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.
4.69 from 377 votes


For the bread:

For the lemon glaze:


  • Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside.
  • In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  • In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
  • Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Add in the dry ingredients and stir until just combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
  • Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
  • Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
  • 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.


This recipe makes TWO loaves! 


Calories: 250kcal, Carbohydrates: 39g, Protein: 2g, Fat: 9g, Cholesterol: 20mg, Sodium: 152mg, Potassium: 70mg, Sugar: 26g, Vitamin A: 50IU, Vitamin C: 2.8mg, Calcium: 14mg, Iron: 0.9mg
Keywords lemon zucchini bread, zucchini bread

Have you tried this recipe?

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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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  1. Great looking bread! I love the combo of lemon, zucchini and olive oil – such a good idea! Will definitely be making this soon

  2. Lemon and zucchini are truly a match made in heaven 🙂 We don’t have kiddos yet but I will remember your trick about sneaking zucchini into marinara sauce — that’s just genius!

  3. Now this is my kind of bread! Perfect for all the extra zucchini that is coming out of the garden right now.

    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 didn’t pack it super tight, but I did press the zucchini down just a bit to fit into the cup. I hope that helps!

    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!

  4. 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!

  5. Mmm, that sounds delicious. I have a zucchini bread recipe, but it doesn’t have a glaze on it – that’s a nice added touch.

  6. 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.

  7. 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

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

  9. I love your blog and look forward to making this recipe. Can extra virgin olive oil be used instead of olive oil?

    1. 5 stars
      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 ‼️

  10. 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.

  11. 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…)


  12. 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?

  13. 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.

  14. 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.

  15. 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

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

  17. 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 🙂

  18. 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!

  19. This will be a good break from my normal zucchini bread but I wonder if I can use anything in place of olive oil? thanks!!

  20. 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.


  21. 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!

  22. 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. I am not sure because it comes out great in Salt Lake City. Are you over mixing?

    2. 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.

  23. 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!

  24. 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! 

  25. 4 stars
    This recipe is amazing but it has one flaw:
    It gets eaten way too fast!!!! It’s super delicious! Thanks for sharing!

  26. 5 stars
    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!

  27. 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?

  28. 4 stars
    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.

  29. 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.

  30. 5 stars
    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.

  31. 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?

  32. I looked at several other  quick bread recipes and they include yogurt.. why did you choose not to add any 

  33. 4 stars
    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!

  34. 5 stars
    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.

  35. 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

  36. 5 stars
    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!

  37. 5 stars
    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!

  38. 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.

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

  40. 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!

  41. HOLY MOLEY!!! This looks divine. I usually just make traditional or chocolate zucchini bread. But LEMON??? Wow, that screams summer lovin’!

  42. 5 stars
    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.

  43. 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! 🙂

  44. 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?

  45. 5 stars
    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.

  46. 4 stars
    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!

    1. that’s a great idea!  will have to try substituting some banana for some oil!!

  47. 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!

  48. 4 stars
    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.

  49. 4 stars
    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.

  50. 5 stars
    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.

  51. 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. Yay! I am glad the loaves were a hit. I am sure gluten free will still be good! Let us know!

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

  52. 5 stars
    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!!

  53. 5 stars
    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!

  54. 4 stars
    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!!

  55. 5 stars
    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)

  56. 5 stars
    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!

  57. 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.

  58. Love this yummy looking bread!!! Great combination of healthy ingredients. Can’t wait to make it this weekend. Thanks for sharing!

  59. 5 stars
    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.

  60. 5 stars
    hey… your dish is truly amazing and i love your lemon zucchini bread i will make it like you and thanks for sharing and keep shared your recipe or new ideas…!

  61. 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.

  62. 4 stars
    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

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

  64. 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!

  65. 5 stars
    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

  66. 5 stars
    So incredibly delicious!  I will definetly be saving this recipe for future use.  Made the recipe exactly how it read.

  67. 4 stars
    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 🙂

  68. 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.

  69. 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!

  70. 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.

  71. 5 stars
    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. 

  72. 5 stars
    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.

  73. 5 stars
    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!!

  74. 5 stars
    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!

  75. 1 star
    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.

  76. 5 stars
    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! 

  77. 4 stars
    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!

  78. 4 stars
    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

  79. 5 stars
    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.

  80. 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

  81. 5 stars
    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!

  82. 5 stars
    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

  83. 4 stars
    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!

  84. 5 stars
    One of the best zucchini bread recipes I’ve ever made, the glaze is the perfect finishing touch.

  85. 5 stars
    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!

  86. 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. 

  87. 5 stars
    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.

  88. 3 stars
    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.

  89. 5 stars
    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!

  90. 5 stars
    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.

  91. 5 stars
    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 

  92. 5 stars
    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.

  93. 5 stars
    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.

  94. 5 stars
    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.

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

    1. We have never had a problem with too much oil. Did you measure everything correctly?

  96. 5 stars
    Delicious!  With and without the glaze.   I dusted my bread pans with sugar instead of flour.  It gave the crust a nice little crunch.

  97. 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!

  98. 5 stars
    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!

  99. 5 stars
    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! 

  100. 5 stars

  101. 4 stars
    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.

  102. 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!

  103. 4 stars
    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!

  104. 5 stars
    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.

  105. 5 stars
    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!

