zucchini quick bread is topped with a sweet lemon glaze and is a summer favorite. Enjoy a slice for breakfast, as a snack, or dessert.
4.76 from 155 votes


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
  • 1 1/2 teaspoons vanilla extract
  • 2 cups grated zucchini

For the lemon glaze:

  • 2 cups powdered sugar
  • tablespoons fresh lemon juice


  • Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside.
  • In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  • In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
  • Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Add in the dry ingredients and stir until just combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
  • Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
  • Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
  • While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.


This recipe makes TWO loaves! 


Calories: 250kcal, Carbohydrates: 39g, Protein: 2g, Fat: 9g, Cholesterol: 20mg, Sodium: 152mg, Potassium: 70mg, Sugar: 26g, Vitamin A: 50IU, Vitamin C: 2.8mg, Calcium: 14mg, Iron: 0.9mg
Keywords lemon zucchini bread, zucchini bread

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    Just made this recipe for the first time. LOVE the results!! Just made a few changes based on comments from others.

    I decreased sugar to 1.5 cups and increased lemon juice to two tablespoons.

    I did bake at 325 according to the recipe but it was done at 40 minutes.

    I also mixed 1/2 cup of icing sugar and 2 tablespoons or lemon juice for a light tangy glaze.

    Thank you for sharing this lovely recipe.

  2. 4 stars
    I made this today after a friend dumped a bunch of zucchini from her garden at my house. I reduced the sugar to 1 1/2 cups but it was still too sweet to be a bread instead of cake. Next time, I’ll use a cup if that makes it better. My loaves turned out really good, and I didn’t need 60 minutes. I also like texture so I added walnuts on top. Definitely making this again.

  3. 5 stars
    Delicious muffins I just made! Changes were the following: 1/2 cup avocado oil / 1/2 cup unsweetened applesauce to reduce fat. 1 cup sugar. 3 cups zucchini. I made 22 muffins baking for 32 minutes. I used a simple sugar lemon glaze of 1/4 cup granulated sugar and 1/8 cup fresh lemon juice. Yummy

  4. Kids keep begging me to make and the oldest took a whole bunt cake of this recipe to class today to share with her friends. Its def more of a cake than a bread but yummy none the less!!

  5. This is our family’s favorite zucchini bread – have made it 3 times and plant to make a few more for the freezer!
    The lemon flavor is what makes it!
    Hands down the best loaf/ bread ever
    Followed the recipe and it turns out perfectly

  6. 5 stars
    I just made 1/2 the recipe, because I only had 1 cup of zucchini. Also, I was in a hurry, so I made muffins by changing the oven temp to 380 and baking for 20 min. I’ve very happy with how they came out and will make again.

    1. If the zucchini is super watery, you can give it a squeeze, but don’t wring out all of the moisture or your bread will be dry.

  7. 2 stars
    The lemon just didn’t come through in this recipe. I love lemons and was excited for the zesting, which gives it that extra pop. Just didn’t deliver in the flavor department. Moisture content was good but won’t be making this again.

    1. 5 stars
      The lemon juice doesn’t impart much lemon flavor.
      In any lemon recepie I always use lots of lemon zest, that’s what
      gives it the flavor. (according to America’s Test Kitchen advise)

  8. I LOVE this lemon zucchini bread!! Make this recipe at least once a month!!I I shop every two weeks due to pandemic & yesterday bought all the ingredients EXCEPT the zucchini!!
    Can it be made without?? & if so…what would you recommend?
    Thank you!!!

  9. Marie:
    I just sent you email regarding whether or not you could eliminate the zucchini!
    I think I found the answer!! I saw your recipe for lemon almond bread. I could follow that recipe & omit the almond & add the lemon juice & zest & follow up with the lemon glaze!
    What are your thoughts? I realize the lemon almond recipe yields only 1 loaf.

    1. If you don’t want to use zucchini, the lemon almond bread would be a good one for you. You can leave out the almond if you wish.

  10. 5 stars
    This is THE best zucchini bread, period! I have made this for neighbors and parties and have had so many people tell me how delicious it is and ask for the recipe. And I only use half the sugar, HALF! It’s that good. We don’t always make the glaze, it’s good with or without.

    A fun twist I made this holiday season was using orange instead of lemon and adding 1tsp cinnamon, 1/8tsp nutmeg, cloves, and all spice. It was YUMMY!

  11. Can I use regular vegetable oil instead of olive oil? I’ll be making this at work and they don’t have olive oil there. Thank you!

    1. 5 stars
      It’s better without olive oil. Grapeseed or sunflower doesn’t have a funny after taste.
      I looked that up on Google, it was not my imagination. Olive oil is a bad idea if you bake with

    1. Did you get an answer? I followed recipe with no substitutions and both loafs fell. So disappointing. Any idea of what to try next time to hopefully eliminate this issue?

    2. It may be that your baking powder isn’t fresh. I think that (and the AP flour) would be the main rising component, so I’d check there first.

  12. 4 stars
    Good recipe. I put 1 1/4cup sugar instead of two cups and added more lemon juice to the mixture. Saved some grated lemon rind for topping the iced loaf.

  13. 5 stars
    Terrific flavor and light. Used only half the sugar, half the salt, very generous 4 T lemon zest; whisked egg, canola oil, vanilla together to increase lightness, gently added sugar/zest, then folded in dry, then 200g zucchini. Baked till internal T was about 210F. Skipped icing.

  14. 5 stars
    Great recipe. Made 1/2 recipe in muffin pan, 12, baked about 18 minutes. Used 3/4 c sugar. Used 2T oil and 3T applesauce. Added 1/2 C drained crushed pineapple. Added 1oz chopped almonds. Used the whole 1T lemon juice. Added 2T pineapple juice. Rather than halving an egg I used 1egg and 1egg white.

  15. 5 stars
    This was SO good – I used half almond meal instead of all flour, I blended the zucchini and used one cup of zucchini liquid. And I only used half the sugar. I used a basic cream cheese frosting. It was moist, dense and delicious! Cooked for an hour.

  16. It’s currently in my oven smells great! Being diabetic I used equal parts almond & reg flour…also switched out the sugar with Truvia (w/stevia)! As I began to shred what I thought was zucchini, was actually a cucumber Can’t wait til it’s done

  17. 4 stars
    Just made this. I added poppy seeds to the mix. Turned out great. The bread is moist and not too sweet. I will skip the glaze next time. I’m not a huge fan of it and I think the bread would taste great solo.

  18. 5 stars
    Made a bundt cake using yellow summer squash. EXCELLENT. Baked 60 minutes. Followed recipe with the exception of 1 1/2 cup sugar only.

  19. Can a gluten free all purpose flour be substituted in this recipe? Can you please let me know what flours can be substituted into this recipe?

  20. Everyone I have shared this bread or recipe with, loves this zucchini bread. Definitely a favorite for years to come. Thank you.

  21. 5 stars
    This is an amazing recipe! I use 2 lemons worth of juice to get some extra lemony goodness! And i think it’s so tasty without the glaze as well! I make this multiple times a summer and many people have asked for the recipe! And even made it themselves.
    Pro tip – do the butter flour in the pans! Cooking spray doesn’t cut it!
    Thank you so much for sharing and creating! Yummy!

  22. Can’t wait to try this recipe. Do you know how I could substitute the eggs? Maybe aquafaba? or just an egg replacer?

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