Lemon Zucchini Bread

Lemon Zucchini Bread is a fabulous new way to use up zucchini during the summer!

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Zucchini isn’t everyone’s favorite vegetable but almost everyone loves it baked into a dessert! This recipe for lemon zucchini bread is sure to remind you why you should be growing those prolific green squash in your home gardens!

Make sure that you didn’t miss some of my newer bread recipes, like my sweetly tangy The Best Lemon Blueberry Bread and my fantastic savory Cheese Bread!

lemon zucchini bread
Lemon Zucchini Bread

Lemon Zucchini Bread

Zucchini is a crazy popular vegetable in North America for bread, muffins and cake recipes!

The use of some carefully shredded zucchini in this simple bread recipe makes for a slightly moist, sweet, lemony bread that is made all the better with some delicious lemon glaze. Describing this bread without having tried it first is basically impossible, as it seems to hit every single possible taste description at once. However, as long as you love lemon and you love sweet breads, you will love this recipe.  

ingredients for lemon zucchini bread

Lemon Zucchini Bread Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Shredded zucchini

• White sugar

• Egg

• Vegetable oil

• Lemon juice

• All-purpose flour

• Salt

• Baking soda

• Baking powder

• Ground cinnamon

• Lemon zest

Lemon Glaze

• Confectioner’s sugar

• Lemon juice

• Lemon zest

• Salted butter

close up of lemon zucchini bread

How To Make Lemon Zucchini Bread

• Grease and set aside a loaf pan

• In a bowl, beat together zucchini, sugar, egg, lemon juice, and oil

• In a separate bowl, whisk together the flour, salt, baking soda, and baking powder, and then stir in the cinnamon and lemon zest

• Stir in the flour mixture into the zucchini mixture, until just about mixed it

• Pour the batter into the prepared loaf pan and bake at 325 Fahrenheit for about 50 minutes, or until a cake tester inserted into the middle comes out clean

• Remove from the heat and cool for 10 minutes before turning out onto a wire rack

• Whisk together the glaze ingredients and top the bread with it, and then slice and serve

icing on top of slices of lemon zucchini bread

How To Avoid Ending Up With A Dry Lemon Zucchini Bread

The worst possible result of baking bread is to end up with a dry interior. There are many different reasons why different bread recipes end up dry, but thankfully, this zucchini bread is pretty hard to mess up, thanks to all of the moisture in the ingredients.

Zucchini is inherently pretty moist, and the liquid within the shredded vegetable will help to bolster the moisture content of the bread as it bakes. The egg and oil will also help keep everything moist, saving you from having to slather it with butter to make it edible.

However, there is one thing to keep in mind to avoid a dry, unpleasant texture: don’t over mix!

While you definitely shouldn’t over mix most recipes, this zucchini bread definitely suffers if you mistreat it. Not only does the extra gluten from the mixing make the bread tough and unpalatable, but it will also release a ton of unwanted liquid from the zucchini. That moisture needs to be kept inside the dough to help moisten it as it bakes.

So don’t over mix it; instead, stir it gently until it is just combined, and then stop. If you imagine you are mixing cookie dough and try to replicate that same amount of stirring, you should be fine.

icing with lemon zest on top of lemon zucchini bread

Peel or No Peel?

The outer layer of the zucchini can actually be pretty tough if you don’t peel it, but this is only a problem if you get those large, older zucchinis that were picked late in the season. Definitely peel these ones!

If you get a young zucchini, you can just use the skin. However, leaving the skin in will cause your zucchini bread to go a bit green. If you want to avoid this, make sure to peel it no matter the age of your zucchini to keep it looking white.

If you have picky eaters, definitely peel the zucchini! You can see the flecks of green in the bread, and it’s best just to hide it if you can!

Looking for more delicious Bread recipes? Try these out:

Crispy, Buttery Blueberry Scones

Bisquick™ Cinnamon Rolls

Amazing Orange Cake





Lemon Zucchini Bread is a fabulous new way to use up zucchini during the summer!

Lemon Zucchini Loaf

Lemon Zucchini Bread is a fabulous new way to use up zucchini during the summer!
5 from 8 votes
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Karlynn Johnston


Lemon Zucchini Bread Ingredients

  • 1 1/2 cups shredded zucchini
  • 3/4 cup white sugar
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 tablespoon lemon juice
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 tablespoons lemon zest

Lemon Glaze

  • 1 cup of confectioners sugar
  • 2 tablespoons of lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon of salted butter


  • Preheat oven to 325 degrees F.
  • Grease and set aside a loaf pan.
  • In a bowl, beat together the zucchini, sugar, egg, lemon juice and oil.
  • In a separate bowl, whisk together the flour, salt, baking soda, and baking powder; then stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture until just mixed in completely. Pour the batter into the prepared loaf.
  • Bake 45-55 minutes in the preheated oven, until a knife or cake tester inserted in the center comes out clean.
  • Remove from heat, and cool about 10 minutes.
  • Turn out onto a wire rack or plate.
  • Whisk together the glaze ingredients and pour over top of the loaf.
  • Let cool completely, then slice and serve.

Recipe Video

Nutrition Information

Calories: 285kcal, Carbohydrates: 43g, Protein: 2g, Fat: 12g, Saturated Fat: 9g, Cholesterol: 17mg, Sodium: 184mg, Potassium: 128mg, Fiber: 1g, Sugar: 27g, Vitamin A: 105IU, Vitamin C: 11.2mg, Calcium: 20mg, Iron: 1.1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Carol Bollinger Hopkins says

    Have you ever made muffins from the recipe?

  2. June says

    So much lemony flavour. My husband loves it! Thanks so much for sharing5 stars

  3. Tara says

    Hi, can you clarify when the lemon juice gets adds to the loaf? Thanks! This looks great.

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