Name: Lemon Zucchini Bread with Lemon Glaze
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Ingredients: 1 cup white sugar ((200 g)*see notes if doubling recipe); 1 ½ - 2 Tbsp lemon zest; 2 large eggs (room temperature); ½ cup canola oil ((108 g)); 1½ tsp vanilla extract; 1 ½ Tbsp lemon juice; 2 cups grated zucchini ((280g), do not squeeze out excess liquid ( about 2 to 2 1/2 medium zucchinis)); 1 ¾ cups flour (spooned and leveled, (219 g)); 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; ¼ cup sugar; 3 Tbsp lemon juice; 1 Tbsp butter (melted); Pinch of sea salt (optional)

Jump to Recipe

This post may contain affiliate links.

This refreshing lemon zucchini bread is brushed with the perfect lemon glaze and is so moist and tender. Only about 15 minutes to prep and makes for the perfect way to use up fresh summer zucchini. Lemon zest is massages into the sugar before adding to the batter to give this the perfect pop of lemon flavor. Freezer friendly, but only if you don’t eat it all too quickly!

Slices of lemon glazed loaf of lemon zucchini bread.

Why We Love This Lemon Zucchini Bread Recipe
Ingredient Notes
Ways To Vary This Recipe
Step-By-Step Instructions
Recipe Tips
Storage
More Summer Baked Goods
Lemon Zucchini Bread with Lemon Glaze Recipe
Shop This Post

Grandma’s zucchini bread was my favorite thing of all time growing up–mainly because of the special time together. This lemon zucchini bread is nothing like Grandma’s but it is sooooooo incredible.

My other (better than Grandma’s) zucchini bread recipe is technically not better, more like different but in a good way, so make sure to check that out as well as these Zucchini Beef Meatballs, Zucchini Bread Overnight Oats, Zucchini Oat Flour Pancakes, or this Grilled Zucchini Pasta Salad if you’re looking for more zucchini recipes!

Why We Love This Lemon Zucchini Bread Recipe

Nothing says the perfect summer recipe like zucchini bread. If you have loads of it from the garden, then this lemony glazed zucchini bread is a must make. It’s light and fluffy and so refreshing. My family devours it every time I make it!

This lemon zucchini bread:

is the perfect way to use up all of the summer zucchini
has the most AMAZING lemony glaze
can be frozen for later
is super quick and easy to prep
has a light and moist texture that melts in your mouth

Ingredient Notes

See full list of ingredients below in recipe card with exact measurements.

Shredded zucchini, sugar, flour, eggs and other labeled ingredients prepped for recipe.

Fresh lemon juice is strongly recommended for the best flavor. You will need fresh lemons for the lemon zest anyway, so it’s definitely a must!
I have only tested this recipe to date with all-purpose flour. I plan to test it soon with a 1:1 all-purpose gluten-free flour as well.
Don’t wring out the zucchini once you shred it as you will want the moisture to give the bread the best moist texture.

Ways To Vary This Recipe

add a lemon buttercream over top instead: make this buttercream frosting but add lemon zest and a bit of juice to give it the perfect icing pop and eat this lemon bread like cake!
add-ins: not a lot of add-in options in my opinion, but you could certainly toss in some shredded coconut, white chocolate chips, sliced almonds, a touch of lemon extract to give it one more pop, etc.

Step-By-Step Instructions

Lemon and sugar massaged together in glass mixing bowl.

Step 1: Gently massage the lemon zest and the sugar in a small bowl—this will release lemon oils into the sugar and really make the lemon pop!

Beaten eggs with sugar and lemon zest added.

Step 2: Beat eggs with electric hand mixer until light and frothy. Add lemon sugar, oil, lemon juice and vanilla extract and beat until smooth and incorporated.

Whisked dry ingredients in bowl with small whisk.

Step 3: Whisk the flour, salt, baking soda and baking powder together in a separate bowl.

Dry ingredients combined with wet ingredients for lemon zucchini bread recipe.

Step 4: Add dry ingredients to wet and stir only until combined—don’t over mix!

Zucchini folded into batter in bowl with spatula.

Step 5: Fold in the shredded zucchini.

Lemon zucchini bread batter in parchment lined bread pan.

Step 6: Line a standard loaf pan (9×5 inch) with parchment paper. Pour the batter into the pan.

Step 5: Bake for about 50 minutes to 1 hr or until toothpick comes out clean. Cool for ten minutes on a wire rack.

Lemon glaze brushed on top of baked loaf with pastry brush.

Step 6: While the loaf is cooling, whisk together the glaze ingredients. Microwave for about 10-15 seconds and then stir until the sugar is completely dissolved. Pull the loaf out of the pan and brush the glaze or drizzle over top of loaf.

Slices of lemon zucchini bread on parchment with lemon slices.

Recipe Tips

Use all of the lemon glaze and brush it on while the bread is still warm. It may seem like too much, but I promise it is not. Allow it to drip over the sides of the bread as well. It adds so much to this zucchini bread overall.

Don’t over mix the batter once you add the dry ingredients. Beating the eggs in the beginning allows you to incorporate air into the mixture and then will further make for a nice lift and it will also help the egg blend more nicely into the batter to keep any streaks of eggs baking in. So when you start to add the dry ingredients and zucchini, you don’t want to deflate the air you have added.

Storage

Store this zucchini lemon bread at room temperature in an airtight container for about 3 days or in the refrigerator for up to one week.

It freezes well once it is completely cooled and then wrapped in foil and placed in a freezer safe plastic bag for extra protection. Allow it to thaw in the refrigerator. I like to slice and wrap individual pieces and then just pull one out when I have a craving. I usually thaw a single piece at room temperature for about 30 minutes to an hour.