Lemon Zucchini Bread

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Lemon Zucchini Bread-this is the BEST zucchini bread recipe! The bread is super moist and the burst of lemon is amazing! 

Lemon Zucchini Bread is the best zucchini bread recipe

Our friend brought us a huge bag of zucchini from her garden and I have been making zucchini everything. Tis the season!

I’ve made:

I’ve also been stirring extra shredded zucchini into my favorite marinara sauce. The boys don’t even know it’s there. And of course I’ve been making loaves of Classic Zucchini Bread and  Chocolate Zucchini Bread. I guess I am going a little zucchini crazy.

I think you will appreciate my zucchini madness because I also created a new zucchini recipe that is going to knock your socks off. This Lemon Zucchini Bread is the BEST! You HAVE to make it.

Lemon Zucchini Bread with sweet lemon glaze

The bread is super moist thanks to the zucchini and olive oil. I use light olive oil in this recipe instead of extra-virgin olive oil because it is lighter in flavor. Some extra-virgin olive oils can be strong. If you don’t want to use olive oil, you can use canola oil or vegetable oil.

This bread is also bursting with lemon flavor thanks to the lemon zest, lemon juice, and sweet lemon glaze. Don’t skip the glaze because it really is the icing on the bread…or cake.

Zucchini bread recipe made with olive oil, lemon, and a sweet lemon glaze

I call this recipe zucchini bread so I can eat it for breakfast and not feel guilty, but it could easily pass as a zucchini loaf cake. I would eat it for dessert any day. Heck, I would eat it anytime of the day. Call it bread or call it cake, either way it is delicious!

How to make Lemon Zucchini Bread. This is the BEST zucchini bread recipe!

I also love this recipe because it makes two loaves. We enjoyed a loaf and shared one with our friends. The boys were sad to see the second loaf to go out the door, but I promised them I would make more soon. Good thing there isn’t a zucchini shortage this time of year. I can bake zucchini bread all day, every day!

If you are looking for a recipe to use up your zucchini, make this Lemon Zucchini Bread. It is our new favorite zucchini bread and I think you will love it too! And if you are a chocolate fan, you also need to make our chocolate zucchini bread. It is another winner! Gather up your garden zucchini and get baking!

Looking for more zucchini recipes, check out our favorite zucchini recipes here!

How to make Zucchini Bread. A great way to use up summer zucchini!

Lemon Zucchini Bread

This moist lemon zucchini quick bread is topped with a sweet lemon glaze and is a summer favorite. Enjoy a slice for breakfast, as a snack, or dessert.

4.76 from 109 votes
Prep Time
15 minutes
Total Time
1 hour 20 minutes
Cuisine
American
Servings
24

Ingredients

For the bread:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 1 cup light olive oil not extra-virgin
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 2 cups grated zucchini

For the lemon glaze:

  • 2 cups powdered sugar
  • tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
  2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  3. In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
  4. In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
  5. Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
  6. Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
  7. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.

Recipe Notes

This recipe makes TWO loaves! 

Nutrition Facts
Lemon Zucchini Bread
Amount Per Serving
Calories 250 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 20mg7%
Sodium 152mg6%
Potassium 70mg2%
Carbohydrates 39g13%
Sugar 26g29%
Protein 2g4%
Vitamin A 50IU1%
Vitamin C 2.8mg3%
Calcium 14mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

lemon zucchini bread, zucchini bread

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

    1. Caution: This bread is extremely sweet! Loved the idea but feel like I just waisted a bunch of ingredients. I knew I should have cut back on the sugar. Also the equal amounts of baking soda, baking powder and salt made for a less then stellar bread. It was flat, yes it rose a little but that nice hump in the bread was non existent. I love trying new recipes but hate wasting ingredients on ones that aren’t published/ posted correctly.

    1. My cake is in the oven at 325 degrees for 75 mins now and looks it will be there for a while… I used a bundt cake pan instead but I don’t think thats the pronlem… it looks raw! Im nervous at this point. It looks FAR from done. I thinm 325 is too low…

    1. I shredded the zucchini on a plate with a paper towel, but I didn’t squeeze out the liquid. The paper towel soaked up a little moisture, but not too much. Yes, you can freeze it. I freeze the loaves without the glaze. Thaw the loaves and add the glaze after. Enjoy!

  1. This looks delicious.  Just wondering if there is a way to make it with less sugar?  I love your site and refer to it often. We love your Minestrone soup and other dishes.  They are regulars in my rotation.  Thank you!

