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This delicious Lemon Zucchini Bread is topped with a homemade glaze making it irresistible! We love a simple no-yeast quick bread recipe!
If you love bread (especially quick bread recipes), you’ll love this sweet bread! It’s perfect for leftover zucchini in the garden and is as classic and delicious as our go-to Zucchini Bread and Chocolate Zucchini Cake.
The Perfect Sweet 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 zucchini lemon bread makes the perfect dessert or even an afternoon snack.
This next recipe was one that my mom and I tried out years ago that we fell in love with. It was so delicious and one that we will be making again and adding to our favorite breads rotation.
The recipe turned out perfect with zucchini and lemon flavor combined into a fluffy bread. The glaze is my favorite part (how could it not be?) and was the perfect addition for this lemon zucchini bread recipe!
Using Zucchini in Bread
There is no need to peel the skin of a zucchini before using it in baking. Zucchini peels are already thin and soft enough that they won’t affect the texture of your bread.
You can use any cheese grater that you have on hand to grate your zucchini – a food processor with a grating attachment would also work well.
Dry the Zucchini: I mention below how important it is to DRY your zucchini. Since some zucchinis, like home grown garden zucchinis, have more moisture than others, I would suggest placing the grated zucchini in the center of a tea towel, fold up the towel, and wring out by twisting over the sink. This is a great way to prepare grated zucchini for most baked goods.
How to Make Lemon Zucchini Bread
BATTER. Begin by mixing the flour, salt, and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, and lemon zest to this mixture and blend all together.
ZUCCHINI. Fold in shredded zucchini (that is drained and dry) until it is mixed well. Add the dry mixture to the wet mixture and blend all together until well combined.
(*Note*: It is really really important to be sure you remove excess water from the zucchini. Zucchinis are over 90% water which is why they make a great addition to moisten up baked goods. However, too much water from the zucchini can alter the bread a great deal. Read more on this below in the tips.)
BAKE. Pour batter evenly into one greased 9×5 loaf pan. Bake at 350 for 50-60 minutes. Let the bread cool a bit in the pan before removing to finish cooling on a wire rack.
GLAZE. Place bread on a cooling rack and while still warm, make lemon glaze and drizzle or spoon over the bread. Let the glaze set up before cutting and serving.
Dress it Up
I love this recipe as is, but sometimes it’s fun to add little something extra to dress up a dish. Here are a few ideas you can try:
- 1-2 tablespoons of poppy seeds
- add dried berries such as cranberries or blueberries
- add dark or white chocolate chips
- sprinkle lemon zest on top
TipS, TRICKS, + STORAGE
This recipe isn’t hard AT ALL, but we wanted to share our TOP tips for making sure it turns out perfect. 😉
To prevent your zucchini lemon bread from falling, pay attention to these 3 things:
- Make sure your oven is at the correct temperature. If it’s too hot it might get crispy on the outside but sink in the middle. If it isn’t hot enough it won’t rise as desired.
- Make sure you aren’t over mixing your ingredients. Use the lowest speed on your mixer or even mix by hand for this recipe.
- Make sure you are using the right size pan. If your pan is too small the bread will rise and then sink in the middle without enough support on the sides.
If your bread comes out of the oven with a crack in the middle, this isn’t a sign that something has gone wrong. It usually means your bread is well baked, has risen properly and steam has escaped from the center.
When STORING, this bread keeps at room temperature for 3-4 days, for about a week in the fridge, or up to 4 months in the freezer.
The best way to FREEZE this bread would be to wrap it in plastic wrap followed by aluminum foil. I recommend freezing it without the glaze, thawing, and then adding glaze just before eating.
Substitutions
Though I will occasionally add little extras to dress up a dish, I really try not to alter the main recipe. However, sometimes I get started on a recipe to find I don’t have a certain ingredient. In this case I use a substitution if I can. Here are a few for this recipe that might come in handy:
- Several readers commented that they have successfully used coconut oil, olive oil and even applesauce in lieu of canola oil. Substitute it at a 1:1 ratio.
- Make your own cake flour: To make your own cake flour all you need is cornstarch and all purpose flour. For every cup of all purpose flour remove 2 tablespoons, then add in 2 tablespoons of cornstarch. Sift together.
- Lemon juice: You can use fresh lemon juice or store bought.
- Buttermilk: See our post on buttermilk substitutes.
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!! 😉
For more great quick bread recipes, check out:
- White Chocolate Lemon Bread
- The Best Banana Bread
- Snickerdoodle Bread
- Chocolate Chip Banana Bread
- Glazed Almond Poppy Seed Bread
- Pumpkin Streusel Bread
- Pistachio Bread
Or, check out our full collection of Quick Bread Recipes!
Lemon Zucchini Bread Recipe
Ingredients
Bread
- 2 cups cake flour, or all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup canola oil, or vegetable oil
- 1⅓ cups sugar
- ½ cup buttermilk
- 2 tablespoons lemon juice
- zest of 1 lemon
- 1 cup grated zucchini
Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoons milk
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F. Grease one 5-x-9-inch loaf pan and set aside.
- To make the bread, mix flour, baking powder and salt in a medium bowl, and set aside.
- In a large mixing bowl, beat eggs with a hand mixer. Then add oil and sugar and mix until well blended. Add buttermilk, lemon juice and lemon zest and mix.
- Wring out zucchini to remove moisture. Fold the zucchini into wet ingredients.
- Add dry ingredients to the wet ingredients and mix until well combined.
- Pour batter evenly into the prepared loaf pan and bake for 50–60 minutes.
- To make the glaze, stir all ingredients together in a small bowl. Spoon over the bread while still warm. Let the glaze set for at least 30 minutes before cutting and serving.
Video
Notes
To make Lemon Zucchini Muffins, use the recipe above but divide the batter among the wells of a lined 12-cup muffin tin. Fill each well two-thirds full and bake at 350 degrees F for 17–19 minutes. Makes 12–14 large muffins. SMALLER LOAVES: To make 2 smaller loaves, split the batter evenly into two 4 x 8 loaf pans and bake for 40 minutes. To make 3 mini-loaves, split the batter evenly into three 3 x 5 mini-loaf pans and bake for 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved it!! I baked it in a glass loaf pan and it came out perfectly, although it needed quite a bit of additional baking time. You could halve the glaze, too. This will be a favorite sweet bread recipe for company and as gifts.
Looks very good. I love put zucchini in cakes and breads
I was so excited to make this bread because I love the flavor of lemon. The bread tastes very good. I cooked it for the allotted time and tested it with my tester stick. It was done. It flatten out when I removed it from the oven. The main problem is its gummyy/rubbery texture. Yes, I did squeeze the liquid from the zucchini before adding. Any help will be appreciated. Thanks
Abby, it be your baking powder. Try making it with a fresh container.
My friend made this recipe and passed it along to me. For 2 loves, the bread doesn’t rise at all, so the bread is only about a inch-2 inches thick. Almost like a pound cake. Before the lemon glaze I tried it and it wasn’t very lemony. I even added almost a 1/2 tsp of lemon extract to the bread. Easy recipe but not enough batter for 2 loaves or it needs more leavening agent in it, and not enough lemon flavor.
Thanks for the feedback and sharing your experience!
Mine didn’t rise much either. However, that would be too much batter for one loaf pan. Mine is rubbery in texture. I think maybe as soon as I shredded the zucchini and squeezed out the water I should have used it. I squeezed it out but let it sit in a bowl for a couple of hours. It got watery again even though I repeated the squeeze.
one of the best recipes I have ever made
One of the best recipes I’ve ever made! Moist and incredible taste…and I didn’t even make the icing because it was sweet enough. I will be making several for gifts.
The best bread!! Easy to make and so delicious!!!
This turned out amazing! However, it only makes one loaf, not two.
So glad you enjoyed it! Thanks for the feedback.
I love lemon, and I love zucchini … however, I am not allowed to have SUGAR! I use Stevia in my coffee … how do I convert your recipe w/o using sugar, or honey? Thanks 🙂
You know, I haven’t made this recipe without the sugar…. but you could try searching online for some sugar substitute options. Maybe maple syrup or agave? I’m not sure how it would turn out with those, but I’m sure there are some suggestions for sugar substitutes that you could try! 🙂
Love this recipe! It is so delicious.
I will definitely make 1 loaf next time as I would have preferred a larger loaf.
Do you think it would bake just as well if I added fresh blueberries?
Kerry S.
Yes, you could use blueberries in there! That would be tasty!
I’m baking now. I put it all in one pan. We’ll see how it goes.
You’ll have to let us know how the one pan turned out.
You really need to update your receipe to say “Serving 1 loaf” instead of 2 loaves and also in the directions you need to say “Grease one 9×5 loaf pan” instead of two. I went by those directions and have very small loaves of bread. Should have just put it in ONE pan! I also baked it only 35 minutes.
