Tender Lemon Zucchini Bread with a Lemony Glaze

This lemon zucchini bread is the kind of loaf I bake whenever I need to use up a giant squash and want the whole kitchen to smell like a lemon grove. It’s extra moist thanks to the zucchini and a splash of buttermilk, with a sunny lemon kick and a crackly glaze that seals in tenderness.

Best of all, it comes together in one bowl, no mixer required, and it stays fresh for days. If you’ve ever worried about soggy zucchini bread, don’t—the trick is squeezing out the extra water so the loaf bakes up tender, not gummy.

What Makes This Zucchini Bread So Good

The crumb is soft and tight, not muffin-like, and every bite tastes of lemon first, then the gentle nuttiness of the flour. The glaze is optional, but it adds a tangy-sweet crackle that makes the loaf feel like a proper treat.

Because the batter uses oil instead of butter, it stays moist for days, even left on the counter. I’ve brought it to brunches and potlucks where it vanishes before the coffee cake does.

Ingredients

• 2 cups shredded zucchini (about 1 medium, 8 oz) : do not peel it; squeeze out all excess moisture after grating
• 1 1/2 cups all-purpose flour : half whole wheat pastry flour works nicely too
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp lemon zest (from 2 lemons) : use fresh zest for the brightest flavor
• 2 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil : melted coconut oil is fine in a pinch
• 1/4 cup buttermilk : plain full-fat yogurt works as a swap
• 2 tbsp fresh lemon juice

For the glaze:

• 1/2 cup powdered sugar
• 1 to 2 tbsp fresh lemon juice

Variations / Substitutions

• Gluten-free : swap the flour for a good 1-to-1 gluten-free baking blend; the loaf may be slightly more dense.
• Poppy seed loaf : stir 1 tablespoon of poppy seeds into the dry ingredients.
• Zucchini swap : you can use the same weight of shredded yellow summer squash instead.
• Blueberry lemon : fold 1/2 cup fresh blueberries (tossed in a little flour) into the batter right before baking.
• Dairy-free : use a thick plant-based yogurt and a neutral-tasting oil; the bread will still be tender.
• Lemon lovers : add up to 3 teaspoons of lemon zest and an extra tablespoon of lemon juice in the batter.

If you like this, you would probably enjoy a tender Lemon Blueberry Muffin made with the same bright citrus notes.

How to Make Lemon Zucchini Bread

Step 1: Shred and Drain the Zucchini

Preheat your oven to 350°F (175°C) and lightly grease an 8.5×4.5-inch loaf pan. Place a clean kitchen towel over a bowl, grate the zucchini on the large holes of a box grater (no need to peel it), then gather the towel around the shreds and squeeze firmly for about a minute. You want to wring out as much liquid as you can—the pile will go from wet and heavy to fluffy and feel almost dry to the touch.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Add the 2 tsp lemon zest and rub it into the flour with your fingertips for about 20 seconds to release the oils. Whisk everything again to distribute the leaveners evenly.

Step 3: Beat the Wet Mixture

In a separate medium bowl, beat the 2 eggs with the 3/4 cup sugar and 1/3 cup oil until the mixture looks pale and slightly thickened, about 1 minute by hand. Whisk in the 1/4 cup buttermilk and 2 tbsp lemon juice until smooth and glossy.

Step 4: Fold the Batter Together

Pour the wet ingredients into the dry, add the squeezed zucchini, and fold with a rubber spatula just until no streaks of flour remain. Stop the moment everything comes together—a few small lumps are fine. Overmixing here will make the loaf tough and dense.

Step 5: Bake the Loaf

Scrape the batter into the prepared pan and smooth the top. Bake on a center rack for 50 to 55 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil after the 40-minute mark. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before you glaze it.

Step 6: Glaze and Slice

Once the loaf is fully cool, whisk the 1/2 cup powdered sugar with 1 tablespoon of the lemon juice, then drizzle in more juice a few drops at a time until the glaze is thick but pourable. Drizzle it over the top, letting it drip down the sides. Let the glaze set for about 15 minutes, then slice and serve while the crust is still crackly.

A Few Tips Before You Start

• Grate the zucchini right before you use it. If it sits, it releases moisture and loses that bright green color.
• For extra lemon punch, rub the zest into the sugar (instead of the flour) and let it sit for 5 minutes before adding the eggs. The sugar draws out even more lemon oil.
• A 9×5-inch loaf pan works too, but the loaf will be a little shorter. Start checking for doneness around 45 minutes.
• If you prefer a thicker, spreadable glaze, use less lemon juice and frost the top with a small spatula.

Bake times by pan:

Keeping the Bread Fresh

Refrigerate Wrap the cooled loaf (with or without glaze) tightly in plastic wrap or store in an airtight container. It stays moist in the fridge for up to 5 days. Freeze For longer storage, wrap individual slices in plastic and then foil, or freeze the whole loaf. It will keep for up to 3 months. Thaw overnight in the fridge. The glaze may soften, but it’s still delicious.

Frequently Asked Questions

Can I make this bread without the glaze?

Absolutely. The loaf is tender and lemony on its own. You’ll just miss that sweet-tart crackle on top.

Why did my bread sink in the middle?

This usually means it was underbaked or you opened the oven door too early. Be sure to test with a toothpick in the very center, and try not to peek during the first 40 minutes.

Can I substitute whole wheat flour for all of the flour?

I wouldn’t recommend using 100% whole wheat flour here; it makes the loaf dense and dry. For a heartier crumb, replace up to half the flour with white whole wheat or whole wheat pastry flour.

Can I freeze this bread?

Yes, it freezes beautifully. Wrap it in a double layer and freeze for up to 3 months. Thaw at room temperature or overnight in the fridge.