Glazed Lemon Zucchini Bread

When it’s cold I find myself wanting to bake ALL the time. It’s almost like I just love having something sweet and warm to eat on a cold day. This isn’t always the case in the summer time, especially here in Houston when baking warms the house up by a few degrees and that’s the LAST thing you want. ;)

Breads and Cookies are usually the “sweet” of choice on these winter days, and this next recipe was one that my mom and I tried out earlier last year (yes, I’ve been sitting on this recipe for almost a year!!) It was so delicious and one that we will be making again and adding to our favorite breads rotation. :D
Delicious Glazed Lemon Zucchini Bread recipe { }

The recipe is adapted from here and turned out perfect with the tastes of zucchini and lemon in a fluffy bread. The glaze is my favorite part (how could it not be??) and was the perfect addition for this Glazed Lemon Zucchini Bread!
Glazed Lemon Zucchini Bread
  • 2 cups cake flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • ½ cup canola oil
  • 1⅓ cups sugar
  • 2 TB lemon juice
  • ½ cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini
Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk
  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9x5 loaf pan.
  6. Bake at 350 for 40-45 minutes.
  7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Glazed Lemon Zucchini Bread - 1

Glazed Lemon Zucchini Bread - 2

Glazed Lemon Zucchini Bread - 3

Glazed Lemon Zucchini Bread - 4

Glazed Lemon Zucchini Bread - 5
Glazed Lemon Zucchini Bread

Lemon Zucchini Bread

Glazed Lemon Zucchini Bread recipe - SO good!

Delicious Glazed Lemon Zucchini Bread Recipe on { }

Doesn’t it looks fabulous?? It’s an easy recipe to make, and I can’t wait to try it out again… it’s been too long!!

And for me, breads that require no yeast are always the easiest!! ;)

Now, there are have been SO many questions regarding this recipe and here are some tips…


– Use a cheese grater to grate the zucchini.

– Be sure to dry the zucchini after it has been grated so it is NOT super water-y.

– You can also use all-purpose flour instead of cake flour, but we prefer cake flour.

– If using a glass pan, you may need to cook 15-25 minutes longer.

– Bottled lemon juice works just as well as juice directly from the lemon.

– Can also be made in smaller loaf pans. You can divide batter into 4 and place in greased 6 x 2 1/2″ pans (Bake for 35-40 minutes)

– Can also be made as muffins – Bake for 25-30 minutes – makes about 15-16 muffins.

– For high altitude bake at 375 for 55 minutes.

For more great bread recipes be sure to check out these other favorites:

Out of this world White Chocolate Lemon Bread Recipe #bread

White Chocolate Lemon Bread

Our Favorite Banana Bread Recipe! { }

The Best Banana Bread

Mouth Watering Snickerdoodle Bread #bread

Snickerdoodle Bread

Delicious Peach Coconut Banana Bread Recipe - YUM!

Peach Coconut Banana Bread


Cream Cheese Swirl Banana Bread

These are all favorites – so yummy!

For all bread recipes go HERE, and for all recipes go HERE.



Behind the Scenes - Glazed Lemon Zucchini Bread

 Look how long ago this was!!! Lily looks so young!!! She has always loved baking in the kitchen with mom and grandma. :)

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  1. 1

    Oh my gosh, I love everything about this bread. Such a great idea, PINNED!!!
    Aimee @ ShugarySweets recently posted..Slow Cooker Taco ChiliMy Profile

  2. 6

    Oh my goodness!! How have I never thought of this??? It will be one of the FIRST lemon recipes I make this year!! It looks absolutely heavenly :)
    Ashton recently posted..German Chocolate FudgeMy Profile

  3. 8

    Yum yum yum yum! I want some right this second!
    Mique recently posted..Printable Love QuotesMy Profile

  4. 10

    Looks amazing! My mouth is watering. I love lemon bread. Can’t wait to try this recipe. Since I live in Houston too, I do not bake during the summer so I try to get all my baking in between the Fall and Winter. Thanks for the recipe :)

  5. 12

    WOW you are a genius – this bread looks to die for! Sharing with my followers later today. :)
    Kelly @ Mostly Homemade Mom recently posted..Crockpot Hot Bacon Cheddar DipMy Profile

  6. 14

    What happens if I use plain flour instead of cake flour? I guess the texture will be different, maybe not so fluffy? Have you tried with plain flour? Looks gorgeous, anyway, will
    Szofi recently posted..Bucatini con salsa ai peperoniMy Profile

  7. 20

    This looks like such a light take on zucchini bread, I love the lemon theme!
    Sue/the view from great island recently posted..Lazy No Bake Thin Mint CookiesMy Profile

  8. 22

    This looks so yummy! Thanks for the recipe.
    KC @ The Real Thing with the Coake Family recently posted..The Truth about Being a Mom and Having ‘It All’ ~ Keeping it RealMy Profile

  9. 23

    Hi. Since it says pour into greased pans, I’m wondering if this recipe makes one or two loaves? Going to try it out this week. Thanks!

  10. 25

    Super uper delicious!! What an awesome recipe! Thanks so much :)

  11. 27

    Hello, my name is Dana and I am from Argentina. I am very interested in making this recipe, but I’m not able to because it does not mean TB. If you are so kind and help me with that …. Greetings!