    1. I am glad you are enjoying our recipes. I am sure it would be good with less sugar. I will have to experiment with the recipe. Maybe try decreasing by 1/4 cup to start.

    2. Hi!! I love the zucchini lemon bread Actually I did used only 1 cup of sugar and did worked perfect and was sweet enough for my taste. 

    3. Great recipe. I used only one cup of brown sugar and it’s very nice. Love the lemony flavour mixed with the courgette. Might add some more lemon juice next time. Thank you

    4. I like to use date sugar in place of regular sugar. Use the same amount of date sugar as you would regular sugar. Date sugar is simply dried ground-up dates, and it works perfectly well in zucchini bread, as well as many other baked goods. No unhealthy processed sugar for my family!

  2. I was so thankful for this recipe because I couldn’t resist the jumbo zucchini at the nearby vegetable stand. Do we really need zucchinis that are bigger than our heads??? I made it tonight and it is husband approved. Thanks for sharing.

  3. Made this cake, bread what ever you want to call it and I agree I can eat this anytime of the day!! I take it with me when I golf and won’t share, best ever

  4. Thanks for posting great recipes.
    Do you think this could work as muffins, my son would be more inclined to eat them that way!


    1. Fabulous a great refreshing taste. I’m @ high altitude n Wyoming the only adjustments I made was use 1-1/2 cups sugar and increase the heat to 350* for less time about 40 to 45 minutes or until tooth pick comes out clean. Delish husband loved it too ‼️

  5. I made this last night. It tastes amazing. However it didn’t rise much. My batter was more like dough. How thick should it be? Not sure if I did something wrong. Or if it just doesn’t work with the egg replacer. I went vegan a few months ago and am still on the hunt for a zucchini bread I can make substitutions in. And still have it come out right.

  6. How does this compare to your zucchini coconut bread? I love the mix of flours in that bread – could I just omit the coconut and add the lemon juice and zest? (and maybe add a little more zucchini…)

    THANKS!

  7. If I make the batter the night before, refrigerate, then bake in the morning are there any special suggestions you would make when doing this?

  8. I made this recipe, but made it into 24 muffins instead of 2 loaves. I also cut down the sugar to 1 and 3/4 cups. Delicious! A real hit with everyone. Thanks for the recipe.

  9. One loaf in the oven now! Can’t wait to try it. If it turns out as well as I hope and as good as it smells, going to make it again this weekend.

  10. Just out it in the oven, can’t wait, but where does the first tablespoon of lemon juice go, you don’t have it in the recipe, only the couple in the frosting, we left it out, hopefully it doesn’t make the bread suck

  11. Can’t wait or try this!! Just wondering though, can I safely halve this recipe to make only one loaf? Thanks in advance!

  12. This was AMAZING – you weren’t kidding, it’s the best. I made some modifications – I used 1/2 white whole wheat flour, 1/2 cup more zucchini, 1/4 cup less sugar, and 1/2 the glaze. It baked in 45 minutes. I also made mini-loaves which baked in 32 minutes. THANKS!

    1. Also – my kids each ate 3 pieces. I’m not sure that they even realized it had zucchini in it 🙂

  13. I hardly ever bake bread, so sorry if this is a silly question. I only have one bread pan… would it work if I made one loaf and refrigerated the rest of the batter until I had a pan ready to cook it in? Thank you!

  14. Is it possible for you to start adding Nutritional information?  My husband is Diabetic 2 and amounts of carbs and sugar would be helpful to know.

    Love your new home, too.

    Shirley

  15. I don’t normally come back to make a comment after trying a new recipe, but this bread was so delicious, I just HAD to! Your description of “the best” is on point. My husband just uttered the words “where have you been all my life?” after taking his first bite (no joke). I didn’t have enough olive oil, so I used canola instead & it was very yummy. This may have just replaced my traditional, plain ol’ zucchini bread and become the new family favorite. Thank you so much for the great recipe!

  16. I tried this two times in Denver – a lower altitude – with no luck. Sank in the middle both times. I didn’t adjust the leavening because recipes from Salt Lake City and Park City usually work. Perhaps a combination of oven temperature and leaving. The parts that cooked through were delicious though, which is why I tried it a second time. Would appreciate any words of wisdom :-)).

    1. Thanks. I don’t think so – all by hand with wooden spoon just until combined, except for whisking the wet ingred. I’ll have to think about this one. Maybe a little less leavening and little higher heat. It really is delicious – I have a stack of ends and edges that we’re enjoying.
      Thanks again.