  106. 5 stars
    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.

  107. 5 stars
    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

  108. 5 stars
    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!

  109. 5 stars
    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.

  110. 5 stars
    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.

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

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

  113. 5 stars
    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.

  114. 5 stars
    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!

  115. 5 stars
    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.

  116. 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?? 

  117. 5 stars
    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!!!

  118. 5 stars
    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!

  119. 5 stars
    ❤️❤️❤️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! 

  120. 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

  121. 5 stars
    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 ❣️

  122. 5 stars
    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.

  123. 5 stars
    I’ve made this twice now and it turned out moist and delicious both times! My husband, who hates zucchini loved it too!!

  124. 5 stars
    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 ; )

  125. 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!

    1. BTW – I reduced the sugar to 1 1/2 cups (for two loaves). It was plenty sweet.

  126. 5 stars
    So good! I swapped the olive oil for canola oil. This made 4 mini loaves , perfect for giving to our family.

  127. 5 stars
    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!

  128. 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

    1. Is the only liquid in this lemon juice? No milk? I used 1/2 cup oil and 1/2 cup milk, we’ll see how it turns out

  129. 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

  130. 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!)

  131. 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.

  132. 5 stars
    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!!

  133. 4 stars
    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!

  134. 5 stars
    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!!

  135. 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!

  136. I’m making this for the second time in 2 weeks. My family said this was the best zucchini bread and lemon bread I’ve ever made, and my co-workers begged me to make more. I am turning this batch into a birthday cake, it’s just so good.

  137. I made this to bring to a dinner with extended family and scored major points with the in-laws – everyone not only loved it but couldn’t stop talking about how moist and delicious it was. Thank you for posting!
    I cut the sugar by about half and doubled the lemon juice based on the comments and my personal preferences. I also squeezed out excess moisture from the zucchini. The dough rose nicely in the oven and the consistency was perfect.

  138. 5 stars
    Just fabulous. My family cannot get enough of it. Have also made in mini loaves for gifts. Perfect each time. One of my favorite recipes.

  139. 5 stars
    We really enjoy this recipe. I made it vegan with a flax egg replacement, and added half of the sugar. Still tastes plenty sweet.

  140. 5 stars
    My “go to” Zucchini Bread recipe. Love the lemon flavor and the moistness. Frankly, I don’t always use the glaze. It is certainly tasty without it. But makes it more fancy/dessert-like/extra lemon-y with it. Also freezes beautifully!!

  141. 5 stars
    Delicious! I didn’t have quite enough zucchini so topped off the 2 cups with finely grated carrots…worked great. Thanks for a yummy recipe.

  142. The recipe doesn’t clarify if to squeeze all of the water out of the zucchini after shredding it or not. Can anyone comment on what they did?

    1. SM, I think zucchini-wringing is for recipes where you don’t want excess moisture, not for a cake/bread, but Maria can correct me if I’m wrong.

    2. If your zucchini is SUPER watery, you can squeeze it out a little, but you want the moisture to keep the bread moist.

    3. Maria, I have a couple of other questions related to the vagueness of zucchini measurements:

      (a) What size holes did you use–the large or the small?
      (b) Did you pack your zucchini when measuring the 2 cups?


    4. I use the larger size, the same as shredded cheese. I don’t push down hard and pack the zucchini but they are full cups. Press down a little. I hope that helps!

  143. 5 stars
    I generally have good luck growing zucchini, unfortunately I am not always successful in getting my kids to eat it. This is the first thing I have made that they clamored for more of. Thank you so much, I don’t think I will have a problem using up zucchini this year.

  144. This is the third year in a row my teenage daughter and I make this wonderful bread with the first zucchini harvest from our garden. Thank you for sharing.

    1. Just taste tested it and yum! Love thr fresh taste of the lemon that you get. Its my first bread that ive ever made. Good first choice, thanks for sharing your recipe with us!

  145. So yummy. I subbed some coconut oil for the olive oil and only used 1 1/2 cups sugar. Still so delicious. I can’t wait to make it again!!!

  146. 5 stars
    Love this lemon zucchini bread recipe. It is the only one I make. I like the fact that you get two loaves as well. Then there is extra to share with friends.

  147. 5 stars
    Seriously the absolute BEST lemon zucchini bread I have EVER tasted! Will definitely be making more!

  148. Delicious! Used canola oil though. Great consistency and just enough lemon flavor. Would like to try with some nuts next time. Still need to put the glaze on and I’m sure it will be out of this world. Definitely a keeper recipe!

  149. How about using Almond or coconut flour or something that is keto/gluten free tolerant? However, Almond flour’s fat content increases its calorie count to 640 per cup, which is 200 calories more than wheat flour.

  150. Have you tried with honey instead of sugar? Would you know what the right amount would be? Thanks!

    1. The size of the bread pan listed is not a typical size used in most bread baking recipes. Not a fan of buying bakeware for specific recipes so had to improvise and have 2 different size loaves totaling 3 loaves.
      In hind sight and seeing how the batter bakes up I would’ve just divided it between 2 normal size bread pans and called it good.

