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Lemon Zucchini Bread Recipe – A New Twist On A Traditional Recipe

Because garden season is in full force, everyone is searching for ways to make Zucchini Bread. But have you ever thought of switching it up and making Lemon Zucchini Bread as well?

I have been eating zucchini bread all of my life. My parents had a garden and that was one of those recipes that I looked forward to every year.

lemon zucchini bread
What do you get when you combine a lemon bread and zucchini bread recipe? The perfect quick bread that everyone will love!

And now that I have my own garden, I have been making the BEST Zucchini Bread for many years now.

In fact, I get so many requests from family and friends that I make extra loaves to share. And every year I have so much zucchini that I will freeze a few extra loaves as well.

But this year, I decided to make Lemon Zucchini Bread with my extra garden fresh zucchini.

And I have to tell you, on a warm, hot summer day, the addition of lemon is quite refreshing!

Plus it only takes a few minutes to prepare the ingredients and pop it in the oven!

How To Make Lemon Zucchini Bread

The two most time consuming steps in making this zucchini bread recipe is shredding the zucchini and zesting and juicing a lemon.

shredding zucchini
The quickest and easiest way to shred zucchini is by using a food processor.

First choose a medium size, firm zucchini. After washing it off under running water, cut both ends off.

Then slice your zucchini lengthwise and shred it using a box grater or a food processor like our Hamilton Beach Duo Food Processor. Do not squeeze out the excess liquid from the shreds of zucchini.

You will most likely have approximately 2 cups of shredded zucchini. Because this recipe only calls for 1 cup, you can either double the batch or place the remaining shredded zucchini in the fridge or freezer for later use.

lemon zest
Now zest your lemon with a lemon zester or micro planer. Then cut the lemon open and squeeze out the juice.

Now it is time to zest and juice a lemon. One medium-large lemon will yield about 2 tablespoons of lemon zest. And one half of a fresh lemon will produce about 2 tablespoons of juice.

Because all lemons vary, I would suggest that you measure out the ingredients before adding them to your Lemon Zucchini Bread recipe.

Mix, But Don’t Over Mix the Ingredients

Next comes the easy part! In a mixing bowl, whisk together the dry ingredients for the zucchini bread.

wet and dry ingredients
Once you have your ingredients ready, slowly pour the dry ingredients in with the zucchini mixture, just until incorporated.

Then in another bowl, add the remaining wet ingredients and stir. Now slowly mix the dry ingredients in with the zucchini mixture and stir just until incorporated.

You do not want to over mix your batter. Otherwise, the lemon zucchini bread will become very dense during the baking process.

lemon zucchini bread batter
The batter has been mixed and is ready to be poured into a loaf pan.

Pour the batter in a greased loaf pan and bake at 350°F for approximately 50 minutes.

Once a toothpick that is inserted in the center of the bread comes out clean, remove the bread from the oven and let it cool in the pan for 15 minutes.

Then flip the zucchini bread out of the loaf pan and let it cool completely on a wire rack.

The bread will turn nice and golden brown. Remove it from the oven and let it cool in the pan for 15 minutes before removing it to a wire rack to cool completely.

Optional Glaze Instructions

Once your Lemon Zucchini Bread is completely cool, it is time to make the icing.

Of course, you can skip the icing if you prefer, but it really is a nice and refreshing addition to the bread.

lemon glaze
Drizzle the glaze on top of the bread and let it flow down the sides.

Mix the glaze in a small bowl and drizzle the icing over top of the bread.

If you are planning to freeze extra loaves of Lemon Zucchini Bread, skip the icing process until you are ready to thaw and serve.

Store the freshly made bread in an air-tight container on the counter.


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Yield: 1 loaf

Lemon Zucchini Bread Recipe

lemon zucchini bread

An easy to make bread recipe that combines the ingredients of Lemon Bread and Zucchini Bread to make a moist, yet light bread that is perfect to serve any time of the year!


  • 1 1/2 c. all purpose flour
  • 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 6 TBSP sugar
  • 1 c. finely shredded unpeeled zucchini
  • 1/4 c. unsweetened apple sauce
  • 1 large egg
  • 2 Tbsp. lemon juice, or juice of 1/2 of a lemon
  • 2 Tbsp. lemon zest, or zest of 1 large lemon
  • Glaze Ingredients
  • 1/2 c. powdered sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest


  1. Preheat oven to 350°F and grease a bread pan. Set aside.
  2. In a medium bowl add flour, baking powder, baking soda, and salt. Whisk to combine then set aside.
  3. In another mixing bowl combine sugar, zucchini, applesauce, egg, lemon juice, and lemon zest. Stir to combine.
  4. Add dry ingredients to the wet ingredients and stir just until combined. Do not over mix.
  5. Pour batter into greased bread pan and spread until fairly even.
  6. Bake for 50-55 minutes or until a toothpick is inserted into the middle of the bread and comes out clean.
  7. Remove from oven and place on a wire rack for 15 min. Then remove the bread from pan and cool completely.
  8. Once cool, make the glaze by combining the ingredients in a bowl and drizzle over top.


Store in an air tight container on the counter.
Bread can be frozen by wrapping unglazed bread in foil and then placing it in a large resealable bag with the air removed. When you are ready to serve, add the glaze.

Recipe provided by Make Your Meals

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g
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