Lemon Zucchini Bread is one of those comforting bakes that never fails to surprise people. I know what you’re thinking—zucchini in bread? But trust me, it’s a game-changer. The zucchini doesn’t make the bread taste like vegetables; instead, it gives it an incredible moistness and texture that just melts in your mouth. When you combine that with the brightness of lemon and a sweet citrus glaze on top, you get a loaf that’s fresh, flavorful, and completely addictive.

I first made this Lemon Zucchini Bread on a whim one summer when my garden exploded with more zucchini than I knew what to do with. What was meant to be a “use-it-up” bake ended up becoming a family favorite. Now it’s on repeat in my kitchen during zucchini season, and often requested even when it’s not. Whether you enjoy it as a quick breakfast, an afternoon snack, or a light dessert, this bread is pure joy in every slice.

Why You’ll Love This Lemon Zucchini Bread

This bread is everything you want in a homemade bake—moist, light, and loaded with zesty lemon flavor. The zucchini adds amazing texture while staying beautifully hidden, making this a great way to sneak in some veggies. It’s simple to make with pantry staples, and that lemon glaze? It takes the whole thing up a notch. If you’re looking for a refreshing twist on classic zucchini bread, this is it.

What Kind of Zucchini Should I Use?

For this Lemon Zucchini Bread, any standard green zucchini will work just fine. I usually go for medium-sized ones that feel firm and aren’t too seedy. If you’re using a very large zucchini, you might want to scoop out the seeds before grating. There’s no need to peel the skin—actually, I love the little flecks of green it adds to the finished bread. Just give it a good wash, trim the ends, and grate it finely. The moisture in the zucchini is what makes the bread so tender, so don’t squeeze it dry unless your batter seems overly wet.

Options for Substitutions

There’s room for flexibility in this recipe depending on what you have on hand or dietary preferences:

Flour: You can swap all-purpose flour for a 1:1 gluten-free flour blend if needed.
Oil: Melted coconut oil, canola oil, or even light olive oil will all work well. For a lighter option, you can substitute half of the oil with unsweetened applesauce.
Sugar: White granulated sugar keeps it classic, but you can use coconut sugar for a deeper flavor or a sugar substitute like monk fruit if you’re keeping things lower-carb.
Eggs: If you need an egg-free version, two flax eggs (2 tbsp flaxseed meal + 6 tbsp water) can do the trick.
Lemon: Fresh lemon juice is best, but bottled can be used in a pinch. Add extra zest if you’re going that route to keep the flavor bright.

Ingredients for this Lemon Zucchini Bread

Each ingredient in this Lemon Zucchini Bread plays a role in creating that soft, moist, and flavorful loaf. Here’s a look at what you’ll need and why:

Zucchini: This is the moisture hero. It keeps the bread incredibly soft without making it soggy. No need to peel—just grate and mix in.
All-purpose flour: Provides the structure for the bread. It’s a simple, reliable base that lets the lemon and zucchini shine.
Baking powder & baking soda: A combo of both gives the bread a light, fluffy texture with a nice rise.
Salt: Just a pinch enhances all the other flavors and balances the sweetness.
Granulated sugar: Sweetens the bread and helps create that golden brown crust.
Eggs: Add richness and act as a binding agent for the batter.
Vegetable oil: Keeps the crumb soft and moist without overpowering the other flavors.
Vanilla extract: Brings a warm background note that pairs beautifully with lemon.
Lemon zest: The zest is where most of the lemon flavor comes from—bright, fragrant, and citrusy.
Lemon juice: Adds acidity and enhances the fresh lemon taste in the bread and glaze.
Powdered sugar (for the glaze): Mixed with lemon juice, it creates that dreamy drizzle that finishes the loaf with a sweet-tart bite.

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This helps prevent sticking and ensures the bread comes out clean.

Step 2: Grate the Zucchini

Grate about 1 medium zucchini using the fine side of a box grater. You’ll need around 1 to 1¼ cups loosely packed. Set it aside—no need to squeeze out the liquid unless it’s excessively watery.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This keeps the leaveners evenly distributed and avoids clumps later.

Step 4: Whisk Wet Ingredients

In a large mixing bowl, whisk together the sugar, eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth and well blended.

Step 5: Combine Wet and Dry

Add the dry ingredients to the wet mixture, stirring gently just until no streaks of flour remain. Don’t overmix, or the bread can turn out dense.

