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Lemon Tree Dwelling

Lemon Zucchini Bread

Breakfast, Breads & Pastries

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This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! This quick snack or easy breakfast idea is a great way to sneak in extra veggies and will be a favorite loaf for the whole family.

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

When it comes to parenting, I think it’s fair to say that I really try not to judge other people’s decisions. Or think I know better. Or think I’m doing it “right”. Because parenting is hard, and there are a million and one ways to do it, and honestly? I have no idea whether the way I’m doing it is right at all. I’m just doing the best I can.

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

But one thing that’s true is that there are certain things I thought I would do differently. And, well, over time I’ve realized those things maybe weren’t as easy to execute as I thought they would be. Things like being really consistent with discipline, enforcing a chore chart, and….getting my kids to eat ALL THE VEGGIES.

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

When I first became a parent, I really didn’t like the idea of hiding veggies in things. Why? Because I wanted my kids to love veggies for veggies’ sake. And I thought that was realistic! Ha! Okay, to some extent it is….but there’s definitely room for more veggies in our life. Veggies that aren’t dipped in ranch dressing.

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

Lemon Zucchini Bread – A  quick snack

Enter: Lemon Zucchini Bread. THIS STUFF IS AMAZING! It’s sweet and light and lemony….with just the perfect amount of glaze….and I swear you would never know it’s packed with zucchini. My kids gobbled it down like crazy and asked for more. Despite the little green specks. And even though they still might not choose to eat zucchini just for the love of zucchini, at least I know how they will eat it!

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

So whether your kids are veggie lovers or not, I think it’s safe to say this Lemon Zucchini Bread will be a HUGE hit. And if they’re turned off by all things green? Peel the zucchini before shredding it! Problem solved. Your kids get an extra dose of veggies and you get a delicious loaf of Lemon Zucchini Bread that’s guaranteed to put smiles on faces.

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

4.65 from 94 votes
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Lemon Zucchini Bread

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf
Author Cathy Trochelman

Ingredients

  • 1 1/2 c. all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. sugar
  • 1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
  • 1/4 c. cooking oil
  • 1 egg
  • 2 Tbsp. lemon juice
  • 2 Tbsp. lemon zest

Glaze

  • 1/2 c. powdered sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • *glaze can be doubled if desired

Instructions

  1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
  2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
  3. Add dry ingredients to zucchini mixture; stir just until combined.
  4. Spoon batter into greased bread pan.
  5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
  6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
  7. Once cool, combine ingredients for glaze and drizzle over bread.

Need another bread idea? Try my Cranberry Pumpkin Bread!

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

 

For more great bread recipes try these out!

Banana Bread – Love Bakes Good Cakes

Pumpkin Bread – Bread Booze Bacon

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Comments

  2. Your photos are gorgeous! And so is your bread 🙂 I love the combination of lemon and zucchini–reminds me so much of summer! Can’t wait to try.

    – Kaitlin, findingbeautyinbalance.com

    Reply

  6. YUM! I love this bread…I know my family will love it! I’m lucky, my kids love veggies, but I tend to add them to things anyway…nothing wrong with getting an extra serving!

    Reply

  13. Looks yummy and have a bunch of zucchini from a co-workers garden. Question – any recommendations on cooking time / temp if make smaller loaves or make muffins instead of one large bread?

    Reply

  14. Love this recipe, thanks for posting it 🙂 You might want to edit your video though, I saw it on facebook, and the glaze calls for baking powder instead of powdered sugar. I back tracked twice to make sure I was not reading it wrong.

    Reply

    • Try a mix of equal parts almond flour, coconut flour and golden flaxmeal for the flour. Use xylitol or erythritol for the sugar (see Internet for substitution amounts) remember xylitol is lethal for dogs. You could also try ground up oatmeal for the flour

      Reply

    • I am gionna use 1 cup of almond flour and 1/2 cup of coconut flour, I believe that us the substitute ratio. (2 parts akmibd dmiur to 1 part coconut flour. I will try it and report back.

