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    Home > Bread > Lemon Zucchini Bread with Lemon Glaze

    Lemon Zucchini Bread with Lemon Glaze

    Published: May 16, 2012 · Modified: Aug 8, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Easy quick bread recipe, lemon zucchini and moist

    This is a recipe for the best quick bread I’ve ever tasted. Lemon Zucchini bread is luscious, lemony and lively. And with a Lemon Glaze for finishing = LOVE.

    Best Ever. Easy lemon bread recipe. So moist you'd think pudding was in it.

    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.

    Best Ever. Easy lemon bread recipe. So moist you'd think pudding was in it.

    Lemon Zucchini Bread with Lemon Glaze

    Fresh with lemony flavor, moist with grated zucchini, this bread is a wonderful spring treat.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 10
    Calories: 313kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 cups unbleached all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 1/2 cup canola oil
    • 2/3 cup sugar
    • 1/2 cup buttermilk
    • 2 Tablespoons lemon juice
    • Zest of 1 lemon
    • 1 cup grated zucchini
    • LEMON GLAZE
    • 1 cup powdered sugar
    • 2 Tablespoons lemon juice
    Prevent your screen from going dark

    Instructions

    • In large bowl, blend flour, baking powder, and salt; set aside.
    • 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.
    • Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix.
    • 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…
    • LEMON GLAZE
    • In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

    Nutrition

    Calories: 313kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 144mg | Potassium: 168mg | Fiber: 1g | Sugar: 26g | Vitamin A: 92IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Looking for more Quick Bread Recipes?  How about my Mom’s

    Old Fashioned Banana Nut Bread Recipe

    Old Fashioned Banana nut bread recipe

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

    More Bread Recipes

    • Super Moist Cheesy Cornbread with Creamed Corn
    • Rabbit Hill Inn Oatmeal Bread With Molasses
    • Buttermilk Corn Muffins filled with Jalapeno Jelly Center
    • Cast Iron Skillet Dark Chocolate Banana Bread Recipe

    Reader Interactions

    Comments

    1. Chris Dietz says

      October 09, 2018 at 5:50 am

      Hi
      I’m new to your website and I live in Morrison. On the lemon zucchini bread could you please explain the Tablespoon amounts? How many tablespoons of lemon juice? And in the banana bread what size pan?
      Thanks I’m looking forward to your recipes.
      Chris

      Reply
      • Lea Ann Brown says

        October 09, 2018 at 7:09 am

        And thanks so much for your email. I’ve updated the recipes, and I appreciate you alerting me to the errors.

        The recipes have been updated.

        The lemon bread recipe looks like it was an error when transferring recipe programs and improper filtering.

        The banana bread recipe probably never did have a pan size. Those old fashioned recipes can be vague at times.

        With that said, Welcome and thank you for joining in with my obsession for cooking. 🙂

        And waving hello to a neighbor. I have so many National and International followers, it’s always a pleasure to have someone in Colorado amongst the crowd.

        Please comment often, I always enjoy hearing from readers. And let me know how you like that Lemon bread. I think it’s outstanding.

        Reply
        • Cheryl says

          February 19, 2019 at 12:53 pm

          5 stars
          Hi Lea Ann, it’s Cheryl from Castle Rock. I made this awesome lemon bread last week, we loved it! I see you corrected the 2 tablespoons in the bread recipe, but it’s also goofed up in the icing part. I just used 2T. for each. For those who don’t want to buy buttermilk, just use 1c. of whole milk with 3 tsp vinegar or lemon juice added. In this recipe, I just used the 2T. of lemon juice called for in the recipe and put it in the milk to curdle before adding to the mix. Today is cold and snowy, I’m about to make another one of my favorite recipes from your site, the Mexican Ranch Chicken Soup with hominy – we love this soup! Thanks for all the great recipes!

        • Lea Ann Brown says

          February 19, 2019 at 2:03 pm

          Thanks so much for your note Cheryl. Heading over to check out the mistake in the recipe. We love this recipe, it’s a crowd pleaser and so so so good. And thanks for that whole milk/vinegar tip. I had forgotten all about that. Perfect day for that soup! It’s so dang cold outside. Again, thanks for the note and the compliments! I so much appreciate it.

    2. Jeanne Morton says

      January 22, 2017 at 10:02 pm

      Do you suggest squeezing the zucchini dry first?

      Reply
      • Lea Ann Brown says

        October 09, 2018 at 7:10 am

        I’ve never done that, but I’ve seen recipes that suggest to do that. I’d say no, it keeps that bread nice and moist.

