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Lemon Zucchini Bread

Lemon zucchini bread with a moist, tender crumb is baked like an easy zucchini quick bread and finished with a thick lemon glaze. Bright lemon loaf flavor and juicy grated zucchini come together in one golden loaf you can slice and serve.
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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
  • 0.333 cup vegetable oil
  • 0.333 cup Greek yogurt or sour cream
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • zest of 1 lemon

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Make sure the pan is well coated so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt in a bowl. Stop when the dry ingredients look evenly blended.
  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. Mix until the batter is glossy and uniform.
  4. Fold in the grated zucchini that has been squeezed dry. Distribute it evenly without stirring long.
  5. Add the dry ingredients to the wet ingredients and fold until just combined—do not overmix. The batter should look lumpy but no dry streaks remain.
Bake and glaze
  1. Pour the batter into the prepared 9x5 loaf pan and spread it level. Tap once to settle the surface.
  2. Bake for 50–60 minutes at 350°F until a toothpick inserted in the center comes out clean. The loaf should be golden on top and spring back lightly when pressed.
  3. Cool the loaf for 15 minutes before glazing. Let it rest just enough to avoid melting the glaze.
  4. Whisk powdered sugar, fresh lemon juice, and zest of 1 lemon until smooth, then drizzle generously over the warm loaf. Let the glaze pool slightly over the edges for a glossy finish.

Notes

Pro tip: squeeze the grated zucchini very well so the crumb stays tender instead of wet. Store the cooled loaf covered in the refrigerator up to 4 days; freeze slices up to 2 months (wrap tightly). For a lighter option, use plain low-fat Greek yogurt instead of regular yogurt/sour cream.