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Lemon Zucchini Bread

Lemon zucchini bread with a moist, tender crumb and a thick lemon glaze. This easy zucchini bread bakes into a golden lemon loaf with glossy glaze 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: 320
Ingredients Equipment Method Notes

Ingredients
  

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
  • 2 lemons zest zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup zucchini grated and squeezed dry
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice 2–3 tablespoons, to taste/texture
  • 1 lemon zest zest of 1 lemon

Equipment

  • 1 sheet pan

Method
 

Prep and bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk the all-purpose flour, baking soda, baking powder, and salt in a bowl until evenly combined.
  3. Beat the granulated sugar, eggs, vegetable oil, Greek yogurt or sour cream, lemons zest, fresh lemon juice, and vanilla extract until smooth.
  4. Fold in the zucchini, grated and squeezed dry, until evenly distributed.
  5. Add the dry ingredients to the wet ingredients and fold until just combined—do not overmix.
  6. Pour the batter into the prepared loaf pan and place it on a sheet pan.
  7. Bake at 350°F for 50–60 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool the loaf for 15 minutes before glazing.
Make and drizzle the glaze
  1. Whisk the powdered sugar, fresh lemon juice, and lemon zest until smooth.
  2. Drizzle the glaze generously over the warm loaf so it pools over the edges and drips down the sides.

Notes

For the best crumb, squeeze the grated zucchini very dry so the batter stays thick and the loaf bakes evenly. Store the bread in an airtight container in the refrigerator for up to 4 days; freeze sliced portions up to 2 months (thaw overnight in the fridge). For a lighter option, use low-fat Greek yogurt in place of sour cream or full-fat yogurt.