Go Back

Lemon Zucchini Bread

Lemon zucchini bread with a moist, tender crumb and a thick lemon glaze. This easy zucchini loaf bakes up golden and finishes with a glossy drizzle that pools at the edges.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.3333 cup vegetable oil
  • 0.3333 cup Greek yogurt or sour cream Use either Greek yogurt or sour cream.
  • 2 lemons Zest of 2 lemons.
  • 2 tbsp fresh lemon juice Fresh lemon juice.
  • 1 tsp vanilla extract
  • 1 cup zucchini Grated and squeezed dry.
Lemon glaze
  • 1 cup powdered sugar
  • 2.5 tbsp fresh lemon juice 2–3 tablespoons fresh lemon juice.
  • 1 lemons Zest of 1 lemon.

Equipment

  • 1 sheet pan

Method
 

Bake the loaf
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Keep the pan ready so the batter can go in immediately.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt in a bowl. Mix until the dry ingredients are evenly combined with no visible streaks.
  3. In a separate bowl, beat granulated sugar, eggs, vegetable oil, Greek yogurt or sour cream, lemons (zest of 2 lemons), fresh lemon juice, and vanilla extract until smooth. Beat just until glossy and uniform.
  4. Fold zucchini (grated and squeezed dry) into the wet mixture. Stop when the zucchini is evenly distributed.
  5. Add the dry ingredients to the wet ingredients and fold until just combined. Do not overmix; the batter should look slightly streaky but mostly uniform.
  6. Pour the batter into the greased 9x5 loaf pan. Tap the pan lightly to level the surface.
  7. Bake at 350°F for 50–60 minutes until a toothpick inserted in the center comes out clean. Look for a golden top that springs back lightly when touched.
  8. Cool the loaf for 15 minutes before glazing. Let it rest in the pan until it’s warm, not hot.
Glaze
  1. Whisk powdered sugar with fresh lemon juice and lemons (zest of 1 lemon) until smooth. The glaze should be thick enough to slowly ribbon from the whisk.
  2. Drizzle the glaze generously over the warm loaf. Let it pool over the edges so it sets into a glossy layer.

Notes

Pro tip: squeeze the grated zucchini very dry so the loaf bakes through instead of turning gummy. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; freeze sliced portions for up to 2 months (thaw overnight in the fridge, then warm briefly if desired). For a lighter option, swap vegetable oil for an equal amount of applesauce if you’re okay with a slightly less moist crumb.