Glazed Lemon Zucchini Bread recipe

Delicious Glazed Lemon Zucchini Bread Recipe that is soft, moist, filled with grated zucchini and lemon juice and topped with a lemony glaze.

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. πŸ˜‰

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. πŸ˜€

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 recipe!

Β Hare are some process shots for making this zucchini bread:

Delicious Glazed Lemon Zucchini Bread Recipe on { lilluna.com } So moist! Ingredients include lemon juice, lemon zest, and grated zucchini with a lemony glaze!

The ingredients…

Delicious Glazed Lemon Zucchini Bread Recipe on { lilluna.com } So moist! Ingredients include lemon juice, lemon zest, and grated zucchini with a lemony glaze!

Delicious Glazed Lemon Zucchini Bread Recipe on { lilluna.com } So moist! Ingredients include lemon juice, lemon zest, and grated zucchini with a lemony glaze!

That glaze – seriously so good!

Lemon Zucchini Bread

The BEST Zucchini Bread

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!!Β And for me, breads that require no yeast are always the easiest!! πŸ˜‰

Here are video instructions:

 

Lemon Zucchini Bread recipe:

Glazed Lemon Zucchini Bread Recipe

4.76 from 41 votes
Course Bread
Cuisine American
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 1 loaf
Calories 3647 kcal
Author Lil' Luna

Ingredients

Bread

  • 2 cups cake flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cup sugar
  • 2 tbsp lemon juice
  • 1/2 cup buttermilk
  • 1 lemon zest
  • 1 cup zucchini grated

Glaze

  • 1 cup powdered sugar
  • 2 tbp lemon juice
  • 1 tbsp milk

Instructions

  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.

Products Featured in this Recipe:

(may include affiliate links)

Cheese Grater

Cheese Grater

Mixing Bowls

Mixing Bowls

Loaf Pan

Loaf Pan

hand mixer

Kitchen-Aid Hand Mixer

NOTES FOR GLAZED LEMON ZUCCHINI BREAD:

  • Use a cheese grater to grate theΒ 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.

Another favorite quick bread recipe is theΒ Blueberry Quick Bread:

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

ENJOY!

BEHIND THE SCENES AT LILLUNA.COM:

Behind the Scenes - Glazed Lemon Zucchini Bread

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

Delicious Glazed Lemon Zucchini Bread - this recipe is amazing. So soft and so flavorful!! Get the recipe on { lilluna.com }

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty β€œLil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

        1. to find out calories and fat, record the ingredients and go find a reliable calorie table such as Calorie King or something and then add all the calories up and all the fat up for each ingredient, then just divide by however many slices you choose to serve! This recipe is not that bad but I have yet to do it.

  1. 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 πŸ™‚

  2. 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 try.xxx

    1. For each cup of all purpose flour, take out 2 tbsp of the flour and replace it with 2 tbsp of cornstarch. Homemade cake flour! πŸ™‚

    2. I would definitely try to find cake four (others have commented on how to make it yourself if you can’t find it). Not sure how good it would turn out using regular flour.

      1. I just made the bread tonight and I didn’t have cake flour. I used 1/4 cup cornstarch and 1 3/4 cup flour. Bread came out amazing. Thank you for sharing the recipe.

    3. I made it with regular flour & subbed coconut oil instead of canola & it turned out perfect! Gone in 1 day!! I’m going to try to making it next time as muffins.

    4. I used self-rising flour and it was great! Thanks for the tip on how to make cake-flour. Will try this next time to see what the difference is.

  3. 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!

  4. 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!

  5. 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. πŸ™‚

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

  7. 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 :/.

  8. 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?

      1. 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!

  9. 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.

  10. 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?

      1. 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!!

      2. 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… πŸ™

    1. 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!

      1. 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.

        1. I baked two loaves (doubled the recipe) and it took 63 minutes. I used metal pans and regular flour instead of cake flour and it was very good.

