Lemon Zucchini Bread-this is the BEST zucchini bread recipe! The bread is super moist and the burst of lemon is amazing!
Our friend brought us a huge bag of zucchini from her garden and I have been making zucchini everything. Tis the season!
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.
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.
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!
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!
Lemon Zucchini Bread
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
- 3 tablespoons fresh lemon juice
- 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.
Have you tried this recipe?
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Great looking bread! I love the combo of lemon, zucchini and olive oil – such a good idea! Will definitely be making this soon
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!
Now this is my kind of bread! Perfect for all the extra zucchini that is coming out of the garden right now.
hey girl this looks amazing! Yummy!
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.
The bread flavors sounds awesome!
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…
Do you pack the grated zucchini, or do you measure it how it naturally falls when grated?
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!
I did not pack the zucchini. Bread came out perfect!
I love zucchini bread and lemon is such a great compliment!
If it is as great as your lemon bread ..trying it tomorrow!!! Love your recipes!
Did you drain the liquid from the zucchini? Also, does this freeze well? Can’t wait to try it 🙂
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!
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!
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.
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.
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
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!
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.
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.
Yay! Glad you liked the bread.
The lemon zucchini bread looks yummy!! Any ideas how to make this gluten free?
You can try an all-purpose gluten free flour. I like Cup4Cup.
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
So glad you liked it. Great golfing fuel:)
Thanks for posting great recipes.
Do you think this could work as muffins, my son would be more inclined to eat them that way!
Yes, you can make muffins. Decrease the baking time, probably around 20 minutes.
Sooooo tempted by this bread right now!
I love your blog and look forward to making this recipe. Can extra virgin olive oil be used instead of olive oil?
Best ever! A grest gift! Made 6 cakes and froze some.
All you recipes look so good have tried quite a few of them and have been very satisfied
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 ‼️
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.
I have never tried it with an egg replacer, that might be why it didn’t rise much.
You could use Apple sauce instead of the egg
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…)
You can mix flours here if you want. The olive oil and lemon combo is fantastic!
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?
Absolutely delicious! I did not make the frosting, but the bread is flavorful, moist and just perfect.
We made this and it was totally fantastic! Very easy. Both loaves were devoured within a day!
Instead of egg what will v use
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.
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.
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
It goes in with the olive oil. Enjoy!
Can’t wait or try this!! Just wondering though, can I safely halve this recipe to make only one loaf? Thanks in advance!
I haven’t tried it, but it should be fine.
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!
Yay! So happy you liked it!
Also – my kids each ate 3 pieces. I’m not sure that they even realized it had zucchini in it 🙂
I made this last night. It is so so yummy!!!! Do you have the nutritional values?
do you measure the zucchini as a liquid or solid? Love all recipes with zucchini in them.
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!
Sure! You could also make muffins with the other half.
This was delicious! As are all your recipes- you’re my go to gal for great zucchini recipes!
This was delicious! I squeezed the zucchini to get rid of some of the liquid…turned out great!
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!!
Canola or vegetable oil will work.
can you use apple sauce in place of the oil?
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.
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!
I made this today and we absolutely LOVED IT! Absolutely delicious thank you! Keep up the good work!
delish! I made 6 mini loaves today for a gathering tomorrow – well, five for the party…..
I tried your recipe, and I am glad I did! It’s good! Thank you for sharing!
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 :-)).
Sorry, I meant to say a little higher altitude (than Salt Lake City).
I am not sure because it comes out great in Salt Lake City. Are you over mixing?
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.
Delicious ! I only used one cup of sugar and it was still divine
Glad you liked it!
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.
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!
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!
Glad you enjoyed the recipe!
This recipe is amazing but it has one flaw:
It gets eaten way too fast!!!! It’s super delicious! Thanks for sharing!
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!
Glad you liked the recipe! The glaze is soooooo good!
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?
Just made it! It’s wonderful!!!!
If you use yellow squash instead it is a lot prettier and tastes just as good.
