Lemon Zucchini Bread Recipe

sliced lemon zucchini bread on white counter closeup

Lemon Zucchini Bread Recipe

Moist, zesty, and tender, this lemon zucchini bread is the perfect way to turn garden zucchini into a bright summer treat. With fresh lemon juice, zest, and a simple glaze, it’s a refreshing twist on classic zucchini bread.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 55

Resting Time: 15

Total Time: 1 25

Servings: slices

Calories: 230kcal

Cost: $6

Equipment

9x5-inch loaf pan
Box grater
Mixing bowls
Wire rack
Whisk

Ingredients

Wet Ingredients

2 large eggs room temperature
½ cup vegetable oil or melted butter
⅓ cup lemon juice fresh, about 2 lemons
¼ cup Greek yogurt plain
1 teaspoon vanilla extract pure
1 ½ cups zucchini finely shredded

Dry Ingredients

1 ¾ cups all-purpose flour spooned & leveled
¾ cup granulated sugar white
1 tablespoon lemon zest fresh
1 ½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda

Optional Glaze

1 cup powdered sugar
2–3 tablespoon lemon juice fresh
1 teaspoon lemon zest

Instructions

Preheat oven to 350°F (175°C) and grease a 9x5 loaf pan.
Grate zucchini, squeeze excess moisture, set aside.
Whisk eggs, oil, lemon juice, yogurt, vanilla until smooth. Stir in zucchini and zest.
In separate bowl, whisk flour, sugar, baking powder, salt, baking soda.
Gently fold dry into wet until just combined.
Pour batter into loaf pan, bake 50–60 minutes.
Cool in pan 10 minutes, then transfer to wire rack.
Mix glaze ingredients, drizzle over cooled bread.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition