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Lemon Zucchini Bread

Lemon zucchini bread is a moist, tender zucchini quick bread with a bright lemon flavor and a thick white glaze that pools at the edges. This easy zucchini loaf bakes up golden at 350°F, then gets a glossy drizzle right after cooling.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Lemon Zucchini Bread
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.33 cup Greek yogurt or sour cream
  • 2 lemons zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup zucchini grated and squeezed dry
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice 2–3 tablespoons, adjust for desired thickness
  • 1 lemons zest of 1 lemon

Equipment

  • 1 sheet pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. The pan should be ready for batter as soon as mixing finishes.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt in a bowl. Mix until the dry ingredients look evenly combined.
  3. Beat granulated sugar, eggs, vegetable oil, Greek yogurt or sour cream, lemon zest, fresh lemon juice, and vanilla extract in a separate bowl until smooth. Stop when the mixture is glossy and uniform.
  4. Fold in grated zucchini that has been squeezed dry. The batter should turn speckled and look evenly moistened.
  5. Add the dry ingredients to the wet mixture and fold until just combined. Keep mixing minimal so the loaf stays tender.
  6. Pour the batter into the greased loaf pan and level the top. Bake at 350°F for 50–60 minutes until a toothpick inserted in the center comes out clean, with a golden top.
  7. Cool the loaf for 15 minutes before glazing. Let the crust set slightly so the glaze pools instead of fully running off.
Make the lemon glaze and finish
  1. Whisk powdered sugar, fresh lemon juice, and lemon zest until smooth. The glaze should be thick enough to drizzle in ribbons.
  2. Drizzle the glaze generously over the warm loaf. Watch it drip down the sides and lightly pool over the edges.

Notes

Pro tip: Squeeze the grated zucchini very dry to prevent a soggy loaf and help the crumb stay tender. Store the bread covered in the refrigerator for up to 4 days; freeze slices for up to 2 months. For a lighter option, use plain low-fat Greek yogurt instead of sour cream if you want a slightly tangier but less rich glaze base.