  151. 5 stars
    Love this recipe! I have also used lime and ginger in place of lemon. I have used lemon and replaced the vanilla extract with almond extract and added poppy seeds. I followed suggestions and cut the sugar to 1 1/2 cups- plenty sweet, especially if you use the glaze. The first time I made it I read the recipe wrong and put in 3 T. of lemon juice in the batter- I have continued to use the 3 T. because I love the extra lemon flavor.

  152. My loaves cracked in the middle tonight! The bottoms were not cooked. I think 325 was too low to cook in the oven?

    1. I tested them at the 60-minute mark and they were not done so I left them in for another 10 minutes and they turned out perfect!

  153. 5 stars
    Love ❤️ this lemon zucchini bread. Light and lemony. Used canola oil and baked it in a Bundt pan. Also added some lemon zest to the icing.

  154. 5 stars
    I made this today by the request of my daughter. This recipe is ABSOLUTELY FABULOUS. She is an “anything lemon” gal who tagged me with the recipe. To say it is a hit is an understatement. Now I am making another recipe so I can take some to my Mom and some of her friends! Thank you.

  155. I live at 5000 ft so I like to use an instant thermometer to be sure my bread is done in the middle. What should the internal temp be for lemon zucchini bread?

  156. I made this today. It’s fantastic. If you have ever had Bob Evans lemon bread, this is just like it!!!

  157. 5 stars
    I absolutely LOVE this recipe! Easy and delicious! I shared the second loaf with a friend and she loved it too! Thanks so much for this recipe!

  158. 5 stars
    OMGosh this is so good! My neighbor grows the most beautiful yellow summer squash so I made this bread/cake today. It’s deeelish. It’s missing the pretty green flecks in your photo (of course) but yellow squash worked just fine. As long as I eat lotsa veggies, I don’t feel guilty turning some into irresistible sweet treats!

  159. 5 stars
    Last week I made your Death by Chocolate Zucchini bread. It was truly to die for.. I subbed Splenda brown sugar and it turned out fabulous.
    Today I am making your lemon zucchini bread recipe, subbing splenda for the sugar, I put the splenda, zest, lemon juice, eggs, oil ,vanilla in the vitamix and blended till smooth before adding it to the dry mix. Cannot wait to try it. Thank you for such wonderful recipes.

  160. I made this for the first time this past weekend. I shared it with four different neighbors. They all said it was amazing! Next time I’m going to add some fresh Michigan blueberries to it!!❤️

  161. Hi, Maria! I made this yesterday in slightly smaller pans (I didn’t have the exact size you used and ended up with two small loaves and two medium loaves. I cooked them for a shorter period of time—about 45 minutes for the small loaves and around 52 minutes for the medium loaves. I didn’t have a light olive oil, so I went with coconut oil which I have in abundance. The bread turned out super! I’ve now shared it with three friends and my niece (door-to-door delivery with physical distancing). It was a great excuse to (safely) leave my home and see the faces of people I love! Thank you so much for this great, delicious, easy recipe! I sent pictures to family members, and my daughter has already asked for the recipe.

  162. 5 stars
    Love this recipe.
    My adaptation: I used 4 cups of shredded zucchini. I added 1/2 small box instant lemon pudding. I put all dry ingredients in a bowl, even the granulated sugar. I grated (large side of box grater) the zucchini into a bowl and micro planed the lemon peel into that. I replaced the vanilla extract with lemon extract. (Same amount). I blended oil and eggs, then added dry ingredients, then added zucchini and lemon peel. Freezes well. I only used half the glaze ingredients because I don’t eat too much sugar. I put the glaze into a ziplock bag and cut the corner off and drizzled it over the loaf. This is now my favorite way to use zucchini. Thanks for the recipe!

  163. I also grease the loaf pan, then line it with parchment paper, then grease the parchment paper. I have enough parchment to hang over the narrow side of the pan (like handles). I slide a knife along the long side after cooling the bread. The loaf lifts right out. The glaze won’t stick to the parchment. I lay a piece over the glazed loaf to freeze. Wrap in foil.

  164. 5 stars
    Love this bread! The lemon really makes it. My new go to zucchini bread recipe. Only problem is that now I’ll have to decide between your zucchini brownie recipe (that I made for the first time last week) and this. Luckily, lots of zucchini! Thanks for the recipes.

  165. Loved this recipe, my first ever attempt but here’s
    A question- how
    Do You wrap this as a gift- without ruining the glaze?

    1. If your zucchini is super watery, squeeze it out a little, but you want to leave some of the moisture so your bread is moist.

  166. 5 stars
    I just made this and it was amazing! My father in law finished an entire half loaf in a day on his own. After reading the comments and undergoing some mishaps, I made the following adjustments. I used 4 cups of zucchini without straining any liquid because mine weren’t watery. I replaced half a cup of oil with Greek yogurt and at first it made the batter really thick — but after adding the zucchini – it became more pourable, but still dense. I used 1.5 cups of sugar, 2-3 tablespoons of lemon juice, and the zest of one lemon. The rest of the lemon juice from that lemon went into the glaze and was enough for 1 cup of powdered sugar. I accidentally baked this at 375, and it was done around 35-40 minutes and was crunchy on the outside, but really moist on the inside. I would bake this again at 350 for 45 minutes, but keep everything else the same! The result is a really tangy and savory bread!

