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!


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.

4.79 from 127 votes
Prep Time
15 minutes
Total Time
1 hour 20 minutes
Cuisine
American
Servings
24

Ingredients

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

Instructions

  1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
  2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  3. In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
  4. In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
  5. Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
  6. Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
  7. 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.

Recipe Notes

This recipe makes TWO loaves! 

Nutrition Facts
Lemon Zucchini Bread
Amount Per Serving
Calories 250 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 20mg7%
Sodium 152mg6%
Potassium 70mg2%
Carbohydrates 39g13%
Sugar 26g29%
Protein 2g4%
Vitamin A 50IU1%
Vitamin C 2.8mg3%
Calcium 14mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

lemon zucchini bread, zucchini bread

Maria Lichty

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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CommentsLeave a reply

  1. This is the third year in a row my teenage daughter and I make this wonderful bread with the first zucchini harvest from our garden. Thank you for sharing.

  2. So yummy. I subbed some coconut oil for the olive oil and only used 1 1/2 cups sugar. Still so delicious. I can’t wait to make it again!!!

  3. 5 stars
    Love this lemon zucchini bread recipe. It is the only one I make. I like the fact that you get two loaves as well. Then there is extra to share with friends.

  4. Delicious! Used canola oil though. Great consistency and just enough lemon flavor. Would like to try with some nuts next time. Still need to put the glaze on and I’m sure it will be out of this world. Definitely a keeper recipe!

  5. How about using Almond or coconut flour or something that is keto/gluten free tolerant? However, Almond flour’s fat content increases its calorie count to 640 per cup, which is 200 calories more than wheat flour.

  6. Have you tried with honey instead of sugar? Would you know what the right amount would be? Thanks!

  7. 5 stars
    Love this recipe! I have also used lime and ginger in place of lemon. I have used lemon and replaced the vanilla extract with almond extract and added poppy seeds. I followed suggestions and cut the sugar to 1 1/2 cups- plenty sweet, especially if you use the glaze. The first time I made it I read the recipe wrong and put in 3 T. of lemon juice in the batter- I have continued to use the 3 T. because I love the extra lemon flavor.

  8. My loaves cracked in the middle tonight! The bottoms were not cooked. I think 325 was too low to cook in the oven?

    1. I tested them at the 60-minute mark and they were not done so I left them in for another 10 minutes and they turned out perfect!

  9. 5 stars
    Love ❤️ this lemon zucchini bread. Light and lemony. Used canola oil and baked it in a Bundt pan. Also added some lemon zest to the icing.

  10. 5 stars
    I made this today by the request of my daughter. This recipe is ABSOLUTELY FABULOUS. She is an “anything lemon” gal who tagged me with the recipe. To say it is a hit is an understatement. Now I am making another recipe so I can take some to my Mom and some of her friends! Thank you.

  11. I live at 5000 ft so I like to use an instant thermometer to be sure my bread is done in the middle. What should the internal temp be for lemon zucchini bread?

  12. 5 stars
    I absolutely LOVE this recipe! Easy and delicious! I shared the second loaf with a friend and she loved it too! Thanks so much for this recipe!

  13. 5 stars
    OMGosh this is so good! My neighbor grows the most beautiful yellow summer squash so I made this bread/cake today. It’s deeelish. It’s missing the pretty green flecks in your photo (of course) but yellow squash worked just fine. As long as I eat lotsa veggies, I don’t feel guilty turning some into irresistible sweet treats!

  14. 5 stars
    Last week I made your Death by Chocolate Zucchini bread. It was truly to die for.. I subbed Splenda brown sugar and it turned out fabulous.
    Today I am making your lemon zucchini bread recipe, subbing splenda for the sugar, I put the splenda, zest, lemon juice, eggs, oil ,vanilla in the vitamix and blended till smooth before adding it to the dry mix. Cannot wait to try it. Thank you for such wonderful recipes.

  15. I made this for the first time this past weekend. I shared it with four different neighbors. They all said it was amazing! Next time I’m going to add some fresh Michigan blueberries to it!!❤️

  16. Hi, Maria! I made this yesterday in slightly smaller pans (I didn’t have the exact size you used and ended up with two small loaves and two medium loaves. I cooked them for a shorter period of time—about 45 minutes for the small loaves and around 52 minutes for the medium loaves. I didn’t have a light olive oil, so I went with coconut oil which I have in abundance. The bread turned out super! I’ve now shared it with three friends and my niece (door-to-door delivery with physical distancing). It was a great excuse to (safely) leave my home and see the faces of people I love! Thank you so much for this great, delicious, easy recipe! I sent pictures to family members, and my daughter has already asked for the recipe.

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