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.
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.
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.
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.
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!
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.
Lemon Zucchini Bread
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
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In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
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In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
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Add dry ingredients to zucchini mixture; stir just until combined.
-
Spoon batter into greased bread pan.
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Bake at 350 degrees for 50-55 minutes or until golden brown and set.
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Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
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Once cool, combine ingredients for glaze and drizzle over bread.
Need another bread idea? Try my Cranberry Pumpkin Bread!
For more great bread recipes try these out!
Banana Bread – Love Bakes Good Cakes
Pumpkin Bread – Bread Booze Bacon
Dorothy at Shockingly Delicious says
Love the idea of lemon! I also love that it is in the bread and in the glaze!
Maria Pilot says
The video clip says baking powder to use for ICING – think it should be Icing sugar. tks
mary says
yes you need to change the icing from baking powder to powered sugar
Pierrette Fugere says
p
owder sugar
Pierrette says
it is a very good bread i give a 5 stars
Nan says
I read powdered sugar!
Lisa says
On the video it says baking powder for the glaze, but on the recipe ingredient lust, it said powdered sugar.
Kari says
I just made this bread. Allowed it to slightly cool then iced it. It is so good!!! The lemon taste is not overpowering as some recipes are. I’m trying to restrain myself from eating another slice.
Amanda says
I seen that too im thinking eww. This says powered sugar
Nancy Pasco says
It did say baking powder instead of powdered sugar in the video. The printout was correct though. I added 1 tsp. Of poppy seeds to the recipe. It was awesome and I’ll use this recipe again.
Sue Thompson says
The recipe says powder sugar in icing and baking powder for cake.
KarenRust says
I caught that also. Should be Powdered Sugar
Brad says
So you gave it 3 stars for a typo?? smh
I thought reviews were for what someone thought of the FINISHED product and not 1 simple mistake.
Brad says
(I actually made the bread and thought it was delicious)
jo Ann says
I think it was fair to mark it 3 due to a typo! If I didn’t catch it and made it, I’d be unhappy.
Deb says
Should be POWDERED SUGAR not baking powder…
Abbey says
Yes, it should be powdered sugar.
Laura says
Hi, well I don’t know what everyone else is reading, but I do
read Powdered sugar, this recipe sounds fantastic, I am going to
make it this week for sure,
And I will be using Powdered sugar, just like it says.
Have a great day
Ann says
The video that advertises this (shared on Facebook, etc) has “BAKING POWDER” in the caption for the icing. Thankfully the recipe is correct! 🙂
PAT MARSHALL says
It did have baking powder in the first one!
Elaine says
Silly billy! 😂
Marilyn McNalley says
It’s the video that lists baking powder not the actual recipe.
Jamie B. says
It was in video
shiree says
i saw that and thought oh no!! but figured it was a mistake. ha!!!
Remy says
But in the video says baking powder. If you are not an experience baker you would not know that.
Cathy Trochelman says
You can’t make a recipe based on a video….sorry for the video typo, but the typed recipe on the blog is correct.
Marcelle Cady says
what kind of cooking oil. I am not used to baking with oil.
Abbey says
When you watch the video it says baking soda. I feel for the non-baking person. It will be a hot mess.
Cyndy says
I have made this recipe several times and LOVE it. Bakes well and is easily doubled. One of my husband’s favorites! I don’t glaze it and will try orange juice and zest soon and see how that goes. THANKS for a terrific recipe🤗👍
Sheri Hoover says
This is pretty much excellent! Made a loaf, had a few slices, shared with family and friends, and now sorry I shared! Super easy, delicious and love the moistness, tartness and the zucchini punch to get our green vegetables in at breakfast! Am making again tomorrow!
Sally says
Recipe calls for baking powder in the icing. I’m sure you meant powdered sugar?
kaitlin says
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
Sheila @ Life, Love, and Good Food says
This bread is so bright and sunny — would be perfect for a Spring brunch!
MARLENE says
AND IT EVEN BETTER WITH BLUEBERRIES I ADD I CUP SO GOOD GREAT RECIPE THANK YOU FOR ALL THE GREAT RECIPE IM A COOK AND BAKER
Chere says
Oooh. I am sooooo trying that next time. Thanks for sharing!
Jess says
You know I LOVE lemon and this looks great – pinning!
Kimberly @ The Daring Gourmet says
Wow, that looks absolutely perfect!
Michelle says
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!