  167. 5 stars
    Like one of the other reviewers, I also used one bundt pan instead two bread pans … b/c I only have 1 bread pan, lol. Turned out perfectly! I used just 1.5 cup sugar and found it to be the right amount of sweetness for me. Also I used canola oil instead of the olive oil b/c I only have EVOO. I did skimp and use just the zest from one lemon – which I regret b/c I blame that for my bread not having a stronger lemon flavor. I used 2 T lemon juice (vs 1 T) … but I’d probably up that next time too. Overall easy recipe – the most time consuming was grating the zucchini – I found 1 zucchini = 1 cup in case you’re wondering how many zucchini’s to buy. I did try to remove most of the water from my zucchini but not all, and my bread was still very moist. Thanks for the recipe!

  168. 2 stars
    I don’t typically leave reviews, but I am annoyed. I followed the instructions as written, and was left with an unmixed mess. Directions say “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.” I am not understanding why you wouldn’t mix wet ingredients together – the eggs, oil, sugar, vanilla extract, etc? When you follow the instructions as written, nothing is mixing well and all the dough got immediately stuck in my whisk! I busted out my electric mixer to save it. The batter is good, but the instructions don’t make sense. This is why I only trust Sally’s smdh

    1. You said ” I am not understanding why you wouldn’t mix wet ingredients together – the eggs, oil, sugar, vanilla extract, etc? ”

      But the first instruction you quote says “In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth.”

      I’m not seeing the problem?

  169. 5 stars
    I made this bread this morning and absolutely loved it!!! So lemony and delicious! I dropped off the second loaf (from a safe distance!) with my in-laws. It’s a great gift bread because it’s so pretty! Thanks for the great recipe. It’s a keeper!

  170. super easy to make and has just a hint of lemon without being overpowering. The only thing I would change is the amount of sugar. To me it is way too much. I have enough zucchini for one more batch, so I will try it with 1/2 the sugar.

  171. 5 stars
    I used sunflower oil because I didn’t have anything else and it turned out amazing ! My dad loves it ! I only made one instead of two so cut the amounts in half and used two eggs. It is lovely and will definitely do it again thank you for sharing !

  172. 5 stars
    DELICIOUS!!! I didn’t have any lemons for the zest so substituted 2 Tablespoons of lemon juice (in addition to the 1 T lemon juice listed in the recipe) and 1/8 cup flour because of the extra liquid from the extra juice instead of the zest. It turned out great! Very moist and delicious! Everyone loved it. Although next time I’ll be sure to have fresh lemons for the zest. For the glaze, I would use a little less juice. Either that or add more powdered sugar so it is not too runny. Since I’ve been making lots of variations on zucchini bread from our prolific garden this year, we ate one loaf and then froze the other loaf to enjoy later. Glad I found this recipe. I can’t wait to make it again!!

  173. 5 stars
    Just made this recipe for the first time. LOVE the results!! Just made a few changes based on comments from others.

    I decreased sugar to 1.5 cups and increased lemon juice to two tablespoons.

    I did bake at 325 according to the recipe but it was done at 40 minutes.

    I also mixed 1/2 cup of icing sugar and 2 tablespoons or lemon juice for a light tangy glaze.

    Thank you for sharing this lovely recipe.

  174. 4 stars
    I made this today after a friend dumped a bunch of zucchini from her garden at my house. I reduced the sugar to 1 1/2 cups but it was still too sweet to be a bread instead of cake. Next time, I’ll use a cup if that makes it better. My loaves turned out really good, and I didn’t need 60 minutes. I also like texture so I added walnuts on top. Definitely making this again.

  175. 5 stars
    Delicious muffins I just made! Changes were the following: 1/2 cup avocado oil / 1/2 cup unsweetened applesauce to reduce fat. 1 cup sugar. 3 cups zucchini. I made 22 muffins baking for 32 minutes. I used a simple sugar lemon glaze of 1/4 cup granulated sugar and 1/8 cup fresh lemon juice. Yummy

  176. Kids keep begging me to make and the oldest took a whole bunt cake of this recipe to class today to share with her friends. Its def more of a cake than a bread but yummy none the less!!

  177. This is our family’s favorite zucchini bread – have made it 3 times and plant to make a few more for the freezer!
    The lemon flavor is what makes it!
    Hands down the best loaf/ bread ever
    Followed the recipe and it turns out perfectly

  178. 5 stars
    I just made 1/2 the recipe, because I only had 1 cup of zucchini. Also, I was in a hurry, so I made muffins by changing the oven temp to 380 and baking for 20 min. I’ve very happy with how they came out and will make again.

    1. If the zucchini is super watery, you can give it a squeeze, but don’t wring out all of the moisture or your bread will be dry.

  179. 2 stars
    The lemon just didn’t come through in this recipe. I love lemons and was excited for the zesting, which gives it that extra pop. Just didn’t deliver in the flavor department. Moisture content was good but won’t be making this again.

    1. 5 stars
      The lemon juice doesn’t impart much lemon flavor.
      In any lemon recepie I always use lots of lemon zest, that’s what
      gives it the flavor. (according to America’s Test Kitchen advise)

    2. I suggest not rubbing the zest in the sugar beforehand, because that releases the lemon essential oil (lost into the air). The essential oil will be released into the loaf while it is baking, and the (olive) oil in the mixture will help retain that lemon flavour. The Lemon juice adds acidity to the loaf, which gives it flavour. If you like more lemon juice flavour, squeeze your zucchini and replace that squeezed out liquid with more lemon juice. About 2 tablespoons should be OK. Too much lemon juice will affect the texture of the loaf as the acidity reacts with the baking soda to make the loaf rise.

