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Lemon Zucchini Bread

Lemon zucchini bread is a moist, tender quick loaf made with grated zucchini and a bright lemon glaze. This easy zucchini bread bakes until a toothpick comes out clean, then gets a thick glossy drizzle that pools over the edges.
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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
  

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
  • 0.33 cup vegetable oil
  • 0.33 cup Greek yogurt or sour cream
  • 2 lemon zest from 2 lemons
  • 2 tbsp fresh lemon juice from 2 lemons
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
Lemon Glaze
  • 1 cup powdered sugar
  • 2.5 tbsp fresh lemon juice 2–3 tablespoons
  • 1 lemon zest from 1 lemon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix batter
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so the loaf releases cleanly after baking. Set pan aside.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt in a bowl until evenly combined. Make sure there are no visible clumps of leaveners.
  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, about 1 minute. The mixture should look glossy and well blended.
  4. Fold in zucchini, grated and squeezed dry, mixing only until it’s evenly distributed. Stop as soon as you don’t see dry zucchini streaks.
  5. Add dry ingredients to the wet ingredients and fold until just combined, then stop to avoid a tough crumb. Scrape the bottom and sides so no flour pockets remain.
Bake and cool
  1. Pour the batter into the prepared 9x5 loaf pan and spread to the edges, keeping the top level. Bake at 350°F for 50–60 minutes until a toothpick inserted in the center comes out clean.
  2. Remove the loaf and cool for 15 minutes before glazing. Wait until it’s warm but not scorching so the glaze stays thick.
Make glaze and finish
  1. Whisk powdered sugar, fresh lemon juice, and lemon zest until smooth and thick. Adjust with an extra teaspoon of lemon juice if needed for a drizzly consistency.
  2. Drizzle the glaze generously over the warm loaf so it pools over the edges. Finish with a visible glossy layer and let it set briefly before slicing.

Notes

Pro tip: squeeze the grated zucchini very dry to prevent a wet center and help the loaf bake evenly. Store covered at room temperature for up to 2 days or refrigerate for 4 days; freeze slices for up to 2 months. For a lighter option, you can swap Greek yogurt for sour cream or use plain nonfat Greek yogurt while keeping the same amount.