  12. 29

    I recently read that you can make your own cake flour. For each cup of all purpose flour, remove 2 tbsp of the flour and replace it with 2 tbsp of cornstarch. :-)

  13. 32

    I love zucchini bread and make it often but this sounds even better and I will definitely be making this soon. Thanks for sharing.

  14. 34

    You forgot to say when to put lemon zest into bread mixture. I only realized this after they’d been in the oven for 15 minutes. Please revise your recipe directions so others won’t forget. Now it won’t taste as good :/.

  15. 35

    I have this in the oven right now! I was wondering for the glaze if you could use buttermilk instead of regular milk. Have you tried it that way?

    • 36

      Hi Andrea. So sorry I’m just seeing this. I think buttermilk would work as well. Is that what you ended up using? How did it go?

      • 37

        I used buttermilk in my glaze only because I was too lazy to open another bag of milk and already had the carton of buttermilk open from making the recipe!
        Worked just fine!

  16. 38

    Looks beautiful!

  17. 40

    Unless I’m reading it wrong, but the recipe left out when to add the lemon zest. Making it now, so I’m gonna assume you add it when you add the zucchini.

  18. 43

    Anyone else having problems with the bake time. My oven is fine but I’ve had it in for 65 minutes and it’s still not cooked. Coukd it be I used a glass pan?

    • 44

      Same problem here. I too used glass. Took an hour and a half and the outside was way too browned.

      • 45
        Lori Richey :

        Same thing happened to me! Have either of you tried it again? I wondered about putting it in an 8×8 cake pan or maybe turning down the heat and cooking it longer. Love the bread but wish I could figure it out!!

      • 46

        Glass ALWAYS requires extra baking time!

      • 47

        I am having the same problem – I put it into 3 small aluminum loaf pans (I always make my breads this way). After 55 minutes it’s still pale & liquid-y in the middle. My oven works fine for other breads & not high altitude… :(

    • 48

      I’m so sorry you had problems, Susannah. I’ve never made it in a glass pan, so I’m not sure if that is the problem. I would try in a regular metal bread pan next time and see if that makes the difference. Could you let me know if you do give it a try again? Thanks!
      Lil’ Luna recently posted..Back to School GiveawayMy Profile

      • 49

        It sounds like an altitude problem.. any tips for high-altitude baking?

      • 51
        Lou Ann Levesque Skidgel :

        I made two loafs at the same time one in a metal pan and one in a glass pan. They both turned really nice and moist and flavorful but the one in the glass pan took 25 min longer-they were both excellent. I really didn’t plan this to happen but I hope it has helped some of you.

      • 53

        I also had trouble with bake time. I used a regular loaf pan, not glass and it took well over an hour to bake. It’s now far too dry on the edges, but just done in the center. The liquid ratio seems off in this recipe. :/

    • 55

      I had the same problem using a shiny aluminum bread pan. The top was slightly brown and the sides were not brown at all. I actually had it out of the pan before I realized it was like pudding inside. I ended up putting it on a cookie sheet and baking an additional 30 minutes. It was slightly more browned but not bad.

    • 57

      I made it in a metal 9×5 loaf pan at 350, and I’m not at high altitude. Had to bake it for 65 minutes before it was done. I tested the middle with a toothpick and it was completely raw after 45 minutes. It’s a good bread though, when it’s cooked through.
      Renee’s Kitchen Adventures recently posted..Italian Sausage Stuffed Peppers with Pasta SauceMy Profile

    • 58

      Mine was in the oven a lot longer than 45 minutes as well – probably a good hour. I kept leaving it in longer & checking it (toothpick test). Normally, I don’t dry the zucchini for my bread recipes so maybe with this recipe it would help. This was mentioned beyond the recipe. I’m going to add it to my directions. The bread is very good — more lemon than zucchini taste. By baking so long, it got kind of well done around the edges etc.

  19. 60

    This looks fabulous! I love anything lemon and have made zucchini bread for years, but never thought to put the two together. Shopped the ingredients this evening and will be making this before the weekend is up.

  20. 62

    Help!!! I checked my loaf at 20 minutes (using the oven light) and it was rising perfectly, but at 40 minutes I found the center had collapsed and was uncooked. What did I do wrong? I would like to try again, but need to correct whatever may have caused the problem.

    • 63

      I had the same thing happen to me… I have no idea what I did wrong. I removed 4 TBSP of flour and replaced with 4 TBSP of cornstarch. Used baking POWDER… Have no idea. Very disappointed.

  21. 64

    I made this bread yesterday and can not thank you enough for your amazing recipe! It was absolutely fantastic! This will be my go to recipe for zucchini bread!

  22. 65

    I baked the lemon zucchini bread yesterday – it turned out great and was a big hit!


  23. 66
    Nastassia D. (@TasciaD) :

    Is egg plant the same as zucchini?

  24. 68

    I was wondering if I can use olive oil instead of canola oil? Is there a difference? I don’t cook with canola so figured I would ask before buying one. Thanks!

    • 69

      Hi Bri! Unfortunately, I have never tried it with Olive Oil. :/ I would definitely try it with the Canola oil because we know it definitely works. ;)

    • 71

      You could try with coconut oil instead. I haven’t tried this recipe yet, as I just saw it today, but I substitute coconut oil in my baking all the time.

    • 72
      Wendy+Roberts :

      I made this today with olive oil, and put the mixture in three small loaf pans. I baked them for 45 minutes and they turned out great! The olive oil goes well with the lemon.

  25. 73

    I just made this – it is delicious!! Thank you!

