Lemon Zucchini Bread

A moist, tender lemon quick bread loaded with peeled and grated zucchini so no one will ever no they’re eating veggies.

My garden is still keeping me well stocked with zucchini and I’m still whipping up delicious zucchini breads. I was trying to think of a fun new flavor to bake when I saw Kristen’s, Dine and Dish, Sinful Lemon Cake. She talked about baking lemon cake because “summer needs it’s last hurrah.” That was all the inspiration I needed. There would be one last hurrah at my house too.

This recipe was adapted from my favorite Chocolate Chocolate Chip Zucchini Bread recipe. I was out of plain Greek yogurt so I substituted light sour cream.

Feel free to substitute Greek yogurt or regular sour cream in the recipe if you prefer.

I peeled the zucchini for the lemon version. You don’t need to peel it, but I wanted it to look like bright summer sunshine. It’s drizzled with a simple lemon glaze that doubles the great lemon flavor.

Lemon Zucchini Bread

Lemon Zucchini Bread


  • 2 1/3 cups flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons lemon zest
  • 1 cup sugar
  • 1/3 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup light sour cream
  • 3 cups grated zucchini, peeled*
  • Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • yellow food coloring, if desired


Preheat oven to 350 degrees. Grease and flour 2 loaf pans (I used 4 mini 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, beat to combine.

Add dry ingredients 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.


Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze. Drizzle over the top of loaves when cool. (Add more or less lemon juice to get the right consistency.)

(Bake mini loaves for 30 – 35 minutes or muffins for 18 minutes.)


*Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.


More zucchini bread recipes you might like:

Cinnamon Zucchini Muffins, Barbara Bakes
Whole Wheat Zucchini Banana Chocolate Chip Muffins, How Sweet It Is
Zucchini Coconut Bread, Two Peas and Their Pod
Chocolate Wave Zucchini Bread, Taste and Tell

Don't miss out on a new recipe. Subscribe to Barbara Bakes by Email

Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #BarbaraBakes.


    Leave a Comment:

  1. says

    What would you recommend to make this loaf dairy-free? I am trying to avoid dairy and I’d need to sub out the sour cream.

    Also, I don’t use white sugar–what are your thoughts on using brown sugar in this recipe?


  2. IDA says

    Made 4 of these breads today the kitchen smells wonderfil. Little disappointed they didn’t come out higher. Ised 9×5 pans need to look for 5×3. Still looks good.

    • says

      Hi Elena – sorry your loaves sunk. Loaves will sink if they’re under cooked; if there was too much moisture in your zucchini; or if you made substitutions in the recipe. I’d really need more info to know.

  3. says

    I made this recipe last night and it’s absolutely fabulous!! I do have a question for you! With the measure 3 cups zucchini, is that before you’ve squeezed out the water or before?
    I had squeezed out the water, then measured it and thought…that’s a lot of zucchini!
    Thanks so much for sharing a great recipe!


  4. says

    I have to make this! I love lemon, anything lemon and this looks perfect and lemony! But why did I never think to peel the zucchini? Son won’t eat anything with those green flecks in it and I love zucchini bread. Another great recipe, Barbara!

  5. says

    A last hurrah a princess needs. Wish I could get zucchini down here in Buttermilk Springs, perhaps I could query the royal gardener? The Pictures are beautiful and I’m sure it tasted even better!

    May all your royal adventures be yummy and sugary sweet,
    The Teen Princess of Buttermilk Springs

  6. Jennifer says

    Hi Barbara,
    Just wanted to say that I made this bread this evening, and it was SO AMAZING. Thanks for the great recipe! I’ll be making this again.

  7. says

    It is at the end of summer that zucchini becomes tiresome and boring. A touch of lemon is sure to brighten baking with too much good a good thing! What a tempting recipe!

  8. says

    What a beautiful bread! It looks so moist and delicious. I’m always happy to have a new recipe for zucchini and this one goes to the top of the list of those to try.

  9. says

    Wow, this really seems to be the month for fabulous quick breads! I love using zucchini in baking now and then but have never thought to use it with lemon in a bread like this. It just looks absolutely wonderful. Seems like it’s almost always hidden in chocolate cakes, or spicy quick breads. I love your choice, and happen to have a fresh zuke waiting in my fridge . . . :)

  10. Kristina B says

    In the recipe directions you state to combine all the dry ingredients including baking powder but in your list of ingredients there is no baking powder. Is there supposed to be baking powder in it? If so, how much? Thanks.

  11. says

    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!!

  12. says

    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!!

  13. says

    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!!

  14. Carol says

    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!

  15. says

    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!

  16. says

    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!)