Bright, fresh, and incredibly moist, this Glazed Lemon Zucchini Bread is the perfect way to turn everyday ingredients into a bakery-worthy treat! Grated zucchini keeps the loaf soft and tender, while fresh lemon zest and juice add a burst of citrus flavor in every bite!

Zucchini Bread with Lemon Glaze!

You won’t have to fish for compliments when you make this Glazed Lemon Zucchini Bread – it’s the perfect recipe! Packed with bright lemon flavor, incredibly moist thanks to grated zucchini, and topped with a sweet-tart lemon glaze, this easy quick bread is ideal for breakfast, brunch, dessert, or an afternoon snack!

Why this Recipe Works

Zucchini Keeps the Bread Incredibly Moist – Grated zucchini adds natural moisture, creating a soft, tender loaf that stays fresh for days.

Bright Lemon Flavor Shines Through – Fresh lemon zest and lemon juice work together to deliver vibrant citrus flavor in every bite.

Simple Pantry Ingredients – This recipe uses basic baking staples, making it easy to whip up whenever you have zucchini on hand.

Oil Creates a Tender Crumb – Using oil instead of butter helps produces a moist, soft texture that doesn’t dry out quickly.

Homemade glazed lemon zucchini bread with a tender crumb and bright citrus flavor

Ingredients You’ll Need for the Bread

1 1/2 cups Flour – Provides the structure and base for the loaf.

1/2 tsp Salt – Enhances the overall flavor and balances the sweetness.

1/2 tsp Baking Soda – Helps the bread rise and creates a tender texture.

1/2 tsp Baking Powder – Adds additional lift for a light, soft crumb.

3/4 cup Sugar – Sweetens the bread and helps keep it moist.

Zest from 1 Large Lemon – Adds fresh, bright citrus flavor throughout the loaf.

2 Eggs – Binds the ingredients together and contributes to the breads structure.

1/2 cup Oil – Keeps the bread moist and tender.

1 1/2 tsp Lemon Juice – Boosts the lemon flavor and compliments the fresh zest.

1 cup Zucchini (Grated) – Adds moisture, softness, and a subtle vegetable sweetness.

And the Icing

1 cup Powdered Sugar – Creates a smooth, sweet glaze.

4 tsp Lemon Juice – Thins the icing while adding a tangy, refreshing lemon flavor.

Freshly baked lemon zucchini loaf covered in a smooth lemon glaze and sliced for serving

How to Make Glazed Lemon Zucchini Bread

Preheat oven to 350 degrees. Spray a bread pan with non-stick spray and set aside.

In a small bowl, whisk together 1 1/2 cups flour, 1/2 tsp salt, 1/2 tsp baking soda, and 1/2 tsp baking powder.

In a large bowl, whisk together 3/4 cup sugar and the zest from 1 large lemon. Add in 2 eggs, 1/2 cup oil, and 1 1/2 tsp lemon juice.

Gradually mix the dry ingredients into the wet.

Then fold in 1 cup grated zucchini.

Transfer batter to the bread pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread rest in the pan for 10 minutes. Then transfer to a wire rack to finish cooling.

In a small bowl, whisk together 1 cup powdered sugar and 4 tsp lemon juice until smooth. Drizzle over the cooled bread.

Don’t Peel the Zucchini – The skin is tender and blends right into the bread, adding color and nutrients without affecting the texture.

Grate the Zucchini Finely – Finely grated zucchini distributes moisture evenly throughout the loaf for a soft, tender crumb.

Adjust the Glaze Consistency – Add a little more powdered sugar for a thicker glaze or a few drops of lemon juice for a thinner drizzle.

Check for Doneness Early – Ovens vary, so start testing with a toothpick a few minutes before the recommended baking time. A toothpick inserted in the center should come out with moist crumbs.