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+ servings
5 from 56 votes

Lemon Zucchini Bread

By: 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. 
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12


  • 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


  • 1 Cup icing sugar
  • 1 Juiced lemon, or 2 Tbsp. lemon juice


  • Preheat oven to 350 degrees F. Grease and flour a 9x5 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.


  • 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.


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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