  180. I LOVE this lemon zucchini bread!! Make this recipe at least once a month!!I I shop every two weeks due to pandemic & yesterday bought all the ingredients EXCEPT the zucchini!!
    Can it be made without?? & if so…what would you recommend?
    Thank you!!!

  181. Marie:
    I just sent you email regarding whether or not you could eliminate the zucchini!
    I think I found the answer!! I saw your recipe for lemon almond bread. I could follow that recipe & omit the almond & add the lemon juice & zest & follow up with the lemon glaze!
    What are your thoughts? I realize the lemon almond recipe yields only 1 loaf.

    1. If you don’t want to use zucchini, the lemon almond bread would be a good one for you. You can leave out the almond if you wish.

  182. 5 stars
    This is THE best zucchini bread, period! I have made this for neighbors and parties and have had so many people tell me how delicious it is and ask for the recipe. And I only use half the sugar, HALF! It’s that good. We don’t always make the glaze, it’s good with or without.

    A fun twist I made this holiday season was using orange instead of lemon and adding 1tsp cinnamon, 1/8tsp nutmeg, cloves, and all spice. It was YUMMY!

  183. Can I use regular vegetable oil instead of olive oil? I’ll be making this at work and they don’t have olive oil there. Thank you!

    1. 5 stars
      It’s better without olive oil. Grapeseed or sunflower doesn’t have a funny after taste.
      I looked that up on Google, it was not my imagination. Olive oil is a bad idea if you bake with

    1. Did you get an answer? I followed recipe with no substitutions and both loafs fell. So disappointing. Any idea of what to try next time to hopefully eliminate this issue?

    2. It may be that your baking powder isn’t fresh. I think that (and the AP flour) would be the main rising component, so I’d check there first.

  184. 4 stars
    Good recipe. I put 1 1/4cup sugar instead of two cups and added more lemon juice to the mixture. Saved some grated lemon rind for topping the iced loaf.

  185. 5 stars
    Terrific flavor and light. Used only half the sugar, half the salt, very generous 4 T lemon zest; whisked egg, canola oil, vanilla together to increase lightness, gently added sugar/zest, then folded in dry, then 200g zucchini. Baked till internal T was about 210F. Skipped icing.

    1. 3 stars
      It was really good and moist! The only issue was making the lemon glaze. Not being a baker, I would’ve never known to make sure the powered sugar/lemon sugar was hot, otherwise it got REALLY thick.

  186. 5 stars
    Great recipe. Made 1/2 recipe in muffin pan, 12, baked about 18 minutes. Used 3/4 c sugar. Used 2T oil and 3T applesauce. Added 1/2 C drained crushed pineapple. Added 1oz chopped almonds. Used the whole 1T lemon juice. Added 2T pineapple juice. Rather than halving an egg I used 1egg and 1egg white.

  187. 5 stars
    This was SO good – I used half almond meal instead of all flour, I blended the zucchini and used one cup of zucchini liquid. And I only used half the sugar. I used a basic cream cheese frosting. It was moist, dense and delicious! Cooked for an hour.

  188. It’s currently in my oven smells great! Being diabetic I used equal parts almond & reg flour…also switched out the sugar with Truvia (w/stevia)! As I began to shred what I thought was zucchini, was actually a cucumber Can’t wait til it’s done

  189. 4 stars
    Just made this. I added poppy seeds to the mix. Turned out great. The bread is moist and not too sweet. I will skip the glaze next time. I’m not a huge fan of it and I think the bread would taste great solo.

  190. 5 stars
    Made a bundt cake using yellow summer squash. EXCELLENT. Baked 60 minutes. Followed recipe with the exception of 1 1/2 cup sugar only.

  191. Can a gluten free all purpose flour be substituted in this recipe? Can you please let me know what flours can be substituted into this recipe?

  192. Everyone I have shared this bread or recipe with, loves this zucchini bread. Definitely a favorite for years to come. Thank you.

  193. 5 stars
    This is an amazing recipe! I use 2 lemons worth of juice to get some extra lemony goodness! And i think it’s so tasty without the glaze as well! I make this multiple times a summer and many people have asked for the recipe! And even made it themselves.
    Pro tip – do the butter flour in the pans! Cooking spray doesn’t cut it!
    Thank you so much for sharing and creating! Yummy!

  194. Can’t wait to try this recipe. Do you know how I could substitute the eggs? Maybe aquafaba? or just an egg replacer?

  195. 5 stars
    I’m not really a zucchini fan, but I must say, Maria, you really nailed this recipe! The consistency and moistness were spot on. The lemon flavor was bright but not overpowering. The only change I made was adding a half teaspoon of lemon extract. I’m going to try your chocolate zucchini loaf recipe next! Thanks so much for your hard work to come up with another great recipe!!!

  196. 5 stars
    Hi, I am curious why you should not use “extra virgin” olive oil? Why not? I have been using Canola Oil because I only have Extra Virgin Olive Oil. Great recipe and if you use yellow zucchini, the zucchini can not even be seen!