Yup did the same thing. Was supposed to be a gift.
Me too. So disappointed.
Thank you all for the feedback!
I am wondering if you could make this bread into cupcakes
Yes you could! Here’s our Lemon Zucchini Muffin recipe, which is more or less this recipe in muffin/cupcake form. Hope that helps: https://lilluna.com/lemon-zucchini-muffins/
Made this delicious bread this morning for breakfast. Just had a warm slice, yummy 😋
Easy, moist, lemony, light & tasty 😋 ❤️
Recipe makes one 8×4 loaf
very good recipe will definitely make again
Is the temperature still 350
And how long does it bake for ?
Reads delicious so will try it soon. Finally at home with Home Health from accident end of October. Looking forward to baking easy recipes.
Welcome home!! I hope you enjoy the recipe!
I LOVE THIS CAKE….IT ROCKS! I make this cake every spring and all thru the summertime…delicious and moist. What else do you need?!
Laura
This recipe looks amazing, we usually make zucchini bread the original way. Now with the Lemon Zucchini Bread recipe, we can add more “flavor “ to our Holiday table!
Absolutely delicious.my whole family loves it. I used the suggestion to add poppy seeds.
The poppy seeds look so pretty in this recipe! Thanks for trying it!
Everyone who tastes this bread just raves about it.
I found the recipe easy to follow.
Definitely a keeper.
Yay!! I love to hear that!! Thank you so much!!
Made this today with a couple modifications… wanted two loaves, and since it seems (in the comments) the recipe is enough for one, I doubled and it made two good size loaves. Though… I only had one lemon, so I added a teaspoon of lemon extract AND a package of instant sugar free lemon pudding mix. Bread came out perfectly sweet and moist.
Thanks for sharing what you did! So glad to hear the bread turned out delicious and was a success!
I made this today and it was delicious. However, my two loaves would’ve been better off as one big one! Both were rather flat. But an easy, delicious recipe I’ll make again!
Thanks for the feedback. So glad to hear you enjoyed the bread!
Please correct your recipe to say Makes ONE loaf.
Thanks for the feedback.
I wish I would have read the other comments first.
When I pour this batter into 2 pans I thought I read directions wrong.
This batter does NOT make 2 loads 😡
Now while it’s baking I find I have to do the guessing game to when it’s done.
While I was waiting I watch your video. You made one loaf and put one loaf on cooling rack!!!
I hope I don’t end up throwing away all these ingredients 😪
Hi Angel! Curious to hear how the bread ended up turning out for you?
Glad I read some of the reviews. I only used one pan and it made a lovely loaf. Two pans would have resulted in two very small loafs. Baked it for almost 1 hour. Delicious!
Thanks for sharing what you did! Glad the one loaf worked out for you and that you enjoyed the bread!
This bread was so moist and delicious. So easy, too. The lemon taste was great. I made two small changes which did not affect the entire recipe. I used more zucchini than called for, and I poked holes in the bread before pouring the icing over it. That way, some of the icing went into the bread, adding a bit more moisture (not that it needed it). I only baked for 50 minutes but found some of the center was not cooked through. Next time, I’ll go for 55 minutes. I only used one bread pan, which was just right. I think the breads would have been rather flat had I divided the batter into two pans. Thank you for a great recipe! Definitely a keeper.
Thanks for sharing what you did! I’m so glad you enjoyed the bread.
I made this bread today and forgot to add the buttermilk. 😞
It still came out delicious!
I added fresh blueberries so maybe the moisture from those saved me from disaster.
So glad to hear the bread still turned out great! The blueberries sound tasty in it too. Love a good lemon/blueberry combo.
The texture was lovely. The flavor was a bit lacking. I’m an experienced baker but I will follow the author’s recipe once. My gut told me that the amount of batter was insufficient for (2) 9×5 loaf pans… and it was. My loaves were about an inch high – and my baking powder was fresh.
I thought the same. The recipe was really good for one pan not two. I followed the recipe and it turned out light and delicious, but it was about half the height of what is shown in the image.
Cannot wait to try this lemon zucchini bread. It’s THAT time of year when the zucchini in so plentiful. Just found this site and have a grocery list ready so I can try more recipes!
Made this Lemon Zucchini Bread and it was so light and tasty. Everyone thought it was delicious.!
This recipe looks soon good. I can’t wait to try it!
This bread/cake is so pretty. Leaving the skin on not only saves time but also gives pretty green flecks to the finished product. To get the water out of the grated zucchini, I suggest squeezing with a potato ricer. It works well to drain thawed spinach and might wok here.
This bread was bread good. Could have been more moist. I think I will add some Greek yogurt next time! Thank you for the recipe!
Great recipe, makes a good cake too. I’m allergic to eggs, so I replaced the 2 eggs with 1/2 cup of Plain Greek Yogurt. I made it into a layered 9 x 13 cake for a party. I baked 2 – 9 x 13 cakes and froze them for a few hours. Meanwhile I made eggless lemon curd and a blueberry pie filling from scratch, a lemon syrup and lemon buttercream frosting. Once those were ready, I removed the cake layers, poked the cake with a fork and brushed on the lemon syrup to soak into the cake. Then using the frosting I created a barrier around the inside of one layer and filled it with the lemon curd topped with the blueberry filling. I placed the 2nd layer on top and frosted the entire thing. It was WONDERFUL! I am going to make this again as well as trying the muffins and bread pan.
Pretty good. Wasn’t as moist as i was hoping for and would have liked more lemon flavor. If I make it again I want to bake it in one 5×9 pan. The bread was too thin using two pans.
Thanks for the feedback and for giving the recipe a try!
Hi NW, I bake with lemon a lot, if the flavor wasn’t as strong as you want it ADD MORE ZEST, not more lemon juice. The intense flavor comes from the zest. I agree that this recipe would be best in a single bread pan, it doesn’t have enough ingredients for 2 pans. I hope this suggestion helps.
This is the most moist keto bread on the web and very versitable! Love that I can also make muffins. Great job, Kristyn!
Thank you! I’m so glad you enjoyed the recipe!
Flavor was awesome, but the darned loves were only about an inch thick, what did I do wrong?
Hmmm… Sounds like the baking powder didn’t do it’s job to help the bread rise. You could try using new baking powder. That might help! Sorry to hear the loaf was flat.
Deb, it’s possible that you overmixed the batter. This is a very delicate batter so when you add the dry ingredients make sure you mix it just enough to moisten the flour and then get it into the bread pan immediately and into the oven for maximum rising action. ALSO, this recipe seems to make 1 – 9 x 5 loaf adequately instead of 2. Hope this helps.
I have been looking for a lime, pistachio & zucchini cake recipe. I had one one time and it was delicious. Would you happen to know a recipe for it? I would GREATLY APPRECIATE IT! I LOVE THIS CAKE! But I can’t find a good moist cake recipe. All the ones I try are dry and grainy. Please help! 🥺
You should give these recipes a try. Our Pistachio Bread (which is basically a cake) is SO good and very moist! https://lilluna.com/pistachio-bread/ We also have a zucchini cake https://lilluna.com/zucchini-cake/ and a lime cake. https://lilluna.com/lime-sheet-cake/
Made recipe according to the instructions but used fancy muffin liners. It made 10 decent sized muffins. Baked for approximately 13-15 minutes ( watch them). Glazed them but next time will only make half the glaze recipe as it was more than enough using half. Glaze does make a difference. Lemon flavor was just enough. Definitely will bake again.
It’s the best! My son is a big fan!!
This has great flavor but I ended up with two very flat crumbly loaves. 🤔 Was it supposed to be all in one pan??
So sorry to hear it turned out crumbly and flat. We have some tips in the post to help with the loaves from not falling. And it is supposed to be split into two loaves… that is correct.
So very good.
I loved this recipe. Very light and delicious. I would have given it 5 stars for sure, but I did not think it made enough batter for 2 9X5 pans. It made one large loaf and then 5 muffins. I think if you wanted 2 loaves, you would need to increase the batter by 1/3 or use 2 smaller loaf pans. Otherwise it was excellent!!!
Thanks for the feedback and for giving the recipe a try!
Loving the flavor of this! The lemon zing is amazing! However, I am returning to baking and my bread is coming out too flat it seems. Any suggestions on what I might be doing wrong?
So glad to hear you are enjoying the bread. There is a tips & tricks section in the post that addresses some things you can do to make sure the loaf doesn’t fall flat. Hopefully those will help a bit! 🙂
I made this today. I will add more lemon next time, also not sweet enough. I did added poppy seed which added a great texture.
I would like to update my comment. In my impatients I tried the bread warm. The next day the bread is moist and wonderful with a delicious lemon flavor. I would not change anything about this recipe.