  17. Hi! Just found your post while on a bunny trail looking for lemon zucchini bread/cake recipes. I noticed that this recipe takes olive oil. While I use a lot of olive oil for other recipes, I have never used it in dessert recipes. I’m sure you wouldn’t rate it so highly if you could taste the olive oil…but I have to ask…can you taste the olive oil? I actually have a butter infused olive oil from a shop that specializes in olive oils and balsamic vinegars. (And by the way there are some amazing olive oils as well as balsamic vinegars in the shop. Several were even delicious on ice cream, if you can believe it!) Anyhow, I may get brave & try the recipe for our upcoming Men’s Prayer Breakfast. I always like to make a bread or coffee cake in addition to all the other main dishes we serve.

    1. The olive oil is nice in this bread. If you don’t want to use olive oil, vegetable oil or canola oil work well too. Enjoy!

  18. Fabulous! Exactly what I was looking for – moist, great lemon flavour and not too sweet. The only adjustment I made was I baked it in one Bundt pan instead of 2 loaves, it took about 55-60 minutes in a convection oven. I will definitely make this again. Thank you very much for the recipe! 


  19. This recipe is amazing but it has one flaw:
    It gets eaten way too fast!!!! It’s super delicious! Thanks for sharing!


  20. Just made this tonight, the entire recipe in an 11 by 7 pan. It is delicious!! I was hesitant use the olive oil as stated, because I don’t like olive flavors in sweet things, but I followed the recipe as stated. I used a lighter flavored olive oil, and it was great 🙂 I haven’t put the glaze on yet as it’s cooling, but the trimmings that I cut off are so so good. The glaze will literally be the icing on the cake, lol!

  21. Can you make this in a toaster oven? I live in Japan where people don’t generally have American-sized ovens in the home, and all I have is a multipurpose toaster oven. It can fit an 8×8 baking dish… but I wonder if the bread might rise too much if it’s in a bread pan. Thoughts?


  22. I always make zucchini bread with zucchini from my garden. but saw your receipe for lemon zucchini bread and since I love lemon anything thought I would try it.  I wasn’t sure if my husband would like, but I was wrong. It is now his absolute favorite.  The glaze just makes it..  I will be making more and freezing them. Thanks for a great recipe.

  23. I tried this recipe over the weekend and it was delicious! A nice change from the traditional zucchini bread. I liked it with or without the frosting. Thanks for sharing! I am going to share it on my blog FB page for The Big Green Bowl.


  24. I’m obsessed with this recipe! So easy and comes out amazing every time! I tried it today in a bunt pan and it worked perfectly.

  25. This is my new favorite zuchini bread recipe! Absolutely out of this world!
    Are you able to substitute some of the oil for applesauce, like you can in other bread recipes, to make it lower fat?
    And, do you happen to have the nutritional information for this recipe? Calories, fat, cholesterol, etc?


  26. Hi! I make this recipe often and my family and coworkers love it. However, the icing is always tricky for me. I made it tonight with three TBSP of lemon juice and two cups of powdered sugar and it was really thick. Do I keep adding juice until it’s the right consistency? I have added too much before so I’m trying to figure out what I’m doing wrong! Thanks!!!

    1. Yes, you can add a little extra lemon juice if the glaze is too thick, add just a little and whisk again. Glad you liked the bread!


  27. best zucchini bread ever. It is easy to make and great for a dessert or snack. It also freezes well so it is an excellent way to use the piles of zucchini that come in the summer time. Also if you don’t have olive oil canola oil works just as well in the recipe.

  28. Oh this is so pretty it looks fabulous I like being able to see the zucchini when you slice it… Definitely going to make this one! Thank you so much for sharing


  29. I just made this, and it’s amazing. We have to avoid eggs because of our son’s egg allergy, so I substituted 3/4 c Greek yogurt for the eggs. This bread is delicious, and the icing brings it all together. I hope to share the second loaf with friends, but I’m not so sure I’ll be able to keep my family from eating it all first!


  30. I only had fresh limes and the substitution was still just as an amazing combination with the zucchini!  My family of five  eats it up within a couple days if that!  Thanks!

  31. When I first saw this I wasn’t quite sure about the combination but now I’m thinking it looks quite delicious. The lemon flavor is my favorite. I must try this recipe.

  32. If either the Lemon Zucchini Bread or Chocolate Zucchini Bread were baked in muffin tins, how long would you bake either of them for?

