Lemon Zucchini Bread

5 from 4 votes
10 Comments

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If you are trying to sneak zucchini into everything you are making this time of year, this Lemon Zucchini Bread is for you. It is smooth, moist, and lemony!

Overhead view of Lemon Zucchini Bread

Lemon Zucchini Bread

If I hadn’t put the zucchini in myself, I never would have known it was there! I love zucchini and zucchini bread, and I have tried many versions of zucchini bread, but this is the best zucchini bread I have ever had, hands down. I have seriously been eating a slice for breakfast, lunch, and dinner. It is that good. Every time I start to feel a twinge of guilt for eating that much, I remind myself that I’m eating zucchini and it’s healthy, right?

Where Did the Idea Come From?

I got this recipe from my daughter, Kelsey, who got it from Pinterest (of course!). She made it with a zucchini we got from my Mom’s garden. The zucchini was huge – big enough for her to make three different recipes out of it! The credit for this recipe goes to “Like Mother Like Daughter.” Check out their blog here.

Fresh From the Oven

There is something about the smell and taste of baked bread. Whether its a traditional yeast and flour bread, or one of the many other sweet flavored breads, like the ones below, your sense of smell and taste will thank you!

How to make Lemon Zucchini Bread

Overhead view of Lemon Zucchini Bread

Lemon Zucchini Bread

5 from 4 votes
If you are trying to sneak zucchini into everything you are making this time of year, this Lemon Zucchini Bread is for you. It is smooth, moist, and lemony!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Bread
Cuisine American
Servings 12

Equipment

  • 9x5 inch loaf pan

Ingredients

For Glaze:

Instructions

  • Preheat oven to 350 degrees.
  • Grease and flour a 9x5 loaf pan - or use nonstick spray.
  • Blend flour, baking powder, and salt in a large bowl.
  • Beat 2 eggs in another large bowl then add oil and sugar. Blend well.
  • Stir in buttermilk, lemon juice, and lemon zest.
  • Fold in the zucchini until well coated.
  • Combine the wet and dry ingredients. Fold together until well blended, but do not over mix.
  • Pour the batter evenly into loaf pan.
  • Bake for 40 to 45 minutes or until a toothpick inserted into the middle comes out clean.
  • Cool for 10 minutes then remove to cooling rack.
  • When cooled, spread glaze over the top of the bread.

For Glaze:

  • Mix powdered sugar, lemon juice, and half and half with a fork until smooth and sugar is dissolved.
  • Add half and half as needed to thicken glaze.
  • Drizzle over cooled loaf.
  • Enjoy!

Nutrition Information

Calories: 266kcalCarbohydrates: 39gProtein: 4gFat: 11gSaturated Fat: 1gCholesterol: 29mgSodium: 121mgPotassium: 173mgFiber: 1gSugar: 22gVitamin A: 86IUVitamin C: 8mgCalcium: 61mgIron: 1mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

More about Echo Blickenstaff

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Comments

  1. I’m confused on the glaze. I would think that if you add more half & half it would make it runnier. Wouldn’t you add more powdered sugar to thicken it up? I added some more half & half but it didn’t help. Takes good though!

  2. 5 stars
    I found this recipe last summer when I had a ton of zucchini to use up. It truly is the best bread of any type I’ve ever made. Time to pull out a loaf from the freezer I think. 🙂

  3. I made this today. I was skeptical about the 2 teaspoons of salt listed in the recipe, but I forged ahead. Unfortunately, the bread was dreadful—-so salty—and I had to throw it away.
    I went back and checked the Like Mother Like Daughter website where the recipe originated, and they use 1/2 teaspoon salt.
    I suspect that the 2 teaspoons of salt is a typo. So—for anyone who makes this bread in the future—be sure and only use 1/2 teaspoon of salt.

  4. 5 stars
    I made this tonight and it is absolutely wonderful! If you haven’t made this, DO! Will be a regular at my house from now on plus in my basket of Xmas goodies for gift giving! Thanks so much for the recipe!

  5. I love your blog! Glad I found this recipe and will make it soon! I’ve tried many recipes for zucchini bread but nothing similar to this one!