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! ☺️
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! 😊
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!
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!