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Lemon Zucchini Bread is a perfect way to use up zucchini. Buttermilk makes this bread so moist and cake-like and it’s loaded with zucchini, fresh lemon juice, and lemon zest. Bakes up perfectly each and every time!

Be sure and also try my chocolate chip zucchini muffins too.

Two loaves of lemon zucchini bread with one loaf cut in pieces.


This lemon zucchini bread is one of those recipes that I wish everyone would make. I kind of want to make a bunch and send them to you all because it is so yummy.

I love quick breads but they can be tricky. Some don’t bake properly, rise properly, the texture is off, and lots just end up sinking down in the middle after you pull it out of the oven.

This one will not do that. It literally bakes up perfectly each and every time. The fresh lemon flavor is so bright not only in the lemon zucchini bread but also in that simple lemon glaze. The addition of the buttermilk in the recipe makes the bread so soft and gives this quick bread an almost cake-like texture. 

If you love that fresh vibrant lemon flavor then I know you will love this no bake lemon pudding pie, lemon yogurt fruit salad, or this lemon lovers layered cake.

A picture of lemon zucchini bread topped with glaze.


This lemon zucchini bread is made with staple baking ingredients like flour, sugar, and oil, and then of course loaded with fresh shredded zucchini and fresh lemon zest and juice. 

  • All-Purpose Flour – I prefer to use unbleached flour but any all-purpose flour will work in this. I would suggest not using any whole wheat flour as that can make quick breads pretty dense. 
  • Baking Powder & Salt – Table salt works just fine here.
  • Eggs – You will need large eggs for this recipe.
  • Granulated Sugar 
  • Oil – Use canola or vegetable oil.
  • Buttermilk – Feel free to use a buttermilk substitute. I prefer to just use buttermilk from the carton as I think it tastes better rather than making my own. 
  • Fresh Lemon Zest & Lemon Juice – Use fresh lemon juice. Not bottled lemon juice. Be sure you are only zesting the very most outer layer of the lemon skin. Any further down into the white part and it becomes really bitter. 
  • Shredded Zucchini – I use the fine side of a cheese grater to shred zucchini. I like to peel the zucchini but you don’t have to. If the shredded zucchini seems really watery, take a few paper towels and dab it before adding it into the batter.
  • Powdered Sugar & Lemon Juice – This makes the simple glaze for over top. 

A bite taken out of a piece of lemon zucchini bread laying on a white plate.


Making lemon zucchini bread at home is actually quite simple. You will need either four mini loaf pans or one larger 9×5 loaf pan for this recipe.

  • Mix the Dry Ingredients : Combine all-purpose flour, baking powder, and salt in a small mixing bowl. Stir together with a whisk which will help break up any clumps from the flour. It acts as a sifter but it’s way easier to do it this way.
  • Beat Eggs : In a seperate, larger mixing bowl, beat the eggs for at least 30 seconds.
  • Add Sugar & Oil : Add the sugar and oil and beat until lighter in color and until it looks fluffy. 
  • Add Fresh Lemon and Buttermilk : Add buttermilk, lemon zest, and fresh lemon juice. Combine. 
  • Zucchini & Dry Ingredients : Add in the shredded zucchini and then dry ingredients. Stir to combine. 
  • Loaf Pans : Pour the batter into the mini loaf pans or into the larger 9×5 loaf pan if that is what you’re using.
  • Baking and Cooling : Bake according to the directions. Let the bread cool in the loaf pan for about 15 minutes and then invert it onto a cooling rack. 
  • Glaze : Let the bread cool completely before gazing it. If you try to glaze the bread while it’s still warm the glaze will just fall right off. 

How to make this zucchini bread recipe with step-by-step photos.

How to make this recipe with step-by-step photos.


There are a few easy to follow tips that will hopefully help you make this recipe.

