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Lemon Zucchini Bread

Lemon zucchini bread is a bright lemon quick bread baked into a golden loaf with a moist, tender crumb. It’s finished with a thick white lemon glaze that pools over the edges for a glossy, slice-ready finish.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.333 cup vegetable oil
  • 0.333 cup Greek yogurt or sour cream
  • 2 lemons zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
lemon glaze
  • 1 cup powdered sugar
  • 2.5 tbsp fresh lemon juice
  • 1 lemon zest

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, leaving a light film so the loaf releases cleanly after baking.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt until evenly combined and no dry streaks remain.
  3. Beat granulated sugar, eggs, vegetable oil, Greek yogurt or sour cream, lemon zest, lemon juice, and vanilla extract until smooth and glossy.
  4. Fold in the grated, squeezed-dry zucchini until it’s evenly distributed through the batter.
  5. Add the dry ingredients to the wet ingredients and fold just until no flour pockets show—do not overmix to keep the crumb tender.
Bake and cool
  1. Pour the batter into the prepared loaf pan and tap once to settle the top.
  2. Bake at 350°F for 50–60 minutes until a toothpick inserted in the center comes out clean, with the loaf looking golden and set.
  3. Cool the loaf for 15 minutes before glazing so the glaze stays thick and clings rather than soaking in.
Make the glaze and finish
  1. Whisk powdered sugar, lemon juice, and lemon zest until smooth, thick, and pourable.
  2. Drizzle the glaze generously over the warm loaf, letting it pool over the edges and run slightly down the sides.

Notes

For the best crumb, squeeze the grated zucchini very dry to prevent a gummy center. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze the baked loaf (unglazed or glazed after cooling) for up to 2 months—thaw overnight in the fridge and warm briefly if you like. For a lighter option, use plain low-fat Greek yogurt in place of sour cream or full-fat yogurt.