  26. 75

    This is a wonderful way to use up leftover buttermilk and way too much zucchini! I
    wanted a more “desserty” cake, so I baked it in a bundt pan for the same amount
    of time. It was WONDERFUL!!! I also used 3 tbls of buttermilk instead of regular
    milk and lemon juice. Tastes great!!!

    • 76

      So glad it was a hit, Darlene… it’s definitely a great way to use buttermilk and zucchini! Thank you for stopping by, and I hope you have a great week. :)

  27. 77

    Can this be frozen after it’s made?

    • 78

      Hi Nina! Unfortunately, I’ve never tried freezing it. I’m sure you could, but I would venture to guess that it tastes a ton better when it’s freshly made. ;)

  28. 79

    I love all your recipes and Lily you are so very cute. Thank you and have a Fun Day!

  29. 81

    I actually used AP flour by accident, used veg oil (that’s what I had on hand), and baked it in a bundt pan bc that is how I make my banana bread for 40 min! Came out fantastic! The only thing is that I think it was still too warm when I put on the glaze and it melted off a bit but otherwise great!

  30. 82

    I would love to make this for my pickytoddler as a way to add veggies into his diet, but want to reduce the sugar by half and maybe increase the amount of zucchini. Any idea how much the texture would be affected? Thanks.

  31. 83

    I can’t wait to try this recipe. I have zucchini from my garden, and my family loves lemon.

  32. 84

    I look forward to making this yummy lemon zucchini bread! I noticed the picture of the grated zucchini, in a green measure cup. It looks exactly like mine, from Tupperware 35 years ago! Love my green tupper products! Have a glorious day :-)

  33. 85

    Have you tried using gluten free cake flour?

  34. 86

    This turned out great!! I did make some adjustments. I used vegetable oil instead of canola and regular flour instead of cake flour and I added a dab of vanilla. Luckily, with my adjustments, it was wonderful. My daughter said, “yum, it’s nice and fluffy!” Since I had leftover buttermilk, I used that on the topping and I think it made it a little thicker which was delightful! Thanks for sharing!!

  35. 87

    Thanks for the recipe. It looks good!

  36. 89

    This looks so good. How can make it gluten free?

  37. 90

    could you use plain flour instead o cake flour ?

  38. 92

    Can’t wait to try the lemon bread – love lemon stuff!

  39. 94

    Is there any high altitude adjustments??

  40. 95

    Just saw this recipe today, and it looks so yummy! I also love loaves and muffins, and with zucchini season coming up, I have this on my “must try” list. Congrats on a wonderful blog and recipe collection. I will be sure to check back often.

    • 96

      Thanks for the kind words, Dawn! You will definitely have to let me know if you like the zucchini bread. It was definitely a hit at our house! :D

  41. 97
    Pat Reynolds :

    Could you use almond flour in stead of cake flour?

  42. 100

    Don’t have cake flour on hand. What would it turn out like if I used self rising flour?

  43. 103

    The bread I made was very good, the buttermilk made the loaf nice and moist. I also used all purpose flour and sifted it and than measured. Baked in metal pans approx. 40-45 minutes. Turned out great! Personally I love lemon, I will probably up the lemon flavor and add lemon oil to the batter next time. My glaze was 1 cup powered sugar,1 T. lemon juice, and little (1-2 teas.) milk to make it spreadable. I added the glaze after the bread was cool. This bread will freeze well. Doubled the recipe and one will go in to the freezer today! Thanks for the PIN :)

  44. 105
    Carolyn Madson :

    Do you peel the zucchini before you schredd it, or do you leave the skin on?

  45. 108

    We’re at 7,000 ft altitude, do we have to modify the recipe?

  46. 110
    Ickarus Maximus :

    Does anyone know if this recipe would work by substituting gluten free flour mix for the cake flour?

  47. 111

    If I don’t have cake flour can I use whole wheat fine ground flour? We live overseas and I don’t want to wait to order cake flour. Thanks!
    Emily@EncouragedOverCoffee recently posted..Monday Motivation 5My Profile

  48. 113

    Hi: I had to email you and say I tried this recipe and it was wonderful. I did make a few substitutions which worked out fine. I used regular all purpose flour, made my own buttermilk substitution and it was moist, with wonderful lemon flavor. I make chocolate zucchini bread so this was a first doing it with lemon. Thank you again and I am going to post it on my blog and mention where I got the recipe from. Thanks again. We all love breakfast breads and I know my readers will love it too! Sincerely, M.j. @ I Like to Bake and Cook Blog :).

  49. 115

    These look so good. I will be making these with different Veggies. Thank You.

  50. 117

    Fantastic! Thank you so much for the recipe. I am going to whip this up after work today! I have an abundance of zucchinis from my garden to use, so perhaps a double batch is in order. Thanks again!
    Holly @ Healthy Living Holly recently posted..Breaking News! Reviving the BlogMy Profile

  51. 120

    I just made this and had to bake it for over 20 -25 minutes longer than recommended time and the middle is still like soupy! I used a glass loaf pan. Not sure if I will try this recipe again

  52. 122

    This looked so good when I saw it a few days ago and saved he recipe until I bought some zucchini. Made it today. It’s beautiful and tastes great. Thank you!!

  53. 124

    This sounds delicious, I love all things lemon and the addition of zucchini helps negate some of the sweet eating guilt.

  54. 126
    Melissa Zornow :

    Can you use frozen shredded zucchini?

  55. 128

    Absolutely superb! Minor mods for altitude (7,000′), and made mine into muffins. Thanks for sharing this recipe. They didn’t last 4 minutes after they cooled from the oven. Now have to make another batch!

    • 129

      What were your adjustments we live at high altitude and I want to make this?

      • 130

        I used AP flour, plus 2T of extra flour, brought my eggs to room temperature before mixing them in, reduced the shredded zucchini to 3/4 cup (to lighten the batter a bit), and lastly, I added 2T of plain yogurt. Now, I baked mine into muffins, using a dark nonstick 6 cup jumbo muffin tin.

  56. 131

    I made this today….absolutely amazing!! So easy to make, and it baked beautifully. Everyone went wild for it! Thank you for this recipe!

  57. 132

    I am wondering if squeezing the water out of the zucchini first would have helped the breads that turned out soupy or undercooked?

    • 133

      Oh ha ha I just asked the same thing sorry for the repeat question

      • 134

        I was thinking the same thing and I’m a terrible baker! I just tried this bread yesterday and was sooo thrilled when it turned out! I used yellow zucchini from my garden and it was actually pretty easy. But I also made a chocolate zucchini cake and had to bake it longer than the directions stated. I think it’s all the moisture in the zucchini…and I missed the part about drying it off first!!! Luckily mine sat a bit first before I used it in the bread but the cake called for 3 cups so there was a big difference in moisture. It takes about 20-30 mins for it to shed all its water. I used a metal pan for the bread and a glass pan for my cake…yep, made a difference!!! I’m just happy both recipes are actually edible with my zucchini abundance.

  58. 136
    Sharon O'Neill :

    I am looking forward to making your Glazed Lemon Zucchini bread. Looks yummy!

  59. 137

    So sad, I made this tonight and followed all the instructions but it seemed very runny going into the pan and came out very under done. It was in the oven forever but didnt seem to want to fully cook through. Is it possible my zucchini was so watery it messed up? If this is the case should I try squeezing out the zucchini before adding it?

    • 138

      Same problem here! After 45 minutes I tested it with a butter knife and it wasn’t done. I left it in another 20 min, the top and sides were cooked a little too much, but the whole thing fell apart in my hands when I was transferring it to a plate. The edges that were cooked tasted delicious so I’m willing to try again, perhaps in two pans.

  60. 139

    Yellow squash as a sub for the zucchini?

  61. 141

    Hi, This recipe seems great but I’m trying to translate it and I’m not sure what you mean by “TB”. Is it table spoon (tbs)? Because on Internet I find TB = Text Back… Thx, Chloé

  62. 143

    I do a lot of baking from scratch so I’m always skeptical my first time with a recipe. It is VERY good and I will use absolutely use this recipe again. Here are my changes:
    1. 2 C of all purpose flour are fine. 2. I used coconut oil. 3. Needs closer to 55 minutes in the oven. 4. I used a 1.5 lemons as I wanted extra zest. 5. I used Stevia/sugar blend and used 1 c of it, which was too much for the conversion when using Stevia. 6. I used a crammed full cup of zucchini. Besides oiling the pan, I always put a strip of parchment paper so you can easily lift it out after it’s done. Will try yellow squash next time!

  63. 144
    Gloria Chappell :

    What is cake flour? Can I get this in London,England?

  64. 146
    Lowrene Sanborn :

    This looks delish! How about mailing it? Any idea how long it will last?

  65. 148

    Made this recipe last night and added blueberries to the mix. It is great. Curious, though, that the recipe does not call for baking soda. It probably could benefit from a smidge being added. Will do that next round! Great base recipe!
    GinaC recently posted..Fruit For You Gift + FREE TagsMy Profile

  66. 150
    jenny black :

    Hi i just made this and it tastes good but how come the inside is much darker than yours

  67. 151

    Made this lemon zucchini bread last night and it is to die for! Will be making this quite often! Thank you for such a great recipe!
    Lisa recently posted..Fruit For You Gift + FREE TagsMy Profile

  68. 153

    Just made the lemon zucchini bread with my granddaughter for incoming friends. We had to sneak a tiny piece, and it is deeeeeeelicious! Thanks!

  69. 154

    Does this bread freeze? Should it be frozen with the glaze on top?

  70. 156

    It seems from the pictures that you must have divided the batter into two loaf pans. When I poured into a 9×5 pan as listed it was pretty full, making a tall bread, not short and flat like shown. That would also account for the fact the cook time is not long enough for such a full pan and it turns out way browner when you cook it long enough. I saw several people make similar comments about the bake time.

    • 157

      I wondered the same about dividing Kim#126, as I used Emile Henry 9×5 and the recipe filled the pan. I baked for 65 mins, a beautiful golden brown, pulled back from the edges, and totally wet pudding-like consistency in the middle. I have a few items:
      1. Do you drain/dry the zucchini? I have never baked with zucchini-but this ingredient went into the mix sopping, dripping wet – which could account for the underbake?
      2. The zuc had the texture of coconut- I think I will use a more fine shred next time instead of the standard oval on the box grater.
      3. Why milk in the glaze?

      The ends were fine and tasted great. I will figure this out!

      • 158

        Made it again as is and divided into two pans and it is perfect at 45mins. I suggest doing this to keep recipe as is.

