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Lemon Zucchini Bread

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Lemon Zucchini Bread
Lemon Zucchini Bread

Yes, I am already thinking of baking with zucchini, thus this new Lemon Zucchini Bread recipe in April. Please don’t judge me. We have just come out of a long winter here in Edmonton and I am done! I’m planning the garden and dreaming of baking with zucchini! Why I haven’t combined the two flavours before, I’ll never know, because this was an absolute HIT with the family! This lemon zucchini bread is amazing. It’s tangy, sweet, uses up zucchini ( oh, just wait until this summer when there are sooooo many to use up that you run out of ideas!) and the frosting?

So. Darn. Good!

How to Make Lemon Zucchini Bread

  • Preheat oven to 325 degrees F. Grease and set aside a loaf pan.
  • In a bowl, beat together the zucchini, sugar, egg, and oil.
  • In a separate bowl, whisk together the flour, salt, baking soda, and baking powder; then stir in the cinnamon,lemon zest. Stir the flour mixture into the zucchini mixture until just mixed in completely. Pour the batter into the prepared loaf.
  • Bake 45-55 minutes in the preheated oven, until a knife or cake tester inserted in the center comes out clean.
  • Remove from heat, and cool.
  • Turn out onto a wire rack or plate.
  • Whisk together the glaze ingredients and pour over top of the loaf.
  • Let cool completely, then slice and serve.

Lemon Zucchini Loaf from @kitchenmagpie

Zucchini Bread Tips and Tricks

  • You don’t want to over mix the batter too much in this, make sure to just get it combined and not beat the heck out of it
  • Try to use younger, smaller zucchinis but if you have to use a large one, remove the seeds from the middle and the peel ( the peel can get really tough) and then just shred the inner part
  • if you don’t want any green color in the bread, ( picky kids perhaps) peel the zucchini and then use only the lighter inner part.
  • Make sure to bake it until a cake tester inserted or a toothpick comes out clean or it can fall in the middle.

So here is yet another idea to use up that summertime bounty! Who’s up for three (or ten) loaves of this lemon zucchini bread this summer? Hey, gift your neighbors, they will love ya for it!

Happy Baking babes!

Love you more than chocolate,

Karlynn

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Lemon Zucchini Bread is a fabulous new way to use up zucchini during the summer! #lemon #zucchini #bread

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Lemon Zucchini Bread

Lemon Zucchini Bread is a fabulous new way to use up zucchini during the summer!

0 from 0 votes
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Course
Dessert
Cuisine
American
Servings
10
Calories
285
Author
Karlynn Johnston
Keywords
Lemon Zucchini Bread

Ingredients

Lemon Zucchini Bread Ingredients

  • 1 1/2 cups shredded zucchini
  • 3/4 cup white sugar
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 tablespoons lemon zest
  • 1 tbsp lemon juice

Lemon Glaze

  • 1 cup of confectioners sugar
  • 2 tbsp of lemon juice
  • 2 tbsp lemon zest
  • 1 tsp of salted butter

Instructions

  1. Preheat oven to 325 degrees F.
  2. Grease and set aside a loaf pan.
  3. In a bowl, beat together the zucchini, sugar, egg, and oil.
  4. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder; then stir in the cinnamon,lemon zest. Stir the flour mixture into the zucchini mixture until just mixed in completely. Pour the batter into the prepared loaf.
  5. Bake 45-55 minutes in the preheated oven, until a knife or cake tester inserted in the center comes out clean.
  6. Remove from heat, and cool about 10 minutes.
  7. Turn out onto a wire rack or plate.
  8. Whisk together the glaze ingredients and pour over top of the loaf.
  9. Let cool completely, then slice and serve.

Recipe Video

Nutrition Information

Calories: 285kcal, Carbohydrates: 43g, Protein: 2g, Fat: 12g, Saturated Fat: 9g, Cholesterol: 17mg, Sodium: 184mg, Potassium: 128mg, Fiber: 1g, Sugar: 27g, Vitamin A: 2.1%, Vitamin C: 13.6%, Calcium: 2%, Iron: 6%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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