  33. Just seeing this recipe now. Looks devine! Thank you for posting it. (Will also be checking out your chocolate zucchini bread recipe… yum!) My question is how many zucchini did you need to make the amount needed for this recipe? I’m terrible at estimating this kind of thing. TIA!


  34. Used limes instead of lemons and it is delicious. So very moist.  The crust is sweet and crunchy, really glad I didn’t glaze it. Nothing but raves from family & friends.

  35. I know JUST what your friend is going through with zucchini busting out of the garden…I think the neighbors are going to start locking their doors when they see me coming with a bag in my hand! This must be a good year for them-I’m having a very hard time keeping up…I’m almost afraid to go out in the garden and look under the leaves every morning…Yikes! We love everything lemon so I’m looking forward to giving your bread a go…..I have some lemon olive oil that I think would work quite nice in this recipe. Thank you, Maria! 🙂

  36. Would appreciate nutrition values. I’m on a low fat diet and have to watch the fat content. Also, can you substitute avocado for some of the oil or would that conflict with the zucchini?


  37. Easy to make and super delicious. We have an abundance of lemons on our tree and zucchini in the garden so I’ll make now, freeze and enjoy through the coming months when zucchini is gone.


  38. Loved the recipe. I substituted 1/2 cup banana for all that oil then added a bit more lemon juice to counter the banana flavor. Turned out great. A bit dense and very lemon-y…yum!

  39. I made your recipe for Lemon Zucchini Bread today!  Very easy to make!  We all enjoyed it very much but I have to say I did not like that hint of olive oil that I can smell and taste although it’s not bad in any way.  Perhaps it is the olive oil i used (1st pressed greek olive oil).  Any recommendations?
    Looking forward to making your chocolate zucchini cake using the coconut oil!!!
    Thank you again for sharing so many wonderful and interesting recipes!!

    1. It could have been a stronger olive oil, look for a milder flavored one. Glad you still liked it. Glad you are enjoying our recipes!


  40. I made this Sunday, and while it was very easy, and came out well, I thought it was missing a spice, like cinnamon or nutmeg, that I always relate to Zucchini Bread.  Might add that the next time.


  41. Love it our new favorite !! Already have ten loaves in the freezer for the winter and plan to make more.
    I did cut the sugar down to one and two thirds cup instead of two cups.

    1. yes, you grate the rind like you would cheese. just make sure you only grate the outside and not the white part of the lemon that’s underneath the rind.


  42. Wonderfully moist with a little lemon zip. My husband wants to make sure I save the recipe. The only change; I made it in a 9×13 pan. Baked at 325° for 55 minutes.

  43. Love this bread!!! I ended up making 6 loaves and sharing it with some of my most favorite people. Now I’m their favorite person!!!! Everyone loves it!!! Thank you so much. Has anyone tried to make it gluten free? I’m going to give it a whirl tomorrow.

    1. Eager to try this — how was it gluten-free? I have King Arthur Measure for Measure GF flour.


  44. Wow!! Wonderful recipe!! I will definitely make this again but I’m thinking about adding blueberries!! I always substitute 1/2 the oil for applesauce.. This could not have been better!!


  45. Delicious! Fantastic flavor, moist and easy! Halved the recipe using 2 eggs to make one loaf. Next time I’ll make the 2 loaves, one was gone within a day with everyone asking for more!


  46. Love this recipe! Just made two loaves with 1 and a quarter cup of raw sugar instead of 2 cups  and 3/4 cup of coconut oil instead of olive oil. The lemon glaze was already sweet enough for the bread.  Will bake again when we have more zucchini! Thanks!!


  47. I made this using “flax eggs” as a replacement for the eggs (1 tbsp ground flax + 3 tbsp of water in place of each egg) and it worked like a a charm. Looks exactly like your photo! The whole family loved it. Thanks for a great recipe. (Found via thefeedfeed on Instagram)


  48. I love this zucchini bread. I have made it twice…it’s so moist, so lemony. Perfect with coffee in the morning or as a light dessert after dinner. My husband likes it so much, he asked me to bake two loaves for him to take on a fishing trip to Alaska. This one is a keeper!

  49. I loved the flavor of this recipe, but I had a real problem with it sticking to my pans. Any suggestions? I greased with non-stick spray last time around, was going to try my usual “grease it to death with butter” strategy next time.


