Glazed Lemon Zucchini Bread

This delicious quick bread recipe is filled with lemon and zucchini and topped with a homemade glaze making it irresistible! No yeast also makes it very simple!

If you love bread (especially quick breads), you’ll love this sweet bread recipe! It’s perfect for leftover zucchini in the garden and is as classic and delicious as our go-to zucchini bread and chocolate zucchini cake.

Glazed lemon zucchini bread

Glaze + Lemon + Zucchini = DELIcious BREAD

When it’s cold I find myself wanting to bake ALL the time. It’s almost like I just love having something sweet and warm to eat on a cold day.

Breads and Cookies are usually the “sweets” of choice on these days, and this next recipe was one that my mom and I tried out years ago that we fell in love with. It was so delicious and one that we will be making again and adding to our favorite breads rotation. 😀

The recipe turned out perfect with the flavors of zucchini and lemon combined into a fluffy bread. The glaze is my favorite part (how could it not be?) and was the perfect addition for this lemon zucchini bread recipe!

Grated zucchini for bread

How to Make Lemon Zucchini Bread

We are all about quick breads (breads that don’t require yeast), and we love that this recipe is so simple.

BATTER. Begin by mixing the flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.

Fold in zucchini (that is drained and dry) until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined.

(*Note*: It is really really important to be sure you remove excess water from the zucchini. Zucchinis are over 90% water which is why they make a great addition to moisten up baked goods. However, too much water from the zucchini can alter the bread a great deal. Read more on this below in the tips.)

BAKE. Pour batter into greased 9×5 loaf pan. Bake at 350 for 40-45 minutes.

GLAZE. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Dress it Up

I love this recipe as is, but sometimes it’s fun to add little something extra to dress up a dish. Here are a few ideas you can try: 

  • 1-2 tablespoons of poppy seeds
  • add dried berries such as cranberries or blueberries
  • add dark or white chocolate chips
  • sprinkle lemon zest on top

Lemon zucchini bread recipe in pan

TipS, TRICKS, + STORAGE

This recipe isn’t hard AT ALL, but we wanted to share our TOP tips for making sure it turns out perfect. 😉

Dry the Zucchini: I mentioned above how important it is to DRY your zucchini. Since some zucchinis, like home grown garden zucchinis, have more moisture than others, I would suggest grating your zucchini about 30 minutes before making the recipe. This will allow it time to shed any excess water. Then, pat it dry before tossing it into the mix. Do not skip this step or the zucchini bread will be too watery and not bake well. 

Storage: This bread keeps at room temperature for 1-2 days, for about a week in the fridge, or for 2-3 months in the freezer. I Recommend freezing it without the glaze, thawing, and then adding glaze just before eating.

Dress it up: I love this recipe as is, but sometimes it’s fun to add little something extra to dress up a dish. Here are a few ideas you can try: 

  • 1-2 tablespoons of poppy seeds
  • add dried berries such as cranberries or blueberries
  • add dark or white chocolate chips
  • sprinkle lemon zest on top

Zucchini bread with lemon

Substitutions

Though I will occasionally add little extras to dress up a dish, I really try not to alter the main recipe. However, sometimes I get started on a recipe to find I don’t have a certain ingredient. In this case I use a substitution if I can. Here are a few for this recipe that might come in handy:

  • Several readers commented that they have successfully used coconut oil, olive oil and even applesauce in lieu of canola oil. Substitute it at a 1:1 ratio. 
  • Make your own cake flour: Of course you can just use all purpose flour, but it won’t yield the cake flour texture. To make your own cake flour all you need is cornstarch and all purpose flour. For every cup of all purpose flour remove 2 tbsp, then add in 2 tbsp of cornstarch. Sift together. 
  • Lemon juice: You can use freshly squeezed or store bought.
  • Buttermilk: See our post on buttermilk substitutes.

Lemon zucchini bread recipe on plate

Doesn’t it looks fabulous?? It’s an easy recipe to make, and I can’t wait to try it out again… it’s been too long!! And for me, breads that require no yeast are always the easiest!! 😉

For more great quick bread recipes, check out:

Or, check out our full collection of Quick Bread Recipes!