      • 159

        What size of pan did you use? We only had enough batter for one 9×5 pan but it turned out great. Glad it worked for you as well. :)
        Lil’ Luna recently posted..Black Bean and Corn SaladMy Profile

      • 160

        1 – Our zucchini wasn’t very wet at all so we had no need to dry it. If yours is really wet, I definitely suggest pat drying it with paper towels before adding it to the batter.
        2 – Any grater works well. :)
        3 – We love milk in our glaze and felt like it make it a more creamy and delicious consistency.
        Lil’ Luna recently posted..Black Bean and Corn SaladMy Profile

    • 161

      We actually only got 1 loaf out of this batter. We’re going to make it again asap just to double check. ;)
      Lil’ Luna recently posted..Black Bean and Corn SaladMy Profile

  71. 162

    Great recipe thanks!

  72. 164
    Ruth Shumard :

    I made the Glazed Lemon Zucchini Bread and it came out very dense and “wet”…..overly moist and not fluffy at all. Any suggestions on what I did wrong. It tastes okay, but just so wet….

  73. 166

    I made this recipe yesterday using GF all purpose flour (swapping out 4 tbsp of the flour for 4 tbsp cornstarch) and the lemon/half & half substitute for buttermilk. Cooked them as muffins (with liners) in a metal pan for 19-20 minutes. Came out light, refreshing, moist and cooked throughout. I think next time I might add dark chocolate mini chips to make it a little more decadent. Thanks for the recipe.

  74. 168

    Ok, I made it. And with some tweaks, it came out beautifully. I’m at a higher altitude, at around 7000 feet, so I increased the temp from 350 to 375, and it cooked for 55 mins until it pulled a clean toothpick. Very good though, next time I’m going to add poppy seeds..

  75. 170
    Always Nesting :

    Ate my first slice and this bread is a winner! I used 3 – 3 1/2 X 6 inch pans and baked for almost 40 minutes. My bread turned out tall, fluffy and moist. Thanks to Rona for the cake flour conversion. It worked perfectly. I also used Jen’s wisdom about adding parchment paper to the bottom of the pans. Easy peasy to remove the bread. I didn’t have any powdered sugar so I took decorative sugar, mixed it with lemon juice and gently spread on top of the bread. It made a lightly sweet white shimmer. My question – do you freeze leftover buttermilk?

  76. 172

    Omg sooooo good

  77. 174

    May I substitute almond flour for cake flour in the Lemon zucchini bread?

  78. 176

    Just read saw your FB post on glazed zucchini bread. Ran to the supermarket & bought Brodie cake flour, which already has salt & baking powder . So, do I leave out the salt & baking powder listed in your recipe?
    Looking forward to baking tomorrow ! Thanks!

  79. 179

    I love to bake when it’s cold out and just can’t wait until cooler temperatures arrive so I can try some of these bread recipes. They all look so divine! Especially the glazed lemon zucchini bread. Thanks for the inspiration and the recipes :-)
    Gayla recently posted..Things to do near Paris – Visit the Rest of the Versailles EstateMy Profile

  80. 181

    finally a recipe that taste as good as it looks, just made this bread this afternoon and it’s awesome!!

  81. 183

    The bread is currently baking, but I took a quick taste of the batter and it is to die for! Such a great yummy and simple recipie! Love it!!!

  82. 185


  83. 187
    Jolene Oligney :

    I was wondering if the zucchini is suppose to be squeezed dry or if you just put it in as is.

  84. 189

    Cold Days in Houston???? Lol. You’d be baking EVERY DAY up here in these parts I reckon!

  85. 191

    I made this for the first time tonight. Put it in one pan like instructions said….looked delicious after baking for 45 mins but then discovered the center was runny. I put it back in the oven for another 10-15 mins…still a mess. I just trashed it and started again (I had some left over zucchini so why not). I poured it into 2 pans my second time at it and it turned out great!!! Looks just like the picture! I have a similar recipe for regular zucchini bread and it calls for the same amount of ingredients and yields two loaves. I have one metal loaf pan and one glass and they both turned out great! Very yummy! :)

  86. 193

    i hope i am still on your E-mail list ! keep E-mailing on recipes. Lynn Roberts.

  87. 206

    I made this last night and it turned out great! I just had some with milk for breakfast :) . I did do a couple minor substitutions. I used 4 – 6 x 2 1/2 in bread pans and filled them about halfway. Cooking about 38 min. I made my own cake flour. (easy peasy). I substituted the 1/2 cup buttermilk with 1/2 cup Brown Cow Vanilla Yogurt. :) Also, just substituted the canola oil with light olive oil. I used Pink Himalayan Salt instead of table salt. I put a smidge more zest and lemon juice from another lemon… due to the lemon lover in this house. Also added more lemon juice to the glaze. Thank you soooo much, everybody loves it! <3 :D * Also I took a couple paper towels and absorbed some of the water from the Zucchini, so the consistency wouldn't get watered down.

  88. 208

    Hello, I am going to be trying this recipe today because I think it sounds great. I was just wondering if the lemon juice that you are using in the recipe is fresh from the lemon or was it bottled lemon juice?

  89. 210

    I tried this loaf yesterday, and it was lovely and lemony, moist, with a soft crumb like a pound cake. Even better the second day. I just used all-purpose flour but also added 2 Tbsp cornstarch as some others have suggested. The texture was just perfect! It took almost an hour to cook through and made a loaf that was much higher than the one in your picture. So pretty and delicious! You are right – the best part is the icing. I think next time I will make a glaze with 1/4 cup sugar and 3 TB lemon juice that is heated to dissolve the sugar, and then spooned over top. That will soak into the cake and intensify the lemon flavor. I will post those results on my recipe page (crediting you of course). Thanks for posting this!