Thanks for the feedback. I’m happy to hear you enjoyed the bread (and even more so the next day!) 🙂
Wonderful!
Perfect update to a traditional recipe, new fav!
I thought I’d lost this recipe BUT found it! It’s delicious!
I made this it’s but I was wondering why no lemon or vanilla extract? I wanted more zucchini and lemon maybe I will try that along with the extract if I ever make it again any suggestions?
Soooooo good. For some reason mine sank in the middle but I’m sure that was my fault. Gave them away as gifts and everyone loved them.
I used all organic ingredients, coconut oil, no cake flour just organic sifted, all fresh ingredients, pasture raised.
Scrumptious & moist!
The lemon zucchini bread is tasty but the recipe does not make two nice sized loaves. I was able to make some very small muffins and one half sized loaf. I would have doubled the recipe if I had known it wouldn’t be enough for two loaves.
Absolutely delicious.
The directions in this recipe say nothing about the buttermilk & lemon zest & juice. I’m pretty sure they are added into the wet ingredient. Or the the buttermilk can alternately be added with the flour.
Thank you! I’m shocked at this oversight, how it hasn’t been corrected, and it’s high rating. Also, it says it yields 2 loaves- the recipe is only for 1 loaf pan.
Thanks for noting this. Looks like some of the instructions got cut off on that recipe card. We’ll get it updated asap! For the time being, the instructions are written out fully up in the post or you can see them in the video.
This has become a family favourite. So easy to make & delicious. Definitely a keeper!
This is SUCH a great recipe! Great for muffins or in a bundt cake pan. Always get asked for the recipe!
I actually use vanilla almond milk because my daughter has a milk allergy.
Oh that’s great! Glad the bread tastes great with the almond milk too.
Sooooo good!
Wonderful the whole family enjoyed it. Changes I made was I didn’t put milk in icing, since we were traveling I didn’t want it to go bad. We did try it after I cooked the bread, wiped the slice with milk and put icing on. The other was I used Artesian King Authur flour. Yummmy Also made it in a batch of 3.
Thanks so much for sharing what you did. I’m so glad to hear the family enjoyed the bread!
I have had great success with this recipe in the past. This time I am trying to make it as cupcakes/muffins, as my loaf pans are also full (bumper crop). I’ll let you know how it goes. The recipe yielded 12 very full cupcakes. I set the timer for 40 minutes, at 350 and will be checking on them.
The muffins worked great at 40 minutes of baking time @ 350 in my oven. The glaze makes an easy frosting. It took some pictures but don’t know how to attach them. Thanks for the great recipe!
Oh yay! I’m so happy to hear they turned out well. Thanks for sharing what you did. I’ll have to give this recipe a try like that!
Yes, I’d love to hear how they turn out as muffins/cupcakes!
how do you dry zuccinni? Never heard this before!
It just means to make sure you wring out all the extra water from the zucchini before adding it to the batter. Here’s the way I’d suggest doing it, but there are other methods too… I would suggest grating your zucchini about 30 minutes before making the recipe. This will allow it time to shed any excess water. Then, pat it dry before tossing it into the mix. Do not skip this step or the zucchini bread will be too watery and not bake well.
This has become my favorite . I love it the lemon is so refreshing and the glaze is as they say the topping of it thank you thank you
You’re welcome! I’m so glad you love the bread!
I posted and tagged you. Please excuse my messy stove. I can’t wait to try the recipe.
the glaze was so thick and hard to stir. I triple checked the recipe to make sure I didn’t read it wrong. Will use 1/2 powdered sugar next time. Otherwise the bread was good
Thanks for the feedback and for giving the recipe a try! I’m glad you enjoyed the bread.
Thanks for the recipe, this cake must be delicious. I had a doubt, in the recipe there is oil and butter, is that right? Not too much fat? Anxious for the answer. Thank you
The bread recipe calls for oil and buttermilk, but not butter. So it shouldn’t contain too much fat with just the oil. I hope this helps!
This sounds so good and I like quick bread recipes. Thanks. Do you send emails? Sure would like those.
Yes!! We do. If you go to our website http://www.lilluna.com, up in the top left of the page you’ll see an envelope icon that says subscribe. Click there and it’ll ask you to enter your email address and then you’ll get those newsletter emails! We’d love to have you there too. 🙂
I made this yesterday. My family of 6 liked it.
Because I have a big family, and I had a bag of frozen zucchini that was 2 cups, I doubled the recipe. I assumed that meant two loaf pans, but they were about 80% full and I was afraid it would spill over in the oven. I took some out of both to fill a third pan.
My loaves all sunk in the middle. I googled it, and it said there was likely too much moisture.. You did say to dry the zucchini. I squeezed it out, but I should have put it on a paper towel to dry it after that.
Your reipe says 40 min cook time at the top, but it says 50-60 down in the recipe instructions. Mine were done at 40.
Your website plays a recipe video and I don’t see a way to close that. It is very much in the way. Maybe that’s only on phones, though. Between that video, my keyboard, and the constant ads popping up, it’s hard to read your page. And I can only see one line of this comment box as I’m typing… so there will probably be typing errors I missed. I understand that the ads are so you can earn money for giving us free recipes. I appreciate the recipes! But I know a lot of people are turned off by too many ads and videos so they won’t stick around.
Thank you for the lemon zucchini bread recipe! It’s delicious! We didn’t like the glaze, surprisingly, but the bread is great!
Thanks for all of your feedback and for giving the recipe a try!
Can’t wait to try this recipe! I am able to close all ads and video. Thank you for sharing.
Hope you enjoy the bread!!
Excellent twist on the usual zucchini bread. My 92-y/o mother in law loves this. I make tiny loaves that she stores in her freezer.
This is so fresh tasting! My go to lemon treat!!
So yummy! I prefer this to regular zuchinni bread anyway. I had a abundance of zuchinni in my garden this summer. This recipe was a favorite. Thanks!
You’re welcome!! So glad you loved the recipe!
wow so tasty
Delicious bread! I especially love the glaze!
My favorite zucchini bread. So yummy.
Fantastic recipe! Just the right amount of flavor combo and so moist. Always a hit and fave during the summer.
super moist and flavorful!! Love the lemon throughout!
Hi . Can you replace the buttermilk with regular milk?
so excited that i found you and this recipe!! after 40 years of making zuchini bread i need a change and this is delightful!! the only change i made was adding 1 teaspon of vanilla–it helps enhance the lemon…and i did a oversized cup of zuchini.
i saw comments on grating the zuchini, yes i grated mine in processor a few days before so it was well drained/dry. worked great!
looking forward to seeing more of your creations and ideas! Keep spreading sunshine 🙂
Thank you so much for your kind words! I’m glad you found a recipe that was a bit of a change. Thanks for sharing what you did. So happy you enjoyed the bread!!
Was perfect! Everyone loved it! Thanks for sharing, will definitely be making again
Yay!! So so happy to hear you all enjoyed the bread. Thanks for sharing!
Love this bread! So very moist
Thank you! I’m glad to hear you enjoy the bread!
Such a delicious recipe. Do you happen to know how many mini loaf pans a recipe will yield? I’m making them to add to college care packages for my three kids.
Ooh I’m not 100% sure, but I’d say probably about 4 mini loaves. That sounds like a great idea to add to a care package. Best of luck sending them off to college!
I just found this amazing recipe and it is baking at this very moment! On the yummy glaze, it says 2 tbp lemon juice; is that tsp or tbsp? Thank you for clarifying — or maybe it doesn’t matter and it is personal preference and taste!? Really appreciate your sharing so many great recipes! 🙂
Thanks for catching that! It is 2 tbsp, but if you like less lemon flavor, you don’t have to add that much. Hope you enjoyed the bread!!
This bread was incredibly delicious and baked perfectly! I didn’t change one thing, but added zest in the glaze as mentioned by another clever baker! My mom loves only chocolate, and she said this bread was one of the best things she has ever tasted! Thank you for sharing! ❤️
Oh that makes me so happy to hear! Glad your mom enjoyed the bread too and that it was a hit!
Could you make this with almond flour?
You could certainly try! Almond flour doesn’t quite have the same binding qualities as all purpose flour so you may need to experiment a bit and possibly add more egg or egg white. The amount of flour may need to be altered slightly too, but start with a 1:1 ratio. I haven’t tried it with almond flour, so you’ll have to let us know how it turns out if you give it a try!
This year has seen a banner crop of zucchs at a friend’s garden so this is the third DOUBLE BATCH of this amazing recipe. Sweet and tart and not one bit dry or crumbly. A fav, for sure!!
Oh wow! That is awesome! So glad you have been able to enjoy this bread in large quantities this season too. Glad to hear it is a favorite! 🙂
This is my favorite zucchini bread and it is always a hit when shared with others as well.
