If you’re looking for a fresh twist on classic zucchini bread, you’re going to fall head over heels for this Lemon Zucchini Bread Recipe. It’s that perfect combination of tangy, sweet, and wonderfully moist bread that practically melts in your mouth. Trust me, once you try this, it’ll become your go-to for using up summer zucchini or just when you want a quick, feel-good baked treat. Stick around, and I’ll walk you through all my tricks to get this bread just right every time!

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Why This Recipe Works

Moisture Magic: Using shredded zucchini adds natural moisture so the bread stays soft and tender without drying out.
Bright Citrus Flavor: Fresh lemon zest and juice give the bread a vibrant citrusy punch that balances the sweetness perfectly.
Simple Ingredients: You probably have almost everything in your pantry, making this an easy, quick bread to whip up anytime.
Glaze Finish: That sweet lemon glaze on top adds just the right touch of shine and extra lemon flavor, making it irresistible.

Lemon Zucchini Bread, zucchini bread with lemon, citrus zucchini quick bread, moist lemon zucchini loaf, easy zucchini lemon cake - A rectangular loaf cake sits on a clear glass tray placed on a wooden board, showing a dense, slightly textured brown surface. The top is covered with a thin, white glaze drizzled unevenly in diagonal lines, with small bits of yellow zest scattered across the top. In the background on a white marbled surface, two whole green zucchinis and two lemon slices with pale yellow flesh are visible, adding a fresh contrast to the warm tones of the cake. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Lemon Zucchini Bread Recipe plays a role in creating a perfect balance of flavor and texture. The flour forms the structure, while the zucchini brings moisture without making it soggy. Lemon juice and zest brighten things up, and that glaze on top creates a sweet finish you’ll crave. Here are some tips to pick the best ingredients for baking success.

Lemon Zucchini Bread, zucchini bread with lemon, citrus zucchini quick bread, moist lemon zucchini loaf, easy zucchini lemon cake - Flat lay of all purpose flour in a small white ceramic bowl, kosher salt in a small white bowl, baking soda in a small white bowl, baking powder in a small white bowl, two large uncracked brown eggs, clear vegetable oil in a small white bowl, granulated white sugar in a small white bowl, vanilla extract in a small white bowl, shredded green zucchini piled loosely on a white ceramic plate, two whole bright yellow lemons with one sliced in half showing juicy interior, confectioners sugar in a small white bowl, all arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All purpose flour: The reliable base for tender yet sturdy bread. Make sure it’s fresh for best results.
Kosher salt: Enhances all the flavors subtly without overpowering the sweetness.
Baking soda & baking powder: Both leavening agents help your bread rise beautifully and get that perfect crumb.
Eggs: They bind everything together and add richness—room temperature is key for even mixing.
Vegetable oil: Keeps the bread moist; you can swap in canola or even half applesauce for a lighter loaf.
Granulated white sugar: Sweetens and also contributes to a tender crumb texture.
Vanilla extract: Adds warmth and depth to the flavor, rounding out the lemon notes nicely.
Shredded zucchini: The star of the show, bringing moisture and subtle earthy flavor—no need to squeeze it!
Lemon juice & zest: Fresh ingredients make all the difference—they give that zing and brightness you want in lemon bread.
Confectioners sugar (for glaze): Creates a smooth, sweet topping that melts into the bread.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Lemon Zucchini Bread Recipe is delightfully flexible, and I encourage you to make it your own. Over time, I’ve played around with add-ins and swaps, and found fun ways to suit my cravings or whatever’s in the fridge.

Variation: I’ve tried swapping half the oil for applesauce to lighten it up—it still makes a moist bread and the flavor stays fantastic.
Mix-ins: Toss in a handful of blueberries or even some chopped walnuts for extra texture and flavor.
Flavor swaps: Sometimes I add a sprinkle of cinnamon with the dry ingredients for warmth, or a splash of almond extract instead of vanilla for a nutty twist.
Dietary modifications: For gluten-free, try a 1:1 gluten-free flour blend, but watch the baking time closely as it may vary.

Step-by-Step: How I Make Lemon Zucchini Bread Recipe

Step 1: Get Your Oven and Pan Ready

Preheat your oven to 350°F (175°C). I like to use a 9×5” loaf pan for this recipe—spray it well with non-stick cooking spray, or line it with parchment paper for easy removal. A lined pan also helps if you’re worried about sticking or want a neat crust.

Step 2: Whisk Dry Ingredients Together

In a medium bowl, whisk the all-purpose flour, kosher salt, baking powder, and baking soda. This step helps distribute everything evenly so your bread bakes up nicely without any bitter leavening pockets.

Step 3: Combine the Wet Ingredients

In a separate large bowl, whisk together the eggs, vegetable oil, granulated sugar, vanilla extract, lemon juice, and lemon zest. This makes a fragrant, tangy base that pairs gorgeously with the zucchini.

