Lemon Zucchini Bread with Lemon Glaze

Luscious, lemony and lively = LOVE.

Bookmark it, pin it, cut and paste it, earmark it, sticky note it, whatever you do, save this one.

Did I ever mention that I can bake if there’s no yeast involved? When I laid eyes on the photo of this on Pinterest, I couldn’t get the oven preheated to 350 fast enough.

You’d think pudding were in the list of ingredients, but it’s simply moistened with zucchini, buttermilk and oil. And the lively part? The glaze for this bread is a must. Tart and sugary, it really brings an exciting zing to the whole package. First bite triggers the almighty OMG.

This recipe comes from NancyCreative blog.

5.0 from 2 reviews
Lemon Zucchini Bread with Lemon Glaze
Fresh with lemony flavor, moist with grated zucchini, this bread is a wonderful spring treat.
Recipe type: bread
  • (makes one 9×5″ loaf)
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup canola oil
  • ⅔ cup sugar
  • ½ cup buttermilk
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini
  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.
  1. In large bowl, blend flour, baking powder, and salt; set aside.
  2. In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
  3. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix.
  4. Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
  6. In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Lemon Zucchini Loaf with Lemon Glaze…It’s What’s for Snacking.

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  1. says

    If it triggered an (almighty) OMG in you, I am going to make this one for sure. Lemon gets me every time – and the no yeast baking guarantees this one will get put in my cookbook of special recipes. Thank you for sharing! (and the photo is gorgeous – just pops with the yellow)

    • Lea Ann says

      I triggered! And we loved it. I agree, lemon gets me every time. One the 2nd loaf, the lemon wasn’t as big as the first. So, I added a few drops of that wonderful lemon oil you sent me. DEEEEEEE..vine.

  2. says

    We just planted our zucchini last weekend and can you believe I still have some in the freezer (grated) from last year?? This luscious loaf is getting made today!

      • Nancy says

        LOL – I love your tenacity. This would require me to cook tho! Really?? 😉 I do have a birthday coming up. Maybe you could convince my personal chef to make it?

          • Nancy says

            My personal chef made this for me and it is AMAZING! I told some friends about it and just passed on your blog link to one of them who loved the sound of it. :) Just had a piece for my mid-morning snack. This is dangerous stuff!! LOL! Love it!!

          • Lea Ann says

            I agree, It’s a “keeper” recipe. So moist and wonderful. For some reason I can’t picture Neal baking, but glad he gave it a try. :)

  3. says

    That looks really really yummy. I’ll have to make it and share it.

    By the way Lea Ann, congratulations on 3 years of blogging – time sure flies. You do such a great job.

  4. Rhonda says

    I have a passion for all things lemony. Now I have something that I truly would live to do with zucchini.

    • Lea Ann says

      Sam, I have practically given up on anything yeast. This altitude and lack of humidity gives me fits when working with it.

  5. says

    I’m more than happy to have a new zucchini bread recipe to try. . Love the zucchini-lemon combination. It’s such a nice contrast to the old recipe I’ve used for years. Congrats on your 3 years of blogging. Here’s to many, many more.

    • Lea Ann says

      Thanks Cathy! I’ve loved almost every minute of the three years. :) And the people I’ve met, like you, have been the best part.

  6. says

    What a brilliant way to use zucchini! I’ve never seen a recipe quite like this before so I’m definitely saving a copy. I LOVE lemon!

  7. says

    Alexis made some great dinner rolls with zucchini last year. I was surprised they baked so well when shredded. I’ll have to show her this post.

  8. Jeanette says

    I just made a triple batch of this recipe. I prefer to use up my zucchini by baking with it and freezing the baked products. I have found that when I freeze the shredded zucchini, it just never seems to get used up. When I decide to do some baking, I remember (at the last minute when too late) that I have forgotten to thaw the frozen zucchini so end up making something else.

    This loaf is delicious. I never even made the glaze because the loaves are fine without them. Moist, lemony, perfect for breakfast or a snack any time.

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