Lemon Zucchini Bread

This lemon zucchini bread is a delicious combination of zesty lemon and fresh zucchini in a loaf. The light and creamy glaze adds a perfect finishing touch to this tender and moist bread. If you’re looking for a tasty way to use up that summer zucchini, this recipe is a must-try!

Lemon zucchini bread sliced.

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This zesty lemon zucchini bread is a wonderful way to use up that summer zucchini. The combination of lemon and zucchini in a sweet loaf is a match made in heaven.

If you’re a fan of delicious quick breads, you’ll want to check out some of my other tasty recipes. You might enjoy this lemon poppy seed loaf, or perhaps you’d prefer a slice of warm lemon blueberry loaf. For a different twist on zucchini bread, you can try these moist and delicious gluten-free zucchini muffins.

Lemon zucchini loaf with icing on a baking sheet.

Why You’ll Love This Recipe

Easy: This lemon zucchini bread recipe is so simple to put together. There’s no need for a mixer – just a couple of bowls and a spoon. It’s a quick and easy recipe that anyone can make.
Perfect for Any Time: This zucchini loaf with icing is a wonderful treat for breakfast, a sweet dessert, or a midday snack with a cup of tea. It’s so versatile, and the whole family will love it.
Incredibly Delicious: This recipe proves that lemons and zucchini are a perfect pair. The flavors are so balanced, and the buttermilk gives it a wonderfully tender crumb. It’s one of the best zucchini recipes!

A loaf of lemon zucchini bread on a baking sheet.

Lemon Zucchini Loaf Recipe Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Zucchini: This ingredient is the star of the recipe and adds a lot of moisture to the loaf.  Make sure to grate it finely so no one knows it’s there,  but everyone can benefit from its goodness!
Lemon: The recipe uses both lemon juice and lemon zest to infuse the loaf with a bright,  citrusy flavor.
Buttermilk: This ingredient is key to making the zucchini bread incredibly moist and tender.
Icing Sugar: This is used to make a simple but delicious glaze for the zucchini bread. It adds a sweet and creamy finishing touch.

Ingredients for a lemon zucchini loaf recipe.

How to Make Lemon Zucchini Bread

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the pan: Preheat the oven to 350F. Grease and lightly flour a 9×5 inch loaf pan and set aside.
Mix the dry ingredients: In a large bowl, combine the flour and baking powder.
Prepare the wet ingredients: In another bowl, beat the eggs and then add the oil and sugar, followed by the buttermilk, lemon juice, and lemon zest. Next, add finely grated zucchini to it.
Combine wet and dry mixtures: Stir the grated zucchini into the wet ingredients. Then add the wet mixture to the dry mixture and stir until just combined.
Bake: Pour the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Add the glaze: Cool the loaf in the pan for 10 minutes, then remove it to a wire rack to cool completely. For the glaze, mix the lemon juice and icing sugar and pour it over the completely cooled loaf.

A bowl of lemon juice with a wooden spoon next to it, perfect for making zucchini bread.
A person pouring icing onto a lemon zucchini loaf.

Substitutions and Variations

Gluten-Free: If you’re looking to make this zucchini bread gluten-free, you can easily swap out the regular flour for a gluten-free alternative like almond flour or gluten-free all-purpose flour blend. Just make sure to check that your baking powder is also gluten-free.
Add-ins: You can add a variety of mix-ins to this lemon zucchini bread to suit your tastes, such as nuts, raisins, or chocolate chips, making it a versatile treat for any time of day.
Spices: For a different twist, you can add a dash of your favorite spices to the batter. A bit of cinnamon or a hint of nutmeg can give your lemon zucchini bread a warm, cozy flavor that’s perfect for the colder months.

A slice of lemon zucchini bread with a hint of zucchini on a baking sheet.

Serving Suggestions

Breakfast: This lemon zucchini bread pairs perfectly with your morning coffee or can be served alongside an Italian frittata or some sheet pan buttermilk pancakes. The contrast of the sweet, tangy bread with these savory breakfast dishes is a real treat.
Condiments: For an extra touch of sweetness, consider serving this lemon zucchini bread with an extra drizzle of glaze or some honey. These condiments enhance the lemon flavor and make the bread even more indulgent.
Dessert: For a dessert that’s both refreshing and indulgent, try serving this zucchini bread with a scoop of vanilla ice cream or a fruit sorbet. The contrast of the creamy ice cream or tangy sorbet with the zesty bread is truly delicious.

A stack of lemon zucchini loaf on a baking sheet.

How to Store Lemon Zucchini Bread

Store: To keep your lemon zucchini bread fresh, simply place it in an airtight container or wrap it tightly in plastic wrap and pop it into the fridge. It should stay fresh and tasty for up to a week.
Freeze: Freezing your lemon zucchini bread is also an option if you want to keep it for longer. Just make sure to wrap it in both plastic wrap and aluminum foil to prevent freezer burn. It can be kept in the freezer for up to three months.

A stack of lemon and zucchini bread on a tray.