  • Use Fresh Lemons

    • Using fresh squeezed lemon juice makes such a difference. You can’t get that bright & fresh lemon flavor from bottled lemon juice. With that said, I have had a few readers tell me that they liked bottled lemon juice in the recipe, so if it’s something you want to try then go for it. The recipe will still work with bottled lemon juice. But for best results and taste please use fresh lemons. You will need about 2 large lemons for this recipe. 
  • Only Zest the Top Layer of the Lemon Skin

    • When you zest the lemon be sure to only zest the very top layer of the lemon. If you zest too deeply into the skin it gets very bitter. Use a citrus zester or the fine side of a cheese grater to do this. 
  • Use Buttermilk

    • Do not substitute the buttermilk with regular milk. If you don’t have buttermilk try using vinegar + milk to make buttermilk. For 1/2 cup buttermilk you will need 1/2 tablespoon white vinegar + 1/2 cup milk. Let it sit for 5 minutes to sour. 
  • Glaze Tips

    • If you want less lemon flavor use heavy cream or milk for the glaze in place of the lemon juice. 
    • If you pour the glaze on top of the loaf while it’s still warm, the glaze will just fall right off. If you want the glaze to actually sit on top of the loaf then be sure and let it cool before glazing. 
  • What Size Pan Do I Use?

    • This recipe can be made in mini loaf pans OR a large 9×5 loaf pan. I prefer the cute mini loafs so that’s what I usually end up doing.
  • How To Drizzle the Lemon Glaze

    • The easiest way is to just dip a fork into the glaze and drizzle it over the bread. You can also put the glaze into a Ziploc bag and snip a very small corner off of the bottom and then glaze it. Doing it this way will produce more even lines. 

Overhead picture of loaves of lemon bread with shredded zucchini.


Leftovers keep well out at room temperature for several days. Be sure that the bread is covered or wrapped tightly. 

If you prefer it cold it can also easily be stored in the fridge as well. 


Yes you can! Do not add the glaze over top if you are planning on freezing this bread.

Once the bread has cooled, wrap it tightly in plastic wrap/Saran Wrap, and then wrap it again in tin foil. I also like to put the wrapped loaf inside a gallon-sized freezer Ziploc bag. 

Freeze for up to 1-2 months. 

Two picture collage of lemon zucchini bread.


Two loaves of lemon zucchini bread with one loaf cut in pieces.
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Lemon Zucchini Bread

Author Jessica
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 slices
Lemon Zucchini Bread is a perfect way to use up zucchini. Buttermilk makes this bread so moist and cake-like. Loaded with zucchini, fresh lemon juice, and lemon zest. Bakes up perfectly each and every time!


Lemon Zucchini Bread

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup canola or vegetable oil
  • 1/2 cup buttermilk
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 1 cup shredded zucchini

Lemon Glaze

  • 1 cup powdered sugar
  • juice of 1 lemon


  • Heat oven to 350 degrees. Spray 4 mini loaf pans (6"x3 1/2") well with cooking spray. You can also use a 9x5 loaf pan. 
  • In a small bowl combine the flour, baking powder, and salt. Stir with a whisk to break up any clumps. Set aside.
  • In a large bowl with a hand blender, or a bowl of a stand mixer, beat the eggs for 30 seconds. Add the sugar and oil and beat together until well combined. About 1 minute until it looks "fluffy" and pale in color. 
  • Add buttermilk, lemon zest, and lemon juice. Blend together until mixed in. 
  • Add the shredded zucchini and the bowl of dry ingredients into the wet mixture, and stir gently with a spatula or wooden spoon just until combined and no flour pockets remain. 
  • Evenly divide the batter between the 4 mini loaf pans (or 9x5). Cook the mini loaf pans for 30-34 minutes and the 9x5 loaf pan for 40-45 minutes. The bread will look done and when gently pressed with a finger will spring back, a toothpick inserted in the middle will also come out clean.
  • Let cool for 10 minutes in the loaf pan and then remove the bread to a cooling rack to cool complete. 

Lemon Glaze

  • Mix together the powdered sugar and lemon juice with a fork until combined and it's the consistency you want. Add more lemon juice (or milk) if it's too thick and if it gets too runny, add a little bit of powdered sugar. Drizzle the glaze over the bread with a fork or put the glaze into a Ziploc bag and cut the corner.