Brandy | Nutmeg Nanny says
I love everything about this! I have just enough extra zucchini to make this happen!
Dorothy @ Crazy for Crust says
It looks like perfection. I’d eat it ALL!
Michelle @ The Complete Savorist says
The flecks of green, while nutritious, add such a pretty contrast to the loaf. Love it.
Kara says
How finely do I grate the peel and do I use the white too in the peel portion?
Cindy says
Use a zester, only the yellow
lois schoening says
whats the difference? in the bread it calls for lemon peel and in the glaze it calls for lemon zest?
Mary Lou Manus says
Grate the zucchini like you would cheese. Use the whole zucchini. The Lemon would be only the yellow of the peel, not the white pith, that would make it bitter. I have baked this for my husband and also for my co-workers. BIG HIT! LOVE IT!
Debra says
Just made this today- can’t wait to eat it for dessert tonight!
Barbara says
Great recipe..didn’t change a thing..perfect!
Nana says
Did you use baking power for the glaze? The video shows to use baking powder? This blogger needs to proof read her recipes!
Mindy Mymudes says
Recipe is correct.
Lina says
Recipe is correct not video
Cathy Trochelman says
The typo was only in the video…sorry for the confusion.
Heather McDermott says
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?
Veronica says
In my experience, mini loaves take 25-30 min and muffins 18-22 min. I would start at the lowest time and check with a toothpick. Good luck!
Valerie says
Thank you! Wanted to make muffins instead of a loaf!
Rebecca McCarver says
I just made double chocolate zucchini bread and poured the batter into my eight-pan mini loaf pan. They cooked for 30 min at 350 and turned out perfect
Janet Spence says
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.
Joyce says
I also noticed that the instructions did not mention heating the ingredients for the glaze in a saucepan…….just a given, though. 😉
Kathy says
You just stir the glaze ingredients together, no heating needed.
Ajmal Khan says
Hi Kathy – how much is a cup? In terms of mug/teacup or better still; grams
Mary Kay says
You need to purchase measuring cups and measuring spoons.
Cathy Trochelman says
No heating necessary!
Becky deVries-Wong says
How is the grated peel different from zest?
Sharon says
It’s not, use the fine grade
Kimberly Hughes says
It is different in that the larger pieces of peel will have more lemon oil for flavor unless when you zest you do a good job of not losing the oil.
Carolyn says
Has anyone used almond flour instead of regular flour?
wanda says
I haven’t but will be trying it w/ an all purpose GLUTEN FREE BLEND..( NAMASTE ) here shortly..
Tara says
how did it turn out with gluten free flour ? 🙂
christine davis says
I threw this together while making dinner last night. Glazed it this morning. It’s amazingly good! So good that I shared your link on my blog this morning! Thank you!
Janet says
Have 2 Loaves in the Oven Now, Can’t wait, easy to make!!
Shelby says
Would love to try but swap out something for the white flour and sugar, any suggestions?
Laurie says
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
Martha says
I am vegan so looking for alternative ingredients for the flour and sugar. Could Agave be substituted for the sugar?
Bridgett Beardsley says
Wasn’t aware vegans can’t eat flour or sugar? Eggs, sure. Flour seems odd. Can you explain this to me?
charlotte says
Can you give me the right mats of the almond flower and coconut flower
Maria Lybrand says
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.
Stacy says
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
Cindy Dolezalik says
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.
Cathy Trochelman says
Yes, that was a typo in the video. The glaze is made with powdered sugar, NOT baking powder. Sorry for the confusion!
Donna Queen says
Can I also use white whole wheat flour?
Laurie says
Yes but it will be more dense. Try half whole wheat and half white
Vicki Saunders says
You could also try whole wheat pastry flour.
Beverly says
MISTAKE ON VIDEO
Glaze does not contain baking powder, it should be CONFECTIONER’S SUGAR.
Barbara J Fatkin says
does zucchini have to be dry or put in wet
Cathy Trochelman says
I did not dry the zucchini….just use as is!
Barbara J Fatkin says
Do you wring out the zucchini to have dry?
Barb says
Zucchini juice is what helps make the bread moist. Always include it! Same with frozen shredded zucchini.
Cathy Trochelman says
Do not wring out the zucchini…the moisture is necessary!
susan cramer says
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.
Mary says
I agree. You can’t rate a recipe on pictures only. I prefer reading ratings after recipe is tried, baked and eaten.
Connie says
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!
Ellen Norton says
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.
Suemo says
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.