  50. Very nice recipe. Simple and easy to pull together. Family enjoyed the “cake” as they called it after dinner. This was the first time I make a zucchini bread; I am glad it turned out delicious. I will definitely be making this again!! Thanks for sharing.

  51. just fantastic! So easy to make and I’m looking forward to trying it. Does the glaze go on after the loaf is totally cool or can I put it on now after its been out of the oven for about 20 minutes or so. Big fan in Salt Lake City. Hope to meet you someday.


  52. Wonderful! Love the recipe. Played with bit after first following recipe. Friends who ate it, asked for your recipe. Very good, and you are right. Lemon glaze added a wonderful finish. Will keep this as one of my zuchinni bread favorites..Thanks

  53. Wonderful. Family visiting from Italy and they loved it!! Your recipe has been translated and will be landing in Italy in a few days!

  54. This was one of the BEST zucchini breads I’ve ever made!  Huge hit with my family and friends (who asked for the recipe, by the way).  I cut the sugar to 1 1/2 cups, and it was plenty sweet enough for us.  I thought that much lemon zest might overwhelm it, but it didn’t.  It was deliciously moist and kept well.  The glaze was the icing on the cake, so to speak!


  55. Ive made this so many times this past summer and still making it!! Ive given it as a gift for some nurses that took care of my daughter, they all raved about it. It so lemony and moist, the best zuchhini bread recipe I have come across, its a keeper


  56. So incredibly delicious!  I will definetly be saving this recipe for future use.  Made the recipe exactly how it read.


  57. Love your recipe especially because it makes two loaves 🙂 I usually cut the sugar in half because there is the glaze and find it sweet enough. I just used one lemon for zest but substituted lemon extract instead of vanilla to make sure it was lemony enough. I poke holes in the loaf with a large toothpick and put the glaze on with a pastry brush. This way the glaze soaks into the bread more 🙂

  58. Why are you using olive oil? I’m wondering if I can use coconut oil instead or if the all of oil brings out some kind of different flavor that is important.

  59. I teach high school culinary arts and we have used this recipe so many times! Absolutely delicious and I always get asked for the recipe. We shred and freeze zucchini so we can make this year round. Thanks you, thank you for your awesome recipes and website!

  60. I made this bread about six months ago & froze one loaf with the icing on. I didn’t label it & wasn’t sure what kind it was. When I opened it I could smell the lemon & then after slicing saw the green flecks so I knew it was lemon & zucchini bread. It was still moist & delicious! Thanks for another great recipe.


  61. I’ve made this recipe twice as my husband loves anything with lemon in it. It was delicious and moist. I’ll be making this again in the very near future. 


  62. This bread us absolutely delicious! I have Celiac’s so I made it gluten free by using Cup4Cup flour and I also halved the recipe (used whole 1 egg and 1 egg yolk). I’m actually baking my second load as I type this and can’t wait to dig in. Thank you for sharing such an awesome recipe! My partner is not a zucchini fan but even he enjoyed this bread. If you’re on the fence, make it. You won’t regret it.


  63. This is one of the best zucchini breads I have ever made! Not only was the bread delicious, but it was also beautiful with the little green flecks! I did make a few modifications and it turned out fabulous. I used 1/2 extra virgin olive oil and 1/2 grapeseed oil which worked out great because I did not want to taste the olive oil in the bread – with this combination I could not. I increased both the baking soda and baking powder to 1.5 tsp each. since one reviewer said her bread did not rise well. Finally, I decreased the sugar to 1.5  cup, and increased the lemon juice to 3 Tbsp. Perfectly lemony and moist. My family said it was a winner and will I please make it again!! Thank you for an awesome recipe!!


  64. I halved the recipe and it turned out perfect. I pour my scrambled eggs into a measuring cup and just used the other half for something else I was making. I wish I would’ve made 1/4 recipe of the icing though. It made a lot for my taste. Really delicious!


  65. Sorry but mine was awful. I don’t know if it was the olive oil but it looked great but it had a strange taste. Lemon taste was bitter. Won’t make it again.


  66. I make zucchini bread mostly for my husband but I love lemon and was excited to try this recipe! I just made it as written except I was out of powdered sugar and had to use regular and the  lemon juice for the glaze.
     It is bsolutely amazing!  The cake is moist and yummy!  I will try the chocolate next! Thanks for sharing! 