  90. 212

    Since baking in the summertime heat is so counter-productive (ecologically speaking) have you tried using your slow-cooker to make breads? I have an insert for mine that is just for making breads like this. Think I might give it a try!

  91. 214

    This was absolutely awesome! Made with fresh picked zucchini from our garden. Thanks for posting this!

  92. 216

    I am trying this now, so far it has been in the oven for well over an hour, it is browning on the edges and top but the bread is no where near done. I am not high altitude and I’m using a regular metal bread pan. I’m wondering if you dry the zucchini a bit before putting it in. Didn’t mention it in the directions so I didn’t. smells amazing just hope it finishes before it burns the edges :)

  93. 218

    Did you wring out the zucchini of its moisture in a town. Or just grate it and use as is?

  94. 220

    How do you grate your zucchini? I usually do it in the food processor, but it gets watery. Any tips? Thanks

  95. 222

    I love this recipe. I don’t bake much but this was easy to follow and sure was delicious! Thanks! I’ll be using this one more than once.

  96. 224

    This will become one of my favorite so light and moist not too sweet and the icing is perfect!

  97. 225

    This will become one of my favorite so light and moist not too sweet and the icing is perfect!

  98. 226

    Can this bread be frozen? Sounds wonderful, and would love to make ahead of time and bring out for a shower.

  99. 228

    I used your recipe after my sister tried it and said it was delicious! I only made a few changes and I thought some would find them helpful or interesting! I used close to two cups of zucchini just because we seemed to have a surplus of it in my house, and I reduced the sugar to 3/4 cup because I thought the glaze should be sweet enough, I also used coconut oil instead of the canola oil because I look to subsitute it anywhere I can, and I also added 2 tablespoons of chia seeds to be like mock poppy seeds, and for the glaze I just used the juice if the whole lemon so not to be wasteful and a little less milk, and i added the zest of the whole lemon to give it more of a lemon flavor. I served this at a family dinner one night and it was such a hit the tartness of the lemon was outstanding and loved the additional health benefits then opposed to making just a plain lemon cake. Definitely going to be making again!

  100. 230

    I made the lemon zucchini bread today, and baked it for almost an hour – it was too moist.

  101. 232
    Peg Stevenson :

    Your recipes look really good, however, I know how to bake, so the many pictures are just a waste of paper for me to print. Could you make it easier?

  102. 234

    I cannot wait to make this with my homegrown Zucchini !!! I usually just make the standard Zucchini Bread , but oh yum..This should be great !!! Thanks Lil’ Luna <3

  103. 236

    This bread is FABULOUS! I have made 15 loaves with the intention of freezing them, but it was so good I have shared with friends and need to make more, lol.

  104. 238
    Maggie Brinker :

    My friend stumbled upon your lemon zucchini bread recipie and shared it with me. I have this crazy (almost obsessive) love for anything lemon and was so excited to make it. I even waited until I had a back yard garden friend with a zucchini ready. Last night was finally the night I was going to make it. Anx then it took over an hour and a half to bake. It turned out bad. Raw and bad. Nothing else I have baked in my oven has had a difference like that so I know my oven temp can’t be THAT far off. I used a glass Pyrex 9×5 pan. Was it the pan? Do you have a convection oven? I am just so confused because I have been baking for almost 20 years (since I was 8) and have never had a baking project fail. EVER.

    • 239

      Hi Maggie… so sorry you had problems with this. Did you happen to see the NOTES section of the recipe? Just want to make sure you saw to dry off the zucchini and to bake 15-25 minutes longer for a glass pan…

  105. 241

    I made this gluten free with Bob’s RedMill GF All purpose flour and a couple of other changes – I added 3 tbs lemon juice instead of two because my GF recipes can be dry if I don’t add a little extra liquid, a local plain yogurt (Noosa) instead of buttermilk, 1/3 c agave instead of sugar, and 1/4 c coconut oil/1/4 cup canola oil. For the glaze, I used 1 tbs powdered sugar, 1 tbs agave, 1tbs coconut milk, and 2 tbs lemon juice. We live at altitude (5,000ft) and I cooked some as muffins (20 min) and some as bread (40 min) in the same 350F oven – it is DELICIOUS! Thanks for the recipe start!! GF Peach Banana Coconut is next!

  106. 243

    I made this today. The aroma in my kitchen was almost too much for me. After removing from loaf pan I had to cut a tiny piece from the corner. I made the glaze and kept cutting tiny pieces off and dipping in the glaze. Needless to say, I LOVE this bread. Thanks for the great recipe!

  107. 245

    What will happen if one should forget to dry zuccini? :(

  108. 247

    Do you think you could make these in muffin tin?

  109. 250

    This turned out pretty dry. Could be my oven? Also the glaze was too tart. I used fresh squeezed lemon for everything. Maybe that was my mistake.

  110. 251

    This turned out pretty dry. Also, the glaze was too tart. I used fresh lemons for everything, possibly this was my mistake.

  111. 253

    Yum Yum! Made this recipe last eve. Exactly as you posted…fantastic…recipe IS a “keeper” always great to have another zucchini recipe with a different twist! Love our zucchini a!

  112. 255

    Think I want to try ..
    Looks really good.

