LEMON Zucchini Bread


While I’m sure this bread is perfectly delicious on its own, the couple of changes I made took this to stand out memorable! First, don’t beat the zucchini with the oil, sugar and egg. Just add it to that mixture, then stir in the flour mixture till blended. I used a full tablespoon of lemon zest, and added 1/2 tsp. of vanilla. Once the bread was done, I let it cool in the pan 10 minutes. Meanwhile, I made a glaze of 1/2 cup granulated sugar and 1/4 cup lemon juice. I heated it till boiling to dissolve the sugar, then removed it from the heat. I removed the bread from the pan and brushed on the glaze, continuing to reapply it as it was absorbed. (Didn’t poke holes in the top as I didn’t want HOLES in the top!) This glaze made a beautiful, shiny top, and infused the bread with both moisture and incredibly delicious lemon zing! Outstanding.

We loved this recipe. I made a few changes, because I wanted to make it super guilt free. Used whole wheat flour in place of white, instead of the oil and white sugar, I used 1/4 cup honey (gave it a wonderful, homey smell and taste), 1/4 brown sugar (a little less…I don’t like it too sweet) and added chopped pecans. I have also tried adding 1 1/2 cups shredded carrot, which also turned out great. Fool-proof, delicious and easy to make substitutions. I love it! Thank you for sharing!



I took the advice of a previous review, cutting down the sugar to 1/4 C Brown sugar, 1/4 Cup Honey, and substituted whole wheat flour. They were dense and moist and yummy. And by ‘they’ I mean the miniature muffins I used the batter for. The cooking time is cut down by about half, and you have to be careful to mix the lemon zest very well or it will clump. They were a big hit with honey butter!

This bread turned out soo good!! It’s one of the best I’ve had, but I did put a little more zucchini in the second batch, and it has a much better flavor!!!!!

MUST READ  Sweet Southern Strawberry Punch Bowl Cake

Love the cirus twist! Added 1 cup chopped walnuts, and the zest of one large lemon. (easier to measure when using a handheld grater) perfect summer breakfast compliment for my usual coffee


Zucchini bread is awesome, there’s no denying that…but lemon zucchini bread?? It’s unbelievably good and if the lemon version were even in the same category as the more traditional version, it would blow it out of the water. Thankfully, there’s no replacing a classic, so there’s no real competition here, but this fruitier, sweeter, denser loaf makes a pretty perfect addition to any brunch or dessert buffet – or really any occasion at all, let’s be real.



2 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup canola oil
1 (6 oz.) container lemon Greek yogurt
3 eggs
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups zucchini, grated, drained and squeezed dry
1 cup powdered sugar
1 1/2 tablespoons lemon juice
1 tablespoon lemon zest, optional



Preheat oven to 350º F and lightly grease a 9×5-inch loaf pan with butter or non-stick spray.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl or mixer, beat together sugar and canola oil, then mix in eggs and Greek yogurt.
Once eggs are fully incorporated, mix in lemon juice and vanilla extract.
Gradually fold in dry ingredients until incorporated, then gently fold in grated zucchini and lemon zest.
Pour batter into greased loaf pan, then place in oven and bake for 45-55 minutes, or until toothpick inserted in center comes out with moist crumbs.
Remove from oven and let cool.
For the glaze: whisk lemon juice into powdered sugar until smooth, stirring in lemon zest, if desired.
Once cake has fully cooled, pour glaze over cake and let set until hardened.
Slice, serve and enjoy.

Add Comment