  67. I doubled the batch and squeezed the lemons i had used for the zest. One thing i would stress, do not open oven door until the 75 min are over! For some reason my whole top sunked in! (When i made my 2nd batch of 3 i left them alone and they were perfect and pretty) I also ran out of olive oil for 2nd batch so used vegtable and they flavor was even better! Each doubled batch made 3 large loaf pans . I used powedered sugar with lemon juice instead of water or milk for frosting. Then zest from lemon over the top. So pretty! Wish i could post my pic!

    1. Glad you liked the recipe! If you are on Instagram, share your photo with the hashtag #twopeasandtheirpod. I would love to see the photo! Thanks!


  68. I made your lemon zucchini bread today and although we all liked it I must say that it tastes too oily for me.  I did use a combo on evoo and vegetable oil as you recommended to someone but it was just too heavy for me.  I really do want to continue making it so I am wondering if I can substitute sweet butter and if so, should I adjust the other ingredients??  

    Thank you for all your delicious recipes that you have shared, we have truly enjoyed them.

    1. I was out of oil and used half coconut oil and one stick butter, melted. Worked well even with the virgin coconut oil, since the lemon covered the flavor


  69. Just made this tonight. Made as listed but just added a few drops of lemon oil since it is sweeter than my lemons. It came out perfect andbit was very moist. I cooked it 10 min less but that is because my oven runs hot.

  70. Delicious I added some blueberries fresh from the garden with it because blueberries and lemon fabulous , made extras the Sookie knee is popping out of the garden like crazy and froze it


  71. Literally the best thing I have ever baked. And I bake alot! Thanks so much for the awesome recipe! I’m currently making it for the 3rd time since July 4th! Everyone is asking for more!


  72. Totally love this recipe. My garden is providing me with lots of zucchini. This was something other than a casserole.
    I followed the recipe and my loaves came out totally moist and delicious


  73. I made this moist, delicious bread yesterday and everyone loved it! I had never “massaged” the lemon zest into the sugar but it worked so efficiently! Thanks for sharing!


  74. Just came in with the first zucchini of the year and knew I had to try this. And I was not disappointed, whole family loved it (and I am really try hard to stir to one slice). Another yummy recipe!  Thank you!

  75. I just made 6 blueberry zucchini loaves because I have so many of both from my bushes and garden. Thought I would give this a try too. I might even add blueberries to one of the loaves. I’ll let you know how it turns out. Thanks for the recipe. 


  76. Delicious! this time I used coconut oil in place of olive oil and the bread is delicious….not as moist as it was with the olive oil but still good.
    the only problem I’ve been having is getting it out of the pans….it always sticks even though I liberally grease the pans.

    1. You can try lining your pans with parchment paper and greasing if you are having trouble. My loaves never stick.


  77. It was okay tasting. I think it would have been better with more lemon in the batter.  If I make again I will definitely use canola or vegetable oil and not the olive oil which leaves a bit of a weird flavor. The glaze was delicious!

    1. Some olive oils are stronger than others. I use regular light olive oil for this cake and not extra-virgin because it is stronger in flavor.


  78. This looked so yummy so I made it. I can’t really have that much sugar so I used partial stevia and  a little sugar, came out AWESOME!


  79. A friend had a ton of zucchini and wanted to send some home with me. My first thought was making my mom’s zucchini bread that I haven’t had in years… that was until he had me taste this amazing mouth watering lemon zucchini bread. WOW!!! He shared the recipe from this site and I made it the next day. Yep, I’m addicted! Because the recipe makes two loafs, I shared one with my sister and passed the recipe on to her.


  80. I am so impressed with this recipe!!! Used vegetable oil instead. It really was so divine I wanted to leave a comment. I wouldn’t change anything but maybe add poppy seeds next time, is that possible? How much would I need? I am going to write this recipe in my notebook so I can use it for the rest of my life. Thank you soooo much! I’m really happy I chose your recipe today, can’t wait to bake more! 🙂 HAPPY BAKING 


  81. Just make it!!! Delicious! I used canola oil because I had only EVOO. Also used 1/2 Stevia instead of all sugar. Will make often as my Zucchini is still producing.


  82. Two weeks ago I made your chocolate zucchini bread – and it was delicious. I thought it was the best thing I had ever eaten. Until this weekend when I made the lemon zucchini bread – it is outstanding! I love that it made two loaves – gave one to my parents. I asked my dad what he thought – and he said that at first when he looked at it he wasn’t sure he was going to like it. Until he tasted it! I may have to make two more this weekend and freeze them.


  83. I made this for my family and my coworkers and they loved it! Very moist and everyone commented on the lemony icing. I used fresh lemons! Thankyou for a keeper recipe.