  113. 256

    I made it using coconut oil instead of canola and yellow squash instead of zucchini and baked it in large muffin tins. No one will know there is squash in there. It looks just like lemon zest!

  114. 258
    Bianca Horkan :

    I came across your recipe via Pintrest — and I made a double batch of this last night in mini-loaf pans (it made 9 if you’re wondering).

    It’s absolutely fabulous!!

    The texture is so wonderful — not like a traditional zucchini bread at all — thank you for sharing!!

  115. 260

    I just have to say – I doubled this recipe last week to make some loaves to take with us on our holiday. We decided to try one out and just take the other one.

    Long story short…as we speak, I have two *more* loaves in the oven because we ate BOTH of the last batch.

    This is absolutely delicious and a nice change from chocolate-zucchini bread :D Thanks!

  116. 261

    This was absolutely delightful! I too, had to bake a little longer about 17 minutes, and did not dry zucchini. Zucchini bread was never one of my favorites,but lemon is, so I thought I would try it. This is definitely one for my cookbook! Thanks so much!!

  117. 263

    Loved this recipe, takes a hour to bake it.

  118. 264

    Hi, I’ve made the lemon zucchini bread twice and both times I had to cook for at least 20 minutes longer. I’m not at a higher altitude and I’m using aluminum pans. I thought at first it was the first oven but I baked another 3 loaves in a different oven and they were also 20+ minutes. They came out delicious- I was just wondering if the time might be wrong. This is my favorite bread and it was a hit with my family. Thanks!

  119. 265

    Me again, I just posted that it took at least 20 minutes longer to bake the lemon zuke bread and noticed you mention the zucchini being dry. I did strain and squeeze out the moisture in my zucchini but did not dry it with a towel. Does it have to be really dry? Either way the bread turned out fabulous I just had to cook it longer. Thanks!

  120. 267

    Someone gave me zucchini fresh from a garden so I searched for zucchini recipes and decided on this one. I made this today for my husband to take to work. I tasted the batter and it was delicious. Then while it was baking it smelled wonderful. After that I knew I wouldn’t be able to just let the loaf go. SO…I mixed up another batch! Instead of a loaf for the second batch, I made muffins. One batch yielded 24 mini muffins and 9 regular muffins.

    I had to add 10 minutes to the baking time for the loaf. I made my own cake flour. I used 1C white sugar and 1/3 C brown sugar. I added 2-3 teaspoons of poppy seeds. I didn’t use the glaze only because I’m not a fan of glaze.


  121. 269

    Thank you so much for this recipe. I tried it this afternoon and it was absolutely delicious. Kids loved it although they don’t usually like zucchini :) It’s also great to use those big zucchini you find in the garden when you’ve been away from it too long ( much better than soupe…) !

  122. 271

    I’ve made this bread twice now with rave reviews each time. My husband, who doesn’t usually get excited about new recipies loves this bread. Other family members say it’s the best bread I’ve ever made. Thank you very much for a delicious recipe! This one is truly a keeper!!

  123. 273

    The bread was good but the pan size was wrong it completely spilled over the oven and had to be baked for twice the time. I would bake it in 2 9×5 pans for 4 small ones I will try it again

  124. 275

    I made this yesterday, just as the recipe shows and it was simply amazing! So far the best zucchini bread I’ve ever had! My favorite so far in these zucchini recipes too! Yummmm!!!

  125. 277

    Have you ever frozen this bread? Would you frost & them freeze , or freeze & then frost when ready to use. Thanks, delicious.

  126. 279

    Absolutely delicious! I used half cup zucchini and half cup yellow squash. Tastes amazing!

  127. 281

    Very very good. I put a bit more zucchini in but squeezed all the water out (and trew that water in my soup). It wasn’t gummy or watery. It had the perfect texture. I added a bit more zeste since I love it so much. My kids liked it, even after I told them the green specks were zucchini. Finally some veggies in those bellies ;-)
    Has somebody experimented with ripe bananas? I would like to make it without sugar but I don’t know what bananas would to to the texture.

  128. 283
    Debbie Alverdes :

    I just made this. It turned out awesome. And tastes wonderful. I am old school with a mom who was a dietian.
    We never used cake flour. So I used all purpose flour. I don’t use buttermilk. But when needed I put my milk
    aside and add the lemon juice directly to the milk. Set aside while mixing other ingredients together. I quit
    using oil years ago do to health issues. Instead I use Applesauce in my baking. I buy the individual cups because they are 1/2c sizes and are perfect for baking. My husband who loves lemon thought it was great.
    Thanks for sharing. I can see me making more for the holidays. I did however have to cook it about 10 minutes
    longer. But it is moist and beautiful.

  129. 285
    Deborah-Lynne Brown :

    ah – may – zing! merci beaucoup… tremendous recipes!

  130. 287
    Kentucky Donna :

    I have made three loaves of your Glazed Lemon Zucchini bread. Everyone loves it and wants the recipe. The first loaf I made my own cake flour and buttermilk and it was just as delicious as second and third. I even added less sugar. Thank you.

  131. 289

    This is a fabulous recipe! It gets plenty of oohs and ahhs! I substiuted yellow summer squash for the zucchini and the larger yellow flecks made this bread even more beautiful! This will go in my frequent recipe rotation! Thank you :o)

  132. 291

    Is cake flour the same as pastry flour?