Step 6: Fold in the Zucchini

Gently fold the grated zucchini into the batter using a spatula. Make sure it’s evenly distributed without overworking the batter.

Step 7: Pour and Bake

Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Glaze

Let the bread cool in the pan for about 10 minutes before transferring to a wire rack. Once completely cooled, whisk together powdered sugar and lemon juice to make a glaze, then drizzle over the top.

How Long to Cook the Lemon Zucchini Bread

Lemon Zucchini Bread bakes beautifully at 350°F (175°C) for about 50 to 60 minutes. I usually check it at the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If the top is browning too quickly but the center still needs time, you can tent a piece of foil over the loaf to prevent burning while it finishes baking.

Tips for Perfect Lemon Zucchini Bread

Use fresh lemon zest: The zest is where the real lemon flavor lives. Don’t skip it or substitute with bottled juice alone—it’s not the same.
Don’t overmix the batter: Once you add the dry ingredients, stir just until combined to avoid a tough, dense loaf.
Grate zucchini finely: This helps it blend seamlessly into the batter and keeps the texture smooth.
Cool completely before glazing: If the bread is warm, the glaze will soak in instead of setting nicely on top.
Double the glaze (if you love it): For those who enjoy a sweeter finish, you can easily double the glaze and pour some on while the bread is still slightly warm, then add a second layer after it cools.
Use a light-colored loaf pan: Dark pans can brown the edges too quickly. A light metal or glass pan bakes more evenly.
Test with a skewer or toothpick: Don’t rely only on time. Your oven may vary slightly, so check for doneness around the 50-minute mark.

Storage Instructions

Lemon Zucchini Bread keeps surprisingly well, thanks to the natural moisture from the zucchini. Once it’s fully cooled, wrap the loaf tightly in plastic wrap or foil. You can store it at room temperature for up to 3 days. If you want it to last longer, refrigerate it—it’ll stay fresh for up to a week that way.

For freezing, skip the glaze and wrap the whole loaf or individual slices in plastic wrap, then place in a freezer-safe bag. It freezes well for up to 3 months. When ready to enjoy, thaw at room temperature and glaze just before serving for the best texture and flavor.

Estimated Nutrition

Here’s a general estimate per slice, based on 10 slices per loaf:

Calories: ~220
Total Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 30mg
Sodium: 160mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 18g
Protein: 3g

Keep in mind these numbers can vary depending on the specific ingredients and portion sizes you use. If you’re adjusting for dietary needs, a nutrition calculator is a helpful tool.

Frequently Asked Questions

What’s the best way to grate zucchini for this bread?

Use the fine side of a box grater. It blends better into the batter and keeps the texture smooth. No need to peel—just wash and grate!

Should I squeeze the zucchini dry before adding it?

Only if it’s overly wet. Most of the time, the moisture is actually beneficial and helps keep the bread soft. If your zucchini seems watery or you’re using a large one, give it a gentle squeeze.

Can I make this bread ahead of time?

Absolutely. In fact, it tastes even better the next day as the flavors have time to develop. Just store it tightly wrapped at room temperature or in the fridge.

Can I freeze Lemon Zucchini Bread?

Yes! Wrap the loaf or slices in plastic wrap and store in a freezer-safe bag for up to 3 months. For best results, freeze without glaze and add it fresh when serving.

What if I don’t have fresh lemons?

You can use bottled lemon juice in a pinch, but try to add a bit of extra zest or lemon extract if you have it to boost the flavor. Fresh lemons really make a difference.

Is this recipe dairy-free?

Yes! It contains no butter or milk. Just make sure your glaze uses water or a non-dairy milk if you’re avoiding dairy completely.

Can I make this gluten-free?

Definitely. A good 1:1 gluten-free baking flour substitute should work well. Just avoid almond or coconut flour unless you adapt the recipe, as they behave differently.

How do I make the glaze thicker or thinner?

To thicken, add more powdered sugar. To thin it out, stir in a bit more lemon juice or a drop of water—just go slowly, a little goes a long way.

Conclusion

Lemon Zucchini Bread is the kind of recipe that surprises you—in the best way. It’s light, moist, and bursting with citrus flavor, balanced perfectly by the soft sweetness of zucchini. Whether you’re baking for breakfast, a summer picnic, or just because you’re craving something fresh and homey, this loaf delivers every single time. It’s easy to make, easy to love, and even easier to share… if you don’t eat it all first.