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.
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.
- 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
- 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.
Looking for more Quick Bread Recipes? How about my Mom’s
Old Fashioned Banana Nut Bread Recipe
Lemon Zucchini Loaf with Lemon Glaze …It’s What’s for Snacking.
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Jane says
May 16, 2012 at 11:54 amYum!! That looks heavenly!!! I love your yellow background 🙂
Lea Ann says
May 16, 2012 at 8:42 pmThanks Jane! 🙂
Vickie says
May 16, 2012 at 11:57 amIf 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
May 16, 2012 at 8:41 pmI 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.
Karen says
May 16, 2012 at 12:22 pmWe 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!
Lea Ann says
May 16, 2012 at 8:40 pmI hope you like it Karen. We went ba—zerk. Please let me know.
Nancy/SpicieFoodie says
May 16, 2012 at 12:30 pmOh yes I am definitely saving this one! Thanks for sharing, can’t wait to try it.
Lea Ann says
May 16, 2012 at 8:38 pmThanks Nancy.
Nancy says
May 16, 2012 at 3:23 pmThis looks SOOOOO good – it has my name on it. So to speak.
Lea Ann says
May 16, 2012 at 8:37 pmMake it and blog it. Signed “the nag”.
Nancy says
May 17, 2012 at 10:28 amLOL – 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 pmI’ll leave the convincing up to you.
Nancy says
June 8, 2012 at 12:11 pmMy 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 9, 2012 at 7:30 amI 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. 🙂
Carol Grape says
May 16, 2012 at 4:03 pmThat 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.
Lea Ann says
May 16, 2012 at 8:37 pmThanks for being my very first fan Carol. You don’t know how much I appreciate that.
Larry says
May 16, 2012 at 7:05 pmThis looks totally delicious, especially for bread and congrats on the 3 years of blogging.
Lea Ann says
May 16, 2012 at 8:36 pmThanks Larry. 🙂
Rhonda says
May 17, 2012 at 12:25 amI have a passion for all things lemony. Now I have something that I truly would live to do with zucchini.
Lea Ann says
May 17, 2012 at 1:56 pmMe too Rhonda! You’ve got to try this, I’m pretty darn sure you’re gonna love it.
Sam @ My Carolina Kitchen says
May 17, 2012 at 5:13 amYou and I are so much alike with the yeast thing. By gosh, maybe I could actually “bake” something too. (smile)
Sam
Lea Ann says
May 17, 2012 at 1:56 pmSam, I have practically given up on anything yeast. This altitude and lack of humidity gives me fits when working with it.
Jenn's Food Journey says
May 17, 2012 at 6:37 amI’ve had zucchini loaf many times, but never a lemon version! And I adore lemon! Can’t wait to try this!
Lea Ann says
May 17, 2012 at 1:55 pmMe Too Jenn! Anything with lemon gets bookmarked. Let me know how you like it.
Cathy at Wives with Knives says
May 17, 2012 at 7:19 amI’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
May 17, 2012 at 1:54 pmThanks Cathy! I’ve loved almost every minute of the three years. 🙂 And the people I’ve met, like you, have been the best part.
Susan says
May 17, 2012 at 7:57 amWhat 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!
Lea Ann says
May 17, 2012 at 1:52 pmIt’s good Susan, you must give it a try.
Velva says
May 19, 2012 at 9:43 amOMG! This looks amazing- A nice twist on traditional zucchini bread, it looks lighter and fresher.
Always,
Velva
Lea Ann says
May 19, 2012 at 9:52 amYou’ve gotta try it Velva!
Chris says
May 20, 2012 at 3:47 pmAlexis 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.
Lea Ann says
May 21, 2012 at 7:26 amI like that dinner roll idea. Yes, please pass this along to her. It’s wonderful.
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!
Lea Ann says
June 13, 2012 at 5:52 amI agree! This one is a keeper. I’m so glad I found the recipe.
Jeanette says
September 4, 2012 at 12:34 pmI 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.
Maria says
October 12, 2013 at 10:06 amLooks delicious!
Maria
http://www.musicteachingandparenting.com
Lea Ann says
October 12, 2013 at 11:37 amThis bread is absolutely delicious. People rave.
Jeanne Morton says
January 22, 2017 at 10:02 pmDo you suggest squeezing the zucchini dry first?
Lea Ann Brown says
October 9, 2018 at 7:10 amI’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.
Chris Dietz says
October 9, 2018 at 5:50 amHi
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
Lea Ann Brown says
October 9, 2018 at 7:09 amAnd 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.
Cheryl says
February 19, 2019 at 12:53 pmHi 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 pmThanks 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.