      Reply

      • Hi there? Did you try the switch out? How did it turn out? I would think you would have to add additional liquid also since the almond and coconut flours are liquid hogs.

        Thanks

        Reply

  20. The video I saw on FB showed the ingredients, egg, sugar, etc. Then when it showed you making the glaze rather than powdered sugar it said Baking Powder, lemon juice and zest.

    Reply

    • Yes, that was a typo in the video. The glaze is made with powdered sugar, NOT baking powder. Sorry for the confusion!

      Reply

  25. My only comment about these recipes is that it would be SO nice to be able to read only those who actually MADE the recipe instead of all who are hopeful to do so in the future. How am I able to “rate” it below before trying it out? Just on its looks? Oh well.

    Reply

    • I agree. You can’t rate a recipe on pictures only. I prefer reading ratings after recipe is tried, baked and eaten.

      Reply

      • Me too! I do like to read if someone altered the recipe and how it turned out. I wonder how many people read the comments before, as so many keep talking about the baking powder mistake instead of powdered sugar. Enough about that already!

        Reply

    • I AGREE!!!! This should be true for all recipes. It’s so annoying to see, ‘that looks great!’ or ‘I’m going to make this next week”, etc. etc. etc.

      Reply

    • I also agree emphatically, always very frustrating. We can all see most of the recipes look amazing. There can be 20 comments declaring this and such a waste of time reading through these. What is the point? Make it!!! Then comment. Plus there are those who cannot seem to bear to follow the recipe without changing and substituting ingredients etc never having used the original first.

      Reply

  26. My dad is a huge fan of the zucchini bread that you can purchase at Sams Clubs, but it’s seasonal. However, he’s not a big fan of lemon. What do you think of the idea of replacing the lemon with cinnamon? Any feedback?

    Reply

      • Cinnamon chips.. I hadn’t thought of that. Sounds like a perfect addition to “regular” cinnamon bread! Thanks!!

        Reply

      • how much cinnamon do you add and does it replace any of the original ingredients? How much Cinnamon Chips do you add, and does that replace anything else? Thanks!

        Reply

    • I use grated orange peel in mine, so if he likes orange, it’s delicious! I don’t normally make a glaze for it, but the recipe I have says to use the orange juice concentrate mixed with powdered sugar.

      Reply

    • I make a zucchini bread with mini chocolate chips and one with carrots, apples and zucchini. I found the recipes on Pinterest!

      Reply

    • You can absolutely use cinnamon in place of lemon, but will need to add some moisture (even water) in place of the lemon juice.

      Reply

    • If the zucchini was very wet it will be more dense. I always put my grated zucchini in a towel and squeeze out as much water as possible.

      Reply

        • I squeezed out the zucchini and it was very dry. Ended up having to add an additional egg still not “batterlike”. Came out okay.

          Reply

          • I didn’t squeeze the zucchini but it was definitely not pourable. Very heavy and thick. Doesn’t look yellow either. What did I do wrong?

      • I make zucchini bread all the time, i never never squeeze water out of it…there’s hardly any water to begin with but what little water there is leave it in…never squeeze it out!!!!

        Reply

    • I made it with my golden Zucchini …I pressed out some of the juice …And it turned out beautiful and very delicious .

      Reply

  31. I baked this yesterday and it was lovely. The actual bread isn’t overly sweet but the glaze balances everything out so nicely and shouldn’t be skipped. I was a little worried that it ,Ishtar be a very dense bread but it was lovely. Will definitely make it again. Thanks for sharing!

    Reply

  32. Can’t wait to make this. By the way, for the icing, the video says baking powder instead of powdered sugar. Just thought you might want too know. 🙂

    Reply

  33. Easy recipe, too sweet for my taste, maybe 1/2 cup less sugar to start….
    Thank you for the recipe, now time to tweak it!