      2. 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. :/

        1. I just made this today and I also had problems with the baking time. I’m not at a high altitude. I used a glass dish, so I added 20 minutes, but the sides, bottom and top came out dark brown and the inside a bit under-baked. It doesn’t look at all light and pretty like your pictures. Plus, all of the zucchini migrated to the middle, rather than being dispersed throughout.

          I’m not sure what I did wrong, but the batter seemed very, very wet. I double and triple checked all of my measurements, but with only 2 cups of flour to all of that buttermilk, eggs, lemon juice and oil, plus the zucchini (even when dried) it was still so very wet. In future I might try splitting the batter into two loaf pans or maybe removing the zucchini entirely and making a “lemonade” cake.

          1. Hi Jen! Thanks for stopping by. I’m so sorry you had problems with this recipe. I’d definitely try splitting in and seeing if that helps. It should not have been so wet, but I’m not sure where it went wrong. I’m SO sorry! πŸ™

    2. 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.

    3. 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.

    4. 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.

    5. My batter was super watery. I, unfortunately, didn’t see the notes about drying the zucchini until now. I also used a glass loaf pan. I liked the licked the bowl before washing the dishes and I know it’s going to taste great! I would suggest adding the part about drying the zucchini to the recipe.

  11. 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.

      1. I have found that the moisture level in the zucchini can have this effect on breads. Some zucchini seem to be “wetter” than others. Be sure and pat dry the grated zucchini.

  12. 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.

    1. 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.

      1. just barely made this and mine collapsed in the middle as well…not to mention its still baking and its been well over an hour…disappointed

  13. 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!
    -K

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  15. 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!

    1. 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. πŸ˜‰

    2. 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.

    3. 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.

  16. 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!!!

    1. 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. πŸ™‚

    1. 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. πŸ˜‰

  17. 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!

  18. 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.

  19. 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 πŸ™‚

  20. 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!!

  21. 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.

    1. 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! πŸ˜€

    1. Eek – I’m not sure, Pat. I’ve never tried almond flour but I would maybe give it a try and then if you could let me know if it worked then I could tell others who have the same question. πŸ˜‰

    1. Unfortunately, I have never tried it with self-rising flour, but I would give it a try. I would think it would be pretty similar. πŸ˜‰ Keep me posted on how it turns out.

  22. 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 πŸ™‚

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

  24. 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 :).

  25. 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

  26. 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!!

  27. 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!

      1. 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.

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

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

      1. 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.

  30. 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?

    1. 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.

      1. Agreed, JenS, this should have been cooked in 2 pans. I knew it once I poured it in, but wanted to test it out. Used drained zucchini in a nonstick pan, and it’s going on an hour and 20 minutes, and the bread is still batter in spots.

  31. 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, ChloΓ©

  32. 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!

    1. Not sure if you can get it in London, but it would be near the regular all-purpose flour in the baking section of your grocery store. All-purpose flour works too though. πŸ˜‰

  33. 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!

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

  35. 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.

    1. 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!

      1. 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. πŸ™‚
        3 – We love milk in our glaze and felt like it make it a more creamy and delicious consistency.

  36. 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….
    Thanks

  37. 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.

  38. 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..

  39. 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?

    1. Thanks for stopping by! Glad it turned out well. Depending on how much buttermilk you have I would definitely freeze it if you won’t be using it soon. πŸ˜‰

  40. Hi!
    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!

    1. What did you end up doing for this?? I’ve never used that kind of cake flour, so I’m not sure but I think it would go ahead and add the salt and b. powder.

      1. Hi! Actually, I did not do anything .Wanted to hear from you first. So guess I’ll proceed and add the salt & baking p. . I’ll keep you posted. Thank you!

  41. 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 πŸ™‚

  42. 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!!!

  43. 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! πŸ™‚

    1. Sorry about the first try, but glad it turned out for the second try!! What size were your loaf pans? We only got one out of this recipe, but I’m glad you were able to get 2. πŸ˜‰

      1. I made this today and folded in 1 c fresh blueberries just before baking as well – YUM!! This recipe is a keeper!! Thank you. πŸ™‚

          1. Ladies do you know Zucchinni can be frozen. I grate it and bag it in one and
            two cup bags that can be used in your favorite recipes all year round.