Zucchini : I prefer the zucchini peeled so that's what I do, you can also just shred it with the peel on too. If the zucchini is very watery as you are shredding it you may want to dab it gently with a paper towel to soak up any excess water before adding it into the batter. Shred the zucchini using the fine side of a cheese grater. 
Lemons : You will need 2 fresh lemons for this recipe. For best taste use fresh lemon juice and not bottled lemon juice. 
Glaze : If wanted you can use milk instead of lemon juice. Doing this would make the lemon flavor less intense. 


Calories: 209kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 91mg | Potassium: 109mg | Fiber: 1g | Sugar: 20g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

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Recipe Rating


  1. Aspen Jay says:

    Wow, Jessica, this bread looks amazing! I can see why it doesn’t last long, and such a pity at that because it looks so pretty! I haven’t done really any cooking with buttermilk, but it sounds like it would be really good. Definitely pinning this to make! Thanks!
    Hope you made it back from the airport okay! 🙂

    1. Together As Family says:

      Thanks Aspen! We survived. Only got lost twice along the way (for real). Thanks so much for pinning and commenting 🙂

  2. Meredith @ The Palette Muse says:

    Oh yum! These look amazing, can’t wait to try them out. I’m not going to even attempt to give any away. 🙂 Pinning!

    1. Together As Family says:

      I know! Next time I make it, I will just plan on keeping it all to ourselves! I had good intentions with it 😉 Thanks so much for visiting. Hope your weekend is wonderful!

  3. It looks fabulous! thanks for making it a printable

    1. Together As Family says:

      Hi Mary! You’re welcome for the printable. I always like to print out the recipes I find. This bread is by far one of my favorites 🙂 Thanks so much for visiting and commenting. Have a great day.

  4. This looks like a fabulous breakfast treat! Thanks for linking up with What’s Cookin’ Wednesday!

  5. Double yum! This looks so delish. It would go great with coffee at breakfast. Thanks for sharing at Merry Monday.

    1. Together As Family says:

      Thanks Sherry! 🙂

  6. My husband has made this recipe a couple of times now, always intending to share with neighbors, but it never makes it out the front door!! Too luscious and delicious and refreshing! Thanks for the recipe!

    1. Together As Family says:

      Thank you Deonn! Your comment made my day 🙂 I have the same problem when I make this bread too! I always make it intending to share but it never lasts that long. I am so glad you guys enjoy this. Thank you for coming back to comment.

  7. TurboMomUSA says:

    5 stars
    Absolutely delicious! Have to make everything gluten free for my daughter, this recipe is so great you couldn’t even tell. Only thing I did was add lemon zest to the frosting also. I LOVE lemons! 🙂
    Thank you! Will definitely make again.

    1. Together As Family says:

      So happy to hear this! I love lemons too so I definitely add a little extra when I make this. Thanks for your comment.

  8. Linda Matthews says:

    5 stars
    Absolutely the best lemon bread I have ever eaten. I love zucchini which makes this bread ever better. Many people don’t “like” zucchini bread if they know it is in the bread. It is impossible to tell there is zucchini in this recipe!

    1. Together As Family says:

      Thank you so much Linda! It’s very easily one of my favorite things to make. I agree about the zucchini, it hides well in this bread and if you grate it on the really fine side of the grater then it hides even better 🙂 Thanks so much for leaving your comment and review. I appreciate it so much.

  9. Hi! I want to make this recipe: Lemon Zucchini. My question is: should I remove the mini breads from the foil pans to let cool completely and then put them back in the pans? I will be sending these to my sister in Chicago. And I’d like to send them in the tins. If I let them cool completely in the tins (foil), will they overcook?

    Thanks so much!

    1. Together As Family says:

      I always let mine cool in the bread pan and I’ve never had a problem with it being overcooked. I think you’ll be just fine leaving it in the foil pan. If you’re worried about overcooking, let them cool in the foil pan for like 15 minutes after baking and then just take them out to let them cool completely on a cooling rack. Then place them back in the foil pan. I don’t think it would matter either way.