Step 4: Mix Wet and Dry, Then Fold in Zucchini

Add the dry ingredients to the wet and gently fold with a spatula until just combined—don’t overmix or the bread can get tough. Then fold in the shredded zucchini. I don’t drain it because the moisture keeps the bread tender. Easy peasy!

Step 5: Bake and Cool

Pour the batter into your prepared loaf pan. Bake for 60-65 minutes, but start checking around 55 minutes—insert a toothpick in the center, and if it comes out clean (or with just a few crumbs), it’s done. Let it cool completely in the pan on a wire rack before glazing.

Step 6: Prepare and Drizzle the Lemon Glaze

Whisk together the confectioners sugar, lemon juice, and vanilla extract for the glaze. Adjust the thickness by adding a little more juice or a splash of water until it’s runny enough to drizzle but still coats the bread. Pour it over the cooled loaf and watch it soak in this lovely lemony shine.

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Pro Tips for Making Lemon Zucchini Bread Recipe

Don’t Drain the Zucchini: Leaving the moisture in is the secret to soft, tender bread—don’t squeeze it out or you risk drying things out.
Room Temperature Eggs: I learned the hard way that cold eggs can cause the batter to curdle a bit, so letting them sit out first helps everything mix smoothly.
Check Doneness Early: Because oven temps vary, check your bread a little early with a toothpick so you don’t overbake and dry it out.
Cool Completely Before Glazing: Pouring the glaze over warm bread can make it too runny and soggy, so patience pays off here.

How to Serve Lemon Zucchini Bread Recipe

Lemon Zucchini Bread, zucchini bread with lemon, citrus zucchini quick bread, moist lemon zucchini loaf, easy zucchini lemon cake - A loaf of zucchini bread sliced at the front, showing a moist texture with small green zucchini pieces spread inside the light brown crumb. The top layer and edges of the bread have a thin white icing drizzle that covers the whole surface unevenly with small yellow bits sprinkled on top. The bread sits directly on a white marbled surface, with the background also white marbled, creating a clean bright setting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling a little extra lemon zest right over the glaze for a pop of color and fresh aroma. Sometimes a dusting of powdered sugar or a few fresh mint leaves adds a pretty finishing touch if I’m serving company. It really makes the loaf feel special without much fuss.

Side Dishes

This bread is delightful on its own, but if you want to turn it into a brunch or tea-time treat, pair it with fresh berries, a dollop of Greek yogurt, or even a mild cream cheese spread. It goes surprisingly well with a hot cup of tea or coffee to balance the lemony sweetness.

Creative Ways to Present

For birthdays or gatherings, I’ve sliced this bread and arranged the pieces in a layered tower with alternating lemon curd or mascarpone cream between the slices — instantly turns it into a show-stopping dessert! You could also make mini muffins with this batter for easy grab-and-go snacks.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Lemon Zucchini Bread wrapped tightly in plastic wrap at room temperature—it stays lovely and moist for 2 days. After that, I recommend freezing if you want to keep it longer or avoid drying out.

Freezing

Wrap the loaf tightly in plastic wrap, then again in a layer of foil or a freezer bag. It freezes beautifully for up to 3 months. When you’re ready to enjoy, just unwrap it and thaw at room temperature—the texture and flavor hold up wonderfully.

Reheating

If you want a warm slice, I pop it in the microwave for about 15 seconds or the oven at 300°F for 5-7 minutes wrapped in foil. This gently refreshes the loaf without drying it out, and the glaze perks right back up!

FAQs

Do I need to squeeze the zucchini before adding it to the bread?

Nope! For this Lemon Zucchini Bread Recipe, I don’t recommend squeezing out the zucchini’s moisture. That extra liquid keeps the bread wonderfully moist and soft, so just shred it and toss it in.
Can I use a different type of oil in this recipe?

Absolutely. While vegetable oil is my go-to for its neutral flavor, you can swap in canola or even try coconut or olive oil. Also, you can replace half the oil with applesauce to lighten the bread without sacrificing moisture.
How do I know when the bread is fully baked?

Start checking around 55 minutes by inserting a toothpick in the center. If it comes out clean or with just a few moist crumbs (not wet batter), the bread is done. Ovens vary, so this is the best test.
Can I make muffins instead of a loaf?

Yes! You can pour the batter into a lined muffin tin and bake at 350°F for 20-25 minutes for delicious lemon zucchini muffins. Just keep an eye on them to avoid overbaking.
Does the lemon glaze have to be added?

The glaze is optional but highly recommended—it adds an extra kick of lemon flavor and a beautiful sheen. If you prefer, you can skip it or dust the top with powdered sugar instead.

Final Thoughts

I don’t say this lightly, but this Lemon Zucchini Bread Recipe has become one of those kitchen staples I reach for over and over, whether I have zucchini to use or just want a bright, fresh quick bread. It’s got that wonderful balance of lemon zing and moist, tender crumb that always impresses guests and makes for a lovely breakfast or snack. Try it soon—you’ll thank me later!