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+ servings
A loaf of glazed lemon zucchini bread on a small cooling rack, with two slices of bread cut.
5 from 3 votes

Lemon Zucchini Bread

A delicous lemon zucchini bread recipe that's loaded with fresh lemon zest and grated zucchini. This bread is moist and flavorful!
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 8 servings


  • 1 cup granulated sugar
  • 2 tablespoons lemon zest - about the zest of 2-3 lemons
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup sour cream - I used full fat, but you can use any kind
  • 1 cup zucchini - grated
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice


  • Preheat oven to 350°F. Grease and flour a 9x5” loaf pan, set aside. 
  • Place the shredded zucchini on a paper towel and lightly dab the zucchini so that it's not so wet. Don't ring it out; we just don't want the zucchini to be sopping wet.
  • In a medium size bowl combine the sugar and lemon zest. Using your fingers, rub the lemon zest and sugar between your fingers until the lemon zest has been evenly combined in the sugar. Add the eggs and oil to the sugar. Beat on medium speed for 2 minutes or until slightly lighter in color. 
  • Add the vanilla and mix until combined. 
  • In a medium sized bowl whisk the flour, baking powder, and salt. Pour half of the dry ingredients into the egg and sugar mixture. Mix until barely combined, there will be streaks of flour remaining. With the mixer on low, add the sour cream and the remaining flour mixture. Mix until just combined, do not over mix.
  • Using a rubber spatula, fold in the zucchini.
  • Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  • Remove from oven and cool on wire rack for 5-10 minutes, then remove from the bread pan and cool on wire rack completely. 

Lemon Glaze

  • Whisk the powdered sugar and lemon juice until smooth. If glaze is too thin, add more powdered sugar. If glaze is too thick add more lemon juice. 
  • Drizzle glaze over the cooled loaf.


You do not need to peel the zucchini bread shredding it. 


Calories: 431kcal (22%), Carbohydrates: 66g (22%), Protein: 5g (10%), Fat: 17g (26%), Saturated Fat: 13g (65%), Cholesterol: 58mg (19%), Sodium: 104mg (4%), Potassium: 208mg (6%), Fiber: 1g (4%), Sugar: 41g (46%), Vitamin A: 165IU (3%), Vitamin C: 6.2mg (8%), Calcium: 71mg (7%), Iron: 1.8mg (10%)