Lemon Zucchini Bread is moist, light, and bursting with fresh lemon flavor, truly the perfect summer treat! The zucchini and olive oil keep the loaf tender with a delicate crumb, while the bright lemony pop makes it downright irresistible.

Lemon Zucchini bread cut in slices.

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A Note from Kim

Moist, Bright & Oh-So-Delicious

This lemon zucchini bread is light, tender and bursting with flavor from the fresh lemon zest. We love to enjoy it for breakfast or as an afternoon snack. Drizzled with a sweet and tart lemon glaze, this easy-to-make recipe is a great way to use up summer squash from your garden or farmer’s market.

I love baking with zucchini and olive oil, the combo makes baked goods unbelievably tender and flavorful! Zucchini is packed with nutrients and naturally full of water, which releases as it bakes, keeping your bread extra moist. The best part? You won’t taste the veggie at all, just a perfectly delicious loaf!

With love (and lots of good eats), - Kim

I have tried many recipes for zucchini bread. This by far tops them all!!  The lemon zest makes the flavor outstanding. I also put half a teaspoon chia seeds in the batter. Thanks for sharing the recipe.

— Julia

Ingredients needed

Zucchini is the secret to ultra-moist, tender baked goods like cake, muffins, cookies or brownies with a hidden boost of nutrients. Its mild flavor disappears, letting chocolate chips, warm spices, or bright lemon shine, turning any recipe into a total win. Here’s everything you’ll need to make this lemon zucchini bread recipe:

Shredded zucchini and other ingredients divided into small bowls.
  • Zucchini. The shining star of this recipe! We’re adding in 3 cups shredded zucchini. The good news is there’s no need to peel this tender-skinned vegetable. Simply wash about 2 to 3 medium zucchinis and grate them with a box grater.
  • Sugar. This recipe uses a combination of brown sugar and granulated sugar for maximum flavor.
  • Eggs. You’ll need three large eggs to help with binding and ensure this loaf bakes properly.
  • Lemon zest. Essential to the lemon flavoring of this loaf! Here’s the inexpensive zester I use.
  • Vanilla extract. For extra flavor and sweetness.
  • Olive oil. Adds extra moisture. Use a light olive oil that won’t overpower the flavor. You can also substitute with melted coconut oil, vegetable oil, avocado oil or canola oil if you prefer.
  • Flour. For best results, use all-purpose flour, white whole wheat flour, whole wheat pastry flour or a combination of the three. I haven’t tried using gluten-free flour, but a 1-to-1 gluten-free flour would probably work. My favorite is King Arthur Measure for Measure flour!
  • Baking powder & baking soda. These two ingredients will ensure your loaf has the perfect rise and texture.
  • Salt. To bring out all of the delicious flavors.
  • Poppy seeds. Totally optional, but I love the extra texture they give this bread.
  • Glaze. Powdered sugar and fresh lemon juice is all you need for a bright and flavorful glaze.
Lemon Zucchini bread cut in slices.
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Lemon Zucchini Bread

Yield: 12 slices
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Lemon Zucchini Bread is moist, light, and bursting with fresh lemon flavor, truly the perfect summer treat! The zucchini and olive oil keep the loaf tender with a delicate crumb, while the bright lemony pop makes it downright irresistible.
Author: Kim

Ingredients

  • 3 cups grated zucchini, about 2-3 zucchini
  • 1/2 cup brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 3 large eggs
  • grated zest of 2 large lemons
  • 2 teaspoons vanilla extract
  • 1 cup extra virgin olive oil, vegetable or canola oil will also work
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons poppy seeds (optional)