    Reply

  34. I read a comment that we should use the liquid from the zucchini and then I read you should wring it out before adding to the the batter.
    Could someone clarify that please?

    Thanks

    Reply

    • I did not remove the moisture from the zucchini. Some people prefer to do so; it makes the bread a little less dense. I prefer the moisture 🙂

      Reply

  37. Is there a way to reduce oil? Zuke is so moist it seems redundant. I often use ground flax seed to replace eggs, it’s actually better in brownies IMHO so I think it would work well here too. I’ve also read that flax can mimic the qualities of oil. Wondering if I can use flax to replace both egg AND oil? I have 3 colors of zuke in my garden, including yellow. Should be pretty with my last home-grown lemon (hope it’s not too soft to zest).

    Reply

  42. So delicious!!! and very easy!
    The only change I made it I reduced sugar to 1/2 cup only. And used Orange peel (because i had no lemons)… but did use lemon juice from a bottle. And added a heaping teaspoon of poppyseeds. Baked it as muffins… perfect texture inside.. and light crust on outside… love them! thank you for the recipe

    Reply

  43. Thank you for a great recipe, I had to try it before it even cooled (calling it lunch lol). Wonderful lemon flavour and moist, baked up lovely. Doubled the recipe with no problem. I’m thinking it would be better to bake in a smaller loaf pan, 4 x 8 rather than regular 5 x 9 size loaf pan. I had already prepared the pans before realizing this lol so used them anyway, so my loaves look a little ‘flat’! I will know better next time, and there WILL be a next time! Thanks again.

    Reply

  44. Followed exactly except used a heaping cup of zucchini. Was not too moist. I did use 4 x 8 pans. Doubled and made 2 loaves. Nice texture. Could use a little more flavor in my opinion, but solved that with a little lemon butter!(zest with a little salt stirred into softened unsalted butter)

    Reply

  48. Hi there! This looks fabulous. As a type 1 diabetic I need to watch my carbs. Have you ever made this with almond flour? Or an almond flour/coconut flour combo? I’ve used Swerve in a 1:1 ratio to replace the sugar in other recipes ( with a lot of success). Thanks for your feedback!

    Reply

  50. Delicious!!! Mine didn’t bake as “yellow” in color, but the flavor and texture was perfect! Loved the glaze as well.

    Reply

  52. I made this yesterday, I squeezed out the liquid from the zuchini’s, I baked it for 55 min in a loaf pan, I used parchment paper, I didn’t change anything, I did find that it was dry for my liking, flavours were there, I will make this again but this time I will not wring out the liquid, keep checking the cake while cooking because everyone’s ovens are different.
    I will keep you posted on my next bake.

    Reply

    • Why does everyone have to change a recipe. Make it as written. The author didn’t say to wring out the zucchini an I never do for cinnamon zucchini bread. I will make this as written and thank the author for posting it. Those who want gluten free ought to try a gluten free cookbook or website. Please don’t criticize those who kindly offer up their ideas for us. Thank you.

      Reply

  54. The taste is great! But the bread is a little dry…, but I squeezed the zucchini juice out. So that was something I shouldn’t have done 🙁 I hadn’t read all the comments before, ha, ha!
    I’ll definitely make this recipe again soon, very soon (this week? 🙂 My dad has so many zucchini’s in his garden…

    Reply

  55. not sure if it was brought to your attention but on the video it liste BAKING POWDER as the 1st ingredient of the glaze instead of POWDERED SUGAR….