Yay! So glad to hear. Thanks for sharing!!
Can you use artificial sweeteners
I haven’t tried, but imagine they would work just fine too. 🙂
Delicious 😋
Wow! I am a picky cook and it is rare that I find a recipe that I don’t change. I had a family and friends over and they all loved it!
Yay!! So glad you enjoyed the recipe, as is too! 🙂 Thank you!
This bread/cake is absolutely deliciously awesome! Light but substantial. Perfect sweetness. Perfect level of lemon. My lucky neighbors went crazy over this. Do not change a thing. (OK I don’t use canola oil so used avocado oil.) (oh and did not dry the zucchini.)
Yay! I’m so glad that you enjoyed the bread. And that it was a hit with your neighbors too! 🙂
Can you double this recipe
You sure can! You can double the amount of the ingredients and split the batter evenly into two loaf pans.
Can this be used to make muffins instead of a loaf?
Sure! The recipe should yield about 12 muffins. Just make sure to cut the baking time down to about 15 minutes to start. After about 15 minutes, check to see if they are done by sticking a toothpick in the middle of the muffin. If batter is still sticking to the toothpick then put it back in the oven for a couple more minutes. Keep doing this process until the toothpick comes out clean from the muffin. Hope this helps!
I made the glazed zucchini lemon bread yesterday, and it was absolutely delicious!! The only thing I added was some lemon zest in the glaze. The bread (cake) is light, very moist, and just perfect for a snack! I love your recipes!
Thank you so much! The addition of the lemon zest sounds tasty. Glad to hear you enjoyed the bread!
Popular with my family and friends
Glad to hear that! Thank you!
I love this recipe! I make it over and over!
Happy to hear that! I appreciate you letting me know!
Please would you confirm baking time. The recipe says 40 minutes on the top of the page but 50-60 minutes at the end of the instructions. Thanks.
Follow what it says in the recipe card 🙂
So tasty and light!
Happy you think so 🙂 Thank you for saying that!
Was perfect! Everyone loved it! Thanks for sharing, will definitely be making again
I’ve made this recipe at least 15 times in the past 4 years. It turns out wonderfully every time. It’s tasty and seems to be a treat to many people’s tastebuds. I’ve taken it to events, served it for guests, and made it for my family too. All three of my kids enjoy it (and ask me to make it again).
The only issue is that sometimes it isn’t quite baked in the centre before the sides overcook. I’ve learned to bake it a bit longer or to double the recipe and divide it into 3 pans. The extra loaf(s) freeze quite nicely and are great on a picnic/outing!
**Definitely, I’ve had more success when I’ve grated the zucchini half an hour before using it, wrapping it in paper towel to soak up the moisture.
I should add that I reduce the sugar to 1 cup.
That makes me so happy! Thank you so much for sharing what you do!
I add a bit more flour and bake longer as well.
This is such a great recipe! I have used it so many times and it turns out wonderful every time. I recently started adding a half pack of instant lemon pudding powder in with the flour and it makes it even more moist and lemon flavored.
Great idea! Thank you for sharing what you did!
I add a tbsp of lemonade powder !
Love love love it!! Wonderful lemon favor super moist. Definitely a keeper. Trying you’re pizza casserole tonite can’t wait.😋
Awe, thank you! Hope you liked it!
My favorite zucchini bread recipe! This doesn’t last long at my house!
I love lemon. And I love zucchini bread. I made this recipe and I did have my doubts about each flavor coming through, but boy, this recipe delivered. I was supposed to make a double batch to send to a friend. May or may not have eaten it myself. Oops. This is a light, not tacky loaf with the sweet lemon and the earthy zucchini flavor we love. Highly recommend making a double batch and utilizing self control.
I’ve always been a fan of chocolate zucchini bread, but this recipe may have changed me to a lemon zucchini can instead. So so moist and delicious, without having an overwhelming lemon flavor. I made these into muffins and everyone loved them!
❤️
We always have tons of zucchini in the summer and I love making this recipe! The lemon is such a good touch and the glaze is so good! Great spin on the classic zucchini bread.
A favorite! Just the perfect lemon tang and so moist!
I’ve made 5 of the loaves. 4 with my family in AK and now down in Utah with family. EVERYONE loves this recipe. It is so moist and lemony. I did cut back a little on the sugar as it is very sweet. It goes quickly!
Awe, I am so glad you like it that much! Thank you so much for sharing it with your family!
Delicious. Moist and flavorful even without the glaze.
Happy you liked it! Thank you for saying that!
Very delicious! Will definitely make again.
Glad to hear that! Thank you for trying it 🙂
Great Recipes WoW And ~mmmmm
Awe, thank you! Glad you think so 🙂
Alot of your RECIPE looked so awesome that I want to try them all …lol
I hope you do! 🙂 Hope you like them! Thank you!
I made this as written, with regular flour. It was a huge hit. It froze well. (cut loaf in half, wrapped in plastic, then foil.) Thawed at room temperature. Moist and delicious.
So happy you tried it & liked it! Thank you for sharing what you did 🙂
Ok, my girl loves bread, so i try my best to bake it at home with minimum outside ingredients. But i do use yeast.
and sometimes that variation in volume causes the bread to be hard.
But I am so going to try this. Thanks for sharing!! 🙂
Glad to share 🙂 Good luck!
Love the bread!! The only problem I am having ( twice) is that I can’t seem to get it OUT!! The bottom sticks really bad for me. I greased and floured my pans. What am I doing wrong? Love to share, but embarresed.
By flouring & greasing, it should come out. I would maybe put down parchment paper first, then spray it well & see if that helps 🙂
Made 2 loaves of this bread last week and it was wonderful! I love anything with lemon and the flavor was perfect. Just received more zucchini and will be making more to freeze and give away to friends!
I agree with you..lemon is my favorite! Friends will love you forever 🙂 Thank you!
WonderFul!
Glad you think so 🙂 Thank you!
Good, tangy lemon flavor, very moist and delicious! So good served warm. I used yellow zucchini so it just looks like lemon zest. Really tasty
so delicious!
Glad you think so 🙂 Thank you so much!
This bread is heavenly!! And, the glaze is to die for! It’s the perfect hint of lemon!
I have so much zucchini! Made this bread today. The glaze on top is amazing! And its beautiful too!
My bread turned out so so moist but not a lot of lemon flavor, i used real lemons too. What
Went wrong
You could have just needed more zest & more lemon juice. I hope you will try it again!
Great ?
Thank you!
mY GARDEN IS EXPLODING WITH ZUCCHINI. hAVE BEEN WANTING TO TRY THIS RECIPE FOR A WHILE AND TODAY i DID! fOLLOWED THE RECIPE EXACTLY EXCEPT FOR BUTTERMILK – HAD TO DO THE LEMON JUICE IN MILK SUBSTITUTION. oH MY GOODNESS IT WAS FABULOUS! i DID ADD ONE MORE tABLESPOON OF LEMON JUICE TO THE GLAZE TO GIVE IT AN EVEN STRONGER LEMON TASTE AND WAS VERY PLEASED. WILL DEFINITELY BE MAKING IT AGAIN THIS WINTER WITH THE FROZEN ZUCCHINI. LOVE THIS RECIPE!
I am so glad you finally tried it!! Thank you so much for letting me know 🙂
Instead of ZUCCHini I used crooked neck squash that someone gave me. I peeled it, and I used double the squash for moistness and poppy seeds, and it was delicious. I made muffins as well as the bread.
Great idea! Thank you for sharing that! I will have to try!
THis is an amazing Recipe, and barely surviVed to put any in the fridge. I did however make some substitutions due to not having the ingredients. I used half sugar and half sweetener (ran out of sugar) and 1% milk for buttermilk and was still amazing. My husband doEsn’t even eat sweets but he Kept going back for more. WIll Definitely make again.
LOL..that makes me happy to hear! Thank you for sharing what you did!
Absolutely DELICIOUS. I have been making it at least 2-3 times per month since my zucchini has been coming in!
It’s a good way to use up zucchini for sure! Thank you!
I made this today using GF flour and it is wonderful. Thank you for this recipe.
You are so welcome! I am happy to hear that! Thank you!!
Excellent, I added Blueberries. We loved it and I will be making it over and over again . Thanks for sharing your awesome recipe ?
Great idea! Glad you tried it! Thank you for sharing that!
How long do I bake this recipe if I am making them into MUFFINS. Do you add any zest into the glaze? Thanks, Linda
I sprinkle the zest on top & I haven’t tried them into cupcakes, but the baking time would be a lot less. Maybe start checking them around the 18-22 min mark & just keep checking. Hope that helps!
