Grandma’s lemon zucchini bread is the best! Its moist, light, fluffy and packed with lemon flavor then topped with a lemon glaze.

two slices of grandmas lemon zucchini bread on a white plate with a doily in the back on a red table cloth

Zucchini seems to be the one vegetable gardeners have a lot of and I am one of those gardeners with tons of zucchini! I suppose its my fault for planting 5 zucchini plants, oops!

I was gathering all my zucchini recipes for my abundance and my mother in law said she had the best zucchini bread recipe ever!

She gave me the recipe, I made it and sure enough it was the best ever! It was so good I had decided to share the recipe with you!

This recipe makes two loaves and if I don’t hide one of the loaves in the freezer they are both gone within a couple of days.

This tasty recipe is great for a quick snack, dessert after dinner and even for breakfast. I LOVE spreading some butter on mine as well.

If you’re obsessed with lemons as much as I am check out this blueberry breakfast cake, glazed lemon loaf and this lemon blueberry bread recipe.

lemon zucchini bread on a wire rack thats is glazed with a lemon glaze and sliced

Recipe Ingredients

Large Eggs- I use room temperature eggs for this recipe as its makes a lighter and fluffier bread
Granulated Sugar- Just the right amount of sweetness is added
Vegetable Oil- It’s what makes this bread super moist
Zucchini- Grated and unpeeled to add a beautiful green colour throughout the bread that you can see when its sliced
Lemon juice and the zest of a lemon- Adds more moisture to the loaf and a pop of lemon flavor
Vanilla extract– Enhances the flavor of the recipe
All Purpose Flour- I used un-bleached all purpose flour
Baking Soda- Helps the loaf to rise
Baking Powder- Helps the loaf to rise
Salt- Enhances the flavor of all the other ingredients when combined
Dried Ginger- Adds the perfect flavor combination to go along with the lemon and zucchini

Ingredients for the lemon glaze

Icing sugar- Also known as powdered sugar or confectioners sugar
Lemon Juice- Fresh or bottled
Heavy Cream- Adds a thicker, richer glaze and adds a deeper white color to it as well

See recipe card for quantities.

How to make this recipe

2 greased and floured 9x5 bread pans on a wooden counter top

Step 1: Preheat oven to 350 and grease then flour 2 9×5 loaf pans.

flour, baking powder, baking soda, salt and ginger in a glass clear bowl on a wooden counter top with a whisk in the bowl

Step 2: In a medium bowl add in the flour, baking soda, baking powder, salt, and ginger. Whisk and set aside.

a large clear glass bowl that has eggs and sugar in it, and vegetable oil that was all mixed together

Step 3: In a large bowl add in the eggs and sugar. Mix until combined. Mix in the vegetable oil until smooth, stir in the vanilla.

Step 4: Add in the zucchini, lemon juice, zest and mix.

dry sifted ingredients over the wet ingredients in a clear glass bowl

Step 5: Sift the dry ingredients over the wet and mix until just combined.

lemon zucchini bread batter in 2 loaf pans sitting on a wooden counter top

Step 6: Add evenly to 2 loaf pans and bake for 45 minutes or until a tooth pick comes out clean from the center.

lemon zucchini bread on a wire rack cooling before adding the lemon glaze

Step 7: Cool in the pan for 10 minutes then transfer to a wire rack to completely cool before adding the glaze.

glazed lemon zucchini bread on a wire rack sitting on a wooden counter top

Step 8: Mix glaze ingredients together then add glaze to the top of the loaves using a silicon brush. Allow icing to set then slice and serve.

Hint: If you plan on freezing the loaves, do not add the glaze.

lemon zucchini bread on a white plate with a doily under it with a lemon to the side of it on a red vintage table cloth

Storage

Room temperature: Lasts in an airtight container for up to 4 days at room temperature.

Fridge: It will last up to one week in the fridge but it does go drier when stored there. I personally prefer storing it at room temperature for the best texture.

Freezing: Allow loaves to cool completely before freezing. Do not add the glaze if you’re freezing the loaves. They will last for up to 3 months in the freezer.

Lemon Zucchini Bread

Moist, light, fluffy and coated with a lemon glaze.

Prep Time 15

Cook Time 45

Total Time 1

Serving Size 12

Ingredients

3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried ginger *optional
3 large eggs room temperature
1 1/2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups zucchini grated with the peel on
3 Tablespoons lemon juice
Zest of a lemon

Glaze

2/3 cup icing sugar
1 Tablespoon lemon juice
1 Tablespoon heavy cream

Instructions

Pre heat the oven to 350.
Butter and flour 2 9×5 loaf pans then set them aside,
In a medium bowl add in the flour, baking soda, baking powder, salt and ginger. Whisk until combined then set aside.
In a large bowl add in the eggs and beat them well.
Mix in the sugar until well combined.
Add in the vegetable oil and mix until smooth.
Mix in the vanilla.
Stir in the zucchini, lemon juice and lemon zest. Mix well.
Sift the dry ingredeints over the wet, and mix until just combined.
Add evenly to the 2 loaf pans and bake for 45 minutes or until a tooth pick comes out clean from the center.
Cool in pans for 10 minutes then transfer to a wire rack to cool completely.
Once cooled combine the glaze ingredients in a bowl then add to the top of the loaves with a silicon brush once cooled completely. Add more lemon juice if you need to thin it more, only drops at a time.
Allow glaze to set, then slice and serve.