Homemade Lemon Zucchini Bread is sweet, moist, and slightly tangy thanks to the homemade lemon glaze on top!
This easy zucchini bread recipe has a lemon bread twist to it, making it the perfect quick bread for spring and summer! It just might be your newest summer dessert obsession!
Apparently the words “lemon” and “zucchini bread” are not as obvious a pairing as I originally thought they were.
My mom has a fabulous recipe for a classic zucchini bread that she used to make all the time when we were kids. It’s nothing short of ahh-mazing!
When getting said fabulous recipe, I mentioned how I was going to spice up the recipe with a little bit of lemony pizzazz, because, honestly, who doesn’t love lemon (you know, like Classic Lemon Bars, Lemon Blueberry Cream Tarts, Lemon Coconut Cake…)??
And lemons and zucchini sound natural together–to everyone, right?
Wrong.
She was, well, less than enthused about the sound of this magical Lemon Zucchini Bread.
Ohh, ye of little faith.
Challenge accepted.
I mean, if we’re going to get technical here, I’ve never actually had lemon and zucchini together before, but I’m a dreamer.
I also base a lot of my decisions on feelings, and I totally felt like this was a winner.
…
Well, considering that this post is titled “Lemon Zucchini Bread,” and I just shared with you more photos than you probably cared to see, I think you know how this story ends.
Lemons and zucchini actually go hand in hand.
In fact, the lemon addition makes for the Best Zucchini Bread Recipe ever!
As an added bonus, or as I like to say, “Bonus Round!” (bonus points to anyone who gets that movie reference), this Lemon Zucchini Bread recipe is seriously so simple to make!
It’s sweet without being overly sweet, it has this nice tang to it from the lemon flavor, and the texture is just perfect.
If you want to simplify the recipe even more, you can definitely omit the glaze. However, if you’re like me, then the glaze is always necessary. Always. #wordstoliveby
Am I right??
Lemon Zucchini Bread Recipe Tips & Tricks:
- This zucchini bread recipe calls for both oil and greek yogurt. The oil keeps the bread nice and moist while the greek yogurt adds a nice texture to the lemon zucchini bread without making it too dense.
- The zucchini does need to be grated, and I find the best way to grate zucchini is with a standing box grater. Lots of people have success shredding zucchini in a food processor, but I’ve always used a standing box grater.
- You do not need to peel the zucchini before grating it. Just slice off one end of the zucchini, and carefully begin to grate it (be careful when you get to the end of your zucchini, as it can be super easy to accidentally cut your finger).
- Make sure you use fresh lemon juice (zest your lemon first, then slice it and squeeze it for lemon juice). For this recipe, you will need 1-2 large lemons.
I had more slices than I care to admit.
- 1 cup canola or vegetable oil
- 6 oz Greek Yogurt, lemon or vanilla
- 1 Tbsp lemon juice
- 3 eggs
- 2 cups sugar
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp lemon zest
- 1 tsp salt
- 2 cups grated zucchini, about 1 large zucchini
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1-2 Tbsp lemon
- 2 Tbsp lemon zest
- Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray.
- In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Once combined, add in eggs, one at a time, beating well after each addition.
- In a separate bowl, sift together flour, baking powder, baking soda, salt. Add in lemon zest, and stir together.
- Add dry ingredients into wet ingredients, and mix just until combined.
- Add in zucchini and vanilla extract, and stir.
- Once combined, divide batter evenly between the two bread pans.
- Bake for 55-60 minutes, or until a cake tester comes out clean.
- Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.
- Mix lemon juice and powdered sugar together until well combined.
- With the bread on the cooling rack, pour glaze over the bread.
- Sprinkle zest over the top of the glaze.
- Enjoy!
My favorite products used in this recipe:
If you love lemon as much as I do, here are some other recipes I think you’ll dig!
Berry Vanilla Naked Cake with Lemon Whipped Cream
Becca Frost says
This recipe is so good! The lemon adds so much to the zucchini bread, and it is super moist. My hubby says it is the best he’s ever had!
Michele Whittington says
I used one cup zucchini and one cup squash. So pretty
Susan says
This recipe is a keeper for sure! It was rich and decadent and perfectly lemony!! We ate one and delivered a warm loaf, dripping with icing, to my in-laws next door. They went crazy over it! Yummy!
Annick says
Hi Michelle, can the all-purpose flour be replaced by a GF flour? Which one Wolf you recommand please?
Michelle says
Hi Annick, I haven’t made this with GF flour before. However, I really like using Bob’s Red Mill 1 to 1 GF flour and I would highly suggest that. Hope that helps! ☺️
Becky says
Yes it can as long as you use a one to one flour that has xanthum gum in it. It is delicious with GF flour! Make it often!
Sheryl says
I made this recipe using a gluten free flour and it turned out delicious.
Jeannette says
Delicious! After reading some of the comments, I cut the sugar to 1 1/2 cups, and used all of the zest from the lemon (about 2 tbsp). I used yellow squash because that is what I am growing. I will definitely make this again and again (lots of zucchini to use up…)
Momof5 says
Perfect as written!
Joy says
Since this recipe makes enough for TWO bread pans, can you use a bundt pan just as well?
