A moist, tender lemon quick bread loaded with peeled and grated zucchini so no one will ever no they’re eating veggies.
My garden is still keeping me well stocked with zucchini and I’m still whipping up delicious zucchini breads. I was trying to think of a fun new flavor to bake when I saw Kristen’s, Dine and Dish, Sinful Lemon Cake. She talked about baking lemon cake because “summer needs it’s last hurrah.” That was all the inspiration I needed. There would be one last hurrah at my house too.
This recipe was adapted from my favorite Chocolate Chocolate Chip Zucchini Bread recipe. I was out of plain Greek yogurt so I substituted light sour cream.
Feel free to substitute Greek yogurt or regular sour cream in the recipe if you prefer.
I peeled the zucchini for the lemon version. You don’t need to peel it, but I wanted it to look like bright summer sunshine. It’s drizzled with a simple lemon glaze that doubles the great lemon flavor.
Lemon Zucchini Bread
Ingredients
- 2 ⅓ cups flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons lemon zest
- 1 cup sugar
- ⅓ cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup light sour cream
- 3 cups grated zucchini peeled*
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- yellow food coloring if desired
Instructions
- Preheat oven to 350 degrees. Grease and flour 2 loaf pans (I used 4 mini loaf pans) and set aside.
- Combine flour, baking soda, and salt, in a bowl and whisk to combine. Set aside.
- In large mixing bowl, beat sugar, oil, and eggs. Mix in lemon zest, vanilla, and sour cream, beat to combine.
- Add dry ingredients and mix just until combined. Mix in zucchini just until combined.
- Divide batter between pans. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
- Glaze
- Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze.
- Drizzle over the top of loaves when cool. (Add more or less lemon juice to get the right consistency.)
- (Bake mini loaves for 30–35 minutes or muffins for 18 minutes.)
Notes
More zucchini bread recipes you might like:
Cinnamon Zucchini Muffins, Barbara Bakes
Whole Wheat Zucchini Banana Chocolate Chip Muffins, How Sweet It Is
Zucchini Coconut Bread, Two Peas and Their Pod
Chocolate Wave Zucchini Bread, Taste and Tell
Blond Duck
I love hidden veggies!
Melissa B
Oh my! Your Bread photos and recipe sound so good.
My Grandmother used to make Zucchini Bread, and I loved it!
Claire @ Claire K Creations
Lemon cake with added veges? Sounds perfect! Yum! I wish I had success with my zucchinis. I think I got one baby one last time I attempted to grow them. The rest died before they could grow big enough to be eaten 🙁
cindy
Yummy! This bread looks delicious Barbara, I do love lemon anything.
Barbara | Creative Culinary
Gorgeous! I hope you freeze your zucchini for winter bread? Grate and freeze the grated zucchini in two cup measures in freezer bags and then dump everything, including water into the mix when you thaw it. I have enough for holidays gifts and more…it’s ESPECIALLY good for those monster guys that get away from you!
I believe yummalicious is the word!!
Lisa
These are some of the most mouth-watering, beautiful ‘glaze’ photos I’ve ever seen! Genius to add lemon to a zucchini bread..or is it add zucchini to a lemon bread? It looks to be the former, but I’ll take it in any form! Beautiful, Barbara!!
Lisa
This is one of the most mouth-watering, beautiful ‘glaze’ photos I’ve ever seen! Gemius to add lemon to a zucchini bread..or is it add zucchini to a lemon bread? It looks tobe the former, but I’ll take it in any form! Beautiful, Barbara!!
Katrina @ Warm Vanilla Sugar
The glaze on these looks especially delicious! YUM!
My Inner Chick
Lovely.
I adore zucchini! And w/ Lemon…Oh My! Even better! Xx
Carol
Barbara-that bread is so pretty….it looks like sunshine. Our garden is still pumping out zucchini too…….I think I’ll be making some of this real soon. We love all things lemon here-and what a great way to eat your vegetables. 🙂
Thanks so much!
Kim of Mo'Betta
This looks fabulous! I love lemon!
Lori @ RecipeGirl
Can I eat some of this on my ridiculous 17 Day Diet?! I love this.
Amy
What a great way to use up those zucchini. Love the lemon flavor in this bread. 🙂
Ala
Last hurrah indeed–despite the fact that I’ve got pumpkin pie bars posted this week, I’m still hoarding the last of those zucchinis and summer berries in a desperate attempt to deny autumn’s arrival. Guess we might as well go out with a bang–thanks for sharing!
Deborah
I am seriously drooling over this! Lemons are one of my favorite things – ever – and I’m always game for zucchini bread!! (Thanks for the link as well!)
Kalyn
Love the sound of this. I am wondering if I could use Stevia granulated to make the glaze. Might have to try it!
Annamaria
Zucchini bread is delicious and this recipe looks great. The slices look moist and your tips for removing the excess liquid are helpful.
Noel Chapman
That’s a great recipe idea! I made 4 loaves of zucchini bread over the weekend. It’s so good and freezes well.
Rosa
Beautiful! Those looks so moist and delicious.
Cheers,
Rosa
Maria
I love lemon zucchini bread!