    1. Regular olive oil has a more neutral flavor and isn’t as strong. If you like the taste of your olive oil, you can use it, I just prefer a lighter/neutral flavor.

  197. I made this with 1 cup of sugar and one cup of monk fruit sweetener. Cutting the calories and the carbs is better for diabetics. Delicious!

  198. 5 stars
    I’ve made this recipe twice in two weeks, it’s so good!! My husband specifically requested another batch. I even sliced and froze a loaf to reheat as we wanted some! My go to recipe from now on! Thank you!

  199. I’ve made this multiple times and not only is it beautiful, but tastes amazing as well! It’s my husband’s and my favorite zucchini bread.

  200. Was not impressed on day of baking – wasn’t lemony enough for me. Much better 2nd day with addition of glaze , which I spread all over. Did add 1/2 tsp of lemon extract, next time will use Whole tsp. Used canola oil not olive. Made 1 med. foil pan loaf and 3 minis. Prefer to make the larger recipes, so can share w/ neighbors. Have never cared for the traditional zucchini bread this was a nice change , however it took a little longer shredding the squash and zesting the lemons. I may shred more zucchini’s and freeze in 2 cup portions for baking this winter.

  201. 5 stars
    Wowsers!!!! Absolutely amazing loaf. It is now in my top 3 loaves to make. The only changes I made were doubling the Lemon zest and adding a few drops of lemon oil to the glaze. Outstanding recipe. Thank you ☺️

  202. 5 stars
    My family looks forward to zucchini season every year because of this recipe. We always mean to freeze a loaf or two to enjoy over the winter, but it disappears before it makes it to the freezer!

  203. 5 stars
    What would you say is counter life? Or would freezing be an option with glaze ON? I want to share with family so it’s either save for 1 week or freeze.

  204. 3 stars
    The end result was quite yummy, though next time I will use 1 cup of sugar instead of 2. Also the loaf is super dense. The peeving part is that the recipe clearly only makes one loaf and not two even though it’s noted constantly that it makes 2 loaves of 8×4 inch panned bread. I double checked the ingredients and instructions so if I’m wrong I’m sorry but it really only fit half my 8x 4 tin

    1. Just made this beautiful recipe, exactly as written and got 2 perfect, gorgeous loaves from 8×4 loaf pans. Both rose and crowned (beyond the height of edge of pan) stunningly! I wish I could attach pictures! To Grace, are you sure you used 3 cups of flour as written? All that flour plus remaining ingredients would definitely fill one 8×4 pan way more than half way, if not overflowing! Also, I had to leave on an errand quickly so let dry ingredients sit out and put second bowl with wet ingredients (including the zucchini) in the fridge to quickly mix together after returning. I think “rechilling” those wet ingredients helped the rise, including remembering not to over mix, like quick breads always call for. It’s probably worth a shot at trying again, being mindful of measurements…?

    2. Make sure to mix dry ingredients in one bowl and mix other ingredients as directed. After combining wet and dry, mix till combined, put into pans and bake right away.
      The addition of the lemon juice to the baking soda is one thing that helps with rise and makes an airy loaf.

    3. I wonder if your pans were larger than 8×4. Mine are: I still got 2 loaves but they, of course, weren’t as high.

  205. 5 stars
    This was loved by all who had it and no one could believe it had zucchini in it! I did use a yellow summer squash (zucchini).

    I modified by using 1 cup sugar, 1/2c of applesauce and only half the oil. I also used 1/8tsp lemon flavor after the 1st time.
    I’ve made this multiple times. The first time I used avacado oil. Then I’ve used canola oil and also melted coconut oil. All worked well.
    I did not use the glaze at all just because I prefer it not so sweet.
    It’s a great recipe!

  206. 5 stars
    I substituted limes for lemons as we live in the Caribbean where fresh lime is much easier to find. Oh, my goodness, it was So Good! My husband doesn’t really like dessert, but he ate 3 slices and then begged me to hide the rest so he didn’t eat it all.

  207. 5 stars
    Made this tonight, it was delicious! I cut the sugar by a cup and used half a cup of applesauce and half a cup of oil, per comments. Oh my, will definitely make again! Thanks for a great recipe!

  208. 5 stars
    I’ve been making this recipe a few years and it’s a family favorite. I makes 2 loaves and I slice up the second (with glaze) and freeze individual slices as future snacks. Recently I’ve substituted the 1 cup of oil with 1/4 cup oil and 3/4 cuts plain yogurt and it works great.

  209. 5 stars
    I’ve made this “bread” several times. It’s better than any I’ve tasted, but I am a lemon lover anyway. I add a cup of chopped pecans and a tablespoon of poppyseed. I’ve given loaves to family members and they love it. Makes a wonderful Christmas gift. Best ever !!! This week adding blueberries to a loaf.

    1. You can freeze it glazed or unglazed. If you are wanting it to be super pretty, you can wait and glaze after it thaws.

  210. Oh wow! So delicious! I cut the sugar a bit (used about 1.5 cups) and baked it in a bundt pan instead of two loaves. Great presentation and tasted wonderful. Its a new family fave.

  211. This is the best zucchini bread recipe I have ever made. I had so much zucchini in my garden this year & kept giving it away until I tried this recipe. I shredded the zucchini in 2 cup bags & saved it for this recipe. This was one of my Christmas basket treats for my family. Everyone loved it!

