This refreshing lemon zucchini bread is finished with a bright lemon glaze and stays wonderfully moist and tender. It takes only about 15 minutes to prepare and is an ideal way to use fresh summer zucchini. Lemon zest is massaged into the sugar before it’s added to the batter to release essential oils and give a clean, vivid lemon flavor. The loaf freezes well if you can resist eating it all at once.
I grew up loving my grandmother’s zucchini bread because of the memories it holds. This lemon zucchini bread is different from her version, but it’s equally memorable—light, bright, and irresistible.
If you like variations, consider trying other zucchini-forward recipes or breads that use similar flavor profiles. This loaf stands out for its lemon-forward glaze and delicate crumb.
Why We Love This Lemon Zucchini Bread Recipe
Zucchini bread is a quintessential summer bake when zucchinis are plentiful. This lemon-glazed version is light, fluffy, and refreshingly citrusy. It’s a crowd-pleaser and a great way to use garden zucchini.
This lemon zucchini bread:
- uses fresh summer zucchini to great effect
- features an exceptionally bright lemon glaze
- can be frozen for later enjoyment
- is quick and simple to prepare
- has a tender, moist crumb that practically melts in your mouth
Ingredient Notes
See the ingredient list in the recipe card below for exact measurements.
- Fresh lemon juice and zest provide the best flavor. Since you’ll be zesting lemons, use the fresh juice rather than bottled for the glaze.
- This recipe has been tested with all-purpose flour. If you plan to use a gluten-free 1:1 substitute, results may vary.
- Do not squeeze out the shredded zucchini: leaving the natural moisture in the zucchini helps create a tender, moist loaf.
Ways to Vary This Recipe
- Lemon buttercream: swap the glaze for a lemon buttercream to turn the loaf into more of a cake. Add extra zest and a touch of juice to your frosting for a clean lemon kick.
- Add-ins: while the bread shines simply as is, you can fold in white chocolate chips, shredded coconut, sliced almonds, or a few drops of lemon extract for extra brightness.
Step-By-Step Instructions
Step 1: Gently rub the lemon zest into the sugar in a small bowl. This releases the lemon oils and gives the sugar a fragrant lemon aroma.
Step 2: Beat the eggs until light and frothy. Add the lemon-infused sugar, oil, lemon juice, and vanilla, and mix until smooth.
Step 3: Whisk together the flour, salt, baking soda, and baking powder in a separate bowl.
Step 4: Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.
Step 5: Fold in the shredded zucchini gently so you keep the batter light.
Step 6: Line a standard 9×5-inch loaf pan with parchment paper and pour the batter into the pan, smoothing the top.
Step 7: Bake at 350°F for roughly 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for about 10 minutes.
Step 8: While the loaf cools slightly, whisk together the glaze ingredients (sugar, lemon juice, melted butter, and a pinch of salt if desired) until smooth. Warm briefly if needed to dissolve the sugar. Remove the loaf from the pan and brush or drizzle the glaze over the warm bread.
Recipe Tips
Brush the entire lemon glaze over the warm loaf. It may feel like a lot at first, but the glaze soaks into the crumb and enhances both moisture and flavor. Let it drip over the edges for extra appeal.
Avoid overmixing once dry ingredients are added. Early beating of the eggs incorporates air for a lighter texture. When you fold in the dry ingredients and zucchini, mix just enough to combine so you don’t deflate that air.
Storage
Store the lemon zucchini bread at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
For longer storage, freeze the completely cooled loaf wrapped tightly in foil and placed in a freezer-safe bag. Thaw in the refrigerator, or thaw individual slices at room temperature for 30–60 minutes for a quick treat.
Lemon Zucchini Bread with Lemon Glaze
Ingredients
Lemon Zucchini Bread
- 1 cup white sugar (200 g)
- 1 ½–2 Tbsp lemon zest
- 2 large eggs, room temperature
- ½ cup canola oil (108 g)
- 1½ tsp vanilla extract
- 1½ Tbsp lemon juice
- 2 cups grated zucchini (about 280 g), do not squeeze out excess liquid
- 1 ¾ cups all-purpose flour (219 g), spooned and leveled
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Lemon Glaze
- ¼ cup sugar
- 3 Tbsp lemon juice
- 1 Tbsp butter, melted
- Pinch of sea salt, optional
Instructions
- Preheat the oven to 350°F (177°C).
- Rub the lemon zest into the sugar in a small bowl to release the oils.
- Beat the eggs with an electric mixer until light and frothy.
- Add the lemon-scented sugar, oil, lemon juice, and vanilla; beat until fully combined.
- In a separate bowl, whisk the flour, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the shredded zucchini gently.
- Line a standard 9×5-inch loaf pan with parchment paper and pour the batter into the pan.
- Bake for about 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes.
- Whisk together the glaze ingredients. Warm briefly if necessary to dissolve the sugar, then brush or drizzle the glaze over the warm loaf. Allow to cool completely before serving.
Notes
Use all of the glaze: brushing the warm bread with the complete glaze enhances moisture and flavor—let it drip down the sides for the best result.
Do not overmix: keep mixing to a minimum once the dry ingredients are added to preserve the air incorporated by beating the eggs. Gentle folding will maintain a light texture.
Storage: store at room temperature in an airtight container for up to 3 days or refrigerate for up to a week. Freeze wrapped tightly once completely cooled; thaw in the refrigerator or at room temperature.