  133. 293

    Can’t wait to make this glazed lemon zucchini bread. Yummy

  134. 294

    Hi, I am anxious to make this bread! I have been reading others comments and notice others having theirs not done after the required time. I think this may have to do with the zucchini being to watery. You did mention this in the NOTES section after the glaze and I wonder if they dried their zucchini? Just thought I’d bring this up.

  135. 296

    I just had to tell you that I’ve been making this bread nonstop since late June (when the zucchinis started producing) and it is – flat out – the best sweet bread I have ever had. Trust me, I make a lot of breads….pumpkin bread, chocolate pumpkin and chocolate raspberry zucchini bread….anything “bread” is my thing, but this deserves a prize Like, the Nobel Peace Prize. Because, if you slap a slice of this stuff on a plate, top with a scoop of ice cream and give it to every person on the planet, we would have world peace.
    I think it’s the cake flour that makes the difference. So moist, so yummy….so addictive!
    I’ve shared the recipe on FB, saved the URL and have printed several copies to stash in several places. This is going to be one of those family heirlooms everyone wants to have in their recipe box. I promise not to take credit. I’ll tell them where to find the recipe :-) Thank you!

    • 297

      HEIDI – your comment totally made my day!! I’m so glad you love it and that you think it’s worthy enough of the Nobel Peace Prize. I definitely think sweet breads are worthy of such an award!! XO

  136. 298

    EXCELLENT! I also baked mine about 55 minutes–perfectly golden brown and ultra-moist. I added more fresh lemon zest to the glaze! Many thanks!

  137. 300

    I’m a novice baker, so forgive me if this is a stupid question. Since I’m putting milk in the glaze, do I need to refrigerate the finished product? Thanks!

  138. 302

    This is the BEST zucchini bread I have ever eaten. I love it and will be making it often.

  139. 304

    I made this yesterday and used regular flour less 2 TB from each cup and cornstarch. IT IS AMAZING!!!

  140. 306

    I can’t wait to try this! It looks delicious! I am including it in my Fabulous Finds tomorrow!
    Tara @ Anything & Everything recently posted..Fall Burlap WreathMy Profile

  141. 307

    I made this recipe and it was as delicious as it looks!!! Couldn’t hardly stay away from it, even though I was trying to only eat it with my coffee in the morning! Great recipe, thanks!

  142. 309

    I’ve made this recipe three times now, and it just keeps getting better and better! Drying the zucchini, not just draining it, made the biggest difference – thanks for the tip! I ran out of coconut oil (subbing for the canola oil), so I used butter on the last batch, and h-o-l-y YUM was it good! I made mini muffins and baked until lightly brown (and thus a touch crunchy) around the edges. So irresistible!

  143. 313

    Thank you! Thank you for the lemon zucchini bread recipe! I have been making all summer for family, friends and co-workers. All absolutely love it! I have left the glaze off since it’s amazing as is. I have also, like many, have modified .. 1/2 all purpose flour, 1/2 whole wheat, subsituted applesauce for oil and used Splenda blend vs regular sugar.
    Now, we did something a little different while at camp. We took a loaf, sliced, dipped into eggs, beaten and grilled. Yes, lemon zucchini french toast with a little real Maine maple syrup. It was too die for!!

  144. 315

    Sorry, won’t be making this again. The flavor wasn’t anywhere near lemon-y enough, the taste of oil was unmistakable and it was too darn sweet.

  145. 317

    This was gone in an instant. My family devoured it. I added cranberries for festive color. Thanks for the recipe

  146. 319


    Looks lovely, I have some zucchini or courgettes over here in the UK but just wanted to check before I make this, does TB stand for tablespoon?


  147. 321

    I really enjoyed this recipe. I made some changes to use what I had on hand. It came out great!! Next time I’m going to make some in muffins without the icing to eat for breakfast. But this was perfect for dessert! Here were the changes I made.

    Glazed Lemon Zucchini Bread

    • 2 cups cake flour (used AP flour)
    • ½ tsp. salt
    • 2 tsp. baking powder (used 1 tsp baking soda)
    • 2 eggs
    • ½ cup canola oil (used ½ cup vegetable oil, will use applesauce instead when I have it)
    • 1⅓ cups sugar (used only ½ cup of sugar)
    • 2 TB lemon juice
    • ½ cup buttermilk (added 1 ½ tsp vinegar to ½ cup regular milk)
    • zest of 1 lemon
    • 1 cup grated zucchini (did 1 ½ cups grated yellow squash)
    • (added one mashed ripe banana)
    • (added one tsp vanilla)
    Glaze ingredients:
    • 1 cup powdered sugar
    • 2 TB lemon juice
    • 1 TB milk
    1. Mix flour, salt and baking powder in a medium bowl and set aside.
    2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
    3. Fold in zucchini until it is mixed well.
    4. Add dry mixture to the wet mixture and blend all together until well combined.
    5. Pour batter into greased 9×5 loaf pan. (poured batter into greased bunt pan)
    6. Bake at 350 for 40-45 minutes. (baked at 325 for 60 min)
    7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

  148. 322

    I am not really a baker but this looks to good and moist to pass up. Time to put my apron on!! Yum.

  149. 323

    Thanks for the recipe. I just baked it and is delicious!! I replaced the buttermilk with greek yogurt (we don´t have buttermilk in Venezuela) and followed the tip on adding two TB of cornstarch (we don´t have cake flour either). Baking time perfect. 40 minutes sharp at 180 degrees Celsius. Perfect texture! Thanks!!

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