When life gives you zucchini, make this bright and zesty Lemon Zucchini Bread. Moist, lightly sweet, and packed with citrus zing, this quick bread is the ultimate way to sneak vegetables into something everyone will want seconds of. The shredded zucchini melts right into the batter, giving it an unbelievably tender crumb without tasting “veggie-heavy.”

This is the kind of loaf you bake on a slow Sunday morning or whip up midweek to use up that overflowing garden stash. The tangy lemon glaze drizzled on top adds a fresh finish, making each slice feel like a bite of sunshine.

Why You’ll Love This Lemon Zucchini Bread

Super moist: Thanks to the zucchini and a touch of oil.
Vibrant flavor: Lemon zest and juice keep it tasting light and fresh.
No mixer required: Just stir and pour.
Versatile: Serve as breakfast, snack, or a sweet side to brunch.
Freezer-friendly: Great for make-ahead planning.

Can I Taste the Zucchini in It?

Not at all! The zucchini adds moisture and structure, but its flavor disappears completely. If anything, it helps balance the sweetness and complements the brightness of the lemon. Even picky eaters won’t detect it—but they’ll keep coming back for another slice.

If you’re dealing with extra zucchini, this recipe is a must-try for putting it to good (and delicious) use.

Ingredients for the Lemon Zucchini Bread

Every ingredient works together to create a loaf that’s fluffy, zesty, and perfectly sweet:

Zucchini: Finely shredded and moisture-rich—it adds body and keeps the bread ultra moist.
All-purpose flour: Provides structure to the batter.
Baking powder & baking soda: Essential for rise and light texture.
Salt: Balances the sweetness.
Granulated sugar: Keeps the crumb tender and sweet.
Vegetable oil: Adds richness and moisture without overpowering the lemon.
Eggs: Help bind everything and give the loaf a lovely lift.
Lemon zest and juice: Bring the zing! Use fresh lemons for the best flavor.
Vanilla extract: Rounds out the citrus notes.
Powdered sugar: Used for the simple lemon glaze.

How To Make the Lemon Zucchini Bread

Step 1: Prep and Shred

Preheat the oven to 350°F (175°C). Grease a loaf pan. Shred the zucchini using a fine grater and blot with a paper towel to remove excess moisture.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In another bowl, mix together sugar, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.

Step 4: Bring it Together

Fold the shredded zucchini into the wet mixture, then gently stir in the dry ingredients until just combined. Do not overmix.

Step 5: Bake

Pour batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Step 6: Glaze it Up

Mix powdered sugar with lemon juice to form a thick but pourable glaze. Drizzle over the cooled bread for a citrusy finish.

Serving and Storing Lemon Zucchini Bread

Lemon Zucchini Bread is delicious both warm and at room temperature. It makes a beautiful addition to any breakfast spread or afternoon tea. Once cooled, you can store it:

At room temperature: In an airtight container for up to 3 days.
In the fridge: Keeps fresh for up to a week.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight and glaze before serving.

This recipe makes 1 standard loaf, which serves about 8–10 slices depending on how thick you slice it.

What to Serve With Lemon Zucchini Bread?

Fresh Berries

Pair with raspberries, strawberries, or blueberries for extra brightness.

Honey-Lavender Tea

A gentle floral tea highlights the lemon and balances the sweetness.

Greek Yogurt

Add a dollop of plain or vanilla Greek yogurt for a more filling snack.

Whipped Mascarpone

A creamy topping that adds indulgence without overpowering the lemon.

Almond Butter

Spread a bit on a slice for a nutty protein boost.

Iced Coffee or Cold Brew

The citrusy tang pairs wonderfully with bold coffee.

Lemon Curd

For true lemon lovers—spread a bit more citrus on top.

Want More Citrus-Inspired Bakes?

If you love this Lemon Zucchini Bread, you’ll want to try these other bright and cozy ideas:

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Have you tried this with lime instead of lemon? Maybe a lemon-blueberry combo? Let me know in the comments how yours turned out!

Explore even more sunny bakes and good-for-you snacks on NoraNosh Recipes on Pinterest and find your next baking adventure.

Lemon Zucchini Bread

Author: Nora
Total Time: 65 minutes
Yield: 1 loaf (8–10 slices)
Diet: Vegetarian

Print Recipe

Description

Bright, moist, and incredibly easy, this Lemon Zucchini Bread brings sunshine into your kitchen. With fresh lemon zest and juice blended into a tender loaf packed with shredded zucchini, it’s a refreshing take on classic quick bread. Perfect for breakfast ideas, healthy snacks, or crowd-pleasing brunches, this easy recipe makes use of garden zucchini in the most delicious way. It’s one of those food ideas you’ll come back to again and again when you need a sweet bite with a light twist.