Recipe came out perfect. Only adjustment i made Was cutting doWn on sugar to a little leSs than 1 cup. The glazE makes up for this in sweetness. I’ll be making this again. Thanks for the great recipe!
You are so welcome!! I am happy you liked it! Thank you!
This Recipe was absolutely delicious! I followed the recipe exactly. I love the taste, texture and mine looked like the picture. Instead of Using a Loaf pan, i Used Four disposable tiN mini loaf pans. They only needed tO bake for 30 minutes.
As mentioned in previous posts, i made Sure that the zucChini was dry as per the instructions. Thank you so much fOr the recipe!
You are so welcome! Glad you liked it! Thank you for letting me know!
I would call it zucchini cake, not bread. It does not have the TRADITIONAL taste of zucc bRead (no spices), cake flour makes it more like cake. it is very good. I wish i had added blueberries. I followed the directions, without the glaze. I put the zucchini in my nut bag to drain the excess water due to all the comments about It taking too long to cook.
I LOVE LOVE LOVE this recipe though have since been diagnosed with celiac and am learning to bake gluten free. Anyone have any experience substituting a cup for cup GluteN free flour? Thanks very much!
I am so glad you like it! I wish I could say I’ve tried, but it should be ok 🙂
I havent made it yet but lemon is my favorite flavor and since i have so many zuchinni coming off this time of the year, i surely going to try it. thanks for the buttermilk recipes as well.
You are so welcome!! Hope you like it, as much as we do!
Is it ok to add vanilla extract too? If so, how much should i add?
I have not tried adding it, but I am sure it would be fine. I would maybe start with 1/2 tsp.
The recipe doesnt state how much lemon zest to use. Can you update?
Zest from 1 lemon 🙂 You can always add less, if you prefer. Hope you like!
Pinned this but hadn’t made it yet. Got together for lunch with cousins and one of them brought the Lemon Zucchini bread made from this recipe. I couldn’t stop eating it. DELICIOUS.
LOL..glad you got to try it first 🙂 Thank you so much for sharing that!
for the glaze is that 2 tablespoons of lemon juice?
Has anyone tried replacing the bread with brown bread? does it taste the same?
I personally have not, but I am sure it would still be great!
How can I replace orange for lemon?
Hiya, I am really glad I have found this info. Nowadays bloggers publish just about gossips and internet and this is actually irritating. A good site with interesting content, this is what I need. Thank you for keeping this web site, I’ll be visiting it. Do you do newsletters? Can not find it
Thank you! If you scroll down on the bottom of my home page, you can subscribe to an email that gets sent out 🙂
You can just replace orange juice & orange zest, when you see lemon. That would be good!
Always a hit! Thank you for the recipe ! I reduce the SUGAR a bit, double the lemon juice and add a bit of vanilla extract. I skip the glaze and the kids Love it!
Sounds great! Thank you for letting me know!
Our go to lemon bread recipe! So easy and very moist. You will love the flavor of this bread.
So moist and delish. I did make sure my zuc was pretty dry snd that helped im sure. My family loves this loaf!
Yes, that helps 🙂 Glad you liked it! Thank you for letting me know!
ExcEllent light cake that’s Not real sweet. Love the tart lemon flavor. Add a dollop of whip cream for uptick. Would defInitely make this again!
Whipped cream on top is a great idea! Thank you for sharing that!!
Wow, this is amazing. i will try to make this.
I hope you do! It is so good! Thank you!
Looks great
It is so good! I hope you try it! Thank you!
Made this tOday & put in 2 small loaf pans. Came out great. I only made 1/2 of the glaze recipe & it was eNough to cover the 2 loafs. ANything thaT has lemon i it I am going tO try.
I aM also going to make another recIpe tomorrow as a friend Gave me a huge zucchini.
Yay!! I love lemon too! Thank you!
Love this recipe it’s a staple in our HOUSE and it makes a wonderful gift.
Awesome recipe!
I love lemon bread and I love ZUCCHINI bread. This is a delicious COMBINATION of both!
This bread is so flavorful and so moist, it’s definitely one of our favorites!
This looks amazing! I have so much zucchini so I will for sure be making this.
I love lemon and i love ZUCCHINI bread, but i never thought to combine the two!
Hi Kristyn,
I noticed that your recipe calls out for cake flour, can i use all-purpose flour instead? if so, is the 1-to-1 ratio? I googled the difference and it said basically it was lower in protein from all-purpose and I’d like to make this for my brother who needs more protein as he lost a lot of weight from 2 cancer surgeries.
Also, I noticed you did not list squeezing out the water from the zucchini. I just want to confirm that you don’t squeeze it out. This would be good for my brother as he can’t eat dry breads or dry foods as it gets stuck (had most of his esophagus removed so his stomach is now the new esophagus and dry foods stick).
thank so much! I look forward to trying this!
Patricia
You are a great sister, to make this for him. Yes, you can use all-purpose flour & yes, dry the zucchini first. There are a few more tips/tricks above the recipe, that might help. Hope he likes it! Thank you!
Is there a way you can use a chart that shows the carbs as well?
This is by faR my favorite ZUCCHINI bread recipe! Moist, flavorful and the best part is my kids will eat it!
If kids eat it, then we know it’s good! Thank you for sharing that!! 🙂
I have this in the oven now. It smells heavenly!!
Sure hope you liked it! Thank you!
AIf I don’t have lemon zest, could the recipes
AFFECT different taste in the bread.
It won’t be lemony, but it would still be ok 🙂
The glaze was an excellent touch, I loved the fresh lemon in this recipe it made the dish truly refreshing. Thank you for sharing.
Glad to share 🙂 Thank you for sharing that! The glaze is my favorite!
thought it was very heavy.. will make again with changes.
Would it be delicious without the lemon zest?
It helps, but it will still be great, at least I think so 🙂
Made it today! Very yummy. It took 60 mins to bake and More than 7 mins to prep. I did use whole milk insTead of buttermilk. It is very moist and a nice lemon/zucchini flavor.
Thank you for making it! I am glad you liked it 🙂 Thank you for letting me know!
This is a wonderful recipe, tart and sweet and moist. I use yellow squash so you don’t see the green flecks.
Perfect!! I am glad you liked it! Thank you for letting me know 🙂
The bread had a decent texture, but not much flavor at all. The lemon offered a little flavor , but the bread was very bland.
Thank you for trying it 🙂
Please tell me the calorie count is for the whole loaf…not per serving!!!!
Made this last evening, with King Arthur Gluten free cup for cup flour, coconut oil and Lactose free kefir. It is very good. will reduce the sugar next time as it is very sweet. good use for Zucchini. adapted well to GF I did not change any of the amounts of oil or liquid. I did probably use more than a cut of zucchini, GF baked goods tend to be a bit dry and zucchini and other pureed fruits are a good foil.
Perfect!! Thank you for sharing that!
Easy recipe, delicious!! I made muffins and they are moist and yummy. I took the peel off the zucchini before shredding so it doesn’t show, and you can barely tell it’s there. Love these heated with ice cream too!
Sounds great!! Thank you for sharing that!
Hi! Just wanted to clarify – for the glaze, is it 2 teasPoons or 2 TaBlespoons?
Tablespoons 🙂 Enjoy!!
As advised, i did the cornstarch addition to make my own “cake batter”, used CoConut oil INSTEAD of canola, used 2% milk instead of buttermilk (didn’t have any lol), and of course used my fresh pick lemons from my tree … mine came out of the oven light and fluffy, and from the looks of it, twice as risen as yours … so i’m wondering if the changes had to do with the difference in density? Thanks for the recipe, will definitely be baking this again
That’s a good question? But, thank you for sharing that..I will have to try! Glad you liked it!
tHE PICS LOOK TANTALIZING AND DELICIOUS! i LOVE IT! tHANK YOU FOR SHARING THIS!
Awe, thank you so much! Hopefully, you give it a try 🙂
These lemon zucchini bread look so soft and tasty! truly a must-try recipe! in consideration, To make it a vegetarian-keto diet friendly recipe, replacing flour with a ketogenic flour alternative will make it a perfect meal/snack.
Thank you for sharing that!
This cannot be right??? One serving of this bread has 3647 Calories and 3969 g sugar and 129 g fat???
I made a regular for my husband and two keto for me and a friend. Hope it turns out good
I hope it does too!! Let me know!!
This is absolutely the BEST zucchini bread EVER! Thanks for posting.
You are so welcome!! Thank you so much for sharing that!
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.
I am so glad it turned out!! Thank you for giving it a try & letting me know!
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….
Thanks for sharing that!! I have learned that as well 🙂 Thanks for the 5 star rating 🙂
Is the calories in the Lemon Zucchini Bread, 3647 per serving, correct?
It looks delicious, I will try it next. I am making a normal Zucchini bread first.
