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+ servings
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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 313kcal


  • 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
  • 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…
  • In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.


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