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Sliced lemon zucchini bread with glossy lemon glaze dripping down sides. Moist golden loaf with visible green zucchini specks and fresh lemon garnish on white marble counter.

Lemon Zucchini Bread

Transform garden zucchini into bakery-worthy lemon zucchini bread with bright citrus glaze. This family-tested recipe creates perfectly moist, tender loaves with irresistible lemon flavor that disappears faster than you can slice it.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All purpose flour Sifted for tender texture
  • 1 cup Granulated sugar For perfect sweetness
  • 2 large Eggs Room temperature preferred
  • ½ cup Vegetable oil Creates incredible moisture
  • 1 ½ cups Fresh zucchini Grated and squeezed dry
  • ¼ cup Fresh lemon juice From 2-3 fresh lemons
  • 2 tablespoon Lemon zest From fresh lemons only
  • 1 teaspoon Vanilla extract Pure extract preferred
  • 1 ½ teaspoon Baking powder For proper rise
  • ½ teaspoon Baking soda For tenderness
  • ½ teaspoon Salt Enhances all flavors
  • 1 cup Powdered sugar For lemon glaze
  • 3 tablespoon Fresh lemon juice For glaze consistency
  • 2 tablespoon Butter Melted for glaze richness

Equipment

  • Large mixing bowl For dry ingredients
  • Medium mixing bowl For wet ingredients
  • 9x5 inch loaf pan Metal preferred for even browning
  • Fine mesh box grater For perfect zucchini texture
  • Electric mixer For smooth batter
  • Measuring cups For accurate measurements
  • Clean kitchen towel For squeezing zucchini
  • Wire cooling rack For proper cooling
  • Small bowl For lemon glaze
  • Rubber spatula For gentle folding

Method
 

  1. Preheat oven to 350°F and butter 9x5 inch loaf pan, line with parchment
  2. Grate zucchini using fine holes, squeeze in clean towel to remove moisture
  3. Whisk flour, baking powder, baking soda, and salt in large bowl
  4. Beat eggs until pale, slowly add oil, sugar, lemon juice, zest, vanilla
  5. Fold wet ingredients into dry just until flour disappears
  6. Gently fold in squeezed zucchini until evenly distributed
  7. Transfer batter to prepared pan, spread evenly with spatula
  8. Bake 55 to 65 minutes until toothpick comes out with few moist crumbs
  9. Cool in pan 10 minutes, then turn out onto wire rack
  10. Whisk powdered sugar, lemon juice, melted butter until smooth
  11. Pour glaze over cooled bread, letting it cascade down sides
  12. Slice and serve at room temperature for best flavor

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.