Easy Lemon Zucchini Bread RecipeWhy You’ll Love This Recipe

Easy Lemon Zucchini Bread is a moist, tender, and lightly sweet loaf bursting with fresh citrus flavor and flecked with bits of zucchini for added moisture and a touch of green. It’s simple to make, perfect for breakfast or snacking, and topped with a bright lemon glaze that adds just the right amount of zing.

ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

this Recipe

zucchini (grated and lightly drained)
all-purpose flour
baking powder
baking soda
salt
granulated sugar
eggs
vegetable oil
Greek yogurt or sour cream
lemon zest
lemon juice
vanilla extract

For the glaze:
powdered sugar
lemon juice
lemon zest (optional)

directions
Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.

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

In a separate bowl, mix sugar, eggs, oil, yogurt, lemon zest, lemon juice, and vanilla extract until smooth.

Add the dry ingredients to the wet mixture and stir until just combined.

Fold in the grated zucchini, making sure it’s well distributed.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the cooled bread and sprinkle with lemon zest if desired.

Servings and timing
This recipe yields 1 loaf (8–10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 30 minutes

Variations
Add poppy seeds for a lemon poppy seed twist.
Use whole wheat flour for a heartier texture.
Fold in blueberries or raspberries for fruity bursts.
Replace oil with melted coconut oil for a subtle tropical note.
Top with sliced almonds before baking for a crunchy crust.

storage/reheating
Store covered at room temperature for up to 3 days or in the fridge for up to 5 days.
Freeze slices or the whole loaf (without glaze) for up to 2 months. Thaw and glaze before serving.
Warm individual slices in the microwave for 10–15 seconds for a fresh-baked feel.

FAQs
Do I need to peel the zucchini?
No, the peel is soft and adds color—just grate and lightly squeeze out excess moisture.

Can I skip the glaze?
Yes, it’s optional, but adds a bright lemony finish.

Can I use lemon extract instead of zest?
Yes, but zest offers the freshest flavor. Use ½ tsp extract as a substitute.

What size loaf pan should I use?
An 8×4-inch or 9×5-inch pan works well—adjust baking time as needed.

Can I make this into muffins?
Yes, divide batter into a greased or lined muffin tin and bake for 18–22 minutes.

Conclusion
Easy Lemon Zucchini Bread is a sunny, moist, and deliciously tangy loaf that brings a refreshing twist to classic zucchini bread. Perfect for spring and summer, it’s a fuss-free recipe that delivers big flavor with minimal effort—ideal for baking beginners and lemon lovers alike.

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