          2. No, You need to squeeze out as much liquid as you can. I put the zucchini in a clean kitchen towel and squeeze. Then i sprinkle the salt on the zucchini and leave it for half an hour or so. More liquid will come out. So I squeeze again. The liquid is nice in soup. No reason to throw it away.

        1. I just made this today. This is AMAZING!! I will be making more in the near future and I will be adding blueberries next time and maybe a few with raspberries. I’m think I have new Christmas presents for my family. Thank you so much for the wonderful recipe!!

  44. I made this last night and it turned out great! I just had some with milk for breakfast πŸ™‚ . 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. πŸ™‚ 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 πŸ˜€ * Also I took a couple paper towels and absorbed some of the water from the Zucchini, so the consistency wouldn't get watered down.

  45. 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?

  46. 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!

  47. 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!

  48. 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 πŸ™‚

  49. 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.

  50. 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!

    1. Hi, Naomi! Thank you for stopping by and for the suggestions… I know readers will find them helpful. I’m so glad this bread was a hit! I hope you have a great day! XO

  51. 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?

  52. 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

  53. 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.

  54. 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.

    1. 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…

  55. 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!

  56. 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!

      1. Hi, I made a double batch and used a 1/3 of a cup in each and backed for 27 minutes, amazing! Look and taste great. yield 30-32 muffins

  57. 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.

  58. 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!

  59. 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!

  60. 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!!

  61. 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 πŸ˜€ Thanks!

  62. 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!!

  63. 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!

  64. 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!

  65. 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.

    Delicious!

  66. 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 πŸ™‚ 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…) !

  67. 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!!

  68. 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

  69. 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!!!

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

  71. 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 πŸ˜‰
    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.

  72. Hi,
    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.

  73. 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.

  74. 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)

  75. 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.

  76. 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 πŸ™‚ Thank you!

    1. 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

  77. 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!

  78. 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!

  79. 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!

  80. 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!

    1. Just made it and had a slice. I had some shredded zucchini and carrots in the freezer. Like your comment about drying the zucchini…will try that next time. Also, will only make half the amount of glaze…so yummy with my cappuccino!!

  81. 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!!

  82. 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.

  83. Hi,

    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?

    Thanks.

  84. Pingback: A Sickly Weekend
  85. 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

    Ingredients
    β€’ 2 cups cake flour (used AP flour)
    β€’ Β½ tsp. salt
    β€’ 2 tsp. baking powder (used 1 tsp baking soda)
    β€’ 2 eggs
    β€’ Β½ cup canola oil (used Β½ cup vegetable oil, will use applesauce instead when I have it)
    β€’ 1β…“ cups sugar (used only Β½ cup of sugar)
    β€’ 2 TB lemon juice
    β€’ Β½ cup buttermilk (added 1 Β½ tsp vinegar to Β½ cup regular milk)
    β€’ zest of 1 lemon
    β€’ 1 cup grated zucchini (did 1 Β½ cups grated yellow squash)
    β€’ (added one mashed ripe banana)
    β€’ (added one tsp vanilla)
    Glaze ingredients:
    β€’ 1 cup powdered sugar
    β€’ 2 TB lemon juice
    β€’ 1 TB milk
    Instructions
    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.

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

  87. I have not read all the comments, so I apologize if I am asking something you have already answered. Is there a reason you used canola oil?

  88. Kristyn,
    YuMMy!!!
    I LOVE lemon . . .and I love zucchini!!!
    This bread is going to be a “win~win”!!!
    Thanks for posting this. . .I found you on Face Book!!!
    Fondly,
    Pat

  89. We love this bread!!! Never was a fan of the traditional zucchini nut loaf (brown) bread.
    I’ve made it every day (4 loaves) for the past 10 days, with zucchini from our garden. I write the ingredients for the glaze on a little slip of paper, and put it in the bag with the bread to freeze.
    We have a breakfast bread once a week at my house, but I just grab it out of the freezer the night before=) Thank you!