Top Tips 

Don’t bother peeling the zucchini: There’s no need to peel the zucchini for this recipe. Just give it a good rinse and dry it off. The little green flecks actually look quite nice in the bread, and there’s no need to waste time peeling!
Make your own buttermilk: If you don’t have any buttermilk or can’t find it, make your own by mixing half a tablespoon of lemon juice or vinegar with half a cup of whole milk. Another option is half a cup of plain yogurt.
Don’t overmix the batter: When combining the wet and dry ingredients, stir until just combined. Overmixing your batter can lead to a tougher, less fluffy loaf.
Check your loaf before time is up: While the recipe suggests baking for 45 minutes, every oven is different. I recommend checking your loaf after 40 minutes to ensure it doesn’t over-bake, which can lead to a dry loaf.

A stack of lemon zucchini loaf with a slice taken out.

Lemon Zucchini Loaf FAQs

Can I use a different type of flour for this lemon zucchini bread recipe?

Yes, you can use a different type of flour, such as almond flour or coconut flour, but keep in mind that these flours absorb more moisture, so you may need to adjust the liquid ingredients accordingly.

What can I substitute for buttermilk if I don’t have it on hand?

If you don’t have buttermilk, you can easily make a substitute by mixing half a tablespoon of lemon juice or vinegar with half a cup of whole milk. Another option is half a cup of plain yogurt.

Can I use bottled lemon juice instead of fresh lemon juice for this recipe?

While fresh lemon juice is always preferable for its bright, tangy flavor, you can use bottled lemon juice if that’s all you have. Just make sure it’s 100% pure lemon juice with no added preservatives or sweeteners.

How can I make sure I don’t overmix the batter?

To avoid overmixing, stir the wet and dry ingredients together until just combined. A few lumps in the batter are okay. It’s better to have a slightly uneven batter than to overmix and end up with a tough loaf.

What can I do if my bread isn’t baked through at 45 minutes?

If your bread is still not baked through at the 45-minute mark, you can cover it with foil to prevent the top from browning too much and continue baking, checking every 5-10 minutes until a toothpick inserted into the center comes out clean.

Can this lemon zucchini bread be made into muffins instead?

Yes, you can easily turn this recipe into muffins. Just adjust the baking time; they’ll likely take around 20 to 25 minutes to bake. The same rule applies, make sure not to overmix the batter.

What should I do if my glaze is too thick or thin?

If your glaze is too thick, add a drop of lemon juice at a time until it reaches the desired consistency. If it’s too thin, add a bit more icing sugar. Just remember to add any extra liquid or dry ingredients in small increments to avoid overdoing it.

Lemon zucchini quick bread on a baking sheet with lemon slices.

Lemon Zucchini Loaf Recipe

Lemon pound cake with zucchini icing.

Lemon Zucchini Bread

5 from 55 votes
Course: Sweets
Cuisine: American
Keyword: loaf
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories: 255kcal
Author: Bella Bucchiotti
This lemon zucchini bread with a zesty, creamy lemon glaze is a must-make recipe if you want a delicious way to use up zucchini. 
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Ingredients

  • 2 Cups flour
  • 2 Teaspoon baking powder
  • 2 eggs
  • 1/2 Cup vegetable oil
  • 2/3 Cup sugar
  • 1 Juiced lemon or 2 Tbsp. lemon juice
  • 1 Zested Lemon
  • 1/2 Cup buttermilk
  • 1 Cup zucchini grated

Glaze

Instructions

  • Preheat oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan and set aside.
  • In a large bowl combine the flour and baking powder. Set the dry ingredients side
  • In another bowl beat 2 eggs, then add the oil and sugar. Mix well.
  • Add the buttermilk, lemon juice and lemon zest and mix well. Next stir in the zucchini to the wet ingredients.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Do not over mix.
  • Pour the batter into the prepared loaf pan. Bake for 45 minutes. I recommend checking after 40 minutes as each over is different.
  • Cool the loaf in the pan 10 minutes, then remove to a wire rack and cool completely.

Glaze

  • In a bowl, combine glaze ingredients. Stir until smooth and creamy.
  • Pour glaze over the completely cooled loaf. Allow the glaze to set before slicing.

Nutrition

Calories: 255kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 93mg | Potassium: 74mg | Fiber: 1g | Sugar: 22g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

This lemon zucchini bread with a zesty, creamy lemon glaze is a must-make recipe if you want a delicious way to use up zucchini.  You’ll love the fresh and light and how the lemon makes it extra special, and the creamy glaze on top adds a perfect finishing touch!

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Bella Bucchiotti

Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.

Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.

Welcome to xoxoBella! I am Bella Bucchiotti and I am a recipe developer, content creator and writer. Here you will find delicious recipes, travel inspiration, crafts, pet tips and more.

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Recipe Rating




  1. Glenda Crowe wrote:

    5 stars
    This is my favourite recipe. So great every time!

    Posted 7.4.21 Reply
  2. Adelheid wrote:

    Soo looking forward to making this recipe.. soo many zucs, think 🤔 this might be a new favourite.. thanks

    Posted 8.12.23 Reply
  3. Diane wrote:

    5 stars
    This was delicious! I used melted butter instead of oil in the batter and added 1/4 tsp lemon extract along with the lemon juice in the glaze! Will definitely make again! Thanks for a great zucchini bread recipe!

    Posted 8.27.23 Reply