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.
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.
Glad you liked it and thanks for sharing on FB!
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.
Glad you enjoy it!
Can you sub eggs for flax eggs?
I use flax in all my recipes. Always works
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?
I just did this. I will see how it turns out.
I looked at several other quick bread recipes and they include yogurt.. why did you choose not to add any
The loaf is plenty moist without the yogurt, I promise:)
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!!!
And I meant to give it 5 stars!!!
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!
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.
So happy you liked the bread!
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
Can I use stevia blend sugar substitute for the batter?
I haven’t tried the recipe with Stevia. Let me know if it works out!
Best zucchini bread/ cake ever!!! I used 1/2 cup Olive oil & 1/2 coconut oil! It was awesome!
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!
So happy you liked it, even with the adjustment!
I love EVERYTHING about this bread! Looks great!
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!
Oooh, I will have to try lime next time. Yum!
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.
Was yummy, love the Lemon tang. Freezes well. Definitely a winner.
Glad you liked the bread!
If either the Lemon Zucchini Bread or Chocolate Zucchini Bread were baked in muffin tins, how long would you bake either of them for?
My guess would be 18-22 minutes, but check them on the earlier end to be safe. Enjoy!
Looking forward to making this today
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!
2 small zucchini or one big one will do the job! Enjoy!
HOLY MOLEY!!! This looks divine. I usually just make traditional or chocolate zucchini bread. But LEMON??? Wow, that screams summer lovin’!
Sounds wonderful and perfect for this time of year!
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.
I have a loaf in the oven now. Can’t wait to try it.
hey girl- this looks so yummy! Y’all have a great weekend!
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! 🙂
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?
Just used this recipe for 12 jumbo muffins – delicious! Baked for 27 minutes. Thanks so much!
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.
Glad you liked the bread. It freezes beautifully too!
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!
that’s a great idea! will have to try substituting some banana for some oil!!
Can you use regular veg oil Instead of olive oil
I am going to make this but would like to freeze it. What will happen to the glaze if I do this?
I freeze the bread without the glaze. Defrost and then add the glaze! Enjoy!
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!!
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!
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.
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.
I am glad you liked the bread! I need to stock our freezer too!
I forgot to add that I used grape seed oil instead of olive oil in the lemon zucchini recipe
How do I make lemon zest. Is it from the rind? Never done this before.
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.
Can you freeze the lemon zucchini loaves with the drizzle
Yes, you can! Let the glaze dry completely. Wrap in plastic wrap and foil and freeze.
Delicious! Glad it made one to keep and one to give. A keeper recipe.
This was the best zucchini bread my dad said he has ever had. He said that I should put it in the fair.
Yay! Glad he enjoyed it!
Hi! Can I make this with any other flours? Spelt? Almond?
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.
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.
Yay! I am glad the loaves were a hit. I am sure gluten free will still be good! Let us know!
Eager to try this — how was it gluten-free? I have King Arthur Measure for Measure GF flour.
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!!
Glad you enjoyed the bread! Blueberries would be good!
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!
It never lasts long:) Glad you liked it!
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!!
Glad you liked it!
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)
Really tender and tasty! Had to fight my husband for the last piece.
I made this recipe, and we absolutely loved it!
Need you to have a “print Recipe” for the recipe, annoying to have to print 18 pages to get it?
We do have a printer friendly version. Click the Print Recipe button in the recipe box.
Very easy to make and delicious
Glad you liked it!
Very easy to make and delicious this is my 2nd time making it. My family loves it
Glad your family likes the bread!
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!
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.
Love this yummy looking bread!!! Great combination of healthy ingredients. Can’t wait to make it this weekend. Thanks for sharing!
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.
Easy and yummy.
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…!
It was soooo moist and deliciously lemony! Will definitely make it again. <3
Glad you liked the bread!
So delicious. Im addicted
The best zuchini bread ever and I don’t even like lemon
One of the best, moist, delicious lemon zucchini bread.