  90. Holy moly… Yes, please! I seriously can’t wait to make this. My zucchini is just about ready in my garden and this is going to be the first thing I make with it!! πŸ™‚ Thank you!!

  91. I peel and puree my zucchini and freeze it and have never had problems with my other bread recipes, would not think this would be any different. Not sure why you have to drain the zucchini water off.

  92. love love this recipe can’t wait to try it am tried of the same old zucchini bread. I had a cranberry a- orange zucchini bread recipe years ago,it won first prize at the Oklahoms State fair,But in moving I lost it.have tried many like it but none measure up. I hope this can be my no favorite . Will let you know! Thanks! ,!

  93. glazed zucchini bread was very good and moist but it needed at least double the amount of zucchini and 1/2 the amount of sugar. So although it was very tasty it was way too sweet and the zucchini was skimpy. also – a cream cheese glaze would be better and healthier. the conf sugar was not healthy and also way to sweet on top of an already way to sweet bread.

  94. I made this tonight & it was incredible!! I used butter instead of oil & lime instead of lemon. I’ll be making this again & again. It was approved by 3 teenage boys….it’s that good!! THANK YOU for sharing.

    1. Should have stated that I always use butter instead of oil (it’s a bad habit…I know) and I used lime because lemons were 3 times the price of limes. I know the lemon will be good too. Can’t wait to try it when the price of lemons goes down a bit

  95. I made the bread today and I used yellow squash instead of zucchini so my grandsons would notice as much. It was completely dry however my bread did not turn out fluffy like yours. I did bake in glass loaf pan and for 45 minutes. It tastes great just not fluffy. What should I try next? The last time I made straight lemon bread it did somewhat the same thing.

    1. Usually you have to bake it a little longer is using a glass pan so I’m surprised it was dry after 45 minutes. Most people say it’s too moist because they didn’t dry the zucchini so I’m not sure what happened. Did you use cake flour or regular flour?

  96. I just made this and it is so good. I didn’t make the glaze because I didn’t want the extra calories but the bread was so yummy! My question is if you know if this bread can be frozen and still taste good when thawed out? I may need to try it but would hate to ruin a great loaf of bread, so thought I would ask first. πŸ™‚

  97. My bread was fine except the zucchini fell to the bottom of the batter. I did squeeze out extra moisture from the zucchini. Should I have flowered it before I put it into the mixture? The only other different ingredient I used was the buttermilk. I keep the dry on hand since it spoils easily and used that instead of store bought buttermilk. Did I use too much liquid and I did used an electric hand beater. Thank you for any comments.

  98. this was so yummy!! I made a mistake and added baking soda instead of powder. Also looked up how to make cake floor from reg. floor. Take 2 T. flour out of each cup you use and add 2 T. corn starch. make sure you sift it well.next time I will add blueberries to this !!! score to 1-10, it’s a 10!!!

  99. I spotted this recipe a few weeks and thought it would be a great alternative to traditional zucchini bread. I made it into mini bundt cakes and shared with coworkers. Everyone loved them and asked for the recipe! This week, I made bread, stirred in some blueberries just before baking and WOW! So moist and tasty. Thank you for this keeper of a recipe!

  100. I just made this recipe with regular flour, and used a 12x7ish pyrex cake pan. After 35 minutes, it was perfectly done and tasted amazing. Thanks!

  101. I just have a question as to why you doubled the sugar from the original recipe? Was is not sweet enough with the original 2/3 cup of sugar? Thank You

  102. I have been making my mother’s zucchini bread for over 30 years and everyone raves about it. ‘m so glad I found your recipe, because honestly say this has that one bear hands down! I can’t get enough ofmit, and am freezing miin loaves every chance I get. I use yellow squash instead, but it gives the same effect.

  103. Because I’m lactose intolerant, I tried the recipe substituting the milk with coconut milk. It was great. I’m going to try it with soy milk, too.

