My Glazed Lemon Zucchini Bread is an easy, no-mixer quick bread that pairs bright lemon with tender shredded zucchini for a loaf that stays soft, moist, and lightly sweet. A simple lemon glaze finishes the loaf, making it a perfect choice for breakfast, brunch, afternoon snack, or a lighter summer dessert.
Zucchini is one of the best additions to quick breads because it adds natural moisture, a hint of color, and a subtle texture without dominating the flavor. It also lets you skip yogurt or other dairy if you prefer a dairy-free batter. The shredded zucchini keeps the crumb tender and moist while contributing a little extra fiber.
This recipe produces a light, tender loaf bursting with lemon flavor from both zest and juice. It’s not overly sweet; the lemon glaze adds just the right finishing touch. Serve it warm or at room temperature with coffee, as a casual brunch item, or as a simple dessert when zucchini is in season.
Love quick bread recipes?
If you enjoy quick breads, try other fruity loaves such as soft cherry bread with cherry almond glaze or strawberry rhubarb bread topped with a buttery crumble and glaze.
Ingredients to Gather
This quick bread is simple and requires only a few minutes of prep. Total time is about an hour including cooling.
Key ingredients:
- Grated zucchini — no need to peel; the skin softens while baking and adds fiber.
- Flour — a mix of bread flour and all-purpose flour gives a tender crumb and pleasant bounce. If you don’t have bread flour, additional all-purpose flour works fine.
- Leaveners — baking powder and baking soda for lift.
- Salt.
- Sugar — granulated sugar for the batter and powdered sugar for the glaze.
- Lemon zest and lemon juice for bright citrus flavor.
- Vegetable or canola oil.
- Eggs and additional yolks for richness.
- Pure vanilla extract.
Add spices
Optional: a pinch of nutmeg or ground cinnamon adds warmth if you prefer, though the lemon flavor stands well on its own.
Note: Exact ingredient amounts appear in the recipe card below.
How to Make Zucchini Lemon Bread
This loaf comes together in about 15 minutes of active prep and bakes in a standard 9×5-inch loaf pan.
Before starting, preheat the oven to 350°F and prepare a loaf pan with cooking spray or parchment. Then follow these steps:
- Combine the dry ingredients in one bowl. In another bowl, whisk sugar with lemon zest to release the oils.
- Whisk in the oil, eggs, yolks, lemon juice, and vanilla. Fold the drained, grated zucchini into the wet mixture.
- Gently add the dry ingredients to the wet ingredients and stir just until combined — avoid overmixing.
- Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the loaf on a wire rack until completely cool (30–60 minutes) before glazing.
- For the glaze, whisk powdered sugar with lemon juice and a bit of zest. Adjust the juice amount for thicker or thinner glaze, then drizzle over the cooled loaf.
How to Prepare Zucchini for Quick Breads
Grate zucchini by hand on the coarsest grater blade for best texture. After grating, squeeze out excess moisture using a sturdy paper towel or clean dish towel. It doesn’t need to be completely dry, but removing significant water prevents a soggy loaf. If unsure, grate a bit more zucchini than called for so you end up with the correct measured amount after wringing.
Storage Instructions
Room temperature: Store extra slices in an airtight container for up to 3 days.
Refrigerator: If you need longer storage, keep the loaf in an airtight container in the fridge for 5–7 days, though refrigeration can dry quick breads.
Freezer: Skip the glaze, wrap the cooled loaf tightly in foil and place in a freezer bag or wrap. Freeze up to 3 months. You can freeze a whole loaf or individual slices.
Recipe FAQs
Zucchini has a very mild flavor, so it mostly contributes moisture and texture. The lemon and other ingredients dominate the taste, and the little green flecks are usually not noticeable in flavor.
Yes. Double the ingredients and bake in two 9×5 loaf pans. Baking time may increase by 5–10 minutes; judge doneness by the toothpick test rather than the clock.
Yes. Fill a muffin tin and bake at 350°F for about 18 minutes. Expect roughly 15–18 muffins depending on size.
A fall usually means the loaf didn’t reach a sufficient internal temperature to set. Bake until fully set; if it collapses after cooling, it’s likely underbaked and unsafe due to raw eggs.
Yes—stir in 1–2 tablespoons of poppy seeds at the end of mixing. No other changes are needed.
If it’s browning too quickly, tent the pan loosely with foil after 25–30 minutes. Rotating the pan halfway through baking can also help ensure even browning.
Lemon Zucchini Bread
Equipment
- 9×5-inch loaf pan
- Box grater
- Large mixing bowl
- 2 medium mixing bowls
- Wire rack
Ingredients
Bread
- 2 cups grated zucchini, loosely measured (not peeled, well wrung)
- 1 1/2 cups bread flour (or additional all-purpose flour)
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 2 yolks (from large eggs)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
Lemon Glaze
- 2/3 cup confectioners’ sugar, sifted if lumpy
- Zest from one lemon, reserve a bit for garnish
- 1–2 tablespoons lemon juice (adjust for desired thickness)
Instructions
- Preheat oven to 350°F and spray a 9×5-inch loaf pan with cooking spray or line with parchment; set aside.
- Grate zucchini on the coarsest blade, then place in a towel or sturdy paper towel and squeeze out excess moisture. It should be wrung but not bone-dry.
- In a bowl, whisk together bread flour, all-purpose flour, baking powder, baking soda, and salt; set aside.
- In a separate bowl, whisk sugar with lemon zest for about 1 minute to release lemon oils.
- Add the oil and whisk to combine.
- Add the eggs and additional yolks, whisking after each addition.
- Stir in lemon juice and vanilla.
- Fold in 2 cups grated zucchini (loosely measured).
- Add the dry flour mixture and stir just until combined. Avoid overmixing.
- Pour batter into the prepared pan and bake about 45 minutes, or until a toothpick comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 25–30 minutes.
- Cool the bread in the pan for about 10 minutes, then remove to a wire rack to cool completely.
- When fully cooled, whisk together confectioners’ sugar, reserved zest, and lemon juice to make the glaze. Adjust juice for desired thickness, then drizzle over the loaf and garnish with a bit of zest if desired.
- Store leftovers airtight at room temperature up to 3 days, refrigerated for 5–7 days, or frozen (unglazed) up to 3 months.
Notes
Baking tips: The loaf is done when the top is set, golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Baking times can vary based on zucchini moisture, oven, and climate, so rely on doneness tests rather than the clock. If the loaf browns too quickly, tent with foil and rotate the pan halfway through baking for even browning.
Nutrition
Nutrition information is an approximation.
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