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Lemon Zucchini Bread

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 12 slices



  • 1 2/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 2 Tbsp lemon zest (about 3 lemons)
  • 1/2 cup oil (canola or vegetable)
  • 2 large eggs, room temperature
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 Tbsp fresh lemon juice (about 1 lemon)
  • 1 cup finely shredded zucchini, at room temperature


  • 1 1/2 cups powdered sugar
  • 2 Tbsp fresh lemon juice (about 1 lemon)


  1. Preheat oven to 350 degrees Fahrenheit. Butter and flour an 8x4-inch loaf pan. Set aside.
  2. In a medium mixing bowl whisk the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar and lemon zest until fragrant; about 30 seconds. Add oil, eggs, sour cream, and lemon juice. Mix.
  4. Add flour mixture. Mix gently until flour is about halfway incorporated. Fold in zucchini with a spatula until flour leaves only a few streaks. Do not over-mix. Pour batter into the prepared loaf pan.
  5. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then invert bread onto a wire rack to cool completely.
  6. Once loaf is cool, mix glaze ingredients in a bowl with a whisk and drizzle over the top; let set. Slice and serve. Store bread in an airtight container. 

Recipe Notes

Recipe altered from Cooking Classy