Optional glaze

  • 1 cup powdered sugar
  • 4 teaspoons fresh lemon juice

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Instructions 

  • Preheat oven to 350ºF. Use paper towels or a thin dish towel to wring all liquid out of the zucchini and set aside.
  • Line a 9×5 loaf pan with parchment paper or spray generously with a nonstick cooking spray.
  • In a large bowl, whisk together the sugars, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it’s thoroughly incorporated.
  • Gently stir in the flour, salt, baking powder, baking soda, and poppy seeds until just combined. Add the zucchini to the batter and stir it in gently until evenly incorporated. It may seem that there is too much zucchini, but don't worry once it bakes, it will be perfect.
  • Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 5-10 minutes. I checked my loaf after 1 hour and let it stay in the oven 5 minutes more and it was perfect. The outer crust of the bread will be firm to the touch and golden brown. If you feel the bread is browning too quickly, loosely cover the bread with aluminum foil after about 30 minutes of baking to help prevent the top and sides from getting too brown.
  • Cool the bread in the pan for about 20 minutes. Remove onto a wire cooling rack.

Glaze

  • In a small bowl, mix powdered sugar and lemon juice together until well combined. With the bread on the cooling rack, drizzle glaze over the bread.

Notes

Storage: I usually keep my bread at room temperature on day one and then store it in a baggie or other airtight container in the refrigerator. It will be good in the fridge for about a week. I actually really love the way this bread tastes, cold, straight out of the fridge. You can also heat up a slice in the microwave for about 25 seconds, if you prefer.
Freezing: Cool completely and store in a freezer-safe container or bag. Make sure you defrost and enjoy within about 3 months of freezing it.
Muffins: To make this bread into muffins, pour the batter into a greased muffin tin. Bake at 350ºF for 15 mins. Full recipe will make about 18 muffins.
photos by sierra ashleigh photography
Author: Kim
Course: Breakfast, Dessert
Cuisine: American
Serving: 1slice, Calories: 334kcal, Carbohydrates: 33.7g, Protein: 4.2g, Fat: 20.9g, Saturated Fat: 3.1g, Polyunsaturated Fat: 2.7g, Monounsaturated Fat: 13.9g, Cholesterol: 46.5mg, Sodium: 310.2mg, Potassium: 123.9mg, Fiber: 1.4g, Sugar: 18.1g, Vitamin A: 225IU, Vitamin C: 6.4mg, Calcium: 383mg, Iron: 0.4mg

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Recipe instructions

Like most quick breads, this lemon zucchini bread recipe is easy to make from scratch and requires just a few minutes of preparation. Grab a mixing bowl and your loaf pan!

Whisking eggs with sugars and lemon zest.

Step 1: Mix wet ingredients. In a large bowl, whisk together the sugars, eggs, lemon zest, and vanilla until well blended.

Whisking olive oil with brown sugar and eggs in a large bowl.

Step 2: Add olive oil. Beat in the olive oil gradually, whisking it in until it’s thoroughly incorporated.

Adding flour and poppy seeds to wet ingredients in a large bowl.

Step 3: Add dry ingredients. Gently stir in the flour, salt, baking powder, baking soda, and poppy seeds until just combined.

Stirring batter for lemon zucchini bread in a large bowl.

Step 4: Mix. Be careful not to over-mix your batter. This can make the bread tough instead of tender. A few small lumps are totally fine (and even expected!).

Stirring zucchini into batter.

Step 5: Add the zucchini. Gently fold the shredded zucchini into the batter until evenly incorporated. It may seem that there is too much zucchini, but don’t worry once it bakes, it will be perfect.

Lemon zucchini bread batter in a loaf pan.

Step 6: Bake. Pour the batter into the prepared loaf pan and bake on the middle rack in the oven for about 65 minutes or until the bread is golden brown and a toothpick inserted comes out clean or with just a few moist crumbs.

Loaf of quick bread in a parchment-lined loaf pan.

Step 7: Cool. Let the bread cool in the pan for about 20 minutes on a wire rack. Use a butter knife to loosen around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing or adding the glaze.

Lemon zucchini bread topped with a glaze.