Sue Thomas says
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?
Barb says
maybe try blueberries or blackberries?
gloria says
I make it with cinnamon all the time and I also include cinnamon chips. Very good.
Pam says
Cinnamon chips.. I hadn’t thought of that. Sounds like a perfect addition to “regular” cinnamon bread! Thanks!!
layne says
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!
Lori says
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.
Sherri says
I make a zucchini bread with mini chocolate chips and one with carrots, apples and zucchini. I found the recipes on Pinterest!
Cathy Trochelman says
You can absolutely use cinnamon in place of lemon, but will need to add some moisture (even water) in place of the lemon juice.
julia says
I Can’t Wait To Try This.. It Looks Delis his….. <3
Anna says
the video has a mistake the icing ingredient baking powder should be confectioner sugar
Barbara says
I made this today and it turned out very dense. Why?
Tracy says
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.
Barbara says
Ok I will try that next time. Thank you
Candice says
I squeezed out the zucchini and it was very dry. Ended up having to add an additional egg still not “batterlike”. Came out okay.
Cathy Trochelman says
The zucchini does not need to be squeezed.
Peggy says
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?
terri says
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!!!!
TS says
Can you make this with yellow zucchini?
Philip Daivd Kinzli says
I made it with my golden Zucchini …I pressed out some of the juice …And it turned out beautiful and very delicious .
Tamara says
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!
Jam says
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. 🙂
Ruth E says
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!
LK says
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
Cathy Trochelman says
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 🙂
Lou ann says
I made this today after drooling over it on pinterest. Love it and so easy. Thanks for sharing!
Rhonda says
hi has anyone tried making into muffins ???
Liliana says
Yes, I did. Baked them for about 27-28 mins at 350 F. Came out delicious!
franki says
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).
Karen burnham says
I doubled the recipe and added a few blueberries. It is an excellent recipe.
Bridget says
This was fantastic!! Followed the recipe as written.
Cheryl says
Could I use lines in place of lemons??
Louise says
I think limes or oranges would be just as good as the lemon. If ou try it with the lime, let us know how you like it.
Cathy Trochelman says
I would suggest orange instead of lime.
Sam says
Do you have the macros broken out on this?
Olga says
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
Cathy says
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.
Diane Slaughter says
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)
Pete says
Mine was so thick it would,t pour. Is it just 1/4 C oil?
Debbie Grimshaw says
Did you miss an ingredient?
Kathy says
You want it to be thick when you first stir it together because of the way the moisture releases from the zucchini. If the batter was thinner it would come out flat and not set as well.
Darlene says
Mine was thick and still had dry flour in the bottom of the bowl. I had to add a tiny bit of water. Hope I didn’t ruin it.
Peggy says
Me too
Pete says
Mine was so thick it wouldn’t pour. Had to spoon out. Just 1/4 C of oil. However, It was delicious
Cathy Trochelman says
It is a thicker batter 🙂
Debbie Grimshaw says
I made this two days ago and it’s delicious. I will make it again!
Eva says
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!
Kese says
8/11/2017 Reading Baking Powder for the main ingredient of the glaze
Lynn says
Delicious!!! Mine didn’t bake as “yellow” in color, but the flavor and texture was perfect! Loved the glaze as well.
Aneeta says
May I replace the egg with a flax egg?
Forma says
What is a flax egg?
Lou says
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.
Joan says
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.
Forma says
I agree 100%.
Debbie says
I wonder if I can make this low carb?
Yvonne says
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…
Yvonne says
I made it again, without squeezing the juice out: AMAZING!!
This is a great recipe: thanx!
Geri says
Thanks, I was on the fence to wring or not lol!
A.M. says
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….
Andrea says
Can you substitute with wheat flour?
Debbie Singh-Bhatti says
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 🙂
Cindy says
This was awesome! Substituted plain Greek yogurt for the pill for a little healthier option and it came out perfect!
Melissa says
Anyone know how many calories per loaf?
Sandra D says
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
Annie says
wow. Thanks. Can you share the exchange calculator?
Forma says
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
Georgeann says
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
joanna martinsen says
What size bread pan? Smaller or larger one?
Bonnie says
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.
Robin says
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 😉
Bev says
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.
Rebecca Cox says
What’s the difference between peel and zest? Thanks.
Sue Landers says
Love this recipe. Thank you for sharing.
Jenny says
Was delicious, everyone loved it! Will definitely be making it again. Thanks for the great recipe.
sandy tattrie says
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.
joanne kyvetos says
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?
