Picture this: a moist and flavorful bread bursting with the tangy essence of lemon, balanced perfectly with the subtle sweetness of zucchini. This Lemon Zucchini Bread is not only a crowd-pleaser but also a clever way to sneak in some veggies for your picky eaters.
Get ready to tantalize your taste buds and impress your friends and family with this irresistible treat.
The first time I made this recipe my veggie hating son was 8 years old.
J: "Mommy, what are these green things?"
Me: "Sprinkles, green sprinkles."
J: "Are you sure?"
Me: "Well, if you don't want it, Mommy will eat it."
J: "No way, it's mine!"
If you have a picky eater that might balk at the "green sprinkles", you might want to peel the zucchini first or use a yellow summer squash instead.
Ingredients for Lemon Zucchini Bread
The ingredients for this loaf are just basic baking ingredients, plus the zucchini and lemons.
- both granulated and powdered sugar
- eggs (or an egg substitute)
- vegetable oil (or applesauce)
- all purpose flour (gluten free baking mix also works well)
- vanilla extract
- baking powder, baking soda, salt
- zucchini or other summer squash
- lemon
Yes, I have made it with both the applesauce and the gluten free baking mix and it was delicious. The texture was a bit softer, but that isn't necessarily a bad thing.
Recipe
Ingredients
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup vegetable oil
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cup shredded zucchini
- zest of one lemon
- 2 tablespoons lemon juice
Glaze
- ½ cup powdered sugar
- 2-3 teaspoons lemon juice
Instructions
- Preheat oven to 350°F and grease a 9 x 5 inch loaf pan.
- In a mixing bowl, beat together sugar and eggs until blended.
- Add vanilla and oil and beat until smooth.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt. Slowly add to the egg mixture, mix until smooth.
- Fold in zucchini, lemon zest, and 2 tablespoons lemon juice.
- Pour the batter into the prepared loaf pan and bake at 350°F on a middle rack until a toothpick in the center comes out clean, approximately 50 minutes.
- Let the loaf cool completely.
- Combine glaze ingredients and spread over the loaf letting it drizzle down the sides.
Sound fabulous? Share it!
Until next time, happy eating.
~Audrey
aimee @ like mother like daughter
Mmm! So glad you liked the lemon zucchini bread recipe from our blog! Thanks for sharing! How fun that you live close to my mom, where do you live?
Audrey
Just up the 15 a bit.
Fatima
I've never made anything with zucchini, and I'm pretty sure I'm missing out.
This looks so good and refreshing. Glad to see your son enjoyed it too! 🙂
Kids can be very picky.
Audrey
I love zucchini, but my boys, not so much. This they liked.
Nicole Orozco
Super yummy! Just looking at the photos on your blog made my mouth water 🙂
Audrey
Thanks, Nicole!
Debbie Rodrigues
It looks so delicious, Audrey.
Man, I wish I lived close to you. 😛
Thanks for sharing it.
Audrey
Come visit and I will feed you... only healthy things, I promise!
Jamie
Oh yum, that looks amazing!! I always make zucchini bread, but never with lemon - definitely going to try! Thank you for sharing with us at the #HomeMattersParty
Audrey
Thanks for coming by, Jamie.
Ana Lynn
I keep seeing recipes for zucchini bread but I've been hesitant to try it since the rest of my family doesn't care for zucchinis. I have to admit it looks tempting so I might just give it a go.
Audrey
They'll never know it is zucchini, especially if you blend it up like I did the second time I made it.
Amanda @The Kolb Corner
Ooh yummy! That glaze on top looks perfect! Thank you for sharing at Merry Monday!
Audrey
The glaze makes this amazing!
Dina | Savvyinthekitchen
This bread looks so delicious! I will be featuring this on Tasty Tuesdays next week:)
Audrey
Thanks, Dina!
Denise
Great! I love this types of bread. Just by looking your pics, it is so tasty. It would be great to make t myself. Thanks.
Audrey
I hope you like it.
Cathy Lawdanski
I love a moist zucchini bread and that lemon glaze sounds to die for. Congratulations on being on of our #overthemoon features!
Ashley Tukiainen
I LOVE the idea behind this post. I always wonder the same thing, if people actually make my recipes. This one sounds delicious. Thanks for sharing at FTAF
Cind
was look forward to making this but I am not a tweeter and not going to just to get recipes !
Alice M.
Ms. Bailey, should the liquid from the zuccinni be squeezes out or will it make the bread too dry?
Alice M.
Audrey
I don't squeeze out the liquid, but it depends on your zucchini a bit. If you have a huge home grown zucchini the size of your arm, it will be dryer - keep all the liquid. If your zucchini are smaller and seem to be extra juicy you can squeeze some out, but not all.