Lemon Zucchini Bread

This lemon zucchini bread recipe wonderfully moist and super quick to throw together. It’s great recipe to use up all that summer zucchini and you can freeze for later!"

- Boston Girl Bakes

key ingredient



For the bread: – all purpose flour – kosher salt – baking soda – baking powder – 2 large eggs room temperature – vegetable oil – granulated white sugar – vanilla extract – shredded zucchini – lemon juice – lemon zest

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For the glaze: – confectioners sugar – lemon juice – vanilla extract

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Lemon Zucchini Bread Recipe


12 Servings



total time

1 Hour  15 Minutes

prep time

10 Minutes

1. Preheat and prepare pan. Preheat oven to 350oF. Spray a 9×5” loaf pan with non-stick cooking spray, or line with parchment paper and set aside.


2. Combine dry ingredients. In a mixing bowl, whisk together flour, salt, baking powder, and baking soda.


3. Combine wet ingredients. In a second mixing bowl, whisk together eggs, oil, sugars, and lemon zest, lemon juice, and vanilla extract.


4. Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Fold in zucchini.


5. Bake. Pour batter into prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack.


6. Make the glaze. Mix all ingredients. In a mixing bowl with a whisk, combine confectioners sugar, lemon juice, and vanilla extract, until smooth. You can additional juice, or water to thin out for the desired consistency.


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