        Reply
    3. Maria says

      October 12, 2013 at 10:06 am

      Looks delicious!
      Maria
      http://www.musicteachingandparenting.com

      Reply
      • Lea Ann says

        October 12, 2013 at 11:37 am

        This bread is absolutely delicious. People rave.

        Reply
    4. Jeanette says

      September 04, 2012 at 12:34 pm

      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.

      Reply
    5. vianney says

      June 12, 2012 at 8:40 am

      “Bookmark it, pin it, cut and paste it, earmark it, sticky note it, whatever you do, save this one.” … saving… yummy!

      Reply
      • Lea Ann says

        June 13, 2012 at 5:52 am

        I agree! This one is a keeper. I’m so glad I found the recipe.

        Reply
    6. Chris says

      May 20, 2012 at 3:47 pm

      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.

      Reply
      • Lea Ann says

        May 21, 2012 at 7:26 am

        I like that dinner roll idea. Yes, please pass this along to her. It’s wonderful.

        Reply
    7. Velva says

      May 19, 2012 at 9:43 am

      OMG! This looks amazing- A nice twist on traditional zucchini bread, it looks lighter and fresher.

      Always,
      Velva

      Reply
      • Lea Ann says

        May 19, 2012 at 9:52 am

        You’ve gotta try it Velva!

        Reply
    8. Susan says

      May 17, 2012 at 7:57 am

      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!

      Reply
      • Lea Ann says

        May 17, 2012 at 1:52 pm

        It’s good Susan, you must give it a try.

        Reply
    9. Cathy at Wives with Knives says

      May 17, 2012 at 7:19 am

      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.

      Reply
      • Lea Ann says

        May 17, 2012 at 1:54 pm

        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.

        Reply
    10. Jenn's Food Journey says

      May 17, 2012 at 6:37 am

      I’ve had zucchini loaf many times, but never a lemon version! And I adore lemon! Can’t wait to try this!

      Reply
      • Lea Ann says

        May 17, 2012 at 1:55 pm

        Me Too Jenn! Anything with lemon gets bookmarked. Let me know how you like it.

        Reply
    11. Sam @ My Carolina Kitchen says

      May 17, 2012 at 5:13 am

      You and I are so much alike with the yeast thing. By gosh, maybe I could actually “bake” something too. (smile)
      Sam

      Reply
      • Lea Ann says

        May 17, 2012 at 1:56 pm

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

        Reply
    12. Rhonda says

      May 17, 2012 at 12:25 am

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

      Reply
      • Lea Ann says

        May 17, 2012 at 1:56 pm

        Me too Rhonda! You’ve got to try this, I’m pretty darn sure you’re gonna love it.

        Reply
    13. Larry says

      May 16, 2012 at 7:05 pm

      This looks totally delicious, especially for bread and congrats on the 3 years of blogging.

      Reply
      • Lea Ann says

        May 16, 2012 at 8:36 pm

        Thanks Larry. 🙂

        Reply
    14. Carol Grape says

      May 16, 2012 at 4:03 pm

      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.

      Reply
      • Lea Ann says

        May 16, 2012 at 8:37 pm

        Thanks for being my very first fan Carol. You don’t know how much I appreciate that.

        Reply
    15. Nancy says

      May 16, 2012 at 3:23 pm

      This looks SOOOOO good – it has my name on it. So to speak.

      Reply
      • Lea Ann says

        May 16, 2012 at 8:37 pm

        Make it and blog it. Signed “the nag”.

        Reply
        • Nancy says

          May 17, 2012 at 10:28 am

          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?

        • Lea Ann says

          May 17, 2012 at 1:52 pm

          I’ll leave the convincing up to you.

        • Nancy says

          June 08, 2012 at 12:11 pm

          -2 stars
          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

          June 09, 2012 at 7:30 am

          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. 🙂

    16. Nancy/SpicieFoodie says

      May 16, 2012 at 12:30 pm

      5 stars
      Oh yes I am definitely saving this one! Thanks for sharing, can’t wait to try it.

      Reply
      • Lea Ann says

        May 16, 2012 at 8:38 pm

        Thanks Nancy.

        Reply
    17. Karen says

      May 16, 2012 at 12:22 pm

      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!

      Reply
      • Lea Ann says

        May 16, 2012 at 8:40 pm

        I hope you like it Karen. We went ba—zerk. Please let me know.

        Reply
    18. Vickie says

      May 16, 2012 at 11:57 am

      5 stars
      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)

      Reply
      • Lea Ann says

        May 16, 2012 at 8:41 pm

        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.

        Reply
    19. Jane says

      May 16, 2012 at 11:54 am

      Yum!! That looks heavenly!!! I love your yellow background 🙂

      Reply
      • Lea Ann says

        May 16, 2012 at 8:42 pm

        Thanks Jane! 🙂

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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