Let me know what you think, when you do 🙂 Thank you!
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.
Oh, that is awesome!! I love zucchini! I am glad to share. Thank you!
How important is buttermilk ? I don’t have any
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.
Awesome recipe.. i would like to try in in my home.. thank you for sharing this information
You are so welcome!! I hope you will 🙂 Thank you!
This was a WINNER at my house, hubby loved it!! Thanks for sharing!!
Yay!! I am so glad to hear that! Thank you for letting me know 🙂
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?
I wish I knew why it crumbled. Sometimes yeast will make it do that, but there wasn’t yeast, so I’m not sure. I am glad you liked it otherwise 🙂
This is a delicious recipe!!! Thank you.
You are so welcome & thank you!!
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!
You are so welcome! I am glad you liked it 🙂 Thank you for sharing that!
This lemon zucchini is the best!
I agree!! Thank you so much!
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!!
They will love it!! Have fun!
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.????
Sounds great! Thank you for sharing your changes!
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.
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
Thanks for stopping by!!
I made this with regular flour and used turbinado sugar vs icing, very good but it did take 1 hour to bake though.
Thanks for sharing!! Thank you for giving it a try 🙂
Baked this awesome , yummy cake today. Truly turned out moist and fluffy. Thanks for the recipe. Has anyone subbed sugar with honey????
You are so welcome! Glad to share 🙂
I am obsessed with desserts! Definitely this glazed lemon zucchini bread will be yummy! I’m seriously so inspired right now. I need to add cinnamon to recipe and it would be perfect. Thx for sharing Kristyn!
You are so welcome! I’m glad to share! I sure hope you like it as much as we do 🙂
These look so good!my son isn’t that much into lemon, but he enjoyed it a lot.thank you:-)
Yay!! I’m glad he liked it!! Thank you for giving it a try & for letting me know!
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. ????
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.
I just made this bread. It is wonderful! It’s moist, soft, and oh so flavorful. Thank you for sharing!!
You are so welcome! I am glad you liked it! Thank you for letting me know!
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.
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!!
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!
I haven’t to this particular bread, but I’m sure you could. I also have a recipe for Blueberry Quick Bread & you could add a little lemon to that…https://lilluna.com/blueberry-quickbread/. Hope that helps!
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.
Thanks so much for giving it a try!! So, glad you think it’s the best 🙂
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.
So, glad you all liked it!! Thanks for sharing what you changed. Hopefully, that will help anyone wanting to make it gluten, dairy, & soy free!
Can you make this in a bundt pan ?, or would need more ingredients ? Thank you!
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 🙂 Let me know if you try 🙂 Thank you!
This is a wonderful light bread.
It sure is!! Thanks so much for stopping by!
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!!
Thanks so much for sharing your changes!! I’m so glad you like it!
Love lemony desserts. Your daughter has the sweetest smile.
I am just starting to be a lemon person! Oh, thank you so much! I’ll tell her you said that! Thanks for stopping by!!
….So many people not drying their zucchini properly . . . .
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!!
SO glad!! It is pretty delicious!! Thanks for sharing your change with those gluten free!
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.
Oh, thanks for sharing that!! Very good to know!! So glad you all liked it!
I typically sub unsweetened applesauce for oil in my baking, would that work here as well?
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!
LOL!! Thank you so much for letting me know!! We love it, too!!
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
Awe, thank you so much!! We love it too!
The “print” button is not working on ‘any’ of your delicious recipes!
The print button is not working on any of your delicious recipes.
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!
Thanks so much for giving it a try. Yes, try drying the zucchini really well next time. Hopefully, that will help!!
I made this recipe today! So moist and so delicious! This recipe will be laminated and passed along! Thanks for sharing!
Thank you so much for letting me know! I’m so glad you liked it and will pass along!
Way too moist. Sat in the oven for over two hours and was soup, big waste of ingredients!
I’m sorry that happened! I haven’t had that happen yet. Was the zucchini drained of any water? That’s the only thing I could think of.
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. ❤️
Thanks so much for letting me know! It’s the perfect gift 🙂
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!
Thank you so much for sharing that with me! I love hearing when recipes are a hit!
Delicious amazing lemon zucchini bread!! I made 6 individual bunt mini bunt cakes.
Thank you
JW
Yay, I love to hear that! Thanks so much for sharing!
Followed the recipe carefully and ended up with a crater loaf in which all of the zucchini sank to the bottom.
I’m sorry that happened. I’m not sure what could have happened.
My doctor said buttermilk is yeast though. To make it sometimes they use vinegar.
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
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!
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!!!!
That’s awesome!! Thank you so much for sharing that with me! I love to hear when recipes work well for others!
cant wait to try the lemon zucchini bread, sounds yummy!!
It is!!! I hope you like it as much as we do! Thanks for stopping by!!
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.
Thank you so much for letting me know!! I’m so happy that you liked it and that it turned out 🙂
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!
I love to hear that!! Thank you so much!!
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.
I do too! Thank you so much for sharing that information:) Glad you like it!
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.
Hi,
Just wondering why you doubled the sugar from the original recipe?
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!
Haha..did you tell him it was zucchini? Thanks so much for sharing!!
Did use coconut flower instead and put one teaspoon backing powder and one backing soda and some more lemon juice it’s heaven 🙂
So glad you like it!! Thank you for letting me know! I love to hear what you think!
Just made this and omg I think this is my new favourite thing to eat – thank you!
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.
SO glad you liked it!! 😀
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.
Just made this bread tonight. What a fabulous recipe and bread! Very moist and delicious. This recipe is going into my permanent collection.
YAY!! I love to hear that!! It’s in our family’s permanent collection too. 🙂
Can I use baking soda instead of the powder??
I’ve never tried it with the b. soda so I’d stick with the powder. 😉
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!
I made your Glazed Lemon Zucchini bread today. It was delicious, thank you so much for sharing the recipe with all of us!
I’m so glad you liked it, Sheila!! I hope you can find other recipes you enjoy here on the site. 😀
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
Hi Maria!! I’m so glad you liked the recipe!! I hope you can find more on the site that you enjoy. 😉
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.
Great idea!! Will have to try it with coconut milk next time too since I think my son is lactose intolerant as well. 😉 Thanks for stopping by, and have a great day!
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.
Thanks for stopping by, Colleen! I’m so glad you love the recipe. 😀 Have a great day!!
what is zest of lemon
Thought this might help. 😉 http://recipes.howstuffworks.com/food-facts/what-is-lemon-zest.htm
Increased baking time by 7 minutes. Excellent!
Glad they turned out!! 😀
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
We thought it needed to be sweeter. 😉 If you think it’s too sweet you can definitely add less sugar. 😀
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!
SO glad it worked well for you!! I hope others can use your measurements and have success too. Have a great week!!
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!
Thanks for stopping by, Tammy!! Sounds like it was a hit! I hope you were able to find a “keeper” recipe with this bread. 🙂
Hi I just made a triple batch of this today. It is wonderful!!!!!
I’m SO glad you liked it. Thanks for stopping by!!
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!!!
I had no idea that was how you made cake flour. Thanks for the tip!! So glad it was a 10!!
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.
I just wanted to say how much we all love your lemon glazed zuchinni bread, so delicious, thank you.
Thanks for stopping by, Pam! I’m so glad it was a hit. 😀 Have a great week!
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. 🙂
I’ve never tried freezing this particular recipe, but I have other breads and they were fine so it should work. 😉
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.
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?
I’m going to try this with yellow squash. It looks great!
Let me know how it turns out. 😉
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.
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
I think lime is a great idea!! Haven’t tried it with it yet but will have to next time. 😉
YAY!!! It’s always a keeper recipe if approved by 3 teenage boys! ;D
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.
All recipes can definitely be modified to your liking. We love it how it is, but more zucchini is always a good idea. 😉
How can I make this Gluten free
Try using a mix of almond and coconut flour intead of regular flour.
I wanna know how many carbs
Unfortunately, I do not know the nutrition info for the recipes. Sorry. 🙁
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! ,!
Yes, please let me know. I hope you LOVE it!
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.
For this recipe in particular, it makes it really soggy so drying it really helps. 😉
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!! 🙂 Thank you!!
Let me know how it goes!! I have tons of zucchini recipes on the site that I think you’ll enjoy, but this bread is amazing!!
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!
YAY!!! I’m so glad you like this!! And so fun that you make this. I’m sure your family is very grateful! 🙂
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
Let me know if you give it a try. 😉
Can’t wait to try the lemon zucchini bread. Sounds wonderful!!!
Would love to know how it goes. Thanks for stopping by. 😉
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?
It’s what we had on hand, but I’m sure any vegetable oil would work and even an oil substitute like applesauce too 😉
Oh my gosh Lily is so cute I am glad she is helping in the kitchen with you Kristyn and Liv
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!!