    Reply

  57. I have three enormous zucchini (courgettes in England!) in the fridge that someone has given me and was wondering what to do with them. Now I know! This recipe looks amazing and I’ll let you know how I get on 🙂

    Reply

  58. This was awesome! Substituted plain Greek yogurt for the pill for a little healthier option and it came out perfect!

    Reply

    • Melissa, I have a recipe program that shows you the nutritional value, etc. of your recipe, once you input the ingredients.
      Here is what came up for the value per serving (depends on how many slices you slice your bread into)
      Total Value before sliced for serving (excluding unknown items): 2082 Calories; 61g Fat (26.0% calories from fat); 27g Protein; 363g Carbohydrate; 9g Dietary Fiber; 187 mg Cholesterol; 1350 mg Sodium.
      Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 11 1/2 Fat; 14 Other Carbohydrates.
      the unknown item was the egg, it had no calculation value per egg.
      Hope this helps

      Reply

  60. I have two loaves in the oven right now. If you are going to make this, make sure you have about 6 medium lemons if you are going to use the amount of zest called for in the recipe. This is for just 1 loaf! A paycheck of lemons for 2 loaves. lol

    Reply

  61. Can’t wait to make this,it’s different and the written recipe is what you copy, the video is just a fast way to look at it. Always copy the written one. Thankyou

    Reply

  63. This was a very moist and tasty bread. My disappointment was for a quick bread it did not rise, end product was an inch. I had used a yellow zucchini so there were no out standing specks.

    Reply

  64. I made this today – it was excellent. Moist and very lemony. No issues like the previous poster had with it not rising. Glaze was a bit on the runny side, but probably because I kept fooling with the amounts 😉

    Reply

  65. I think it looks beautiful with the peel in it. I always make zucchini bread with peel. I am getting ready to make this right now. I bet with the lemon, it smells as good as it looks.

    Reply

  68. I made this recipe and everyone raved about it. One person said to perhaps add an extra Tbsp. of lemon juice to bread. I will try that next time.

    Reply

  69. Just took the loaf out of the oven, it’s cooling. I could smell it all the way outside.
    I was reading comments and thought I would ask a question.
    I squeezed the water out of the zuchinni,
    I will be cutting the loaf only tomorrow, but it seems fine.

    did anyone else squeez the water ……….. or should I have left it in?

    Reply

    • In the first bread I made, I squeezed the juice out: big mistake 🙂 The bread had a great taste, but was a little dry.
      I made another bread yesterday and left al the zucchini juice in and that bread came out excellent!

      Let me know how your bread turned out!

      Greetings from the Netherlands 🙂

      Reply

  70. Made this a couple weeks ago and loved it so much made a double batch later. Put in various size loaf pans and froze some. I followed the recipe and was so moist and tasty. I did double the glaze as we love the lemon flavor.
    Just came home from the Farmers Market with more zucchini so will be making again this week.
    Thanks for sharing this recipe

    Reply

  71. Hi Cathy, your bread looks really good, but I’m having difficulty reading it because of all your social media buttons that cover the left side of the page. They cover the amounts of the ingredients. Would you consider putting them on the right side so they cover up something less important to the recipe? Thank you!

    Reply

  73. My family loved this recipe! I doubled the amounts and baked for 40 minutes in a bundt pan. It was delicious and easy to do. Thank you for sharing!

    Reply

  74. Made this last night (doubled the recipe for 2 loaves). It turned out just like the pictures — beautiful color and perfectly shaped loaves. Bread was moist and tender – great texture. However, we also thought it needed more flavor. Most of the flavor was in the icing. We’ll definitely keep the recipe, but will experiment with the flavors (different fruit or a little more lemon in the bread).

    Reply

  75. I made this loaf and it is amazing and yummy!! I did use 2 full lemons and zest. Next time I’m doubling the recipe.

    Reply

  77. Looks delicious! Do you think you could use Almond flour or coconut flour and also stevia or honey for a sugar replacement?

    Reply

  78. Can someone tell me if the finished product really looks as yellow as in the pics, and from where is all that color coming?? A little bit of lemon and lemon peel doesn’t seem like it’d yield something that looks like cornbread.

    Reply

  80. Hi,

    I made this cake last weekend, it was really good.
    One thing I did was squeeze all the water out of the zuchinni. I found it made the cake not dry, but not moist either.

    Should I have left the water in?

    There are no instructions about this.

    Reply

  81. I’ve made it three time now. It is very popular. I find it a bit crumbly so the next time I will add an extra egg, or a little cornflour.