Made this today and it is delicious! Thanks for the recipe!
Excellant. Added juice from one whole lemon.
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.
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
Wonderful. Family visiting from Italy and they loved it!! Your recipe has been translated and will be landing in Italy in a few days!
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!
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
So incredibly delicious! I will definetly be saving this recipe for future use. Made the recipe exactly how it read.
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 🙂
This is the 3rd time making this recipe I Love it so much!
Best Bread I’ve even had.
Yay! So happy to hear!
Third time I making, everyone who taste , Love it,big hit at my house !!!
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.
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!
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.
So glad you liked it!
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.
The olive oil made it taste bad. I’m disappointed. Otherwise it would have been delicious!
can i cook this whole reciepe in a bundt pan and how long
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.
Could you use butter instead of oil? Maybe even brown butter? It looks and sounds really yummy.
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!!
So happy you liked the bread!
Can it be made in one loaf pan 9 x 5?
You will probably have too much batter for one loaf.
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!
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.
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!
Yay! I think you will love the chocolate one too:)
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!
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!
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.
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
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.
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
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!
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
Great recipe. Nice and light.
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!
Glad you liked the bread!
One of the best zucchini bread recipes I’ve ever made, the glaze is the perfect finishing touch.
Yay! Glad you loved it!
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!
You are welcome!
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.
You are welcome!
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.
You can try lining your pans with parchment paper and greasing if you are having trouble. My loaves never stick.
I use Wilton non stick pans. I spray them with Pan and never have a problem.
Add blueberries for an extra special treat. So gooood!!!!
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!
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.
Why light OO? Can you use EVOO?
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!
This is so moist! Made many loaves! I also added coconut!
My husband loved it!! I made it without the frosting
Can I use egg whites only? If yes, how many?
I haven’t tried it with just egg whites, it will probably change the texture.
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.
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
Maybe 2 tablespoons of poppy seeds per loaf?
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.
Delicious…could definitely be served as dessert!
This was a big hit with my family, they loved it
Glad you liked it!
Can I substitute sour cream for olive oil?
The bread needs the oil to stay moist.
Can you replace the olive oil with vegetable oil?
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.
Made it. It was amazingly moist and had to make another batch to share with my frienfs
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.
Glad everyone loved it! Thanks for letting us know!
WAYYY too much oil for this recipe. turned out with sucker loaves and oil seeping out of the bottom of the loaf. disappointing
We have never had a problem with too much oil. Did you measure everything correctly?
Delicious! With and without the glaze. I dusted my bread pans with sugar instead of flour. It gave the crust a nice little crunch.
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!
That is the best lemon zucchini bread !
Can this still work nicely with coconut oil?
I think melted coconut oil would work!
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!
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!
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.
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.
Yes, perfect for the holidays!
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!
You can try using half applesauce but I haven’t tried it.
Turned out fantastic!!!
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!!
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.
My daughter made this and it was moist, lemon deliciousness.
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!
Yay! Glad the loaves were a hit with your family!
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.
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
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!
Do you think mini chocolate chips would go well with this recipe?
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.
Not bad at all. I made it in a bundt pan and baked for 45 minutes. Thanks for the recipe!
Everyone loved it! More like a lemon cake, than zucchini.
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.
This is so very good!!
Fantastic recipe! My family now prefers over my regular zucchini bread!! Go figure. I am a lemon freak so I love it!
Looks gorgeous. Wonder if you could re-post, giving amounts in grams, as “cups” are a mystery to non Americans! Many thanks.
Made this..delicious..plus I have made many of your other zucchini recipes!
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.
Just made this bread. So yummy! Turned out beautiful.
Glad you liked it!
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!
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.
Absolutely deliscious. I’m never making regular zucchini bread again. Next time may add some poppy seeds. 🙂
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??
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!!!
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!
❤️❤️❤️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!
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
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 ❣️
This bread bakes up beautifully and is DELICIOUS! My family and friends love it!