  212. 5 stars
    We love this recipe and have been using it for our zucchini bread since last Summer (2021). It’s my husband’s favorite!

  213. 5 stars
    I made 2/3 of the recipe and made muffins. 12 muffins. I cut the sugar by 20% I accidently baked at 375 however that temperaturecatherine maxeye to work fine. Baked 15 minutes.

  214. 5 stars
    This is the best lemon zucchini bread I’ve ever had. I shredded my garden zucchini & froze it so I would always have it available for this recipe. I give loaves as gifts and everyone loves it!

  215. This zucchini bread is to “die” for. Fortunately, I shared with a neighbor or I would have eaten all of it. To think this is my very first time I’ve made ANY zucchini bread and I’m hooked. I’m wondering if any other recipe can compare to this one. Did I say I loved it? I did!

  216. 5 stars
    Made this over the weekend after we were SWIMMING in Zucchini from the garden and it was a smashing success! Everyone asked for the recipe + were completely obsessed! 12/10!

  217. My son wants a Lemon cake for his birthday (August 4th) and I’d like to make this but in two round cake pans. Do you think that would work? I have 9 in rounds. Thanks

    1. That should be fine, just reduce the baking time. The batter will cook faster in the cake pans.

  218. making this today after i pick up another lemon, but has anyone used coconut oil?? i love it in baking and am hoping it works with lemon flavour too.
    also, is the zucchini squeezed of water or leave as is?

    1. I am sure coconut oil would work. I give the zucchini a quick squeeze, especially if your zucchini is super watery. But don’t wring it dry. You want the bread to be moist.

  219. Just confirming whether you “dry” the zucchini first or just use it fresh shredded with all the water content.

    1. I give it a quick squeeze, especially if your zucchini is super watery. But don’t wring it dry. You want the bread to be moist.

  220. I did not give a star rating yet because this is my first time making recipe and I just put it in the oven…overflow of zuchinni this year like others have posted. Have made chocolate loaves, chocolate chips, black walnuts, just zuchinni…but have never tried lemon. My husband came home from a club dinner the other night and one of the gals was talking about lemon with zuchinni…after searching, I chose this recipe…it looks yummy, was so easy to put together, etc. and is smelling wonderful! Can’t wait to try…thank you for sharing…I am pretty sure it is going to be a 5 star…going to the lake next week…taking a couple loaves to share.

  221. 5 stars
    I made this last night, with one alteration I added 1 cup of blueberr8, then
    E end result was awesome.

  222. 5 stars
    I’ve made this recipe a few times and it is an all time favorite! I’ve added a little more zucchini, subbed coconut oil or canola oil for the olive oil, added poppy seeds, and omitted the icing on top. Delicious, moist, flavorful, and light! Absolutely love it!

  223. 5 stars
    Wow. Wonderful bread. This is the third recipe I tried (the others were flat and bland). I shared with everyone (neighbors, friends and coworkers) and they raved about it. I did use 1 1/2 cups sugar but changed nothing else. Today I made it with lime juice and added a half cup of shredded coconut. So many variations with zucchini bread (blueberry and lemon, lemon poppyseed, Raspberry and lime). Superb!!!!!

  224. 5 stars
    This recipe is a good one! I used an avocado/safflower oil blend and reduced the sugar 1/2 C. Baked in a bundt pan. It was fabulous. You won’t be disappointed.

  225. I made this recipe only did it into jumbo muffins. Oh my goodness did it ever get rave reviews when I took them into the food pantry to share with my fellow volunteers . The muffins were awesome. I can’t wait to make them again and share with others. Marilyn

  226. This recipe is Hands Down the Best Lemon Zucchini recipe ‼️I made this bread 1st time 2019 and I have been making it every year after ‼️‼️❣️Super moist Lemon flavor is flavorful I do add dark chocolate chips to this it never goes to waste and I always make a double batch and share with my friends ‼️Always get great feed back on how much everyone Loves this bread ❣️❣️Suzanne PDX

  227. 5 stars
    Loved it! Didn’t have light olive oil so I used canola oil, reduced the sugar in the recipe just slightly based on other comments and halved the amount of glaze. (The glaze is nice but this bread is so good I could easily eat it without glaze as well!!) This will be my go-to zucchini bread from now on! I am imagining using all my extra zucchini’s to stock my freezer for a year long supply.

  228. 4 stars
    I made reservations T with all purpose gluten free flour and it worked! I used a mini load pan so bakes closer to 40 minutes. I skipped the glaze to cut down on some calories. I will make it again!

  229. 5 stars
    This recipe is so good. I take it to church regularly. Everyone asks for the recipe.. I have also made the chocolate zucchini bread.

  230. 5 stars
    This is the best recipe as I have tried many. I do use a smaller loaf pan so that my quick breads are 6 or 7 “X3 so that the bread cooks more evenly. Also, I NEVER use an electric beater. It adds too much air to the batter and causes that bread to sink in the middle. I have used coconut oil in place of the olive oil…when I needed to…but dang! this is an excellent recipe. Thank you.

  231. 5 stars
    Excellent! So light, tart, moist and easy to make. Made it exactly as described. Would not change anything. Mix by hand, not a beater, to keep the zucchini from being mashed up.