    Reply

  82. The bread recipe calls for lemon peel. The glaze recipe calls for lemon zest. What is the difference between peel and zest ? Thank you.

    Reply

    • There is no difference. I changed the recipe now so both say the same thing. I used a lemon zester for both!

      Reply

  83. 2.nd time I have made this!!!!! One loaf was not enough so I doubled everything and put it in a cake pan…turned out wonderful and you can poke some holes in the Bread/cake when you put your glaze on for additional lemony goodness. I used both yellow and zucchini squash… thank you for this recipe

    Reply

  84. This was very yummy! I did add a few drops of lemon oil to both the cake and the glaze, and reduced the sugar in the cake to 1/2 C, and it was still plenty sweet. I baked mine for 45 min and thought it was a bit overbaked, so would probably check it at 40 min next time. I used an 8″ x 4″ loaf pan, and it definitely didn’t fill the pan. Maybe next time I’ll double the recipe and put it in one larger loaf pan and one very small pan. I will definitely be making this again!

    Reply

  86. Just made this bread today and it is delicious! However, my bread did not have this neon yellow color and I used the exact amount of lemon juice and peel.

    Reply

  87. I followed the recipe as written – the glaze was enough for the bread without needing to double. It was delicious! The bread was moist and flavorful without being too dense. The lemon brightened the flavor without being too overpowering. I used fresh lemon juice instead of bottled. The zucchini bread itself was delicious on it’s own, the glaze added an extra layer of flavor. I will be making another one tomorrow since this was devoured right away

    Reply

  90. It was so delicious and I actually made something yummy as I suck at cooking. This was easy and I felt like a chef and it tasted as though it came straight from a bakery! Yum yum yum

    Reply

  91. This looks wonderful! That being said, your recipe calls for powdered sugar in the glaze, but your video post on facebook says ‘baking powder’ instead. GAH! I will try it with the sugar!

    Reply

  93. I never reply on blogs, but this bread is so fabulous I had to! I doubled the recipe, and I’m wishing now I’d made even more. I followed the recipe, packing in plenty of zucchini to make sure it was very moist, and packing in the lemon zest for lots of lemony flavor. Thank you for sharing!

    Reply

  95. Absolutely delicious! I used a small loaf pan instead of the usual big bread pan. And baked for 30 min before checking for doneness. Today I quadrupled the recipe and divided between 3 regular loaf pans and baked for 55 minutes. This recipe is one of my favorites. Even bought myself a lemon zester since this will be one of my go-to recipes!!

    Reply

  96. I made this bread this afternoon—WINNER!!WINNER!!! Very simple to put together. I used my food processor shredder blade for the zucchin; also used an 8 x 4 loaf pan which seemed to be the right size. I had a homemade cream cheese frosting to which I added a bit of fresh squeezed lemon. This bread was moist and delicious. I only made a couple of small changes; instead of 3/4 cup sugar, I used 1/2 cup regular granulated sugar and 1/4 cup 0 calorie granulated sugar substitute and I used the zest of part of one lemon. You should probably specify using an 8 x 4 loaf pan as a 9 x 5 would probably produce a cookie instead of a loaf.

    Reply

  97. This is a really good recipe. I did make a couple of changes. I only have olive oil and didn’t want to use it so i used a small banana(the muffins don’t taste like banana) as a replacement. I also baked the recipe as muffins, which turned out 10 of them. I baked them for about 20 minutes. They turned out moist and delicious

    Reply

  99. I made this a couple nights ago and followed the recipe exactly. It was too dry for our liking. I made it again last night and added an extra egg and doubled the oil. It turned out perfect. It was very moist and delicious. I took some to work and got a thumbs up from my co-workers as well. Thank you for this recipe. 5 stars with the addition of extra oil and egg.