Absolutely delicious! I’m making it again tomorrow for the third time in 2 months. Thanks for the recipe.
Can you use regular olive oil as long as it is not extra virgin? I do not have light olive oil. Thanks!
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.
Glad you liked it!
I’ve made this twice now and it turned out moist and delicious both times! My husband, who hates zucchini loved it too!!
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 ; )
Can you use criso oil in place of light olive oil?
Excellent. Has become a family favorite. Works so well with zucchini that I have shredded and frozen.
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!
You are welcome! I will have to try blueberries next time!
BTW – I reduced the sugar to 1 1/2 cups (for two loaves). It was plenty sweet.
So good! I swapped the olive oil for canola oil. This made 4 mini loaves , perfect for giving to our family.
Yay! The mini loaves are so cute:)
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!
I will have to try it in a larger pan! Great idea!
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
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
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
And what are your tricks? I’m dying to know.
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!)
Glad you loved the zucchini bread, it is a favorite at our house!
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.
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!!
Glad you loved both breads!!
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!
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!!
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!
Delicious! Will keep this recipe 🙂
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.
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.
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.
We really enjoy this recipe. I made it vegan with a flax egg replacement, and added half of the sugar. Still tastes plenty sweet.
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!!
So happy you love it!
Has anyone tried making this gluten free?
You can use all-purpose gluten-free flour. I like Cup4Cup!
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.
Has anyone made this in a Bundt pan
Can you freeze the second loaf?
Why no extra virgin olive oil that’s all I ever buy?
Wonderful recipe, thank you ., Moist and flavorful. Everyone loves it.
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?
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.
If your zucchini is SUPER watery, you can squeeze it out a little, but you want the moisture to keep the bread moist.
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?
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!
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.
This was simply delicious. Best lemon bread or zucchini bread I’ve ever made.
Can this be made with whole wheat flour?
Sure, the texture will be a little different.
This recipe is amaaaaazing!
Delicious! My husband and I are devouring this tasty treat. Thank you
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.
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!
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!!!
Have you ever done this in a bundt pan?
I just did and it turned out great!
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.
Question. Do you drain the zuchinni or add as is? Thanks!
Seriously the absolute BEST lemon zucchini bread I have EVER tasted! Will definitely be making more!
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!
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.
Have you tried with honey instead of sugar? Would you know what the right amount would be? Thanks!
I haven’t tried it with honey, sorry! Let me know if it works for you!
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.
Hi, is there any gluten free option for this? Or any of your other cakes?
Yes, you can use gluten free all-purpose flour. I like Cup4Cup!
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.
Oooh, love the lime and ginger idea! I will have to try it!
My loaves cracked in the middle tonight! The bottoms were not cooked. I think 325 was too low to cook in the oven?
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!
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.
How long did it take to cook in the Bundt pan?
How long did it take to bake in the Bundt pan?
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.
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?
I made this today. It’s fantastic. If you have ever had Bob Evans lemon bread, this is just like it!!!
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!
Can the other loaf be frozen?
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!
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.
You are welcome! Glad you loved both recipes!
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!!❤️
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.
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!
With all your changes, it’s a very different recipe. More of a suggestion!
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.
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.
Do you use the grated zucchini before or after draining any liquid off?
Loved this recipe, my first ever attempt but here’s
A question- how
Do You wrap this as a gift- without ruining the glaze?
Hi. I was wondering if I need to drain the grated zucchini?
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.
This was delicious. Everyone loved it. Will be making it again soon.
Instead of oil can I use yogurt or mixture of yogurt and butter or applesauce?
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!
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!
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
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?
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!
So glad you loved the bread! I made some today too:)
It explored all over my oven… I’m an avid baker and do not where I went wrong…
Did you put it in two pans? It makes TWO loaves.
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.
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 !
Oh good! Thanks for sharing!
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!!
Glad you liked it!
Bundt cake pan recommendations? i dont have the break pans.
Had anyone made these as muffins? 🙂
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.
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.
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
Could you use coconut oil in place of olive oil?
