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Luscious lemon zucchini bread with a golden crust, moist interior, and lemon glaze drizzle, garnished with lemon zest and served in thick slices.

Luscious Lemon Zucchini Bread – Moist, Bright & Easy Citrus Loaf Recipe

This Luscious Lemon Zucchini Bread is the perfect blend of bright citrus flavor and tender texture! Made with shredded zucchini, fresh lemon juice, and zest, then topped with a sweet lemon glaze, it’s a refreshing twist on classic quick bread. Moist, light, and easy to make—ideal for brunch, spring gatherings, or a sunny afternoon treat. Naturally packed with veggies and bursting with lemony goodness!
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Prep Time 20 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American, Modern Comfort
Servings 10 slices
Calories 250 kcal

Equipment

  • Mixing bowls (2)
  • Whisk or hand mixer
  • Box grater
  • Measuring Cups and Spoons
  • Loaf pan (9x5 inch)
  • Cooling rack
  • Zester or microplane

Ingredients
  

Dry Ingredients:

  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients:

  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup Greek yogurt or sour cream
  • ¾ cup granulated sugar
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1½ cups grated zucchini (lightly drained)

Optional Add-ins:

  • 1 tbsp poppy seeds
  • ½ cup fresh blueberries

Lemon Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp lemon juice
  • ½ tsp lemon zest (optional)

Instructions
 

  • Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
  • Grate zucchini using a box grater. Lightly squeeze out excess moisture with a clean towel.
  • Mix dry ingredients in a bowl: flour, baking powder, baking soda, salt.
  • In a separate bowl, whisk eggs, oil, yogurt, sugar, lemon zest, and lemon juice until smooth.
  • Fold in zucchini and any optional add-ins (poppy seeds, blueberries).
  • Gradually add dry ingredients to wet, stirring gently until just combined. Do not overmix.
  • Pour batter into pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in pan for 10–15 minutes, then transfer to a wire rack.
  • Prepare glaze by whisking powdered sugar and lemon juice until smooth.
  • Drizzle glaze over cooled loaf and let set before slicing.

Notes

  • Don’t peel the zucchini—the skin adds color and nutrients.
  • Use fresh lemon zest for maximum flavor.
  • For muffins, bake at 350°F for 18–22 minutes.
  • Freeze slices individually for easy grab-and-go treats.
  • Gluten-free option: Substitute with almond or oat flour (adjust moisture as needed).
  • Vegan swap: Use flax eggs and plant-based yogurt.
Keyword Lemon Glaze, Lemon Zucchini Bread, Moist Loaf, quick bread, summer baking, Vegetable Baking