Lemon Zucchini Bread Recipe

4.84 from 123 votes
Delicious Glazed Lemon Zucchini Bread Recipe that is soft, moist, filled with grated zucchini and lemon juice and topped with a lemony glaze.
Course Bread
Cuisine American
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 12
Calories 304 kcal
Author Lil' Luna

Ingredients

Bread

  • 2 cups cake flour (or all-purpose flour)
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cup sugar
  • 2 tbsp lemon juice
  • 1/2 cup buttermilk
  • 1 lemon zest
  • 1 cup zucchini grated and dried

Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp milk

Instructions
 

  • Mix flour, salt and baking powder in a medium bowl and set aside.
  • In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  • Fold in zucchini until it is mixed well.
  • Add dry mixture to the wet mixture and blend all together until well combined.
  • Pour batter into greased 9x5 loaf pan.
  • Bake at 350 for 50-60 minutes.
  • While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I’ve made this recipe at least 15 times in the past 4 years. It turns out wonderfully every time. It’s tasty and seems to be a treat to many people’s tastebuds. I’ve taken it to events, served it for guests, and made it for my family too. All three of my kids enjoy it (and ask me to make it again).
    The only issue is that sometimes it isn’t quite baked in the centre before the sides overcook. I’ve learned to bake it a bit longer or to double the recipe and divide it into 3 pans. The extra loaf(s) freeze quite nicely and are great on a picnic/outing!
    **Definitely, I’ve had more success when I’ve grated the zucchini half an hour before using it, wrapping it in paper towel to soak up the moisture.

  2. 5 stars
    Please would you confirm baking time. The recipe says 40 minutes on the top of the page but 50-60 minutes at the end of the instructions. Thanks.

  3. 5 stars
    I made the glazed zucchini lemon bread yesterday, and it was absolutely delicious!! The only thing I added was some lemon zest in the glaze. The bread (cake) is light, very moist, and just perfect for a snack! I love your recipes!

    1. Thank you so much! The addition of the lemon zest sounds tasty. Glad to hear you enjoyed the bread!

    1. Sure! The recipe should yield about 12 muffins. Just make sure to cut the baking time down to about 15 minutes to start. After about 15 minutes, check to see if they are done by sticking a toothpick in the middle of the muffin. If batter is still sticking to the toothpick then put it back in the oven for a couple more minutes. Keep doing this process until the toothpick comes out clean from the muffin. Hope this helps!

    1. You sure can! You can double the amount of the ingredients and split the batter evenly into two loaf pans.

  4. 5 stars
    This bread/cake is absolutely deliciously awesome! Light but substantial. Perfect sweetness. Perfect level of lemon. My lucky neighbors went crazy over this. Do not change a thing. (OK I don’t use canola oil so used avocado oil.) (oh and did not dry the zucchini.)

    1. Yay! I’m so glad that you enjoyed the bread. And that it was a hit with your neighbors too! 🙂

  5. Wow! I am a picky cook and it is rare that I find a recipe that I don’t change. I had a family and friends over and they all loved it!

  6. 5 stars
    This year has seen a banner crop of zucchs at a friend’s garden so this is the third DOUBLE BATCH of this amazing recipe. Sweet and tart and not one bit dry or crumbly. A fav, for sure!!

    1. Oh wow! That is awesome! So glad you have been able to enjoy this bread in large quantities this season too. Glad to hear it is a favorite! 🙂

    1. You could certainly try! Almond flour doesn’t quite have the same binding qualities as all purpose flour so you may need to experiment a bit and possibly add more egg or egg white. The amount of flour may need to be altered slightly too, but start with a 1:1 ratio. I haven’t tried it with almond flour, so you’ll have to let us know how it turns out if you give it a try!

  7. I just found this amazing recipe and it is baking at this very moment! On the yummy glaze, it says 2 tbp lemon juice; is that tsp or tbsp? Thank you for clarifying — or maybe it doesn’t matter and it is personal preference and taste!? Really appreciate your sharing so many great recipes! 🙂

    1. Thanks for catching that! It is 2 tbsp, but if you like less lemon flavor, you don’t have to add that much. Hope you enjoyed the bread!!

      1. This bread was incredibly delicious and baked perfectly! I didn’t change one thing, but added zest in the glaze as mentioned by another clever baker! My mom loves only chocolate, and she said this bread was one of the best things she has ever tasted! Thank you for sharing! ❤️

  8. 5 stars
    Such a delicious recipe. Do you happen to know how many mini loaf pans a recipe will yield? I’m making them to add to college care packages for my three kids.

    1. Ooh I’m not 100% sure, but I’d say probably about 4 mini loaves. That sounds like a great idea to add to a care package. Best of luck sending them off to college!

  9. 5 stars
    so excited that i found you and this recipe!! after 40 years of making zuchini bread i need a change and this is delightful!! the only change i made was adding 1 teaspon of vanilla–it helps enhance the lemon…and i did a oversized cup of zuchini.

    i saw comments on grating the zuchini, yes i grated mine in processor a few days before so it was well drained/dry. worked great!

    looking forward to seeing more of your creations and ideas! Keep spreading sunshine 🙂

    1. Thank you so much for your kind words! I’m glad you found a recipe that was a bit of a change. Thanks for sharing what you did. So happy you enjoyed the bread!!

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