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


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 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.

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
    So incredibly light, moist and delicious. I made two loaves from a very large zucchini that was part of end of season harvest, and this bread was scrumptious. I brought both to work and they vanished so quickly. The combination of flavors of this bread is unique and positively delightful. I did not have the regular olive oil and used extra virgin. I can’t imagine this bread being better, but next time I will try with the regular olive oil! I will be making this again next time the zucchini is growing here!

  2. 5 stars
    ❤️❤️❤️Love this recipe!! It made two delicious loafs and it lasted in my house for 2 days!! My kids and husband loved it! I will be making this again!   Thank you! 

  3. I love your lemon zucchini bread .. I have been making it now all summer.. question is I want to know if it will last 3 days in fridge. I want to give to my dr and his staff. I go to him on Wednesday 10/11/18 which is 3 days from today. Can I make today and bring wed.. because I’m going in for surgery in Thursday! Thank you! V

  4. 5 stars
    Super yummy recipe. I love the lemon flavor, and the extra touch of the lemon frosting is sooo yummy! My kids had no idea that there was zucchini in it. I will most definitely be making this again ❣️

  5. 5 stars
    The moment I saw the video I knew I have to try it because it sounds really good. So I made it, and it was one of the best cakes I’ve ever made. This recipe is perfect! The cake comes out very moist and very delicious! I can’t wait to make it again and introduce everyone I know to this great recipe.

  6. 5 stars
    I’ve made this twice now and it turned out moist and delicious both times! My husband, who hates zucchini loved it too!!

  7. 5 stars
    Wow! I just made this recipe, which I stumbled across while searching how to use extra zuchini. I have to admit, I was extremely skeptical when I saw how thick the “dough” was. I made 1 cake/bread as directed and 12 muffins (baked muffins at 325 for 30 minutes). Everything turned out great! Half of the muffins “disappeared” before I could even attempt to ice them ; )

  8. I’d saved this recipe when it was originally published. After grating zucchini I had enough for an extra loaf, so I made 1.5 recipes. I also added a pint of blueberries. O-M-G it is delicious! I froze two loaves – a good thing that keeps on giving. Thanks for a great recipe!

  9. 5 stars
    So good! I swapped the olive oil for canola oil. This made 4 mini loaves , perfect for giving to our family.

  10. 5 stars
    I made this last night. Same as everyone else I had zucchini on hand. I did use canola oil as I didn’t have enough olive oil. For the glaze, I included a little lemon zest which looked pretty (and tasted great). I used a regular 9 x 12 pan and baked it for 55-60 minutes. Thanks for the recipe. Absolutely delicious!

  11. I made this last year…but I have tricks to making it raise sky high, subing some ingredients, and making it moist…..but this is a lovely recipe… I’m making right now. When I made last year for a family of 4 kids…. they ate it gone all at once…. they loved it. Thx

    1. Is the only liquid in this lemon juice? No milk? I used 1/2 cup oil and 1/2 cup milk, we’ll see how it turns out

  12. I made this last year…but I have tricks to making it raise sky high, subing some ingredients, and making it moist…..but this is a lovely recipe… I’m making right now. When I made last year for a family of 4 kids…. they ate it gone all at once…. they loved it. Thx

  13. I made this yesterday and it was fantastic! I don’t know why people are saying it didn’t rise, mine was great (i did use a bit less oil).

    Thank you – will be making again (and again!)

  14. Made this for a playdate and it was a hit! Balance of flavors are spot on and the texture is perfect. I keep evening off another slice! Thanks for the awesome recipe. It will be my new go-to.

  15. 5 stars
    Made both the lemon and chocolate chip zucchini bread. Nailed it! My bread turned out magazine worthy and flavors were spot on! I’ll definitely be checking it your other recipes!!

  16. 4 stars
    Delicious bread, I used vegetable oil and doubled the lemon juice! Also left off the glaze as thought it would be too sweet. Will definitely be making more!

  17. 5 stars
    5 STARS – This recipe is a keeper, so very moist and delish! Everyone raved about it. I added extra lemon juice to the batter and to the glaze….we love that lemon taste! Thank you so much!!

  18. After the bread turned out so good I decided to try to make muffins with this recipe. I added a pint of blueberries & it made 24 muffins – baked them 25 minutes. Delightful! Enjoy your book tour!

  19. I’m making this for the second time in 2 weeks. My family said this was the best zucchini bread and lemon bread I’ve ever made, and my co-workers begged me to make more. I am turning this batch into a birthday cake, it’s just so good.

  20. I made this to bring to a dinner with extended family and scored major points with the in-laws – everyone not only loved it but couldn’t stop talking about how moist and delicious it was. Thank you for posting!
    I cut the sugar by about half and doubled the lemon juice based on the comments and my personal preferences. I also squeezed out excess moisture from the zucchini. The dough rose nicely in the oven and the consistency was perfect.

  21. 5 stars
    Just fabulous. My family cannot get enough of it. Have also made in mini loaves for gifts. Perfect each time. One of my favorite recipes.

  22. 5 stars
    We really enjoy this recipe. I made it vegan with a flax egg replacement, and added half of the sugar. Still tastes plenty sweet.

  23. 5 stars
    My “go to” Zucchini Bread recipe. Love the lemon flavor and the moistness. Frankly, I don’t always use the glaze. It is certainly tasty without it. But makes it more fancy/dessert-like/extra lemon-y with it. Also freezes beautifully!!

  24. 5 stars
    Delicious! I didn’t have quite enough zucchini so topped off the 2 cups with finely grated carrots…worked great. Thanks for a yummy recipe.

  25. The recipe doesn’t clarify if to squeeze all of the water out of the zucchini after shredding it or not. Can anyone comment on what they did?

    1. SM, I think zucchini-wringing is for recipes where you don’t want excess moisture, not for a cake/bread, but Maria can correct me if I’m wrong.

    2. If your zucchini is SUPER watery, you can squeeze it out a little, but you want the moisture to keep the bread moist.

    3. Maria, I have a couple of other questions related to the vagueness of zucchini measurements:

      (a) What size holes did you use–the large or the small?
      (b) Did you pack your zucchini when measuring the 2 cups?


    4. I use the larger size, the same as shredded cheese. I don’t push down hard and pack the zucchini but they are full cups. Press down a little. I hope that helps!

  26. 5 stars
    I generally have good luck growing zucchini, unfortunately I am not always successful in getting my kids to eat it. This is the first thing I have made that they clamored for more of. Thank you so much, I don’t think I will have a problem using up zucchini this year.

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