Lemon Zucchini Bread combines two favorites into one easy-to-make loaf! The fresh summer zucchini keeps this cake incredibly moist, and the zesty lemon flavor is tangy and sweet.

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