Lemon Zucchini Bread

Moist and flavorful, this delicious lemon zucchini bread makes the perfect snack any time of day – and a great way to add zesty taste to your brown bag lunch. It’s sure to be a popular addition to a brunch buffet, and makes a great dessert any day of the week.
Course Dessert



  • 1 1/2 cups shredded zucchini
  • 3/4 cup white sugar
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest


  • 1/2 cup icing sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest



  • Preheat oven to 325 degrees F, and prepare an 8” x 4” loaf pan.
  • Measure the flour, salt, baking soda, and baking powder into a mixing bowl. Add the cinnamon, and stir together until the mixture is evenly blended.
  • Shred the zucchini unpeeled into a second large bowl. It’s okay if it’s moist – that’s what the loaf needs.
  • Add the sugar, egg, oil, lemon juice, and zest. Stir together until blended.
  • Combine the flour mixture with the zucchini mixture, folding over the mixture only until it is just combined. Do not over mix.
  • Pour the batter into the loaf pan, and bake for about 45 minutes. The bread is done when a toothpick inserted into the center comes out clean.
  • Transfer to a rack to cool.


  • Combine all the ingredients together in a small bowl.
  • Drizzle over the bread and serve.
Keyword Lemons
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