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 141 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 and set aside.

  2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

  3. In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.

  4. 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.

  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 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.

  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. 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
    Ps
    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.

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