Yvonne says
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 🙂
Cammie Annis says
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
Wendy says
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!
Suzanne says
I had the same problem.
Cathy Trochelman says
Good to know….I will move them!
Joanne says
This bread was delicious as written. Didn’t need to double the glaze, it was perfect.
Kathy says
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!
Gale says
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).
Jana says
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.
Sarah says
This recipe is so easy to make and it turned out beutifully moist. Was a real hit at work.
Cindy says
Looks delicious! Do you think you could use Almond flour or coconut flour and also stevia or honey for a sugar replacement?
connie says
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.
Helen Bernard says
Made this last week. Turned out Great. Making 2 more today.
joanne kyvetos says
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.
Cathy Trochelman says
Yes. No need to squeeze the water out!
Nell Hamilton says
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.
Rebecca Cox says
The bread recipe calls for lemon peel. The glaze recipe calls for lemon zest. What is the difference between peel and zest ? Thank you.
Cathy Trochelman says
There is no difference. I changed the recipe now so both say the same thing. I used a lemon zester for both!
Laura Dekker says
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
BarbT says
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!
Susie says
What is the nutrition break down?
Sharon says
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.
Lila says
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
Darlene says
It says cooking oil, is canola oil ok? And can I substitute coconut sugar for regular?
Cathy Trochelman says
Yes and yes!
Lee says
How long would you bake for if you did muffins instead? I doubled the recipe and did half as muffins.
Cathy Trochelman says
My guess would be 35-40 minutes for muffins, but I have never tried them this way!
V says
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
Cathy Trochelman says
So happy you enjoyed it!
Vonnie Bury says
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!
Cathy Trochelman says
Yes, I know. It was a typo! The correct ingredient is (obviously) powdered sugar 🙂
Bridgette Urbano says
Made this tonight and loved it! Only thing I added was 1/2 cup of roasted walnuts. Definitely a great recipe.
Lauralee says
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!
Cathy Trochelman says
Thank YOU for letting me know!
Kim says
Do you squeeze the water out of the zucchini?
Cathy Trochelman says
No, not necessary!
Barb S says
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!!
Cathy Trochelman says
Awesome, Barb! Thanks for letting me know!
Pam L. says
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.
janet says
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
Diane says
Excellent à refaire.
Becky says
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.
Tina says
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 ??
Cathy Trochelman says
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.
Stephanie says
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.
Patty lemons says
Can I make this and pour in miniature bread loaves??
Patty lemons says
Can I make this recipe and use the miniature loaf pans and how long do I bake them?
Cheryl Vogel says
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
Love cakes says
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.
Pat says
Maybe use the light olive oil instead of extra virgin for a lighter taste.
Love cakes says
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.
Leah says
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?
❤️ cakes says
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.
Kim says
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!
Jo says
Bread pan size?
Marla says
Can you give me the sugar and carb count on this bread recipe please.
Maria C says
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.
Rebecca says
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?
Rebecca says
ooops ‘bit’ was meant to be *not*
Qua says
I made this on SuperBowl night, the BEST EVER, LOVEEEEEEEEEEEEEEEEE it
Qua says
o 10 STARS
josie says
Tried this tonight and it is so moist! Not sweet at all which I like.
Kathy says
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!
Caitlin says
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 🙂
Claire says
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!!!
Alexis says
What size Loaf pan?
Linda says
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
Joy A Vivadelli says
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!
Dominika says
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
Marisa says
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!
Elaine Pacholek says
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!
Colette says
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
Mary says
Didn’t last one day in my house. Absolutely delicious!!
Mary says
Forgot to mention, i pressed fresh blueberries into half of the loaf and my family liked both sides 🙂
Julia says
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!
Laura says
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.
Bev Colwell says
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!!!
Lisa Cottrell says
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!
Lisa Cottrell says
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!!
Janet says
Can I use frozen zucchini with same results?
Brandy says
Disappointed that the mix barely filled up half a bread pan.
Nathalie says
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 🙂
Nathalie says
Il manque des mots à mon texte. Qu’est-ce qu’une tasse, une cuillère à thé ou une cuillère à table quand vous écrivez C. ?
Nathalie says
Oh!
I translated into French. I understand the measures now. excuse me 🙂
Ann says
There is no pan size. I used. 9×5 and it’s to big!!!!! An 8×4 would be perfect!!!!
I have a very flat loaf!!!