Lemon Zucchini Bread

Jump to Recipe

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.

4.77 from 114 votes
Prep Time
15 minutes
Total Time
1 hour 20 minutes


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


  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.

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!
Read More

CommentsLeave a reply

  1. 5 stars
    Two weeks ago I made your chocolate zucchini bread – and it was delicious. I thought it was the best thing I had ever eaten. Until this weekend when I made the lemon zucchini bread – it is outstanding! I love that it made two loaves – gave one to my parents. I asked my dad what he thought – and he said that at first when he looked at it he wasn’t sure he was going to like it. Until he tasted it! I may have to make two more this weekend and freeze them.

  2. 5 stars
    I made this for my family and my coworkers and they loved it! Very moist and everyone commented on the lemony icing. I used fresh lemons! Thankyou for a keeper recipe.

  3. WAYYY too much oil for this recipe. turned out with sucker loaves and oil seeping out of the bottom of the loaf. disappointing 

  4. 5 stars
    Delicious!  With and without the glaze.   I dusted my bread pans with sugar instead of flour.  It gave the crust a nice little crunch.

  5. This recipe was really good but needed more lemon juice in the bread. I also substituted 1 cup of honey and only used 1 cup of sugar. So yummy!

  6. 5 stars
    This is amazing! I have made a batch with regular and gluten free flour and both turned out great! My new favorite zucchini bread recipe!

  7. 5 stars
    This recipe was wonderful! I loved the texture and the tartness that the lemon added. Wonder if there is a way to cut down on the sugar at all? Thanks for the amazing recipe! 

  8. 5 stars

  9. 4 stars
    I just made this with garden fresh zucchini. It’s a beautiful brown color and the aroma is filling the house. This loaf will be great at Thanksgiving and Christmas.

  10. I was wondering if there is anything that can be substituted for the oil, or some of the oil? I can’t wait to try this!! We love anything lemon!

  11. 4 stars
    Great bread! I  poured batter into 2 bread pans and it only filled about halfway. I almost combined the batter but decided to follow recipe exactly. I’m glad I did. Bread rose to top of pans yet bread was denser than other recipes I’ve used. Rave reviews from coworkers!!
    Thank you!

  12. 5 stars
    Oh my lemony yumminess!! It took a lot of prep to make this and worth every single moment! I used 3 cups of zucchini and the bread is a springy, spongy wave of flavor. I also made mini loaves so my cooking time was shortened.

  13. 5 stars
    The Lemon Zucchini Bread is a definate hit with my family. I made the two loaves and they were gone in about 2 days, they were delicious. They didn’t mess around! Thanks!

  14. 5 stars
    I was so excited to make this. The recipe was easy to follow and make. As it baked it smelled awesome. It did make to loaves that rose nicely. I am waiting to dizzle my glaze. I know I will definately make this lemon zucchini recipe again.

  15. 5 stars
    Love this bread. Used lemon juice instead of zest as I didn’t have lemons. Didn’t use a glaze as my grandkids wanted slices right away. They loved it. Thank you for the recipe

  16. 5 stars
    loved this! i left out the glaze and reduced the sugar by 1/4th cup to make it slightly healthier 😉 my husband does NOT like lemon and he loved this bread! it’s a keeper for sure. thank you!

  17. 5 stars
    I normally don’t write reviews but I had to with this recipe. This is the hands down best zucchini recipe. I used EVO and it still turned out yummy.

  18. 5 stars
    This is a bit more work than a plain ol zucchini loaf, but we’ll worth the extra effort! I actually used extra virgin olive oil because that’s what I had available and I do not notice any flavour from the oil. I probably would buy a different oil next time just due to the cost.
    The glaze is amazing, but I would also like this loaf without the glaze. I made the mistake of glazing my loaf on a plate that left a big gap for the glaze to pool underneath, coating the bottom of my loaf in the process.

  19. Fantastic recipe!  My family now prefers over my regular zucchini bread!!  Go figure.  I am a lemon freak so I love it!

  20. Looks gorgeous. Wonder if you could re-post, giving amounts in grams, as “cups” are a mystery to non Americans! Many thanks.

  21. 5 stars
    Just made the lemon zucchini bread and its to die for , absolutely kove the lemon tang, its light nnt heavy,definateky willl be making it again.

    Also made the chocolate zucchini bread, really nice and dark, also used dark chocollate chips. really healthy and yummy.. both are keepers.

  22. 5 stars
    I love this recipe! I have made it 6 times now, the first time exactly as written and it was fabulous! Because a few questions were asked, I thought i’d share a few revisions – I’ve used almond flour and cut the sugar down, using 1/4 c of Stevia, 1/4 c of regular sugar. Instead of the whole cup of oil, I have also substituted 1/3 c applesauce, 1/3 c coconut oil. I add cranberries and pecans as well. And I trick I’ve read about the lemons is one to remember – I love the lemon taste, so I use the whole lemon. I wash thoroughly, cut the ends off, then quarter each. Any extra white rind, I cut off too, but if your lemons have a pretty thin skin it’s not an issue. Then I put all the quarters in my Magic Bullet. It’s soo easy!
    With or without my revisions, this recipe is a keeper!

  23. 5 stars
    I had to cook it a little bit longer than stated, but it was absolutely delicious! And it didn’t last long at our house.

  24. I really want to make this bread but I only have evoo and refined organic coconut oil…. any suggestions? Or should I just go get what the recipe calls for in oil?? 

  25. 5 stars
    Just made this bread.   It’s absolutely delicious!!!   I tripled the recipe cause I had six cups of shredded zucchini to use.   It  made two bundt pans and three loaves.  I am gonna freeze a couple for this Thanksgiving and Christmas!!!

Leave a Reply

Your email address will not be published. Required fields are marked *