    1. Great idea!! Will have to try it with coconut milk next time too since I think my son is lactose intolerant as well. πŸ˜‰ Thanks for stopping by, and have a great day!

  104. HI, thank you, absolutely delicious.
    I live in Mexico City, so I added a 1/3 tbs baking powder (because of the altitude) and I used both the zest a juice of a green mexican lemon (quite tangy) and a yellow lemon. Also, I substituted 1 cup of sugar with 1/3 cup o stevia (to reduce calories).
    All my family gave a 10 plus rating!
    I’m going to try other recipes, thanks again

  105. Made this tonight and am very disappointed and angry that I wasted time and ingredients on a bread I have to throw away! Completely inedible as the center has entirely collapsed and is raw except on the very top. Followed all directions, squeezed out the zucchini shreds and patted them dry; Baked in 9×5 aluminum loaf pan for 45 minutes. Drying the zucchini and the other notes should be included in the actual recipe text, not after it, because people go by the recipe card and may not see the notes. I am looking at the pictures again and see that your pan wasn’t completely filled with the batter. Mine was. So this recipe should be halved for 1 loaf or split between several pans to keep it from staying raw. Please edit this recipe so that it is less frustrating!

  106. Just made this bread tonight. What a fabulous recipe and bread! Very moist and delicious. This recipe is going into my permanent collection.

  107. first time I made it I used the original recipe that called for AP flour. Did not care for the texture so much, a little too dense for me. this time I am making it your way with cake flour but so far after 45 mins, then five more it’s jiggly in the center so now it’s in for another five. Is that normal to be jiggly? one pan is a fifty plus year old bread pan that was my mother’s n her mothers, seems like aluminum not sure and other is a modern non stick, both are jiggly. alum pan is now done at 55 mins but non stick needs maybe another five. Any ideas? followed this recipe to a T. I can tell already that I will love this recipe more, texture of one in my old pan looks awesome.

  108. both came out great after all. Good choice changing the recipe to cake flour. I followed it almost exactly, only thing I did was use the hybrid Meyer lemons but still followed amount of jucie n zest you listed so not much of a change. Delicious! thx for sharing your recipes.

  109. Did use coconut flower instead and put one teaspoon backing powder and one backing soda and some more lemon juice it’s heaven πŸ™‚

  110. Made this cake today. I used cake flour, but still got a dense cake (I like dense too, but since I used cake flour, I expected something lighter). There was too much batter for the recommended pan size, so I got 3 extra lemon muffins. The batter rises well and uniformly, so the cake and the muffins were really good looking! Picky hubby didn’t notice the zucchini (he thought the little green spots were lime zest!). I’ll surely make this cake again. Thank you for sharing this recipe!

  111. I had the same problem as many others with the batter being very wet and the center not cooking well. Still, this is a delicious bread and I will make it again and use a bundt pan. I threw in some fresh blueberries and it is over the top yummy!

    In addition, make the glaze starting with just one tablespoon of lemon juice. As written it is way too thin and just runs right off.

  112. Love your Lemon Zucchini Bread. I have a Dairy Allergy if anyone else wants to know, here is how I converted it and it came our beautifully!:

    Replace buttermilk with 1/2 C soymilk (any nut milk will work also for those who can’t tolerate Soy) plus 1 1/2 tsp lemon juice, let set at least 15 minutes. In the glaze, sustitute 1 Tbl milk with 1 Tbl vanilla almond milk.

  113. OH MY GOD! I had so many zuchinies I needed to use it before they go bad so I give this bread recipe a try,
    I’m so happy to say that IT IS THE BEST ZUCHINI BREAD I EVER MADE! This is better than Starbucks breads! Totally a 5 stars quality bread! I am thrilled! DO NOT JUST PIN IT, MAKE IT AND ENJOY IT!

  114. OH my stars! This was to die for! I could not stop eating this! I usually just take a couple bits of sweets and I’m good but not this one. This turned out super moist and full of lemony goodness. I substituted sugar for honey and canola oil for coconut oil ….mmmmm….. WONDERFUL recipe!! I also did half mini muffins and the rest of batter as a medium loaf so that it would cook thru all the way. Per previous comments, I dried my grated zucchini as well. My only regret is I didn’t triple the recipe so I could freeze a couple loaves. Thanks for a ‘blue ribbon’ winning recipe . Will make again and again.

