Lemon Zucchini Bread

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Healthier Lemon GREEK YOGURT Zucchini Bread. A delicious and healthier take on zucchini bread. This moist lemon zucchini bread has a slightly tart lemon flavor and a tangy lemon glaze. Recipe from chelseasmessyapron.com

Lemon Zucchini Bread is moist and sweet with a slightly tart flavor and a tangy lemon glaze. This bread is made with better-for-you ingredients and is so easy to make!

Looking for more ways to use your zucchini? Try these healthy zucchini muffins or this healthy zucchini bread next!

The delicious and flavorful lemon zucchini bread cut into slices.

Lemon Zucchini Bread

Zucchini bread has always been one of my favorite treats. In fact, we served Zucchini Bread and Chocolate Zucchini Bread at our wedding reception because I love it so much! We made hundreds of miniature loaves and cut them into small slices to serve. The zucchini bread was a huge hit.

And you guys, I like this lemon zucchini bread as much as plain zucchini bread! It’s insanely good with so much flavor and the perfect texture. 

A lemon being squeezed to extract fresh juice.

Ingredients In Lemon Zucchini Bread

Bread Ingredients

  • Zucchini: Adds moisture and a soft texture.
  • Lemon-flavored Greek Yogurt: Contributes creaminess and lemon flavor.
  • Lemon Zest & Lemon Extract: Provide the main lemon flavor.
  • Egg: Helps bind the ingredients and adds structure.
  • Coconut Oil: Adds richness and moisture.
  • Honey & Sugar: Sweeten the bread.
  • Oat Flour & All-Purpose Flour: Form the base and structure of the lemon zucchini bread.
  • Baking Soda & Baking Powder: Help the bread rise and become fluffy.
  • Salt: Enhances overall flavor.

Glaze Ingredients

  • Powdered Sugar: Base of the glaze, adds sweetness.
  • Lemon Extract & Lemon Juice: Give the glaze a tangy lemon flavor.
  • Salt: Balances the sweetness in your bread.

Shredding zucchini on a box grater for the lemon zucchini bread recipe.

How To Make Lemon Zucchini Bread

  1. Prepare Zucchini: Grate and squeeze out moisture.
  2. Mix Wet Ingredients: Combine lemon yogurt, zest, extract, egg, coconut oil, honey, sugar, and zucchini.
  3. Mix Dry Ingredients: Blend oat flour, all-purpose flour, baking soda, and salt.
  4. Combine and Bake: Mix wet and dry ingredients, pour into a greased pan, and bake at 325°F for 40-50 minutes.
  5. Make Glaze: Stir together powdered sugar, lemon extract, lemon juice, and a pinch of salt.
  6. Finish: Drizzle glaze over warm bread.

A slice of the moist and delicious zucchini lemon bread ready to be enjoyed.


Storage Tips

  • Storage: Keep Lemon Zucchini Bread at room temperature for 2-3 days, then refrigerate to prevent molding, extending freshness to 4 days.
  • Freezing: Cool, slice, wrap tightly, and freeze up to 3 months. Thaw in fridge or at room temperature.

More Delicious Baked Goods

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Lemon Zucchini Bread

5 from 5 votes
Lemon Zucchini Bread is moist and sweet with a slightly tart flavor and a tangy lemon glaze. This bread is made with better-for-you ingredients, and is so easy to make!
The delicious and flavorful lemon zucchini bread cut into slices.
Print Recipe

Lemon Zucchini Bread

The delicious and flavorful lemon zucchini bread cut into slices.
5 from 5 votes
Lemon Zucchini Bread is moist and sweet with a slightly tart flavor and a tangy lemon glaze. This bread is made with better-for-you ingredients, and is so easy to make!
Course Dessert, Side Dish, Snack, Vegetarian
Cuisine American
Keyword lemon zucchini bread
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Chelsea Lords
Calories 186kcal
Cost $4.63



