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Lemon Zucchini Bread Recipe

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Lemon Zucchini Bread is a moist, tender loaf infused with bright citrus flavor and hidden veggies. This easy recipe makes a refreshing twist on classic sweet bread, topped with a simple lemon glaze for a zesty finish.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 1/2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 tablespoon lemon zest (from approximately 1 medium lemon)

1/3 cup vegetable oil

2 large eggs

2 tablespoons lemon juice

1 1/2 cups finely shredded zucchini (about 1 medium zucchini, skin-on, not drained or squeezed dry)

For the glaze:

1 cup powdered sugar

2 tablespoons lemon juice

1 1/2 teaspoons lemon zest

Instructions

  1. Preheat oven to 350°F. Lightly butter a 9 x 5-inch loaf pan and set aside.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, salt, and lemon zest.
  3. In a medium bowl, whisk together vegetable oil, eggs, and lemon juice until well combined. Stir in the shredded zucchini.
  4. Add the wet ingredients to the dry ingredients and stir just until combined. Do not over-mix.
  5. Pour the batter into the prepared loaf pan and spread evenly.
  6. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then carefully remove from the pan and allow to cool completely on the rack.
  8. Prepare the glaze by whisking powdered sugar, lemon juice, and lemon zest together until smooth.
  9. Drizzle the glaze over the cooled bread.

Notes

  • Use yellow zucchini if desired—flavor and texture remain the same.
  • Don’t peel or drain the zucchini; its moisture keeps the bread tender.
  • Skip the glaze for a lighter option or add blueberries for extra flavor.
  • Bread can be frozen unglazed for up to 3 months.
  • Test doneness with a toothpick inserted into the center of the loaf.

Nutrition

Find it online: https://cheftinaskitchen.com/lemon-zucchini-bread-recipe/