  84. WAYYY too much oil for this recipe. turned out with sucker loaves and oil seeping out of the bottom of the loaf. disappointing 


  85. Delicious!  With and without the glaze.   I dusted my bread pans with sugar instead of flour.  It gave the crust a nice little crunch.

  86. This recipe was really good but needed more lemon juice in the bread. I also substituted 1 cup of honey and only used 1 cup of sugar. So yummy!


  87. This is amazing! I have made a batch with regular and gluten free flour and both turned out great! My new favorite zucchini bread recipe!


  88. This recipe was wonderful! I loved the texture and the tartness that the lemon added. Wonder if there is a way to cut down on the sugar at all? Thanks for the amazing recipe! 


  89. THE BEST LEMON ZUCCHINI BREAD EVER. I HAVE MADE THIS SEVERAL TIMES FOR MY FAMILY. ABSOLUTELY LOVE IT. I WILL BE MAKING IT FOR A CHURCH EVENT TOMORROW. 


  90. I just made this with garden fresh zucchini. It’s a beautiful brown color and the aroma is filling the house. This loaf will be great at Thanksgiving and Christmas.

  91. I was wondering if there is anything that can be substituted for the oil, or some of the oil? I can’t wait to try this!! We love anything lemon!


  92. Great bread! I  poured batter into 2 bread pans and it only filled about halfway. I almost combined the batter but decided to follow recipe exactly. I’m glad I did. Bread rose to top of pans yet bread was denser than other recipes I’ve used. Rave reviews from coworkers!!
    Thank you!


  93. Oh my lemony yumminess!! It took a lot of prep to make this and worth every single moment! I used 3 cups of zucchini and the bread is a springy, spongy wave of flavor. I also made mini loaves so my cooking time was shortened.


  94. Hi,
    The Lemon Zucchini Bread is a definate hit with my family. I made the two loaves and they were gone in about 2 days, they were delicious. They didn’t mess around! Thanks!


  95. I was so excited to make this. The recipe was easy to follow and make. As it baked it smelled awesome. It did make to loaves that rose nicely. I am waiting to dizzle my glaze. I know I will definately make this lemon zucchini recipe again.


  96. Love this bread. Used lemon juice instead of zest as I didn’t have lemons. Didn’t use a glaze as my grandkids wanted slices right away. They loved it. Thank you for the recipe


  97. loved this! i left out the glaze and reduced the sugar by 1/4th cup to make it slightly healthier 😉 my husband does NOT like lemon and he loved this bread! it’s a keeper for sure. thank you!


  98. I normally don’t write reviews but I had to with this recipe. This is the hands down best zucchini recipe. I used EVO and it still turned out yummy.


  99. This is a bit more work than a plain ol zucchini loaf, but we’ll worth the extra effort! I actually used extra virgin olive oil because that’s what I had available and I do not notice any flavour from the oil. I probably would buy a different oil next time just due to the cost.
    The glaze is amazing, but I would also like this loaf without the glaze. I made the mistake of glazing my loaf on a plate that left a big gap for the glaze to pool underneath, coating the bottom of my loaf in the process.

  100. Fantastic recipe!  My family now prefers over my regular zucchini bread!!  Go figure.  I am a lemon freak so I love it!

  101. Looks gorgeous. Wonder if you could re-post, giving amounts in grams, as “cups” are a mystery to non Americans! Many thanks.


  102. Just made the lemon zucchini bread and its to die for , absolutely kove the lemon tang, its light nnt heavy,definateky willl be making it again.

    Also made the chocolate zucchini bread, really nice and dark, also used dark chocollate chips. really healthy and yummy.. both are keepers.


  103. I love this recipe! I have made it 6 times now, the first time exactly as written and it was fabulous! Because a few questions were asked, I thought i’d share a few revisions – I’ve used almond flour and cut the sugar down, using 1/4 c of Stevia, 1/4 c of regular sugar. Instead of the whole cup of oil, I have also substituted 1/3 c applesauce, 1/3 c coconut oil. I add cranberries and pecans as well. And I trick I’ve read about the lemons is one to remember – I love the lemon taste, so I use the whole lemon. I wash thoroughly, cut the ends off, then quarter each. Any extra white rind, I cut off too, but if your lemons have a pretty thin skin it’s not an issue. Then I put all the quarters in my Magic Bullet. It’s soo easy!
    With or without my revisions, this recipe is a keeper!


