Lemon Zucchini Bread

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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!

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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.
4.69 from 389 votes


For the bread:

For the lemon glaze:


  • 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

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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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Recipe Rating


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  1. 5 stars
    Excellent! So light, tart, moist and easy to make. Made it exactly as described. Would not change anything. Mix by hand, not a beater, to keep the zucchini from being mashed up.

  2. 5 stars
    I’ve made this some many times my family loves it. It’s one of my favorite and easy to prepare. It’s good summer winter spring or fall. It’s perfect with your morning cup of coffee or as the the best dessert after a wonderful meal.

  3. 5 stars
    I’m not sure how to review this recipe as it always gets eaten by the wolves who live here before I have a chance to taste it. It sure sounds good though and smells delicious.

    1. If your zucchini is super watery, ring it out a bit, but don’t squeeze out all of the liquid. Yes, lightly pack.

  4. 5 stars
    Yum and Yum! I made this for my family and shared with friends. It was so light and refreshing. Just the right amount of sweet. Talk about a hit!
    Everyone loved it. Thank you so much for the recipe. Molly

  5. 3 stars
    I’ve made this recipe many times but the last 2 times is center wasn’t set even after I baked it longer. I didn’t do anything different. What could be the problem. All ingredients was fresh?

    1. That is weird, I’ve never had that problem. Do you think it’s your oven?? Different pan?

  6. 5 stars
    I added 1.5 cups of frozen blueberries (tossed in flour) then baked in a Bundt pan. It was delicious, and a lovely presentation to share at work.

    1. 5 stars
      I did the same!! Wonderful!!! I made 10 loaves due to a zuchinni overabundance and froze them for later.

    2. 5 stars
      I was so happy to see your suggestions. I was planning to make it in a bundt pan but would not have thought to toss in blueberries. Total hit at the family reunion and definitely on my short list to make again. Absolutely wonderful!!

  7. I bought some zucchini’s to try on my mother in law…she is 90 this year, and instead of potatoes, I picked zucchini to try..I steamed them with broccoli and yellow cauliflower, she loved it, but now I have to use the rest of the zucchini, and have picked your lemon bread…I will be making it in the next few days. I will use my mixer for all ingredients except the zucchini, which I will add in last and mix with a large spoon…and make sure its thoroughly incorporated. I used to eat lemons when I was a kid, right from the lemon..

  8. 5 stars
    From my 16 year old boys, “Nailed it” & “This is alarmingly good” they both had a second piece before I even got the drizzle on top. I wish I could submit a picture as they turned out beautiful. Thank you for this truly wonderful recipe.

  9. 5 stars
    I have never made zucchini lemon bread before, so I didn’t know what to expect. This recipe was very easy, but most importantly, the bread is absolutely amazing! Love it! *side note: I used 3/4 cup of sugar for the whole recipe (2 cups of sugar is entirely too much and unnecessary) and it was just enough sweetness.

  10. 5 stars
    Yummy. Though important glaze note…I didn’t sift the powdered sugar so 3TBS of fresh lemon juice wasn’t enough. Thank goodness I’d kept all the lemon juice I squeezed from the 2 lemons.

  11. Can I substitute almond flour and how much should I use? Also I read somewhere you’re not supposed to use baking powder or baking soda with almond flour. Any other adjustments?

    1. I don’t recommend almond flour it will change the texture of the bread. All-purpose gluten-flour is a better option.

  12. Thank you for the recipe. Big hit for our crew. Second batch is in the oven. Definitely in our favorite recipe pile.

  13. 5 stars
    This recipe is excellent. My recommendations are to add half the oil and about 3/4 cup of sugar. 2 cups of sugar for a small loaf of bread is far too much. I added extra lemon juice as well. The loaf came out light and delicious. The lemon flavor from the zest and juice is superb. I recommend this recipe. Add sugar to your sweetness palate.

  14. This is the most amazing cake we’ve eaten. I’ve made it three times now the first time was perfect the second time I overcooked a bit so the moist one was better! Somehow I already had a cheesecake icing that I also added the lemon with and that was also great! I also made the chocolate zucchini and her banana recipe fantastic

  15. I’ve made this lemon zucchini cake probably five times now it is absolutely amazing not one person is said they don’t like it it’s the only cake I think I’ve ever made that disappears! The moistness is fabulous the lemon zest icing on the top just tops it off I put little holes in my cake so some of it trickles down is the only thing I changed so you sometimes get that extra zing throughout the cake! Somehow my cake gets a perfect crust on the outside and the inside and it is just absolutely fabulous!

  16. 5 stars
    The decision to convert a typical pumpkin-spice-flavored zucchini bread into a lemon cake is just genius.

    This afternoon I made a batch of this, substituting green tomatoes and limes for zucchini and lemons. Not trying to be different, I just happen to have a big surplus of both of those, and when I saw this recipe, it seemed perfect for my situation.

    The results are excellent. No other way to put it. A nice moist cake with a pronounced and lingering citrus zing. And within the world of “what on earth can I do with all these green tomatoes”, the results are nothing short of spectacular. You would never in a million years guess that I’d turned a bunch of useless green tomatoes into this wonderful cake.

    I guess this is all a way of saying that you can substitute drained shredded green tomatoes for shredded zucchini. (Drained, because otherwise the green tomatoes are way too wet.) That makes this a useful fall recipe, in addition to being a nice spring/summer recipe.

  17. 5 stars
    I’ve been making this for a couple years now…We love it….
    I wish you would express how to store it….in the fridge or out of the fridge…..my 2nd loaf goes into the freezer…..
    This is the best.

    1. 4 stars
      Yes! I just made this in a regular-sized Bundt pan (sprayed with Pam) and baked at 325 for 55 minutes. Turned out perfectly cooked.

  18. 4 stars
    The recipe itself is delicious. The overabundance of ads on this page made it difficult to follow and it took me longer to prep than it should have.

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