  • 1 cup (106g) zucchini grated and lightly packed
  • 1/2 cup (116g) lemon-flavored Greek yogurt (Note 1)
  • 2 tablespoons (8g) lemon zest
  • 1 and 1/2 tablespoons (12g) lemon extract (Note 2)
  • 1 large egg
  • 1/3 cup (65g) coconut oil
  • 2 tablespoons (40g) honey
  • 1/2 cup (95g) sugar
  • 1/2 cup (50g) oat flour blended-up regular oats
  • 1 cup (200g) all-purpose flour or use white-whole wheat
  • 1 teaspoon (4g) baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon (3g) salt


  • 1/2 cup powdered sugar
  • 1/8 teaspoon lemon extract
  • 1 tablespoon fresh lemon juice
  • Pinch of salt


  • Make sure you have thoroughly dried the grated zucchini to keep it from being too wet/watery in the finished bread. I do this using paper towels and squeezing the zucchini shreds. (See video tutorial in the post).
  • Preheat the oven to 325 degrees F. Lightly grease and flour one bread pan, 8.5 x 4.5-inch size.
  • In a bowl, whisk together the Greek yogurt, lemon zest, lemon extract, egg, coconut oil (measured when melted and cooled to room temperature), honey, and sugar. Stir in the zucchini.
  • In a separate bowl, stir together the oat flour (measured after blending), white or white-whole wheat flour, baking soda, and salt. (How to make oat flour: pulse regular old-fashioned or quick oats in a blender or food processor until they resemble flour. Then measure and add to the bowl.)
  • Add the dry to the wet and mix until just combined. Over-mixing will result in dense bread.
  • Pour the mixture into the prepared pan.
  • Bake for 40-50 minutes or until a toothpick when inserted into the center comes out clean and the bread has begun to slightly pull away from the sides.
  • If needed, tent some tin foil over the top to keep the top from over-browning.
  • Remove from the oven, allow to slightly cool, and then invert onto a plate.
  • For the glaze: Whisk together all of the dry ingredients and add lemon juice until the glaze reaches the desired consistency. The glaze should be quite thick because it will melt over the hot bread.
  • Pour the glaze over the bread while still warm from the oven.


Recipe Notes

Note 1: I use a 5.3-ounce container of lemon Greek yogurt by Chobani® or a lemon meringue flavor by Oikos®. If you can't find lemon Greek yogurt, use vanilla or plain.
Note 2: Lemon extract (found in the grocery store by the vanilla extract and other baking extracts) has a strong concentrated flavor important for the bread. I don't recommend any substitutions.

Nutrition Facts

Calories: 186kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 151mg | Potassium: 74mg | Fiber: 1g | Sugar: 17g | Vitamin A: 43IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. This looks delicious !!! What oil can I substitute for the coconut oil ?? We have a family member with tree nut allergies …thanks again !

  2. 5 stars
    This was absolutely delicious! I didn’t have any lemon zest so I used orange zest, but it was still so good! My lemon zucchini bread was also gluten-free. I used one cup of Pamela’s Gluten Free Artisan Blend instead of the wheat flour. If anything, the lemon extract made the lemon zucchini bread too lemony for my 4 year old, but my husband and I enjoyed it. I will cut down on the lemon extract next time so my little one can eat it too! Thank you for a delicious and healthier recipe!

  3. 5 stars
    This is definitely a keeper! I made it gluten free with Krusteaz Gluten Free All Purpose Flour and Bob’s Red Mill GF Oat Flour. And I used half EVOO and half canola oil in place of the coconut oil. It came out perfect! It has a wonderful lemon flavor and is as tender as any quick bread I have ever made. Thank you for the recipe!

    1. Ahh i’m so happy to hear this turned out for you and you were able to make it gluten free!!!! You’re a genius! Thanks! 🙂

  4. What a delicious twist on classic zucchini bread. The lemon is a perfect match and a wonderful summer flavor. My husband just walked in and was floored by the smell of our house as it was baking; he said it reminded him of key lime pie. Thank you for another great recipe, Chelsea.

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