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Glazed Lemon Zucchini Bread


Turned out perfect with the tastes of zucchini and lemon in a fluffy bread. The glaze is my favorite part (how could it not be??) and was the perfect addition for this Glazed Lemon Zucchini Bread!

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Rate this recipe 4.5/5 (15 Votes)


  • BREAD:
  • 2 cups cake flour (all purpose flour will also work)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cups sugar
  • 2 tablespoons lemon juice
  • 1/2 cup buttermilk
  • Zest of 1 lemon
  • 1 cup zucchini, grated
  • GLAZE:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon milk


Servings 1
Preparation time 15mins
Cooking time 55mins
Adapted from


Step 1

Mix flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs. Add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well.

Add dry mixture to the wet mixture and blend all together until well combined.

Pour batter into greased 9x5 loaf pan.

Bake at 350°F for 40 to 45 minutes.

While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.


Use a cheese grater to grate the zucchini.

Be sure to dry the zucchini after it has been grated so it is NOT super watery.

You can also use all-purpose flour instead of cake flour, but we prefer cake flour.

If using a glass pan, you may need to cook 15-25 minutes longer.

Bottled lemon juice works just as well as juice directly from the lemon. Can also be made in smaller loaf pans. You can divide batter into 4 and place in greased 6 x 2 1/2″ pans (Bake for 35-40 minutes)

Can also be made as muffins. Bake for 25 to 30 minutes, makes about 15 to 16 muffins. For high altitude bake at 375°F for 55 minutes.

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