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Easy Lemon Zucchini Bread
This easy lemon zucchini bread is the perfect way to use fresh zucchini while adding bright citrus flavor to a tender quick bread. The loaf stays incredibly moist, with a soft crumb and just the right balance of sweet and tangy lemon. A simple two-ingredient lemon glaze takes it over the top without making it heavy. Ready in about an hour, it works beautifully for breakfast, brunch, or an afternoon snack. If you love zucchini bread but want a sunnier, more lemony twist, this recipe will quickly become a favorite.
Breakfast
Easy
Easy Lemon Zucchini Bread
This easy lemon zucchini bread is moist, bright, and topped with a simple lemon glaze. It is the perfect quick bread for breakfast, brunch, or an afternoon treat.
Ingredients
4
💡 Chef Tip
Squeeze the grated zucchini in a clean kitchen towel to remove excess water before mixing.
Nutrition Facts
Per Serving
Calories
320 kcal
Protein
5 g
Carbs
42 g
Fat
14 g
Fiber
1 g
Sugar
24 g
* Percent Daily Values are based on a 2,000 calorie diet.
Instructions
1
Preheat the oven to 350°F (175°C) and grease an 8x4-inch loaf pan.
2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
3
In a separate bowl, whisk the egg, granulated sugar, vegetable oil, lemon zest, and 2 tablespoons of the fresh lemon juice until smooth.
4
Stir the grated zucchini into the wet mixture until evenly distributed.
5
Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain.
6
Pour the batter into the prepared loaf pan and smooth the top.
7
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8
Cool the lemon zucchini bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9
Whisk the powdered sugar with the remaining 1 tablespoon of fresh lemon juice until smooth, then drizzle over the cooled bread.
10
Let the glaze set for 10 minutes before slicing and serving.
Frequently Asked Questions
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend and check that baking powder is gluten free.
No, the grated zucchini peel softens during baking and adds moisture and color.
Keep it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Yes, wrap the cooled loaf or individual slices in plastic wrap and freeze for up to 2 months.
Yes, you can add 1/2 teaspoon lemon extract, but fresh lemon zest gives the best bright flavor.
Fresh ingredients for lemon zucchini bread arranged in a top-down flat lay.
Why You’ll Love This Recipe
✓ Moist and tender crumb
✓ Bright fresh lemon flavor
✓ Easy one-bowl batter
✓ Perfect for breakfast or brunch
Equipment Needed
🧰 8×4-inch loaf pan
🧰 Mixing bowls
🧰 Whisk
🧰 Box grater
🧰 Wire cooling rack
🧰 Toothpick
Recipe Notes
- Gently squeeze the zucchini after grating to remove extra moisture.
- If using a bundt pan, check for doneness a few minutes earlier.
- Use a light-colored loaf pan to prevent the crust from over-browning.
🧊 Storage Tips
Store leftover lemon zucchini bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
⏰ Make Ahead Tips
You can make the bread a day ahead and glaze it just before serving for the freshest texture.
🍴 Kitchen Picks
Helpful tools that make this recipe easier and more enjoyable.
KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer KSM150PS
Makes mixing the lemon zucchini bread batter easier and will incorporate the wet ingredients evenly.
Pyrex Essentials 3-Piece Glass Measuring Cup Set
Helps accurately measure flour, sugar, oil, and lemon juice.
Wilton Gold Non-Stick Fluted Tube Cake Pan
Can be used to bake the lemon zucchini bread in a bundt shape with even heat distribution.
Easy lemon zucchini bread loaf with lemon glaze and sliced pieces.
📋 Recipe Summary
⏱️
60 Min
60 Min
👨🍳
Easy
Easy
🍽️
4 Servings
4 Servings
🔥
320 kcal
320 kcal
- ✓ Moist and tender crumb
- ✓ Bright fresh lemon flavor
- ✓ Easy one-bowl batter
- ✓ Perfect for breakfast or brunch
This lemon zucchini bread is an easy, flavorful way to enjoy fresh zucchini all year. Serve it with coffee for breakfast or as a light dessert, and store any leftover slices in an airtight container. The bright lemon glaze and tender crumb make it hard to resist.
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