  232. 5 stars
    I’ve made this some many times my family loves it. It’s one of my favorite and easy to prepare. It’s good summer winter spring or fall. It’s perfect with your morning cup of coffee or as the the best dessert after a wonderful meal.

  233. 5 stars
    I’m not sure how to review this recipe as it always gets eaten by the wolves who live here before I have a chance to taste it. It sure sounds good though and smells delicious.

    1. If your zucchini is super watery, ring it out a bit, but don’t squeeze out all of the liquid. Yes, lightly pack.

  234. 5 stars
    Yum and Yum! I made this for my family and shared with friends. It was so light and refreshing. Just the right amount of sweet. Talk about a hit!
    Everyone loved it. Thank you so much for the recipe. Molly

  235. 3 stars
    I’ve made this recipe many times but the last 2 times is center wasn’t set even after I baked it longer. I didn’t do anything different. What could be the problem. All ingredients was fresh?

    1. That is weird, I’ve never had that problem. Do you think it’s your oven?? Different pan?

  236. 5 stars
    I added 1.5 cups of frozen blueberries (tossed in flour) then baked in a Bundt pan. It was delicious, and a lovely presentation to share at work.

    1. 5 stars
      I did the same!! Wonderful!!! I made 10 loaves due to a zuchinni overabundance and froze them for later.

    2. 5 stars
      I was so happy to see your suggestions. I was planning to make it in a bundt pan but would not have thought to toss in blueberries. Total hit at the family reunion and definitely on my short list to make again. Absolutely wonderful!!

  237. I bought some zucchini’s to try on my mother in law…she is 90 this year, and instead of potatoes, I picked zucchini to try..I steamed them with broccoli and yellow cauliflower, she loved it, but now I have to use the rest of the zucchini, and have picked your lemon bread…I will be making it in the next few days. I will use my mixer for all ingredients except the zucchini, which I will add in last and mix with a large spoon…and make sure its thoroughly incorporated. I used to eat lemons when I was a kid, right from the lemon..

  238. 5 stars
    From my 16 year old boys, “Nailed it” & “This is alarmingly good” they both had a second piece before I even got the drizzle on top. I wish I could submit a picture as they turned out beautiful. Thank you for this truly wonderful recipe.

  239. 5 stars
    I have never made zucchini lemon bread before, so I didn’t know what to expect. This recipe was very easy, but most importantly, the bread is absolutely amazing! Love it! *side note: I used 3/4 cup of sugar for the whole recipe (2 cups of sugar is entirely too much and unnecessary) and it was just enough sweetness.

  240. 5 stars
    Yummy. Though important glaze note…I didn’t sift the powdered sugar so 3TBS of fresh lemon juice wasn’t enough. Thank goodness I’d kept all the lemon juice I squeezed from the 2 lemons.

  241. Can I substitute almond flour and how much should I use? Also I read somewhere you’re not supposed to use baking powder or baking soda with almond flour. Any other adjustments?

    1. I don’t recommend almond flour it will change the texture of the bread. All-purpose gluten-flour is a better option.

  242. Thank you for the recipe. Big hit for our crew. Second batch is in the oven. Definitely in our favorite recipe pile.

  243. 5 stars
    This recipe is excellent. My recommendations are to add half the oil and about 3/4 cup of sugar. 2 cups of sugar for a small loaf of bread is far too much. I added extra lemon juice as well. The loaf came out light and delicious. The lemon flavor from the zest and juice is superb. I recommend this recipe. Add sugar to your sweetness palate.

  244. This is the most amazing cake we’ve eaten. I’ve made it three times now the first time was perfect the second time I overcooked a bit so the moist one was better! Somehow I already had a cheesecake icing that I also added the lemon with and that was also great! I also made the chocolate zucchini and her banana recipe fantastic

  245. I’ve made this lemon zucchini cake probably five times now it is absolutely amazing not one person is said they don’t like it it’s the only cake I think I’ve ever made that disappears! The moistness is fabulous the lemon zest icing on the top just tops it off I put little holes in my cake so some of it trickles down is the only thing I changed so you sometimes get that extra zing throughout the cake! Somehow my cake gets a perfect crust on the outside and the inside and it is just absolutely fabulous!

  246. 5 stars
    The decision to convert a typical pumpkin-spice-flavored zucchini bread into a lemon cake is just genius.

    This afternoon I made a batch of this, substituting green tomatoes and limes for zucchini and lemons. Not trying to be different, I just happen to have a big surplus of both of those, and when I saw this recipe, it seemed perfect for my situation.

    The results are excellent. No other way to put it. A nice moist cake with a pronounced and lingering citrus zing. And within the world of “what on earth can I do with all these green tomatoes”, the results are nothing short of spectacular. You would never in a million years guess that I’d turned a bunch of useless green tomatoes into this wonderful cake.

    I guess this is all a way of saying that you can substitute drained shredded green tomatoes for shredded zucchini. (Drained, because otherwise the green tomatoes are way too wet.) That makes this a useful fall recipe, in addition to being a nice spring/summer recipe.

  247. 5 stars
    I’ve been making this for a couple years now…We love it….
    I wish you would express how to store it….in the fridge or out of the fridge…..my 2nd loaf goes into the freezer…..
    This is the best.