  115. August 19’2016
    Just came across this wonderful recipie,zucchini lemon bread.I made it today an it’s so good.My garden has Mostley zucchini,so wanted to give it a try. Thank you,ill make more an freeze!!!!

  116. I made the lemon zucchini bread, something went wrong. It did not cook all the way through. I’ve been cooking it for two hrs. I followed it step by step. The only thing, maybe the zucchini was two watery. I just picked it from the garden. Any ideas

    1. I’m sorry that happened! I would dry the zucchini and try it again. I know every oven is different, so it may take longer than what the recipe says. Hope that helps. Let me know if you give it a try again!

  117. Followed the recipe carefully and ended up with a crater loaf in which all of the zucchini sank to the bottom.

  118. I love this recipe! I have made it several times for my family and for my coworkers everyone really likes it! Definitely a favorite “keeper” recipe! Thanks for sharing!

  119. This was Amazing!!! I Loved it!! I’m making extra to give to my friends and family…. The recipe was easy I just forgot to squeeze out the water in the zucchini with a paper towel.. But that turn out good too. ❀️

  120. I made this recipe today! So moist and so delicious! This recipe will be laminated and passed along! Thanks for sharing!

  121. I did not ‘dry’ the zucchini so I added 2 tbsp. of cake flour and into a 9×5 glass loaf pan it went! Seemed a little ‘wet’ at the time and took the extra 25 min to bake and then some (5 more actually). Next time I will dry the zucchini. Looks fantastic here at sea level Vancouver Canada! Thanks for a winner of a lemon recipe!

  122. Your lemon zucchini bread recipe is absolutely delicious. It has replaced all my other zucchini bread recipes.
    I’m anxious to try your other recipes.
    Thank you kindly

  123. I found your recipe on Pinterest with thousands of saves. I made it. My husband came home from work and tried it. I literally had to stop him from eating the whole loaf. I took a bite and then he had to stop me from eating the rest. This lemon zucchini loaf is the best. Another loaf is in the oven now. Thank you for sharing a keeper. Simply delicious!

  124. This was wonderful! Hubby roasts his own coffee, so we had this with a cup of fresh roasted coffee and we were in heaven. Thanks for an awesome recipe. I will be making it again soon.
    I didn’t have cake flour so I found a substitute online: for every cup of flour, take out 2 TBS of flour and add 2 TBS of cornstarch.

  125. I am unable to eat wheat and made this with a gluten-free flour and it STILL turned out amazing!!! Problem is I couldn’t stop eating it and gained weight! LOL This cake is over-the-top delicious, with a bright taste that makes my taste buds explode in joy!!

  126. FABULOUS!!!! Love this recipe! Have made it a few times now and keep extras in the freezer. Have had no problems with the loaf baking correctly-but I ALWAYS set my oven 25-50 degrees cooler than called for. Don’t know why-I just do. I used coconut oil and that also adds another, lovely dimension to the taste. I also added the cornstarch to regular flour. Don’t know if it made any difference but the results are great anyway. I decreased the amount of sugar to only 1/2 cup and the sweetness is perfect. This is now my favorite! Thank you!!

    1. I personally haven’t tried, so I’m not sure?? I wish I knew how it would turn out. You can double the ingredients & pour half in a bundt pan & the other in the loaf pan, then you’d know πŸ™‚ Let me know if you try πŸ™‚ Thank you!

  127. I made this gluten, dairy and soy free for me and my girls. It’s delish
    Sustitutes were King Arthur gf flour, vanilla almond milk and coconut oil.

  128. This by far the best Lemon Zucchini bread recipe I have ever made. The only thing I did different, I added 2 cups zucchini instead of one. Every bite was eaten in a flash.

  129. I’m thinking about making this over the weekend. Just curious if you’ve ever added some blueberries to it? It looks and sounds yummy!