  10. Do you squeeze the liquid out of the zucchini before adding? Other zucchini breads that I’ve made in the past required this step, so I wanted to be sure! Thanks!

    1. Together As Family says:

      If the zucchini is giving off a ton of water then go ahead and do that. I’ve never had this issue (i use the fine side of the grater and then just pick up the zucchini from the plate, leaving the liquid on the plate). You don’t want it dripping water as you put it into the bowl but it also done not need to be dry. Hope that helps a little.

  11. Are those nutritional facts per serving or is that for the whole shebang ?

    1. Together As Family says:

      It’s for 1 slice. Each mini loaf makes 4 slices and each slice is fairly large so you could easily get more slices per mini loaf for less calories per slice.

  12. Elizabeth Shattuck says:

    5 stars
    I made muffin with the recipe and was totally delighted with the results. Everyone enjoyed them. I love anything lemon and this delivered.

    1. Together As Family says:

      Thank you so much for letting me know and I am so glad everyone enjoyed this!

  13. Pj Di Paola says:

    5 stars
    I have made this recipe twice now, left the skin on as it is pretty with the pale cake and the flecks of green then the brightness of the lemon, It is such a surprise of a recipe, what a lovely lovely combination. Than you so much for this scrumptious recipe, I will enjoy making this and gifting this over and over again.

  14. I didn’t have a 5×9 pan so I used my 4×8, it took almost 75 minutes before I could insert my tester and have it come out clean.Hop it’s still as good as it looks.

    1. Together As Family says:

      Yea, it does take longer to cook when you use a smaller pan. I hope it still turned out for you. I know this reply is so late, so hopefully you loved it.

  15. I would like to make this, but I would like to substitute the oil for butter. Would that be OK to do?

    1. Together As Family says:

      I think that would be fine. I have only ever made it as written so I can’t say for sure.

  16. 5 stars
    The bread came out great! I added a little on sweetened coconut. Delicious.

    1. Lucy Pulsipher says:

      I love the idea of adding coconut! Thanks for sharing!

  17. Linda mulliniks says:

    3 stars
    My batter was really watery and did not even seem enough to barely come half way up the mini loaf pans. Bread is really flat. Was I supposed to use self rising flour?

    1. Together as Family says:

      My first thought when you say the batter was watery so that the zucchini needed to be dried more before being added to the batter. Next time you make it try wringing out the zucchini in cheesecloth or a thin fabric tea towel to get rid of excess moisture. Hopefully that helps!

  18. 5 stars
    Amazing! So moist and loaded the taste of lemon. I will definitely make this Lemon Zucchini bread again! Thank you for sharing!

    1. Together as Family says:

      You’re welcome! I’m so happy that you liked it!

  19. Nikki Lyon says:

    5 stars
    Made this today and it is absolutely delicious! Perfect consistency and bold but not overpowering lemon flavor, and the glaze gives the best little crunch once it starts to dry. I ended up making my own buttermilk with fat free milk and vinegar in the amounts suggested and it was perfect.

    10/10 and will be making it again for anyone and everyone I know (if it manages to make it out of my own kitchen!)

    1. Together as Family says:

      Thank you so much for your comment! I love when an ingredient substitute works out!

  20. Tracy Nado says:

    5 stars
    I exhanged the buttermilk with plain Greek yogurt. All I had. very good. A keeper. Thanks

    1. Together as Family says:

      That’s a great idea. Thank you for sharing!

  21. 5 stars
    Was really moist. I used GF flour and avocado oil baked in ninja’s air fryer 300 for 32 min

    1. Together as Family says:

      Love to hear that it turned out good in an air fryer! I have yet to try baking in mine!

  22. 5 stars
    very good and moist. I didn’t have buttermilk so I made buttermilk with whole milk and vinegar. I didn’t have enough lemon, so I graded a lime in the lime juice and I added coconut. Still delicious.!!!!

    1. Together as Family says:

      That sounds delicious! I’m so glad you were able to enjoy the recipe even with the substitutions!

  23. 5 stars
    Everyone liked this bread.

    1. Together as Family says:

      Wonderful! Thanks for sharing!

