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Lemon Zucchini Bread

Lemon zucchini bread with a moist, tender crumb and a thick lemon glaze that drips over the edges. This easy zucchini quick bread bakes into a golden lemon loaf with fresh zest in every slice.
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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
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
  • 0.3333 cup vegetable oil
  • 0.3333 cup Greek yogurt or sour cream
  • 2 lemons Zest of 2 lemons
  • 2 tbsp fresh lemon juice From the zested lemons
  • 1 tsp vanilla extract
  • 1 cup zucchini Grated and squeezed dry
Lemon Glaze
  • 1 cup powdered sugar
  • 2.5 tbsp fresh lemon juice Use 2–3 tablespoons; adjust for thickness
  • 1 lemon Zest of 1 lemon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt until the leaveners and salt are evenly distributed.
  3. In a separate bowl, beat granulated sugar, eggs, vegetable oil, Greek yogurt or sour cream, lemon zest, fresh lemon juice, and vanilla extract until smooth.
  4. Fold in grated zucchini that has been squeezed dry so the batter stays thick and the crumb is tender.
  5. Add the dry ingredients to the wet ingredients and fold just until no flour streaks remain; do not overmix.
  6. Pour the batter into the greased loaf pan and spread it evenly.
  7. Bake for 50–60 minutes at 350°F, until a toothpick inserted in the center comes out clean, with a golden top.
  8. Cool the loaf for 15 minutes before glazing so the glaze stays thick and glossy instead of soaking in instantly.
Glaze and serve
  1. Whisk powdered sugar, fresh lemon juice, and lemon zest until smooth and thick enough to drizzle.
  2. Drizzle the lemon glaze generously over the warm loaf so it pools over the edges and forms a glossy finish.

Notes

Pro tip: squeeze the grated zucchini very well to prevent a soggy loaf and keep the crumb tender. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze the baked, unglazed loaf up to 2 months (glaze after thawing) — for a dairy-free swap, replace Greek yogurt or sour cream with an equal amount of plain dairy-free yogurt.