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.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Jump to:
🍋 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
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
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
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Jamie
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!
Kitchen Belleicious
lemon and zucchini- now that is a great combination. Fresh and Sweet. What a wonderful surprise this would be for breakfast.
The Teen Princess of Buttermilk Springs
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
Jennifer
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.
Barbara
Thanks Jennifer! So glad you took the time to let me know.
Deb
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!
Cookin' Canuck
I love the idea of combining zucchini and lemon. This is indeed a great way to usher out summer!
Meghan
I’m pretty sure this would brighten any day! It looks delicious and I love the glaze!
Frank @ Kraemers Culinary Blog
This is a different take on zucchinis. I can imagine zucchinis taste very good in cakes or bread, although I have never used them in sweet recipes, I surely have to try it one of these days. I must say the pictures look delicious.
Susan
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.
Jane
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 . . . 🙂
Julia
Love zucchnini bread! My mother-in-law bakes a lot of those.
Cooking on a Dime
Oooh good way to bake some of that extra zucchini, and that glaze looks amazing. I love lemon glaze.
Valerie @ From Valerie's Kitchen
I’m in a quick bread baking mood. It’s just something about this time of year that does it to me. Love the lemon glaze!
Rocky Mountain Woman
Wow! What a great way to turn an old standby into something quite spectacular!
teresa
i just love that glaze dripping off the bread. i LOVE any baked goods with lemon or zucchini. it’s genius to combine the two!
Angie@Angie's Recipes
Delish! Love the comb of zucchini and lemon.
Baker Street
Zucchini and lemon were just meant to be! I love the the lemony glaze on top!
Sue
Then lemon glaze looks amazing drizzling down the sides:) Delicious!
Kristina B
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.
Barbara
Hi Kristina – sorry, no there isn’t any baking powder in the recipe. I’ve corrected the recipe. Thanks for letting me know. Hope you enjoy it.
Peggy Clyde
I have only made chocolate chip zucchini bread. This sound delicious. Thanks.