  24. Nancy Lempinen says:

    I did make this recipe and it is quite good.
    I tried several times to open the recipe on my IPad & although I’m able to open many other sites, not yours. Not sure why it won’t open unless it’s because of the size of your blog.
    So I had to open the recipe on my phone which isn’t as easily read as it would have been on the IPad.
    Just thought you might want to know. Also found another of your recipes and couldn’t get that one to open as well )the cannoli one)

    1. Together As Family says:

      Thank you for letting me know. I pay several hundred dollars per month for my site to be able to load quickly so I hope it’s not my site causing your iPad not to load it. Everything is in good shape on the backend of my site so it may have possibly just been your wifi or internet connection? I am not sure. I hope it works better for you next time.

  25. Making this tomorrow night, using GF 1for1 baking flour, also using unsweetened almond milk and vinegar to make the buttermilk, to make it gluten free and dairy free , for a friend. Hoping it’ll do well!

    1. Together as Family says:

      Please let me know how your substitutions work! Good luck!

  26. 2 stars
    Did not have any buttermilk so used plain milk- added some cinnamon. Baked 1 hr- turned out dry. Won’t make again.

    1. Together as Family says:

      Sorry it didn’t work out. Buttermilk is very important for the bread to turn out moist and cake like.
      Next time you don’t have buttermilk- 1 cup buttermilk= 1 tbsp vinegar (or lemon juice) + 1 cup milk
      There are other substitute options out there but that’s my preferred method.

  27. Alma Henderson says:

    5 stars
    Can I add nuts to this bread recipe .

    1. Together as Family says:

      I’ve never done it but I can’t think of a reason why it wouldn’t work. Let me know what you try and how it turns out!

  28. 5 stars
    I just made this lemon zucchini bread. I love it! Great combination. Moist and delicious. I baked it in a loaf pan for 55 minutes. It’s a keeper.

    1. Together as Family says:

      Wonderful! Thank you for your comment 🤗

  29. 5 stars
    Awesome!!! I made the recipe as muffins (made 14 muffins) they baked for 20 min on 350° and they came out perfectly. The texture of the bread is soft and fluffy while still holding shape and not dry at all! I did press the water out of the zucchini using some paper towel. I’ve been making zucchini bread a lot this season and the step that seems to be so important, is mixing the dry ingredients into the wet ingredients just to hydrate the dry ingredients and to not over mix. I encourage others to try this recipe, it’s a great one!

    1. Together as Family says:

      Thank you for your wonderful comment! So helpful to read what works for people. I’m so happy you like the recipe.

  30. BarbaraJean says:

    I loved it. It turned out so delicious. I’m making it for the second time. My friend that I gave a loaf to she loved it and wanted mirr

    1. Together as Family says:

      Wonderful! Thanks for your sweet comment 😊

  31. Tanya English says:

    This was delicious! It got great reviews from my friends when I took it to a dinner party. Very moist and yummy!

    1. Together as Family says:

      Yay! So glad it was a success! Thank you for your comment.

  32. 5 stars
    Very good used stevia instead of sugar needed longer to brown

    1. Together as Family says:

      Thank you!

  33. Oh my goodness this bread looks delicious…im definately going to try this since i have a lot of zucchini..

    1. Together as Family says:

      Thank you! Let me know how you like it!

  34. Roxanne D’ESTI says:

    5 stars
    Absolutely Delicious!

    1. Together as Family says:

      Thank you ❤️

  35. Can this recipe be used for muffins?

    1. Together as Family says:

      Technically it could, I’ve never tried it so I can’t promise the result. The suggestion is to increase the baking temp by 25-50 degrees and reduce the bake time by 50%. But to be safe check the muffins halfway through the bake time. Good luck and let me know how it goes!

  36. Peggy Collins says:

    I substituted Trader Joe’s gluten-free flour in this recipe and it worked really well! This bread is moist with just the right amount of lemon. I will definitely make this again. It is hard to find a good gluten-free bread recipe.

    1. Together as Family says:

      Thank you for sharing that the gluten free flour worked for you. It’s so nice to hear from people how different substitutions work in recipes.