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 with 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
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!
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup finely shredded, unpeeled zucchini (do not squeeze or dry shredded zucchini)
- 1/4 cup cooking oil
- 1 egg
- 2 Tablespoons lemon juice
- 2 Tablespoons lemon zest
Glaze
- 1/2 cup powdered sugar
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
- In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
- Add dry ingredients to zucchini mixture; stir just until combined.
- Spoon batter into greased bread pan.
- Bake at 350 degrees for 50-55 minutes or until golden brown and set.
- Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
- Once cool, combine ingredients for glaze and drizzle over bread.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 174Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 115mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 2g
Need another bread idea? Try my Cranberry Pumpkin Bread!
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.
Paulette Besancon says
pabbrb@gmail.com this was the most wonderful recipe I fell upon! Have made,4 loaves ln two days. Going to make more and freeze them. My husband is in love with the recipe! Thank you for shade.
Cathy Trochelman says
So happy to hear it!
Patty lemons says
Can I make this and pour in miniature bread loaves??
Paulette says
Fantastic! I followed the recipe exactly and it turned out so moist and lemony. My wife raved about it! This is a keeper!!
Rebecca Chung says
Made it twice in a week. Everyone that tastes it, is now obsessed.
Shannon says
I did mini loaves and it worked great!
Patty lemons says
Can I make this recipe and use the miniature loaf pans and how long do I bake them?
Patti says
Was too flat after baked. I don’t think it rose at all! The picture in the recipe looks awesome but mine doesn’t look like that!
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.
Magda says
Made this and it’s now my new favorite go-to zucchini bread recipe, and my partner loved it too! Froze some for hibernation season. Crops are still producing so more may be made. Thanks! Magda
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.
Crystal says
I added blueberries too; lemon and blueberries are a perfect match.
Unhappy baker says
There was not enough liquid in this recipe. I had to add some just to get the flour moist. The taste was on the flat side and kind of bitter. I don’t know what happened.
Cathy Trochelman says
Oh no! sorry to hear, I am not sure what went wrong, this is a tried and true recipe!
Carrie Newman says
I like that it isn’t super sweet for people who want to reduce sugar, but if you want a sweet bread, I recommend adding more.
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.
Jilly says
I’ve had with and without glaze. For the without, I just sprinkle icing sugar onto top of warm loaf. A but less sugar, still tastes great
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!!
Marcie says
How long did you bake the mini loaves? I’m also wanting to make cupcake and mini cupcake sizes. How long do you think each size should bake?
Cathy Trochelman says
I would suggest cupcakes around 20 min give or take – watch carefully and the mini loaves a bit longer, maybe 30 min and check with toothpick 🙂
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!!!
DENISE says
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.
Shaaron Grogan-Sheahan says
I have made this three times – two not squeezed and one squeezed. I think squeezed one was so thick I could barely put it in the loaf pan so I added some lemon juice for moisture. The bread fell apart as we ate it….still flavourful but. I think sometimes zucchini may have more or less water content, depending on the age of the zucchini. I grow ‘baseball bats’ if I don’t get to the zucchini fast enough. They are seedy and drier but I still use them. Just some thoughts.
Allison says
This recipe is amazing. It’s absolutely delicious. It will be a staple for many events. Love it. Thank you for sharing.
Cathy Trochelman says
Thanks Allison! Glad you enjoyed it!
Melissa says
Made this in mini loaf pans baked about 20 25 minutes delicious!!!
Dania says
I baked this bread today in a 9×5 loaf pan and it looked perfect coming out of the oven with a slight raised top and golden brown. I tested and there were no crumbs so it was completely cooked. Once cooled, the bread top became flat 🙁 any ideas where I went wrong? I made sure I did not overmix the batter and my leaving agents were not expired. Not sure if anyone else had this happen to them?
Cathy Trochelman says
The only thing I can think of is maybe the zucchini was too wet?
carol says
I made it this weekend. we have an abundance of zuchini and i found this recipe last week while searching for other ways to use it. i have made choc bread but lemon is my favorite flavor and this was fantastic. everyone loved it that i shared with at work. i think i am going to make up a few mini loaves and freeze them.
thanks
Cathy Trochelman says
So happy to hear you enjoyed it!
Bev says
Love this recipe! Can’t wait to get fresh zucchini to make it so yummy! Thank you for sharing.
Paula says
So delicious! I used summer squash, put it in 2 mini loaf pans for about 35 minutes and it tasted like a moist, sweet lemony treat, will definitely make again.
Janet Reinhart says
Ready to make this today since our daughter blessed us with 2 humongous zucchinis! (Watched the video, just for fun, and the glaze text says it needs baking powder instead of powdered sugar!)
Cathy Trochelman says
Thanks for the feedback! I will update 🙂
Renee says
Hands down my absolute favorite way to use up all my zucchinis!!! I made muffins and they are a hit! I’ve gotten rave reviews from everyone I’ve shared them with. This last batch is ours to savor!
Amazingly moist and the lemon! Outstanding!
Christine Christen says
I made it exactly as the recipe said and it turned out absolutely perfect thank you so much for a great recipe
Camper says
8 x 4 pan is perfect
Chelsea says
This recipe is wonderful! Fast and easy to pull together – I made 3 batches in no time on Saturday. I did muffins for half of them, which I overbaked a tad (totally my fault) and they were still delicious!
I ran out of lemons half way through so I substituted lime juice/zest and it was delicious – the icing on top is a must!
Thank you!! – this one is getting saved in my recipe book for sure! 🙂
Toni says
Made this today. So yummy. I accidentally put vanilla extract in it, kind of over powered the lemon. I also didn’t have fresh lemon so maybe it wasn’t super Lemony. Still is delicious. I also used Apple sauce instead of oil.
Cathy Trochelman says
Glad it was still delicious even with the substitutions!
Jeanne says
It is unclear what size pan was used. From the comments I think it would be 8X4. Is that the correct pan size?
Thank you, Jeanne
Cathy Trochelman says
Mine was 8.5 x 4.5 but any close measurements will work.