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!
Colleen says
I’ve made this a few times now and everyone loves it. I add blueberries and don’t even add the icing. I’ve also made it as muffins, freeze them and pull a few out at a time. Great recipe! Thanks for sharing!
Cathy Trochelman says
Love the idea of adding blueberries… thanks for sharing!
Dawn H. says
Followed the recipe, it took forever to cook completely and it sunk in the middle. Maybe my zucchini was too large making it too wet. I was very disappointed.
Cathy Trochelman says
It sounds like that was the issue. you could squeeze out the extra moisture next time!
Aunt M Kitchen says
my kids are all adults now, in their thirties, and all like vegetables. But when they were little, getting them to eat vegetables was a challenge. I got them to do it with two simple tricks:
1. Prepare fresh vegetables yourself as often as possible, and pretend to be annoyed if the kids steal the ones I just cleaned and cut up for the meal. They are eating vegetables, as much as they can “get away with” which makes it a game to them, and they don’t realize they are eating those hated vegetables.
2. Make a rule at the dinner table. They need not eat all of anything. But if there is meat, vegetable and starch, they must eat as many full forks or spoonfuls of each type of food pile on their plates as they are years old. They can stop adding more at age ten. So, a one year old must eat one full bite of those cooked green beans, and a three year old must eat three bites of broccoli and so on. I also often allowed small amounts of a liked sauce on the vegetable, but I put it on in the kitchen, so they couldn’t end up with three bites of cheese sauce with none of the broccoli. I varied these sauces, and often hid healthy items in them, like browned butter and almonds on green beans or asparagus. I got them to eat beans or asparagus and almonds this way. Or cream of mushroom sauce made with a can of reduced salt mushroom soup to which I add some briefly sauteed fresh mushrooms, and then I’m getting them to eat both the hated mushrooms and the hated green veg underneath it. Good on broccoli, or green beans or basically any other green veg. Or I’d add the cream of mushroom soup to lima beans and corn with a can of evaporated milk for richness, and 1/3 of a can of French’s onion rings, and then when hot, put the rest of the onions on top to brown. They’d eat the veg like it was candy because of those onion rings.
3. as my kids got older, we slowly changed these tricks to get them to eat the vegetables at all to healthier ones reserving the casseroles and heavy sauces for occasional comfort food meals. My three all like raw veggies and cooked veggies of almost every variety. It was a long process, but well worth it.
Aunt M’s Kitchen Science blog coming soon.
Michelle says
Haven’t tried the recipe yet, but I definitely will when I have zucchini in my garden this summer. If someone thinks green specks might throw people off from eating it, they you could use yellow zucchini or summer squash instead of green zucchini. I use both in the various zucchini breads I make.
Tonya Large says
You could also just add poppy seeds to the recipe.
Helena Vazquez says
Hola muero por hacerlo solo que no se muy bien que significa la medida c. por favor si alguien me lo aclara, lo agradecere muchoooo. Gracias de antemano…
Stella in Toronto says
Hola Helena, “c” = “cup” = taza = 250 mL. 🙂
Beti says
I loved making this cake. It was delicious. Since I don’t like powdered sugar, I substituted with regular sugar and lemon juice. It was tangy and everyone loved it. I will make it again. Thanks for sharing!
Barb says
My family & I loved this bread! Just wish there was an easier way to get that much zest!
BARBARA L DROUILLARD says
Cathy, thanks for the Lemon Zucchini Bread recipe. I made it for a treat this evening as we had company for cards. It was excellent – everyone had 2 slices. I used a yellow zucchini and it was fabulous. Will be making this one again.
Cathy Trochelman says
Thank you – Happy it was excellent!
Kindel Kinder says
I have made one low I did not have to cook it 55 or 50 minutes it was more like 40 or 45 minutes and it was more than done and the glaze made plenty it covered the whole loaf with just one batch I have a second Loaf in the oven I added blueberries so I’ll I’m anxious to see how that taste cuz the first tasted good but the icing is to die for
Dora Mae says
I tried your Lemon Zucchini bread and it was very yummy. I will make it again.
Sherri says
Very good lemony taste. I tweaked this recipe a bit.
I doubled the recipe for two loaves. I was a bit disappointed in the size of the loaves. Doubling this recipe actually gives you 1 regular sized loaf.
I used applesauce in place of the oil, as I do not like the oil taste. Depending on your oven, I found the bread ready in 40 minutes.
Lisa Weaver says
Hello! Going to for sure be making this! Can this be freezes with the glaze?
Thanks!
Cathy Trochelman says
you can freeze the bread, the glaze should be fine too.
sheri kelsoe says
found it to be a little dry. may increase the oil next time.
Karen says
Forgot about this from trying long ago! Made today in a smaller pretty bundt. Still as delish as I remember! Best thing to do with zucchini in my book! LOL. I’d share a pic if I could.
Mary Merenda says
We loved this recipe. I only had one lemon so I added some pulp as only had one tablespoon of zest. It was very lemony. We did not use the glaze as we didn’t want too much extra sugar. It was delicious without the glaze!
Thank you!
Dawn Michele Bullock says
These are amazing. I used almond flour for a third of the flour required and applesauce for the oil. Super yummy. Will make again!
Barb Johnson says
This is the BEST Lemon Zucchini Bread that I’ve ever had!! And no matter who I make it for they ALWAYS ask for the recipe!!
Allison says
I just love this lemon Zuc bread. Delicious and so easy thank you.
Bev says
Turned out beautiful. I used a Bundt pan. Not as much height, but more surface area for the glaze. Can take small, guilt free pieces.
Will make this all the time. Family love it!
Cathy Trochelman says
Thank you… happy to hear it!