  130. HELP!!! I am doing something wrong.. the flavor is wonderful, but it is not cooking all the way through and I followed the instructions to a tee.

    1. Oh, no..I am sorry! I wish I knew what could be wrong. Did it turn out at all? All ovens vary, so it may needed to cook longer than what the recipe says. I hope it turned out!!

  131. Not happy with this bread at all. When making it I questioned the 2 tsp. Of baking powder. Seemed a bit much to me. Anyway the batter rose so much that it spilled over. Could there be a difference from high altitude and low altitude? Tastes ok, but not so good. ????

    1. Oh, no I am sorry! There is a difference, but I think with higher altitude, you cook longer. I’m not sure if there are any other tips. Thank you for trying it though. I wish I knew more.

  132. Baked this awesome , yummy cake today. Truly turned out moist and fluffy. Thanks for the recipe. Has anyone subbed sugar with honey????

  133. My mom Lulu made this recipe!! Oh my gosh it was so delicious. She is a fantastic cook. This recipe was awesome but, she can even take a bad recipe and make it taste great!. Thanks Mom for the awesome lemon zucchini bread & the recipe.
    Love LaDonna

  134. Just finished making this recipe with a few changes, not because I don’t trust you, I just forgot some things at the store. It is amazing! I’m not a huge fan of lemon so I substituted orange. I realized I didn’t have any butter milk so I used sour cream. I touch of almond extract in both the bread and the glaze gave it great flavor. Perfect! I will make this for years to come.

  135. I made this today but did a little “editing”….. I added an extra egg and I had half a packet of lemon pudding, so threw that in. It is the best lemon/zucchini loaf I’ve ever had. Thank you.????

  136. I am gathering recipes for a brunch I am planning for one of my girlfriends. This bread will diffinently be a part of the menu!!

  137. This is super simple and soooooo yummy! Made my own cake flour out of all purpose flour and cornstarch! Follow the directions and enjoy this masterpiece! Thank you for the recipe!

  138. I followed all instructions exactly, baked in a glass pan adding 10 extra minutes to the bake time and it passed the toothpick test before I pulled it from the oven. It was moist and delicious, not doughy, but it completely crumbled apart. I’m in love with the flavor and I’m determined to get this to turn out perfect. Any suggestions?

    1. I have not left it out before, but I know it’s important to have. There are substitutes that can be used, but you would need to look online for measurements. I know you could use milk, vinegar, lemon juice, etc. I hope you find what you need.

  139. I made lemon zucchini bread today. It came out amazing! I’ve got zucchini growing like crazy in my garden and this recipe will be a great way to put it to good use. Thank you for sharing.

  140. I am going to try not to sound too catty when I say this but I am after all my grandmother’s granddaughter and she had a knack of ‘telling it like it is.” ????. I definitely don’t want to hurt anyone’s feelings. I was very surprised to read all the stressed out comments regarding baking time problems. For years now, I’ve been making a banana bread recipe I created that leaves the bread a more pale/white color and has literally caused our married neighbors to fight when one if them wakes up and realizes their spouse finished off the whole loaf the night before, Lol. This recipe is very similar in many ways and it was just common sense to me to add a bit more flour when I noticed the batter wasn’t the right consistency or use more than one pan to split the batter up and always adjust the baking time to how the bread is performing in the oven, even if the baking time didn’t match the previous time I made the it. I never stressed about the possible need to modify as you go because that’s how I learned to cook, not from recipes, from utilizing prior knowledge of cooking outcomes with some cooking/baking common sense. You know that saying? If you have to follow a recipe….

  141. First of all yum! That being said, I made this recipe today. I was worried the batter was too runny also but I just made the recipe as it was. After 45 min I checked it and it was still raw in the middle and very obviously not done. I ended up baking it for 1:15 and bumped the temp to 375 for the last 15 minutes. I baked it in a stone loaf pan so it didn’t get overly brown like others have stated. It turned out perfectly☺️ I wish I could add a picture.