Lemon Zucchini Bread: Super Moist & Easy Recipe

If your garden is overflowing with zucchini, this easy lemon zucchini bread is one of the best ways to use it up. The bright citrus flavor perfectly balances the tender, moist bread, making it a refreshing twist on classic zucchini bread. If you're looking for more delicious ways to use fresh zucchini, try my Pineapple Zucchini Bread or these Zucchini Banana Muffins.

Quick Look: Lemon Zucchini Bread

⏱️ Prep Time: 15 minutes
🕒 Total Time: 1 hour
👨‍👩‍👧‍👦 Servings: 8
📊 Calories: ~325 kcal per serving
🥣 Ingredients: flour, pudding mix, sugar, eggs, milk, vegetable oil, lemon juice, zucchini, vanilla, salt, baking powder, baking soda.
⭐ Difficulty: Easy, great for potlucks and freezing.

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Why this Recipe Works

Perfectly moist – Shredded zucchini keeps every slice soft and tender.

Bright lemon flavor – Fresh lemon adds a light, refreshing citrus taste.

Freezer-friendly – Bake a loaf now and enjoy it whenever the craving hits.

For even more zucchini options, try my Zucchini Cake Recipe or my Chocolate Zucchini Brownies Recipe.

Ingredients Needed

Pudding: Make sure you get Instant lemon pudding mix and not cook and serve.
Lemon: fresh lemon juice and fresh lemon zest
Shredded zucchini: It's easiest to use a box grater to grate your garden zucchini.

How To Make Lemon Zucchini Bread

Lemon zucchini bread ingredients being mixed into a bowl.

Step 1: In a large bowl, combine the all-purpose flour, lemon pudding mix, baking powder, soda, and salt.
Step 2: In a separate bowl, combine sugar, eggs, milk, oil, lemon juice, and vanilla extract using a whisk.
Step 3: Pour the wet ingredients into the bowl of dry ingredients and stir until just moistened. Do not overmix.
Step 4: Use a box grater to grate the zucchini.

Zucchini batter poured into a pan and the icing mixed in a bowl.

Step 5: Use a wooden spoon to fold in the lemon zest and grated zucchini.
Step 6: Line a loaf pan with parchment paper, leaving extra paper on the sides to act as handles once the bread has baked. Pour bread batter into the lined baking pan.
Step 7: Bake the lemon zucchini cake and let it cool before removing from the baking pan to finish cooling on a wire rack.
Step 8: In a small bowl, make the simple lemon glaze by mixing the lemon juice with the powdered sugar. Drizzle the icing on the cooled loaf, serve, and enjoy.

Lemon icing drizzled on top of the loaf cake.

Recipe Tips

No box shredder? Not a problem. Just use a food processor instead.
There's no need to remove the skin from the zucchini before shredding.
Leftover bread should be stored at room temperature in an airtight container. Freeze individual pieces by flash freezing them, then wrapping with plastic wrap and aluminum foil before placing them in a freezer-safe container.
Fresh lemon juice and lemon zest are a necessity to make the perfect loaf. Don't use bottled lemon juice; it doesn't even compare to fresh lemon flavor.

Two slices of zucchini bread on a plate with a fork taking a bite.

Lemon Zucchini Bread Recipe Faq's

Do you need to squeeze out the water from the zucchini?

No. For most zucchini bread recipes, including this one, you should leave the moisture in the zucchini. It helps create a moist, tender loaf.

Do you need to take the skin off the zucchini for bread?

No. The peel is thin, softens as it bakes, and adds color and nutrients. Simply wash the zucchini and grate it with the peel on.

Can you taste the zucchini in the lemon zucchini bread?

No, zucchini has a very mild flavor and blends right into the bread. Its main job is to add moisture, resulting in a soft, tender loaf without making it taste like vegetables.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice and zest provide the brightest flavor, but bottled lemon juice can be used in a pinch. For the best lemon flavor, don't skip the fresh zest.