I am not really a baker but this looks to good and moist to pass up. Time to put my apron on!! Yum.
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
• 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
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.
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.
Yes, TB is tablespoon. 🙂
This was gone in an instant. My family devoured it. I added cranberries for festive color. Thanks for the recipe
LOVE to hear it, Krisie!! Adding cranberries is a great idea. Have a great day!!
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.
Sorry you didn’t like it. I suggest adding more lemon next time, and lessening the oil and sugar to fit your preferences.
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!!
Lemon Zucchini French Toast?! SOUNDS AMAZING!! So glad it’s been a hit!
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!
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!!
YAY!! Happy you liked it. 🙂
I have yet to make these as muffins but need to try asap! Thanks for stopping by. Have a great day!
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!
LOL! It’s definitely one of those recipes that is hard to stay away from!! 😉
I can’t wait to try this! It looks delicious! I am including it in my Fabulous Finds tomorrow!
I made this yesterday and used regular flour less 2 TB from each cup and cornstarch. IT IS AMAZING!!!
LOVE that it was a hit!! Thanks for stopping by. 😉
This is the BEST zucchini bread I have ever eaten. I love it and will be making it often.
Thanks for the comment!! SO glad it was a hit… and thanks for stopping by. 😉
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!
I do not refrigerate it even if it’s in the glaze… not sure if that’s right or wrong though. :/
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!
Glad it turned out!! And you can’t go wrong adding more zest to the glaze. 😉
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!
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
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.
Yeah, I don’t think everyone saw the NOTES… definitely makes a huge difference whether or not you dry the zucchini. 😉
Can’t wait to make this glazed lemon zucchini bread. Yummy
c
Is cake flour the same as pastry flour?
No, it is not although it is similar. Here’s an article about it: http://www.thekitchn.com/good-question-p-1-8151
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)
I love hearing it was a hit. I’ve never tried it with the squash but am excited to give it a try. Sounds delish!
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.
You are welcome!! LOVE hearing that you’ve made it several times. It’s definitely a “keeper” recipe. 🙂
ah – may – zing! merci beaucoup… tremendous recipes!
You’re welcome!!!
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.
So glad it still turned out with all the modifications. What’s great about recipes is that most can be changed per your liking or preference. 😉
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.
Hmmmm – have yet to try bananas but sounds like it might be delicious – might make it more wet meaning it would definitely have to bake longer. 😉
Absolutely delicious! I used half cup zucchini and half cup yellow squash. Tastes amazing!
Oooh – never tried using both! Will have to try that next time. 😉
Have you ever frozen this bread? Would you frost & them freeze , or freeze & then frost when ready to use. Thanks, delicious.
Freeze and then make the glaze. 😉
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!!!
YAY!! LOVE to hear it. 🙂
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
Sorry you had problems. We use only 1 bread pan. :/
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!!
LOVE to hear that, Allison!! It’s definitely a “keeper” recipe in our family too!
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…) !
LOVE hearing that the kiddos liked it. My kids usually don’t eat Zucchini on its own but will in this bread!
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!
Sounds like it was a hit. And poppy seeds is a great addition!!
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!
The zucchini definitely shouldn’t be sopping… drying with a towel definitely helps. Glad it was still good even though it took a little longer to bake. 😉
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!
Loved this recipe, takes a hour to bake it.
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!!
You are welcome!! 😀
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 😀 Thanks!
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!!
SO glad you made it and liked it, Bianca! Good to know you got 9 mini loaves with a double batch. Do you remember how long you cooked them for?
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!
What did everyone think of them?
Think I want to try ..
Looks really good.
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!
Thank you SO much for stopping by. Glad it was a hit and that it worked perfectly for you. Have a great day!
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.
Do you think you could make these in muffin tin?
Although I have not tried others have. I would look at the comments and see how long they baked theirs for. 😉
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
What will happen if one should forget to dry zuccini? 🙁
Unfortunately, it may be a little more runny and will need to be baked longer… :/
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!
Thank you for stopping by, Catherine. ALWAYS love to hear when a recipe is a success!! So glad you liked it. 😉
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!
So glad you were able to do this GF!! Thanks for all the notes so others could give it a try too. 🙂
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.
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…
I did not see that there was a note section :/
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.
Oh my goodness – I LOVE it! 15 loaves?! WOW – you’re amazing! I’m sure your friends and family and are loving you even more right now!! ;D
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
Hi Paula! You will have to let me know how this goes… I hope it’s a hit! Thanks for stopping by! 😀
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?
If you press PRINT on the recipe card it only prints the recipe. 😉
I made the lemon zucchini bread today, and baked it for almost an hour – it was too moist.
Was your zucchini really wet when you put it in the batter?
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!
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
Can this bread be frozen? Sounds wonderful, and would love to make ahead of time and bring out for a shower.
Yes, it can! Just be sure to take out early enough and do the glaze after you freeze it. 😉
This will become one of my favorite so light and moist not too sweet and the icing is perfect!
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.
So glad you didn’t have problems and that you liked it. 🙂
How do you grate your zucchini? I usually do it in the food processor, but it gets watery. Any tips? Thanks
With an actual cheese grater. It works great!
Did you wring out the zucchini of its moisture in a town. Or just grate it and use as is?
Our zucchini wasn’t too moist when we grated it, but I definitely suggest patting it down so it isn’t sopping when you put it in the mixture. 😉
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 🙂
Is your pan 9×5? I would also be sure to pat down the zucchini next time so it isn’t too wet when you’re adding it. 😉
This was absolutely awesome! Made with fresh picked zucchini from our garden. Thanks for posting this!
YAY!! So glad it was a hit! We definitely love it too, and I’m needing to make it again while Zucchini is still in season. 😉
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!
No… wouldn’t even know how! :/
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!
Thanks for stopping by, Dawn! So glad it was a success. The glaze definitely is the best part!! 😉
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?
We used the juice from the lemon, but you can also used bottled lemon juice as well. 😉
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 😀 * Also I took a couple paper towels and absorbed some of the water from the Zucchini, so the consistency wouldn't get watered down.
Next time I’ll have to try making it in 4 smaller loaf pans. Thanks for the tip! 😀
i hope i am still on your E-mail list ! keep E-mailing on recipes. Lynn Roberts.
Sorry! I meant towel!
Unless you unscubscribed you should be. 😉
I made this today and folded in 1 c fresh blueberries just before baking as well – YUM!! This recipe is a keeper!! Thank you. 🙂
THIS RECIPE IS REALLY GOOD. CAN’T WAIT TO ADD BLUEBERRIES.
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.
When you freeze the zucchini, do you include the liquid that is in the bag from thawing?
No I do not. 😉
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.
GREAT TO KNOW!! Thank you, Annette. 🙂
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!!
Thank you for stopping by, Helen! SO glad it was a hit. Adding blueberries or raspberries is a great idea!!
Never thought of adding blueberries but it sounds great. Happy to hear you liked it. Have a great day. 🙂
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! 🙂
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. 😉
Cold Days in Houston???? Lol. You’d be baking EVERY DAY up here in these parts I reckon!
LOL! Probably!! 😉
I was wondering if the zucchini is suppose to be squeezed dry or if you just put it in as is.
We put it in as is, but it wasn’t very wet at all. If your zucchini is wet, I definitely suggest drying it with some paper towel. 😉
WHY DID MY LEMON ZUCCHINI BREAD TURN OUT BROWN INSTEAD OF WHITE?
How long did you bake it for?
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!!!
Curious how it ended up in the end?? I hope it was even better than the batter!! 😉
finally a recipe that taste as good as it looks, just made this bread this afternoon and it’s awesome!!
YAY! SO glad you liked it! Thanks for stopping by, Kathy!!
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 🙂
You’re welcome, Gayla. I, too, love to bake when it’s cold. It’s still hot here in Houston but I’m getting the baking bread itch! 😀
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!
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.
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!
May I substitute almond flour for cake flour in the Lemon zucchini bread?
Hi Adrienne! Although I’ve never tried almond flour, I think it would still work just fine. 😉
Omg sooooo good
🙂
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?
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. 😉
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..
Thanks for the tip… added it to the post so others could do the same if they were at a higher elevation. 😀
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.
Mmmm… never tried them as muffins, but will definitely give it a try. Sounds great! Thank you for stopping by, and I hope you have a great day! 😀
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
Were your zucchini pieces really wet when adding them to the batter?
Great recipe thanks!
You’re welcome!! 😀
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.
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!
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.
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. 🙂
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.
We actually only got 1 loaf out of this batter. We’re going to make it again asap just to double check. 😉
Does this bread freeze? Should it be frozen with the glaze on top?
