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Lemon Zucchini Bread
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Lemon Zucchini Bread Recipe With Fresh Lemon Glaze

Moist and tender lemon zucchini bread made with fresh zucchini, lemon zest, and lemon juice, then finished with a sweet lemon glaze. This bright and flavorful quick bread is perfect for breakfast, brunch, or an afternoon treat.
Prep Time15 minutes
Cook Time1 hour
Cooling Time30 minutes
Total Time1 hour 45 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: glazed lemon zucchini bread, lemon zucchini bread, lemon zucchini bread recipe, lemon zucchini loaf, moist lemon zucchini bread, zucchini bread with lemon, zucchini lemon bread
Servings: 10 Slices
Calories: 335kcal

Ingredients

  • Lemon Zucchini Bread
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup neutral-flavored oil
  • 2 large eggs
  • ⅓ cup sour cream
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups finely grated zucchini
  • Lemon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest optional

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
  • Finely grate the zucchini. If it is extremely watery, lightly blot or press out some excess moisture, but don't squeeze it completely dry.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, whisk sugar, oil, eggs, sour cream, lemon zest, lemon juice, and vanilla until smooth.
  • Add the dry ingredients to the wet ingredients and gently stir until almost combined.
  • Fold in the grated zucchini just until evenly distributed. Do not overmix.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 10–15 minutes, then transfer to a wire rack and cool completely.
  • To make the glaze, whisk powdered sugar and lemon juice until smooth. Add lemon zest if desired.
  • Drizzle the glaze over the completely cooled bread and let it set before slicing.

Notes

  • Use fresh lemon zest and juice for the best flavor.
  • Don't squeeze fresh zucchini completely dry because its moisture helps keep the loaf tender.
  • Avoid overmixing once the flour is added.
  • Make sure the loaf is completely cool before adding the glaze.
  • Baking time can vary depending on your oven and the moisture content of the zucchini.

Nutrition (Per Serving)

  • Calories: ~335 kcal
  • Carbohydrates: ~48 g
  • Protein: ~5 g
  • Fat: ~15 g
  • Saturated Fat: ~3 g
  • Cholesterol: ~42 mg
  • Sodium: ~220 mg
  • Fiber: ~1 g
  • Sugar: ~29 g