Lemon Zucchini Bread With Tangy Lemon Glaze

There’s something special about zucchini bread—it’s cozy, moist, and makes the most of summer’s garden bounty. But this version? It’s got a bright, citrusy twist that takes it to the next level. This lemon zucchini bread is soft, lightly sweet, and topped with a thick lemon glaze that adds just the right amount of zing. It’s one of the best ways to use up all that extra zucchini that you have. You know, the ones that were hidden by all the big leaves that caught you by surprise.

I’ve tried to make this lemon zucchini bread somewhat healthy and including better ingredients. I try to use the least amount of processed sugar possible, and I’ll always try to lessen it even while making a recipe. I prefer to use natural sugars like honey and maple syrup. It can also be made gluten free by swapping out one ingredient!

This post is all about lemon zucchini bread.

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Table of Contents

Why You’ll Love This Zucchini Bread

Moist and fluffy thanks to fresh zucchini – make use of extra zucchini you have one hand.
Zesty lemon flavor in both the bread and glaze – this adds brightness to the bread and is just so delicious on top!
Naturally sweetened with honey and maple syrup
Easy to make with simple ingredients
Freezes well for later!

This easy semi-healthy zucchini bread is the perfect way to sneak some veggies into something sweet—and no one will ever know.

Tools You’ll Need

You don’t need any fancy tools for this recipe. Just simple ones your probably already have on hand.

9×5″ loaf pan
Parchment paper
Grater (for zucchini and lemon zest)
Mixing bowls (1 large, 1 medium)
Whisk and rubber spatula
Measuring cups and spoons
Cooling rack

Ingredients You’ll Need

For the Bread:

1 1/2 cups grated zucchini (moisture squeezed out)
2 large eggs
1/2 cup olive oil or melted butter
1/3 cup honey or maple syrup
1/3 cup coconut sugar
1/4 cup plain Greek yogurt
2 tablespoons lemon juice
Zest of 1 lemon
1 1/2 cups all-purpose flour (or gluten-free 1:1 blend)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Glaze:

1 cup powdered sugar
1–2 tablespoons lemon juice (depending on desired thickness)
1/2 teaspoon lemon zest

How to Make Lemon Zucchini Bread

1. Prepare your loaf pan
Preheat the oven to 350 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper for easy removal.

2. Mix the wet ingredients
In a large bowl, whisk together the eggs, oil, honey or maple syrup, coconut sugar, yogurt, lemon juice, and zest. After mixing the wet ingredients together, fold in the shredded zucchini.

3. Stir together dry ingredients
In another bowl, mix the flour, baking soda, baking powder, and salt. Combine well.

4. Combine wet and dry
Add the dry ingredients to the wet and stir until just combined. Don’t overmix!

5. Bake
Pour batter into your loaf pan and bake at 350°F for 45–55 minutes, or until a toothpick comes out clean. After the loaf has baked, let it sit for a few minutes to cool. Then transfer it to a cooling rack.

6. Glaze and serve
While the loaf cools, stir together the powdered sugar, lemon juice, and zest. Wait until the loaf is fully cooled before applying the glaze. Once it has cooled completely, drizzle the glaze over the top of the loaf. Let it set for a few minutes before slicing.

Expert Tips

Be sure to squeeze the zucchini well—excess moisture can weigh the bread down.
Don’t overmix the batter. A light hand leads to a fluffier loaf.
For a more intense lemon flavor, add extra zest to the glaze!

FAQ

Can I make this gluten-free?
Yes! Just use a 1:1 gluten-free flour blend—I’ve tested it with great results.

How should I store leftovers?
Keep it in an airtight container at room temp for up to 3 days, or refrigerate for up to a week.

Can I freeze it?
Absolutely. Wrap slices or the whole loaf tightly and freeze for up to 3 months.

This lemon zucchini bread has that soft, tender crumb we all love, with a bright glaze that makes each bite sing. If you’re looking for an easy and healthy zucchini bread that feels like a treat—you’ve just found it. 🍋

This post was all about lemon zucchini bread.