Every summer I end up with more zucchini than I know what to do with. Today’s Lemon Zucchini Bread recipe is the perfect mix of bright citrus flavor with bakery-style sweetness. Soft, moist crumb with a lemon glaze.
With over 14 years of baking experience on Shugary Sweets, this bread is one of my most irresistible treats. It checks all the boxes: easy to make, beautiful presentations, and delicious warm or cold!
This recipe was originally published in August 2017. I updated the recipe notes and photos in October 2025.
Aimee’s Recipe Notes
🍋Taste & Texture: Soft, tender bread with a sweet lemon glaze. Zucchini adds moisture without stealing the show!
⏲️Ease To Make: Beginner friendly bread recipe. The batter comes together quickly, with no special tools byond a box grater and loaf pan.
💡Top Tip: Don’t squeeze all the moisture out of your zucchini unless it is overly wet. That natural moisture keeps the loaf soft and prevents it from drying out.
✏️Prep Note: This bread makes TWO loaves. Perfect for sharing or freezing.
Very moist, perfect for Breakfast!
– Beth
Ingredient Notes
Scroll to the recipe card below to see the complete list of ingredients with measurements.
- Zucchini – Use my guide on how to shred zucchini. No need to peel, the skin melts right in. Grate and lightly pat if it’s extra wet.
- Butter – Unsalted butter is best to control the amount of salt in the loaf. If using salted butter, cut back on the added salt in the recipe.
- Lemons – You need the zests of two big lemons as well as a full half cup of lemon juice for the bread and more for the glaze. Squeeze your own or just pick up a bottle of lemon juice for convenience. Use my guide on how to zest a lemon for best results.
- All-purpose Flour- I’ve got tips on how to measure flour so that you don’t have to worry about weighing it. Swap for gluten free flour to keep this bread gluten free.
How to Make Lemon Zucchini Bread
Quick breads are so. . .well, QUICK and easy!
Just put all the ingredients for the bread into a bowl and combine. Divide the batter between two greased loaf pans, bake and let cool while you whisk together the glaze.
Drizzle the glaze over the bread and let it set for a few minutes before cutting into slices to serve.
Make a loaf to keep for yourself AND one to share with friends! It’s that good.
Tips for Perfect Lemon Bread
- Skip squeezing the zucchini. If you’re using thawed zucchini from the freezer, you can squeeze, otherwise, don’t do this step.
- Use fresh lemons, not bottled juice. Fresh zest and juice give an unmatchable flavor.
- Don’t overmix. Stir just until the flour disappers.
- Cool completely before adding the glaze. If the loaf is warm, the glaze will soak into the bread instead of setting on the top.
- Make it your own. Add poppy seeds for a subtle crunch, swap in lime zest for a tropical twist, or fold in blueberries for a fruit upgrade.
More Bread Recipes
- Friendship Bread, aka amish bread, is a great gift for teachers during the holiday season!
- Trick your kids with adding vegetables into your breakfast with this Zucchini Bread!
- Upgrade your classic with this Chocolate Chip Banana Bread!
- Make this tangy and moist Sour Cream Banana Bread that will change your mind about how to make your Banana Bread!
- Try out this Orange Bread or sweet Apple Cinnamon Bread to start your morning right!
These Lemon Cheesecake Bars are hands down in my top 10 favorite recipes…and they’re quite popular with you, my readers, as well!
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Lemon Zucchini Bread Recipe
Ingredients
FOR THE BREAD:
- 4 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups shredded zucchini
- ⅔ cup unsalted butter melted
- 2 lemons zested
- ½ cup lemon juice about 2 large lemons
- 4 large eggs
FOR THE GLAZE:
- 1 cup powdered sugar
- juice from 1 lemon
Instructions
- Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside.
- In a large bowl, mix all ingredients for bread, stirring to completely combined.
- Pour into greased pans and bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
- For glaze, whisk together powdered sugar with lemon juice until smooth. Drizzle over bread.
- I enjoyed this bread cold out of the refrigerator! Enjoy!
Notes
- Use my guide on how to shred zucchini. Get all my tips and tricks on how to zest a lemon too!
- You can store it at room temperature in a covered container or in the fridge. I like it best when it’s cold straight out of the refrigerator!
- See blog post for more tips and ingredient substitutions.
Can you use yellow zucchini? Or green only. Thank you.
Do you freeze your breads with the frosting on or frost after you thaw them out?
I have done both! Less messy to do it without the icing, but still works great if you choose to freeze with it on.
Do you use a mixer to combine all ingredients or stir by hand? I have lemon juice in the bottle.1/2 cup goes in bread and how much in the icing? Thank you
I only have extra large eggs on hand could I do 4 eggs like the recipe calls for or should I reduce it to 3 eggs being they are extra large?
Just made these minus the poppy seeds because I didn’t have them in the house.
It is delicious bread. Very moist, perfect for Breakfast! This is moist like zucchini bread, but not as sweet as lemon pound cake. I recommend using fresh lemon juice and the lemon zest.
Thank you for the recipe I will definitely be making this again!
Have you tried making this with an egg replacer/substitute? Thanks!
Do you peel the zucchini first?
Have you ever added nuts?
How do you shred the zucchini?
Do you squeeze the liquid from the zucchini? How?
I use a food processor with a shredding attachment. You can also just use a cheese grater! And no, I don’t squeeze the liquid if it’s a fresh zucchini. If I’ve frozen the shredded zucchini, then yes, I would squeeze out some of the excess liquid. Hope that helps!
This looks so yummy. Is is necessary to squeeze the liquid out of the zucchini?
Not if you’re using fresh zucchini. If you’re using shredded FROZEN zucchini, then yes, I would squeeze out some of the excess liquid.
Oh, how I love lemon. It isn’t safe for me to make lemon treats because I am the only one here that likes it. Never thought about lemon and zucchini. Looks yummy!
haha, i feel ya! ENJOY 🙂
Am I allergic to egg….what is the other option instead egg
Applesauce… 1/2 cup per egg..
Lemon and zucchini is such a fabulous combination… And obviously that glaze doesn’t hurt at all!
haha, that glaze is like the icing on the cake! Or bread 🙂