Sweet, moist, and bursting with bright citrus flavor, Lemon Zucchini Bread is the kind of treat that turns an ordinary day into something special. Flecks of fresh zucchini melt into the tender crumb, while a zingy lemon glaze drizzled over the top brings it all to life. This quick bread is perfect for summer brunches, afternoon snacks, or even a light dessert.

What makes this loaf irresistible is its perfect balance: the zucchini keeps it incredibly moist without being heavy, and the lemon brightens every bite. Whether you’re trying to sneak more veggies into your baking or just love a refreshing twist on traditional bread, this one checks all the boxes.

Why You’ll Love This Lemon Zucchini Bread

Bright and Zesty Flavor: The lemon adds a refreshing twist that elevates the zucchini.
Perfect Texture: Soft, moist, and fluffy, with just the right amount of density.
Easy to Make: No fancy steps or skills needed — just mix, bake, and glaze.
Great for All Occasions: Works for breakfast, snack time, dessert, or even gifting.
A Sneaky Way to Add Veggies: A great way to use up zucchini without anyone even noticing.

Preparation Phase & Tools to Use

To make the perfect Lemon Zucchini Bread, a few key tools and techniques make all the difference:

Box Grater: Essential for finely shredding the zucchini so it blends smoothly into the batter.
Mixing Bowls: You’ll need at least two — one for dry ingredients and one for wet.
Whisk and Spatula: A whisk for combining ingredients evenly and a spatula for folding the batter gently.
Loaf Pan: A standard 9×5 inch loaf pan is ideal to ensure the bread bakes evenly.
Cooling Rack: Helps cool the bread evenly and prevents it from getting soggy on the bottom.

Each of these tools supports a critical step in making sure your Lemon Zucchini Bread bakes up beautifully and tastes amazing.

Ingredients for the Lemon Zucchini Bread

Zucchini: The star of the show that keeps the loaf moist and tender.
All-Purpose Flour: Provides structure and balance to the moisture from the zucchini.
Granulated Sugar: Adds sweetness to balance the lemon and zucchini flavors.
Eggs: Bind the ingredients together and add richness.
Vegetable Oil: Keeps the bread moist and gives it a soft texture.
Fresh Lemon Juice: Brightens the flavor and adds citrusy zing.
Lemon Zest: Intensifies the lemon flavor naturally.
Vanilla Extract: Adds depth and warmth to the overall flavor profile.
Baking Powder & Baking Soda: Essential leavening agents for rise and fluffiness.
Salt: Enhances all the other flavors without standing out.
Powdered Sugar (for glaze): Makes the sweet, lemony drizzle to finish the loaf.

How To Make the Lemon Zucchini Bread

Step 1: Prepare the Zucchini

Grate the zucchini finely using a box grater. You don’t need to peel it, but do pat it dry slightly with a paper towel to reduce excess moisture.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your leavening agents are evenly distributed.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk the eggs, sugar, oil, lemon juice, zest, and vanilla extract until well combined. Stir in the grated zucchini.

Step 4: Bring the Batter Together

Add the dry ingredients to the wet mixture and stir gently with a spatula until just combined. Be careful not to overmix—this helps keep the bread soft.

Step 5: Bake to Perfection

Pour the batter into a greased 9×5 inch loaf pan and bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted comes out clean.

Step 6: Cool and Glaze

Let the bread cool in the pan for 10 minutes before transferring to a wire rack. While it cools, mix powdered sugar and lemon juice for the glaze. Drizzle it over the cooled loaf before slicing.

Serving and Storing Lemon Zucchini Bread

Lemon Zucchini Bread is delightful whether served warm or at room temperature. It’s perfect as-is, but a dab of whipped butter or a spoonful of lemon curd makes it next-level. For a more indulgent twist, try serving it with vanilla ice cream or a dollop of Greek yogurt.

To store, wrap the loaf tightly in plastic wrap or keep it in an airtight container. It stays fresh at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze slices individually wrapped in parchment and stored in freezer bags for up to 3 months. Just thaw and warm to enjoy anytime.