Should you squeeze zucchini out
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!!
Second time I made this ! It’s been a big hit!
Can you add finely, chopped pecans?
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
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.
I didn’t see a reply to whether you squeeze the zucchini. Do you need to do?
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.
Can I use grape seed oil instead of olive oil?
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.
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)
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.
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?
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.
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.
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!
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!
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
Mine keeps falling . I don’t understand. Has this happen to anyone else?
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?
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.
Great lemon and chocolate zuchini breads!! Made each one and everyone LOVED them.
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.
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.
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.
So delicious and so moist! My family loves it!
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.
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.
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
So you made cucumber bread? How was it? You may have come up with a new ‘thing’.
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.
Can you cut this recipe in half and just make one loaf?
Made a bundt cake using yellow summer squash. EXCELLENT. Baked 60 minutes. Followed recipe with the exception of 1 1/2 cup sugar only.
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?
I like Cup4Cup gluten-free flour. It is a good 1 for 1 swap!
Everyone I have shared this bread or recipe with, loves this zucchini bread. Definitely a favorite for years to come. Thank you.
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!
Can’t wait to try this recipe. Do you know how I could substitute the eggs? Maybe aquafaba? or just an egg replacer?
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!!!
Best lemon quick bread EVER!!
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!
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.
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!
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!
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.
Do you peel and/or remove the seeds before grating?
I don’t peel or remove seeds.
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.
P.S. May also try it with orange and/or limes.
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 ☺️
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!
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.
I would say 3-4 days on the counter and a few months in the freezer.
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
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…?
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.
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.
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!
Thank you I was just going to ask if I could substitute avocado oil or canola oil
This was yummy, l got two loaves out of it.you can try iy again.
Do you squeeze the water out of the Zucchini or just shred and use?
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.
Can this recipe be made into jumbo muffins instead of bread?
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!
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.
Add mini chocolate chips! Best bread I’ve ever tasted!!
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.
When you freeze it did you glaze it first? Or later? Thanks.
You can freeze it glazed or unglazed. If you are wanting it to be super pretty, you can wait and glaze after it thaws.
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.
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!
I baked this for a family dinner and they all loved it!
We love this recipe and have been using it for our zucchini bread since last Summer (2021). It’s my husband’s favorite!
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.
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!
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!
I am so glad you loved it so much! Thanks for sharing!
This is a family and friends favorite.they request it. Its delicious.
Yay! I am glad you love it so much.
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!
I am right there with you. SO much zucchini. I make this bread every year.
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
That should be fine, just reduce the baking time. The batter will cook faster in the cake pans.
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?
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.
Just confirming whether you “dry” the zucchini first or just use it fresh shredded with all the water content.
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.
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.
I made this last night, with one alteration I added 1 cup of blueberr8, then
E end result was awesome.
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!
Glad you love the zucchini bread.
Made this today and one loaf is gone already!! Delicious ❤️
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!!!!!
I am so glad you love my recipe!
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.
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
So sweet! Thanks for sharing.
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
Yahoo! It really is the best.
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.
Best cake with the best glaze. We enjoyed the cake .
It’s in the oven for my first trial of this recipe. It sure smells good.
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!
This recipe is so good. I take it to church regularly. Everyone asks for the recipe.. I have also made the chocolate zucchini bread.
Do you think this could be frozen?
Yes, it freezes well.
Wonderful recipe, thank you.
You are welcome!
ARe ;you supposed to squeeze the water out of the shredded zucchini?
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.
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.
I am glad you enjoyed the bread.
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.
It’s such a good recipe! Glad you love the bread!
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.
Can you use vegetable or canola oil?
1. do you squeeze the moisture out of the zucchini? 2. do you lightly pack the zucchini when measuring?
If your zucchini is super watery, ring it out a bit, but don’t squeeze out all of the liquid. Yes, lightly pack.
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
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?
That is weird, I’ve never had that problem. Do you think it’s your oven?? Different pan?