Step 8: Add the glaze and enjoy! In a small bowl, mix powdered sugar and lemon juice together until well combined. With the bread on the cooling rack, drizzle glaze over the bread.

Pro tip: Loosely cover the bread with aluminum foil after about 30 minutes of baking to help prevent the top and sides from getting too brown.

Recipe tips

  • Dry the zucchini. It is important to DRY the zucchini. Since some zucchinis, like homegrown garden zucchinis, have more moisture than others, I would suggest grating it about 30 minutes before making the recipe. This will allow it time to shed any excess water. Then, wring and pat it dry before tossing it into the mixture. Do not skip this step or the bread will be overly moist and not bake well.
  • Measure flour correctly. Too much flour can cause baked goods to be dry and crumbly. Start by whisking the flour, then spoon it into a dry measuring cup and level off the top (without shaking the measuring cup). If you have food scales, use those for even more precise measuring.
  • Do NOT over-mix batter. Stir the wet and dry ingredients together by gently folding them with a large spoon or spatula and mix just until moistened. Do not use a whisk. Over-mixing the batter can produce tough bread.
  • Muffins. To make this bread into muffins, pour the batter into a greased muffin tin. Bake at 350ºF for 15 mins. Full recipe will make about 18 muffins. Try these zucchini muffins, if you’d rather not have the lemon flavor!

Frequently asked questions

Do you peel zucchini for bread?

No, it is not necessary to peel zucchini when you’re making most baked goods. Zucchini skin is thin and softens while baking. You (or your kids) won’t even notice it! Plus, a big portion of the vitamins and minerals are found in the peel.

Do you remove the seeds from zucchini before making bread?

Typically, you will not even notice seeds in zucchini. However, if the vegetable is extra large, you should remove the seeds. By the time it has large and well-formed seeds, it is tougher and the seeds are tough to eat and often taste bitter. Simply, scoop them out before adding the flesh to the batter.

What is the easiest way to shred zucchini?

You’ll definitely want to grate the zucchini to add to your bread (and not dice or chop it).  You want those delicious shreds of moisture in every bite! Use the larger side of a square cheese grater to shred your zucchini.

Do you squeeze out the liquid from zucchini for bread?

All recipes are different, depending on the ratio of ingredients. For this particular loaf, you will want to get the majority of the water out of the zucchini. To do this, I like to wrap a thin dishtowel around the shredded zucchini and squeeze it out over the sink.

Storage tips

This quick bread recipe makes twelve slices and only lasted a little over a day in my household. My whole family was pretty fond of the soft, moist bread, bursting with citrus lemon flavor. If you need to store your bread for any length of time, follow the tips below:

  • Room temperature. Cover loosely with a tea towel and store on your counter for up to 24 hours.
  • In the refrigerator. Like most homemade baked goods, you’ll get the longest shelf life by storing this bread in the fridge. Place the bread into an airtight container, wrap it in plastic wrap or store slices in a zip-top baggie. It should keep in the fridge for up to 5 days. You can eat the bread straight from the fridge, lightly toast it in the toaster oven or warm it up for about 25 seconds in the microwave.
  • In the freezer. To freeze, wrap in aluminum foil, then plastic wrap and store in the freezer for up to about 3 months. Defrost at room temperature overnight, remove the plastic wrap, then gently reheat in a 350ºF oven for 10-15 minutes. I recommend freezing it without the glaze, thawing, and then adding the glaze just before eating.
Slices of zucchini bread on a plate.

More delicious bread recipes

Looking for more quick bread recipes to try? Give these favs a try:

Sliced chocolate chip loaf of bread.

Healthy Banana Bread
Loaf of zucchini banana bread sliced on parchment paper.

Zucchini Banana Bread
Sliced chocolate zucchini bread on parchment paper.

Double Chocolate Zucchini Bread
Loaf of apple bread cut into slices.

Cinnamon Streusel Apple Bread

If you try this incredible bread recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.