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Lemon Zucchini Bread

Lemon zucchini bread with a tender, moist crumb and a thick lemon glaze that drips over the edges. This easy zucchini bread bakes up golden and bright with fresh lemon zest and juice.
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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: 340
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
  • 1 9x5 loaf pan

Method
 

Prep and bake
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, leaving the pan ready to receive the batter.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together until evenly distributed and no dry streaks remain.
  3. In a separate bowl, beat granulated sugar and eggs, then mix in vegetable oil, Greek yogurt or sour cream, lemon zest, fresh lemon juice, and vanilla extract until smooth and glossy.
  4. Fold the grated zucchini (squeezed dry) into the wet mixture until the batter looks uniformly speckled with zucchini.
  5. Add the dry ingredients to the wet and fold just until combined, stopping as soon as no flour pockets are visible.
  6. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool the loaf for 15 minutes before glazing so the glaze can set without fully running off.
Glaze
  1. Whisk powdered sugar, 2–3 tablespoons fresh lemon juice, and lemon zest until smooth and thick, with a pourable consistency.
  2. Drizzle the lemon glaze generously over the warm loaf and let it pool over the edges for a glossy finish.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes with a tender, not gummy, crumb. Store covered in the refrigerator up to 4 days; freeze the baked loaf (unglazed or glazed) up to 2 months, thaw overnight and refresh briefly if you like. For a dairy-light option, use sour cream or Greek yogurt substitute with plain unsweetened dairy-free yogurt in the same amount.