  104. I had to cook it a little bit longer than stated, but it was absolutely delicious! And it didn’t last long at our house.

  105. I really want to make this bread but I only have evoo and refined organic coconut oil…. any suggestions? Or should I just go get what the recipe calls for in oil?? 


  106. Just made this bread.   It’s absolutely delicious!!!   I tripled the recipe cause I had six cups of shredded zucchini to use.   It  made two bundt pans and three loaves.  I am gonna freeze a couple for this Thanksgiving and Christmas!!!


  107. So incredibly light, moist and delicious. I made two loaves from a very large zucchini that was part of end of season harvest, and this bread was scrumptious. I brought both to work and they vanished so quickly. The combination of flavors of this bread is unique and positively delightful. I did not have the regular olive oil and used extra virgin. I can’t imagine this bread being better, but next time I will try with the regular olive oil! I will be making this again next time the zucchini is growing here!


  108. ❤️❤️❤️Love this recipe!! It made two delicious loafs and it lasted in my house for 2 days!! My kids and husband loved it! I will be making this again!   Thank you! 

  109. I love your lemon zucchini bread .. I have been making it now all summer.. question is I want to know if it will last 3 days in fridge. I want to give to my dr and his staff. I go to him on Wednesday 10/11/18 which is 3 days from today. Can I make today and bring wed.. because I’m going in for surgery in Thursday! Thank you! V


  110. Super yummy recipe. I love the lemon flavor, and the extra touch of the lemon frosting is sooo yummy! My kids had no idea that there was zucchini in it. I will most definitely be making this again ❣️


  111. The moment I saw the video I knew I have to try it because it sounds really good. So I made it, and it was one of the best cakes I’ve ever made. This recipe is perfect! The cake comes out very moist and very delicious! I can’t wait to make it again and introduce everyone I know to this great recipe.


  112. I’ve made this twice now and it turned out moist and delicious both times! My husband, who hates zucchini loved it too!!


  113. Wow! I just made this recipe, which I stumbled across while searching how to use extra zuchini. I have to admit, I was extremely skeptical when I saw how thick the “dough” was. I made 1 cake/bread as directed and 12 muffins (baked muffins at 325 for 30 minutes). Everything turned out great! Half of the muffins “disappeared” before I could even attempt to ice them ; )

  114. I’d saved this recipe when it was originally published. After grating zucchini I had enough for an extra loaf, so I made 1.5 recipes. I also added a pint of blueberries. O-M-G it is delicious! I froze two loaves – a good thing that keeps on giving. Thanks for a great recipe!


  115. So good! I swapped the olive oil for canola oil. This made 4 mini loaves , perfect for giving to our family.


  116. I made this last night. Same as everyone else I had zucchini on hand. I did use canola oil as I didn’t have enough olive oil. For the glaze, I included a little lemon zest which looked pretty (and tasted great). I used a regular 9 x 12 pan and baked it for 55-60 minutes. Thanks for the recipe. Absolutely delicious!

  117. I made this last year…but I have tricks to making it raise sky high, subing some ingredients, and making it moist…..but this is a lovely recipe… I’m making right now. When I made last year for a family of 4 kids…. they ate it gone all at once…. they loved it. Thx

  118. I made this last year…but I have tricks to making it raise sky high, subing some ingredients, and making it moist…..but this is a lovely recipe… I’m making right now. When I made last year for a family of 4 kids…. they ate it gone all at once…. they loved it. Thx

  119. I made this yesterday and it was fantastic! I don’t know why people are saying it didn’t rise, mine was great (i did use a bit less oil).

    Thank you – will be making again (and again!)

  120. Made this for a playdate and it was a hit! Balance of flavors are spot on and the texture is perfect. I keep evening off another slice! Thanks for the awesome recipe. It will be my new go-to.


  121. Made both the lemon and chocolate chip zucchini bread. Nailed it! My bread turned out magazine worthy and flavors were spot on! I’ll definitely be checking it your other recipes!!


  122. Delicious bread, I used vegetable oil and doubled the lemon juice! Also left off the glaze as thought it would be too sweet. Will definitely be making more!


  123. 5 STARS – This recipe is a keeper, so very moist and delish! Everyone raved about it. I added extra lemon juice to the batter and to the glaze….we love that lemon taste! Thank you so much!!

  124. After the bread turned out so good I decided to try to make muffins with this recipe. I added a pint of blueberries & it made 24 muffins – baked them 25 minutes. Delightful! Enjoy your book tour!

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