Print Recipe

Lemon Zucchini Bread

Calling all lemon lovers! This Lemon Zucchini Bread is super tender and moist, and full of tart lemon flavor, from the first bite to the last! It's a summer favorite; enjoy a slice for breakfast, a snack or even as a dessert. 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 10 Slices
Calories: 284kcal
Author: Kristin



  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 1/3 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 lemon zested
  • 1 cup zucchini grated
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder


  • ½ cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest


  • Preheat oven to 350 degrees. Spray the sides of 8 or 9-inch loaf pan with cooking spray and line the middle of the pan with parchment paper that goes up two sides.
  • In a stand mixer with the paddle attachment, combine oil, buttermilk, sugar, eggs and lemon juice and zest at medium speed; about 30 seconds. Stir in zucchini.
  • In a separate medium sized bowl, sift together flour, baking soda, baking powder, salt. Stir into the wet mixture, just until combined.
  • Pour into loaf pan and bake for 1 hour. Cool completely on a wire rack.
  • For the glaze, whisk together powdered sugar, lemon juice and lemon zest. Pour evenly over cooled loaf. Garnish with more lemon zest, if desired.


Serving: 1slice | Calories: 284kcal