    Reply

  100. Hello !! WE (my family) LOVED THIS BREAD!!!! My son is 5 and w his birthday coming up at the end of the wk asked me to make this in cake form w blueberries !!?? Is that even possible ? Of course I would love to make this birthday wish come true but I am a follow the recipe kind of baker! Help ??

    Reply

    • Hi Tina! So happy you enjoyed it! You can absolutely add blueberries (if frozen, toss them in flour before adding) and bake it in a different style pan. The baking time will need to be altered.

      Reply

  101. Great recipe! Mine didn’t look as pretty but used whole wheat white flour and its a darker grain. Soooo good! Perfect breakfast with coffee! Cut the sugar by 1/4 cup and only used 2 Tbs oil and replaced it with some applesauce zucchini puree lol leftover baby food. Lol use what you have right? Yeah mine was flatter too but I am using a new oven. Def making it again. Would be great as muffins too…. So hard to wait for it to cool.

    Reply

  104. What cooking oil did you use? Can I use olive oil? If this comes out as good as it looks I may try it with orange and chocolate

    Reply

    • I used olive oil and it was perfect. We use only olive oil in our kitchen though so we are used to the taste. Probably first time users might find the taste strong.

      Reply

  105. Great recipe! It turned out perfect and even my 11 y/o who hates zucchini asked for a second slice 😉. Highly recommend making it.
    I know some don’t appreciate tweaks but
    – I replaced just over 1/3 of the flour with almond flour,
    – used olive oil
    – added cup of blueberries
    – cut the sugar to 1/2 cup and will cut even more next time I make it.

    Reply

  106. Is the glaze totally necessary?? I see a few people have reduced the sugar content, and I’m wondering if I can do same and get away without glazing it for a [slightly] healthier version for the kids lunchboxes? any comments/thoughts?

    Reply

    • I made two versions, both with added blueberries
      – 1/2 cup sugar and no glazing
      – 1/4 cup sugar + glazing. (So little sugar was actually a mistake, doubled the recipe but not the sugar 🙃) so had to ‘fix’ it with the glazing)
      I must admit I loved the taste of the glazing and in future will most like do the second version.

      Reply

  107. Made this yesterday since I have a flourishing lemon tree and it is sooo yummy! I used organic coconut palm sugar since it’s what I had on hand and onl glazed half so my 10 month old can have half without glaze. Such a hit with all of us! I am going to make another batch today to freeze! Thanks!

    Reply

  110. Recently retired and am returning to my kitchen to have some fun! This is the first new recipe I am testing and loved it!!! So easy…nice way reintroduce myself to the joys cooking.

    Reply

  111. Any chance I can sub wheat flour for cassava flour … am dying to make this recipe!
    Also I only have baking soda bit baking powder…do you ned both?

    Reply

  116. I have a similar quick bread recipe that I have tweaked. I use whole wheat pastry flour, and extra lemon. Also–If you use yellow summer squash, it completely disappears! No explaining the green flecks!

    Reply

  117. This is AMAZING!!! I made one on the weekend and another one is in the oven now! My two year olds even loves it! Finally a way to get them to eat vegetables without a fight haha
    Only note I would make is towards the glaze, when I did make some I doubled the recipe exactly and found it was a bit too thick so I added a bit more lemon juice to make it smoother to spread. Although the bread really doesn’t need it because it is so moist and tasteful 🙂

    Reply

  118. Just made this yesterday for breakfast!!!! The lemons add a perfect touch to this loaf, I didn’t have zucchinis so I added cucumbers and they ended up being amazing as well. Thank you so much for this recipe!!!

    Reply

  120. Delicious!! Substituted half a cup of whole meal flour, topped up zucchini with grated carrot (ran out of zucchini), used 1/2 cup sugar and 1/2 cup chopped dates. 1 generous tablespooon lemon zest and 1 of orange zest. Baked in mini loaf pans for 20 minutes and it made 6. Didn’t bother with the glaze. So yummy had one hot with vanilla Greek yoghurt

    Reply

  121. Very good! I made this yesterday because it’s the first recipe I’ve seen using zucchini in a lemon bread. It’s very quick and easy to make and very lemony. Thank you for sharing!