I would freeze it without the glaze and then let it thaw, warm it up and add the glaze. 😉
Just made the lemon zucchini bread with my granddaughter for incoming friends. We had to sneak a tiny piece, and it is deeeeeeelicious! Thanks!
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!
Thanks for stopping by, Lisa. So glad you liked the recipe!!
Hi i just made this and it tastes good but how come the inside is much darker than yours
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!
We didn’t feel like it needed baking soda but we’ll have to give it a try with some next time. 😉
This looks delish! How about mailing it? Any idea how long it will last?
LOL! Probably just a few days… but it never lasts more than 1 day at our house. 😉
What is cake flour? Can I get this in London,England?
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. 😉
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!
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
Yes – TB is tablespoon and TSP is teaspoon.
Yellow squash as a sub for the zucchini?
I think yellow squash would work too!
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?
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.
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.
I am looking forward to making your Glazed Lemon Zucchini bread. Looks yummy!
I am wondering if squeezing the water out of the zucchini first would have helped the breads that turned out soupy or undercooked?
Oh ha ha I just asked the same thing sorry for the repeat question
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.
Glad both turned out!!! 🙂
I made this today….absolutely amazing!! So easy to make, and it baked beautifully. Everyone went wild for it! Thank you for this recipe!
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!
What were your adjustments we live at high altitude and I want to make this?
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.
Can you use frozen shredded zucchini?
You should be able to, if you let it thaw all the way. 😉
This sounds delicious, I love all things lemon and the addition of zucchini helps negate some of the sweet eating guilt.
Yes it does!! Hope you are able to give this a try and love it. 😉
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!!
Hi Chinita. So glad you were able to make it without any problems and enjoyed it. Hope you have a great weekend!!
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!
How did this turn out?? 🙂
SO GOOD! Thank you for the recipe 🙂 I had some batter left over, so I poured it into mini muffin tins. It was a hit!
These look so good. I will be making these with different Veggies. Thank You.
You’re welcome! Thanks for stopping by!
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 :).
YAY!! So glad it was a hit and that your substitutions worked great. Thank you for stopping by, and I hope you have a great day! XO
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!
I’ve never used whole wheat fine ground flour, but I do know regular all-purpose flour works too. 😉
Does anyone know if this recipe would work by substituting gluten free flour mix for the cake flour?
Hi,
I saw that a few people Asked if GF flour could be used instead of AP or cake flour, but i don’t see Any answer. I want to make this for some guests and i wouLd prefer to make gf if possible. I just bought Bobs red mill gf 1:1 baking floUr. Also, whats the final verdict on the best type of baking pan to use? I saw that some people had isSues and some people didnt. Thanks!!
I personally have not tried using GF flour, but you sure could. And, the size of the pan is a 9×5 bread pan 🙂 Hope you like it!
We’re at 7,000 ft altitude, do we have to modify the recipe?
You will have to cook it about 15-20 minutes longer, most likely. 😉
Do you peel the zucchini before you schredd it, or do you leave the skin on?
No need to peel it. 😉
good to know ! I would have peeled first!!
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 🙂
SOOO glad it was a hit!! And yes, a double batch is a good idea! 😉
Don’t have cake flour on hand. What would it turn out like if I used self rising flour?
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. 😉 Keep me posted on how it turns out.
I’m pretty sure self rising flour would work! 😉
Could you use almond flour in stead of cake flour?
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. 😉
I’ve never tried it with almond flour, but I think it would work out. 😉
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.
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! 😀
Is there any high altitude adjustments??
Can’t wait to try the lemon bread – love lemon stuff!
Let me know if you do – I’m sure you’ll love it!!
could you use plain flour instead o cake flour ?
I’ve never tried regular flour for this so I’m not sure but will try and give it a go soon so I can let readers know. 😉
This looks so good. How can make it gluten free?
Thanks for the recipe. It looks good!
You’re welcome, and thanks for stopping by! 😀
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!!
Have you tried using gluten free cake flour?
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 🙂
I can’t wait to try this recipe. I have zucchini from my garden, and my family loves lemon.
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.
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!
I love all your recipes and Lily you are so very cute. Thank you and have a Fun Day!
Thank YOU, Liz!!! Have a great week. 🙂
Can this be frozen after it’s made?
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. 😉
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!!!
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. 🙂
I just made this – it is delicious!! Thank you!
SO glad you liked it!! Thank you for stopping by. 🙂
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!
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. 😉
Works well with olive oil..
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.
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.
Is egg plant the same as zucchini?
No, it’s different and can be found next to the squash in the produce section of the grocery store. 😉
I baked the lemon zucchini bread yesterday – it turned out great and was a big hit!
Roberta
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
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.
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.
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.
Help! My loaf collapsed in the center and was uncooked. How can I prevents this from happening again?
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.
Yes, so true. It’s definitely important to pat dry the zucchini for this recipe. 😉
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?
Same problem here. I too used glass. Took an hour and a half and the outside was way too browned.
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!!
Glass ALWAYS requires extra baking time!
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… 🙁
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!
It sounds like an altitude problem.. any tips for high-altitude baking?
Add two TBSP of flour for high altitude.
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.
Thanks for the note. I will be sure to add it to the recipe. 😉
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.
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. :/
Sorry you had problems. Did you dry your zucchini and look at the notes part of the post?
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.
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! 🙁
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.
So sorry you had a problem with it, Jen! Wondering why it would be different to use a shiny aluminum pan… :/
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.
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.
Did you bake in a glass pan or did you dry the zucchini?
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.
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.
Yeah, when do you add the lemon zest?
Sorry about that – add it in with the lemon juice and buttermilk. 🙂
For when to add the lemon zest – it is listed in item 2 of the instructions.
QuestioN on the glaze ingredients- is it 2 Tbsp lemon juice, or 2 tsp? On thr recipe- it days 2 tbp??
Tablespoons 🙂
Looks beautiful!
Thank you!!
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?
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?
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!
I love zucchini bread and make it often but this sounds even better and I will definitely be making this soon. Thanks for sharing.
You’re welcome! You’ll have to let me know if you try it. 🙂
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. 🙂
Can you use self rising flour and eliminate the baking powder…
I’ve never done it that way. I would say keep the baking powder. 😉
I just made this for a neighbor. Its delicious though i did modify it a bit.
I only had all purpose flour so simply added 2 tablespoons of Corn starch per one cup of flour used.
I also used coconut oil instead of canola…it added a wonderful flavor to the bread and complimented the lemon so nicely.
If you dont have butter milk, use regular milk and add a splash of white vinegar to it so the milk curdles a bit.
I did not make the glaze because i DIDN’T want the added sweetness. The bread was wonderful enough without it.
It took much longer to bake because i only had odd 5×8 loaf pans so it took over an hour…about an hour 15.
Fantastic recipe. DEFINITELY a keeper.
Thank you for sharing your changes. That sounds perfect! Glad you liked it!
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!
TB is tablespoon, or 1.48 centiliters
Super uper delicious!! What an awesome recipe! Thanks so much 🙂
You’re welcome, Crystal!! XO
This looks so yummy! Thanks for the recipe.
KC
This looks like such a light take on zucchini bread, I love the lemon theme!
Thank you. It is a great combo of lemon and zucchini!
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
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! 🙂
GREAT TIP!! Thank you!!
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.
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.
Great improvise! I am so glad it turned out & that you like it! Thank you for letting me know!
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.
This will become one of my favorite so light and moist not too sweet and the icing is perfect!
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.
So glad you liked it!! Thanks for stopping by and I hope you have a great day. 😉
WOW you are a genius – this bread looks to die for! Sharing with my followers later today. 🙂
Thank you, Kelly!! You’ll love the bread. It’s YUMMY!!! 😀
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 🙂
You’ll love this bread!! We’ll need to meet soon, Crystal!!
Yum yum yum yum! I want some right this second!
Why can’t we be neighbors and you could!! How awesome would that be?
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 🙂
You’ll love it, Ashton!! So delicious!! Thanks for stopping by. 🙂
Oh my gosh, I love everything about this bread. Such a great idea, PINNED!!!
Thank you, Aimee!!! XO
What is the fat content and calories?
Unfortunately, I do not figure out the fat content and calories for my recipes. Sorry. 🙁
I was wondering if I could put the icing on, let it crust then put it in a bag for gifts? And how long is the shelf life? Thanks so much! Sounds tasty!
Yes, you could. I would probably just keep it for a week. It can go in the freezer, but without the icing on.
You can enter recipes and find their nutrition content on MyFitnessPal or Spark People (free!).
The calorie count per serving as shown isn’t even close. 3647 calories per serving is just a joke. If calories are a concern for you probably should just eat the Zucchini.
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.
That’s a typo – this only made 1 loaf. Thanks for catching that. 🙂
Thanks for giving it a try 🙂