Michelle says
Hi Joy, I’ve never tried it in a bundt pan, but I think it could work. You would probably need to add a little more time for it to bake though. Hope that helps! 😊
Jan says
This is definitely the best zucchini bread I have had. Super moist, full of flavor and so pretty! Shared it with family and friends – everyone raved about it. Thanks for a great recipe – a keeper for sure!
Anita says
Perfect!! Thanks!
Stacey says
Absolutely delicious and easy to make! My family loved it. ( I did remove the seeds because some members are intolerant) Will definitely be making more!
Linda says
I made both this recipe and another like it this morning. This one had much more flavor and better texture. I like to use the mini loaf pans which bake a little faster and are easy to share with friends and family too!
Great way to use up zucchini from the garden!
Yummy!!
Leanne says
I have made this several times and it’s super easy and a hit with my family.
Mpevans says
I made them into muffins and topped with a sugar/brown sugar mix. Texas summer – cuz you know, don’t want the oven on any longer than needed! They were perfect for the pandemic boredom buster! Thank you for an awesome recipe!
Amy says
This was excellent! Frequently I make Zuke bread to go uneaten. I didn’t measure the lemon part. I did the zest of 2 lemons and the juice of a large one. This was perfect. I didn’t do the glaze but will next time.
Susan Jeffers says
I made this bread and is moist & flavorful.
The only change I made was using buttermilk instead of Greek yogurt.
The only thing I will do different is add more lemon juice in the batter.
My husband loves it just like it is, but I would like a tad more lemon taste in the bread. The glaze is perfect with 2 TBLS lemon juice.
Thanks for a keeper ♥️👍🏻♥️
Lynda says
Scrumptious! I’ve made this four times since I found the recipe three weeks ago. It is soooo moist and delicious. The first time I made it, I mistakenly started pouring peppermint flavoring instead of vanilla and thought I’d ruined it. However, I put in a little extra vanilla to, hopefully, make up for the peppermint, and it was so good, I’ve continued to put just a dash of peppermint—sounds, weird, I know. This is definitely one of my favorite recipes!
Leslie Skibicki says
Everybody loves this bread! I doubled it and put in small loaf pans for gifts. Of course I usually do one regular sized loaf for home but it doesn’t last long
Concon says
Gave one loaf away, ate one (in half a day). The person I gifted to, texted later to tell me how amazing it was and….well…now ours is all gone, so tomorrow making more. I did use 2/3 C oil and a little more yogurt. It was still fantastic and so moist. DON’T skip the lemon glaze. Thanks for sharing this heavenly recipe. Now I might be giving away less zucchini and more lemon zucchini bread.
TJ says
For dairy-free, I substituted SOY SOUR CREAM for the Greek yogurt. My family thought it was delicious!
RS says
Made this yesterday and it was yummy! I used melted coconut oil and added lemon juice soaked blueberries.
Delicious!
Mindi says
This recipe is wonderful! It is just enough lemon and is moist and delicious.
Jennifer Stence says
I found this recipe on Pinterest and was so excited, my husband just made it this morning and oh my gosh it is just fantastic! WE ARE IN LOVE!! YAY thank you so much and not only were we able to use our own zucchini but our own farm fresh eggs also. Eggstra special.
Luisa says
Really lovely and easy. Is it ok to freeze?
Kathy says
I made this recipe today and it turned out exactly as I had hoped. I use GF flour and also made smaller loaves–the recipe did not disappoint! I will be making more to freeze for later use and to share with family/friends.
Anji says
Excellent recipe! The bread tasted sooooo good. I shared it with my friends and everyone loved it!
Islandmaid says
I was searching for something different other than the usual chocolate chip Zucchini bread and happened on this one. No more chocolate chip bread for me the lemon is SO much better. Thanks for sharing a great recipe. Will definitely be growing zucchini’s next year!
Nancy says
I made this bread and it was yummy. I used 1/2 c. applesauce and 1/2 cup oil, in place of 1 c. oil. Also, 1 cup sugar rather than two., and plain Greek yogurt as that is all I had on hand. A keeper!
Katherine says
Ohmygoshstop. This is so good. It’s addicting. I actually used plain Greek yogurt and subbed lemons for limes because that’s just what I had on hand and I have died and gone to heaven. It is perfect. <3
Katherine says
I meant I subbed limes for the lemons haha. Whoops. I really need to proofread before I post haha
L W says
Awesome recipe! I do have a question. Has anyone tried to add blueberries to this recipe? If so, did you reduce or increase anything? Thanks.
Zoes Mom says
Sooooo yummy!!! I made it into 24 muffins so it was easier to share.
My question is what is the best way to store it? Fridge or counter?
Kristen Warner says
10/10!! This was so SO good, fluffy, and the perfect mix of sweet and tart! I used lemon Greek yogurt and also used 3 smaller loaf pans that I got in a set from the Dollar Tree. The plan was to give 2 of the loaves away but the hubby requested we keep all 3! 🙂 Lemon and zucchini, who knew?! Thanks for sharing!
Hishita says
Really delicious recipe. Just reduced the sugar by 1/2.
Lisa says
This is amazing. I make two loaves and freeze one. It’s so moist a d yummy I usually don’t make the glaze. It’s my favorite dessert bread.
Kim says
Made this using plain low fat Greek yogurt. It turned out beautifully delicious!