    Reply

  122. My favorite recipe! So quick to make – you’ll have heaven in your mouth in under an hour – and it’s the perfect combination of sweet and tangy.

    As a non – American I have been introduced to banana bread only couple of years ago and it was a love at a first sight(bite?!). When sharing my baking love with my US friend she mentioned zucchini bread claiming I’ll love it, unfortunately I forgot to ask for recipe!

    So I’ve searched high and low until I came across this. Oh boy. So delicious I bake it almost every week and and share the recipe with anyone who cares to listen!

    Thank you so much Cathy for amazing recipe. But if I’ll be twice the size in a year time I’ll come to blame it on you! Haha

    Seriously guys. Try it! It’s a winner in my books

    Reply

  123. Loved it. I doubled the recipe but only used 1 cup of sugar and used coconut oil for the oil. Light and yummy. Thanks so much!

    Reply

  124. I made this for a friend dying of cancer. Her husband said it was all she was willing to eat, so I brought her a loaf every week until she died. I did modify the glaze a bit in that I used regular sugar and heated it in the microwave until the sugar melted, then brushed it over the top and sides of the warm bread until all used. Amazing recipe!

    Reply

  125. The loaf pan size was not indicated in the recipe. Used a large pan and the loaf came out flat…still good…will used a smaller pan next time…Also added poppy seeds …Delicious

    Reply

  127. Forgot to mention, i pressed fresh blueberries into half of the loaf and my family liked both sides 🙂

    Reply

  128. TWO THUMBS UP! My garden is blessing me like crazy with zucchini this year and I’m trying all kinds of new recipes (to include actually shredding it and freezing it for later) This bread is beautiful and tastes like a dream. I’m going to make some more loaves and give them to friends and family. May try the addition of blueberries also to see how that tastes. Thank you so much!

    Reply

  129. This bread was delicious! I didn’t have powdered sugar so I made it without the glaze and was very happy with the end result! Definitely keeping this recipe so I have more options on how to use up our zucchini from our garden.

    Reply

  130. 5 stars! This is so good. Really moist. For those ‘complaining’ that it Isn’t yellow like in the picture, try using half green and half yellow zucchini if the colour really matters. I had a small green and yellow on hand, so that’s what I did. Still had the ‘green flecks’ for contrast but kept the tellow colour. In any event, green or yellow zucchini, this recipe is a keeper!!!

    Reply

  131. I loved this!! All of my guests wanted this recipe. I make “mini loaves”, wrap them in cellophane, tie on a pretty ribbon and give out as gift. My only complaint is I DIDN’T MAKE ENOUGH! LOL I hope this is a recipe that can be doubled! I’ll find out soon enough…making more this evening!

    Reply

    • In addition I must add…this freezes very well!…even with the glaze. I froze mini loaves over night, then vacuum sealed and froze individually the next morning. Simply thaw and slice for a welcomed treat for unexpected company!!

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  134. Bonjour,

    La recette semble très bonne mais je n’arrive pas à comprendre les mesures. Qu’est qui est une tasse, une cuillère à thé, une cuillère à table? Partout dans les quantités c’est inscrit c.à chaque ingrédients. La levure, est-ce de la poudre à pâte ou de la levure en granule pour le pain? Merci pour vos réponses 🙂

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  136. I wanted to tell you I made this lemon zucchini bread and it’s awesome I shared with so many people at my work and everyone just loved it because I was making so many zucchini breads I had 8 orders now I had a customer ask me for the recipe and I also want to make some to send to her but I’m trying to find out how to send the bread through the mail and how to pack it with the recipe and as soon as I send this, off to my baking I go tonight I have more orders to fill I’m sure glad I looked up how to make zucchini bread if I didn’t I wouldn’t even know there are all kinds of ways to make zucchini breads and flavors thank you for sharing this.

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