Lemon Zucchini Bread

Monday, July 18, 2022
A deliciously moist recipe for Lemon Zucchini Bread. It's a easy favorite quick bread recipe and a great way to use up zucchini! We love it for breakfast, mid day snacking or dessert. 

A loaf of Lemon Zucchini Bread sliced with sliced lemons in the background.

Tis the season of endless zucchini from our garden, so I made a loaf of Lemon Zucchini Bread to celebrate! 

It was the perfect addition to brunch last weekend. The flavors are bright, and light from the lemon. No one will even realize it's loaded with zucchini, unless they see the little green specks. I'm lucky if a loaf lasts a few hours in our house.

I will usually pre-shred, and measure the zucchini to freeze, so I can make loaves throughout the winter. It's the perfect way to make sure your zucchini doesn't go bad.

If I'm going to be honest the biggest reason I grow zucchini is to make all the different types of breads and cakes like:
It's almost all about the desserts, right? Is that bad?

Never mind don't answer that..

I also make Zucchini and Summer Squash with Ginger quite a bit, which is a simple side if your looking to change things up. The strong flavors pair perfectly with the zucchini.

Are you ready to make this gorgeous Lemon Zucchini Bread? Here's how to make it:

Sugar and Grated Lemon Zest in a stainless steel mixing bowl.

First infuse lemon zest into sugar by mixing together:
•1 cup Granulated Sugar
•1 tablespoon Lemon Zest

Mix on medium speed for 1-2  minute until the sugar becomes fragrant.

Sugar and lemon zest beaten together in a mixing bowl with a stick of butter on top.

Add 1/2 cup Room Temperature Butter, and beat until fluffy.

One Egg added to creamed butter and sugar in a stainless steel mixing bowl.

Beat in 2 Eggs, one at a time, until well combined.

Shredded Zucchini, lemon juice and vanilla on top of cream sugar mixture in a mixing bowl.

Mix in:
  • 1 3/4 cup Shredded Zucchini
  • 1/3 cup Fresh Lemon Juice
  • 1 teaspoon Vanilla
Scrape sides of bowl well.

All- Purpose Flour, Salt, Baking Powder, and Baking Soda added to Lemon Zucchini Bread batter.

Stir in:
  • 2 cups All-Purpose Flour or Whole Wheat Pastry Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
Until just combined.

Scrapes sides of bowl as needed.

Lemon Zucchini Bread batter spread in a bread pan.

Butter a 9"x5"x3" loaf pan, and add batter. 

Allow batter to rest for 20 minutes while preheating oven to 350 degrees. Bake for 60-70 minutes until a toothpick inserted in the center of loaf comes out clean.

Allow to cool for 15 minutes before removing from pan. Cool completely. 

Sliced Lemon Zucchini Bread with a lemon glaze drizzled over the top.

To make a Lemon Glaze whisk together until smooth: 
•1 cup Sifted Powdered Sugar
• 2 tablespoons Fresh Lemon Juice

Drizzle Lemon Glaze over the top of Lemon Zucchini Bread.

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Yield: 10
Author: Serena Bakes Simply From Scratch
Lemon Zucchini Bread

Lemon Zucchini Bread

Lemon Zucchini quick bread with a lemon glaze is a brunch favorite, but also delicious for dessert.
Prep time: 17 MinCook time: 1 H & 10 MTotal time: 1 H & 27 M


Lemon Zucchini Bread
  • 1 cup Granulated Sugar
  • 1 tablespoon Lemon Zest
  • 1/2 cup Butter, Room Temperature (Or Coconut Oil for Dairy Free), Plus additional for greasing pan.
  • 2 whole Eggs
  • 1 3/4 cups Shredded Zucchini
  • 1/3 cup Fresh Lemon Juice
  • 1 teaspoon Vanilla
  • 2 cups All-Purpose Flour or Whole Wheat Pastry Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
Lemon Glaze
  • 1 cup Sifted Powdered Sugar
  • 1 tablespoon Fresh Lemon Juice


Lemon Zucchini Bread
  1. Mix sugar with lemon zest on medium speed for 1 minute, until sugar becomes fragrant.
  2. Add butter, and beat until fluffy.
  3. Add eggs one at a time beating well between each addition. Scrape sides of bowl.
  4. Mix in zucchini, lemon juice, and vanilla. Scrape sides of bowl well.
  5. Stir in flour, salt, baking powder, and baking soda, just until combined.
  6. Butter a 9"x5"x3" loaf pan, and add batter.
  7. Preheat oven to 350 degrees, and allow batter to rest for 20 minutes, while oven preheats.
  8. Bake for 60-70 minutes, until a toothpick inserted in center comes out clean.
  9. Cool for 15 minutes before removing from pan. Cool completely.
Lemon Glaze
  1. Whisk together powdered sugar, and lemon juice, until smooth. Drizzle over the top one Lemon Zucchini Bread.

Nutrition Facts




12.61 g

Sat. Fat

7.18 g


79.03 g


4.02 g

Net carbs

75.01 g


34.08 g


9.23 g


379.12 mg


65.85 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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Sliced Lemon Zucchini Bread Loaf with Lemon Glaze on a wooden cutting board with white text at the top Lemon Zucchini Bread.
Top and botton photo are both of Lemon Zucchini Bread sliced and drizzled with lemon glaze with white text inbetween Lemon Zucchini Bread.


  1. I have still masses of Zucchini left another great recipe to try. Thanks Diane

  2. When do you put on the lemon glaze??? After the bread cools? While the bread is warm? Great details except for the time to put on the lemon glaze.

    1. Sorry about that! The loaf should cool completely before glazing! Thanks, Serena

  3. I never, ever leave feedback. However this bread is fabulous!! I followed the recipe exactly; although I did peel my yellow squash because the skin was bumpy and didn’t shred my yellow squash. I finely chopped it using my food chopper. I will be making more of these and freezing them as I have tons of yellow squash already. Thanks for a delicious, moist bread recipe!

  4. Looks great. Is it 1-3/4 cups of zucchini, or 1-3/4 actual zucchini? I'm assuming cups, as zukes can be such different sizes ... but, the conversion to metric also shows "1-3/4 zucchini."

  5. How do you prep for freezing the shredded zucchini.

    1. Hi! I just shred it, measure it for the recipe and freeze it. Thanks, Serena

  6. I made this bread but it curdled when I added the liquids. How do you avoid that?

    1. Hi, It shouldn't affect and should be fine. There is a lot of bread and cake recipes where you intentionally do that create a buttermilk substitute. Thanks, Serena


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