The perfect Lemon Zucchini Bread recipe with bright citrus flavor and incredible moisture! An easy homemade bread featuring fresh lemon zest, tender zucchini, and a sweet glaze that’s perfect for breakfast, dessert, or tea time.
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🍋 Fresh lemon zest in the batter and a tangy lemon glaze on top deliver the perfect balance of sweet and citrusy flavors — not an overpowering lemon taste, but a bright, summery note that complements the mild zucchini beautifully!
My 2 Best Tips For Making Lemon Zucchini Bread
Adjust Glaze Consistency: Start with the recommended amount of lemon juice, then add more gradually if you want a thinner glaze that will soak into the bread slightly, or add more powdered sugar if you prefer a thicker, more opaque coating that sits on top.
Cool Completely Before Glazing: Patience is key here! If you glaze the bread while it’s still warm, the glaze will melt and run off instead of creating that beautiful, glossy coating. Wait until the bread is completely cool to room temperature.
If you’re drowning in summer zucchini from your garden or the farmer’s market, this recipe is your delicious solution! Three cups of grated zucchini disappear into this sweet bread, making it an excellent way to use up your abundant harvest.
This recipe uses basic pantry staples you likely already have on hand, and the one-bowl mixing method makes it incredibly easy to whip up.
Whether you want it for breakfast with coffee, an afternoon snack, or even dessert, this lemon zucchini bread fits perfectly. The beautiful lemon glaze makes it special enough for entertaining, yet it’s simple enough for everyday enjoyment.
🩷 Melissa
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Lemon Zucchini Bread
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons lemon zest
- 1 cup sugar
- ⅓ cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 3 cups grated zucchini (Peeling is optional. See note.)
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°. Grease and flour 2 regular sized loaf pans and set aside.
- Combine flour, baking soda, and salt in a bowl and whisk to combine. Set aside.
- In large mixing bowl, beat sugar, oil, and eggs. Mix in lemon zest, vanilla, and sour cream. Stir to combine.
- Add dry ingredients to the wet and mix just until combined. Mix in zucchini just until combined.
- Divide batter between pans. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool 10 minutes in pan on a wire rack. Remove from pan, and cool completely on a wire rack before cutting.
Make the Glaze
- Whisk together powdered sugar and lemon juice to create a thin glaze. Add more or less lemon juice to reach your desired consistency.
- Drizzle over the top of loaves when cool.
Notes
- This recipe can be divided into 4 mini loaves instead of the 2 regular loaves. Bake mini loaves for 30–35 minutes.
- Or muffins! Grease muffin tins or use liners, filling each about ⅔ full. Bake at 350°F for about 18 minutes or until a toothpick inserted in the center comes out clean. This recipe makes approximately 18-24 muffins.
Nutrition
Recipe FAQs
After grating, place the zucchini in a salad spinner and spin to remove excess water. Alternatively, wrap the grated zucchini in a clean kitchen towel and gently squeeze to remove moisture. This prevents the bread from becoming too wet or dense.
Yes, you can substitute the sour cream with an equal amount of plain Greek yogurt, buttermilk, or even light sour cream. Each will provide the tangy flavor and moisture that makes this bread so tender.
Yes! Divide the batter among greased muffin cups, filling each about ⅔ full. Bake at 350°F for about 18 minutes or until a toothpick inserted in the center comes out clean. This recipe makes approximately 18-24 muffins.
More Yummy Quick Bread Recipes to Try
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Blond Duck
I love hidden veggies!
Melissa B
Oh my! Your Bread photos and recipe sound so good.
My Grandmother used to make Zucchini Bread, and I loved it!
Claire @ Claire K Creations
Lemon cake with added veges? Sounds perfect! Yum! I wish I had success with my zucchinis. I think I got one baby one last time I attempted to grow them. The rest died before they could grow big enough to be eaten 🙁
cindy
Yummy! This bread looks delicious Barbara, I do love lemon anything.
Barbara | Creative Culinary
Gorgeous! I hope you freeze your zucchini for winter bread? Grate and freeze the grated zucchini in two cup measures in freezer bags and then dump everything, including water into the mix when you thaw it. I have enough for holidays gifts and more…it’s ESPECIALLY good for those monster guys that get away from you!
I believe yummalicious is the word!!
Lisa
These are some of the most mouth-watering, beautiful ‘glaze’ photos I’ve ever seen! Genius to add lemon to a zucchini bread..or is it add zucchini to a lemon bread? It looks to be the former, but I’ll take it in any form! Beautiful, Barbara!!
Lisa
This is one of the most mouth-watering, beautiful ‘glaze’ photos I’ve ever seen! Gemius to add lemon to a zucchini bread..or is it add zucchini to a lemon bread? It looks tobe the former, but I’ll take it in any form! Beautiful, Barbara!!
Katrina @ Warm Vanilla Sugar
The glaze on these looks especially delicious! YUM!
My Inner Chick
Lovely.
I adore zucchini! And w/ Lemon…Oh My! Even better! Xx
Carol
Barbara-that bread is so pretty….it looks like sunshine. Our garden is still pumping out zucchini too…….I think I’ll be making some of this real soon. We love all things lemon here-and what a great way to eat your vegetables. 🙂
Thanks so much!
Kim of Mo'Betta
This looks fabulous! I love lemon!
Lori @ RecipeGirl
Can I eat some of this on my ridiculous 17 Day Diet?! I love this.
Amy
What a great way to use up those zucchini. Love the lemon flavor in this bread. 🙂
Ala
Last hurrah indeed–despite the fact that I’ve got pumpkin pie bars posted this week, I’m still hoarding the last of those zucchinis and summer berries in a desperate attempt to deny autumn’s arrival. Guess we might as well go out with a bang–thanks for sharing!
Deborah
I am seriously drooling over this! Lemons are one of my favorite things – ever – and I’m always game for zucchini bread!! (Thanks for the link as well!)
Kalyn
Love the sound of this. I am wondering if I could use Stevia granulated to make the glaze. Might have to try it!
Annamaria
Zucchini bread is delicious and this recipe looks great. The slices look moist and your tips for removing the excess liquid are helpful.
Noel Chapman
That’s a great recipe idea! I made 4 loaves of zucchini bread over the weekend. It’s so good and freezes well.
Rosa
Beautiful! Those looks so moist and delicious.
Cheers,
Rosa
Maria
I love lemon zucchini bread!