This Lemon Zucchini Bread is soft, moist, and bursting with bright citrus flavor in every bite. It’s the kind of loaf that feels like sunshine on your plate—light and refreshing, with a tender crumb thanks to freshly grated zucchini. A tangy lemon glaze drizzled on top adds the perfect sweet finish, making this quick bread as good for breakfast as it is for dessert.

Whether you’re working with an overabundance of garden zucchini or simply want something a little different from the usual banana bread, this recipe is a guaranteed crowd-pleaser. It’s also freezer-friendly, great for gifting, and an easy way to sneak some veggies into your sweet treats without anyone noticing.

Why Add Zucchini to Lemon Bread?

Zucchini may not add much flavor on its own, but it works magic when baked. It keeps the bread incredibly moist without making it dense, and it blends seamlessly into the batter. When paired with lemon, it adds a clean, fresh taste that’s both wholesome and bright. Plus, no need to peel—just grate and go.

Ingredients for the Lemon Zucchini Bread

All-Purpose Flour – Gives the bread structure while keeping it tender.
Granulated Sugar – Sweetens and helps retain moisture.
Baking Powder & Baking Soda – Leavening agents that ensure a light rise.
Salt – Balances out the sweetness and enhances flavor.
Eggs – Provide structure and richness.
Vegetable Oil – Keeps the bread moist without overpowering the lemon.
Fresh Zucchini – Adds moisture and a hint of texture.
Lemon Zest & Juice – For bold citrus flavor throughout.
Vanilla Extract – Rounds out the flavors with warm undertones.
Powdered Sugar & More Lemon Juice – For a bright, tangy glaze that finishes it all off beautifully.

How To Make the Lemon Zucchini Bread

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2: Shred the Zucchini

Grate fresh zucchini using a box grater. No need to peel it. Place the shredded zucchini in a clean towel and gently squeeze out excess moisture. Set aside.

Step 3: Mix Dry Ingredients

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

Step 4: Mix Wet Ingredients

In another bowl, whisk the eggs, sugar, oil, lemon zest, lemon juice, and vanilla extract until smooth and well combined.

Step 5: Combine and Fold

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the shredded zucchini until evenly distributed. Don’t overmix.

Step 6: Bake

Pour the batter into the prepared loaf pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Step 7: Glaze and Finish

Once the bread is completely cool, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the top and let set before slicing. Enjoy!

Serving and Storing Lemon Zucchini Bread

This Lemon Zucchini Bread is best served slightly warm or at room temperature, with the glaze fully set. It makes a perfect addition to brunch tables, afternoon coffee breaks, or light spring desserts. Pair it with a cup of tea, a dollop of whipped cream, or enjoy it plain—the flavor stands beautifully on its own.

To store, wrap the loaf tightly in plastic wrap or place it in an airtight container. It will stay moist on the counter for up to 3 days or in the fridge for up to a week. For longer storage, freeze individual slices wrapped in parchment and foil. Just thaw and warm when ready to enjoy.

What to Serve With Lemon Zucchini Bread?

Greek Yogurt with Honey

Adds a creamy, tangy complement that balances the sweetness.

Berry Compote

Warm strawberries, blueberries, or raspberries spooned over a slice for a fruity upgrade.

Herbal or Citrus Tea

Chamomile, lemon ginger, or mint tea pair beautifully with this bread.

Whipped Cream or Mascarpone

A spoonful on top takes it into dessert territory.

Scrambled Eggs or Omelet

Make it part of a savory-sweet breakfast or brunch plate.

Fresh Fruit Salad

Keeps the meal light, colorful, and refreshing.

Sparkling Water with Lemon

For a zesty beverage pairing that enhances the citrusy notes.

Want More Bright and Citrusy Bakes?

If you loved this Lemon Zucchini Bread, you’ll definitely want to try more sunshiny treats:

Lemon Garlic Parmesan Chicken Tenders for a savory lemon twist.
Lusciously Soft Lemon Rolls that melt in your mouth with every swirl.
Lemon Cake to Die For when you want full-on citrus decadence.
Lemon Cheesecake Cookies for a zesty dessert with creamy notes.
Lemon Sugar Cookies if you prefer your citrus soft and chewy.

Save This Pin For Later

📌 Save this lemony delight to your Pinterest baking board and revisit it when you’re craving something sweet, moist, and golden.

Tried it with a different glaze? Used lime instead of lemon? Share your twists in the comments—I’d love to see how you made it your own.

You can also browse hundreds of flavor-packed recipes on ChefAlchemy Recipes on Pinterest to brighten your kitchen routine.