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
- 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*
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- yellow food coloring if desired
- 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.
- 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.)
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
I have to make this! I love lemon, anything lemon and this looks perfect and lemony! But why did I never think to peel the zucchini? Son won’t eat anything with those green flecks in it and I love zucchini bread. Another great recipe, Barbara!
lemon and zucchini- now that is a great combination. Fresh and Sweet. What a wonderful surprise this would be for breakfast.
The Teen Princess of Buttermilk Springs
A last hurrah a princess needs. Wish I could get zucchini down here in Buttermilk Springs, perhaps I could query the royal gardener? The Pictures are beautiful and I’m sure it tasted even better!
May all your royal adventures be yummy and sugary sweet,
The Teen Princess of Buttermilk Springs
Just wanted to say that I made this bread this evening, and it was SO AMAZING. Thanks for the great recipe! I’ll be making this again.
Thanks Jennifer! So glad you took the time to let me know.
It is at the end of summer that zucchini becomes tiresome and boring. A touch of lemon is sure to brighten baking with too much good a good thing! What a tempting recipe!
I love the idea of combining zucchini and lemon. This is indeed a great way to usher out summer!
I’m pretty sure this would brighten any day! It looks delicious and I love the glaze!
Frank @ Kraemers Culinary Blog
This is a different take on zucchinis. I can imagine zucchinis taste very good in cakes or bread, although I have never used them in sweet recipes, I surely have to try it one of these days. I must say the pictures look delicious.
What a beautiful bread! It looks so moist and delicious. I’m always happy to have a new recipe for zucchini and this one goes to the top of the list of those to try.
Wow, this really seems to be the month for fabulous quick breads! I love using zucchini in baking now and then but have never thought to use it with lemon in a bread like this. It just looks absolutely wonderful. Seems like it’s almost always hidden in chocolate cakes, or spicy quick breads. I love your choice, and happen to have a fresh zuke waiting in my fridge . . . 🙂
Love zucchnini bread! My mother-in-law bakes a lot of those.
Cooking on a Dime
Oooh good way to bake some of that extra zucchini, and that glaze looks amazing. I love lemon glaze.
Valerie @ From Valerie's Kitchen
I’m in a quick bread baking mood. It’s just something about this time of year that does it to me. Love the lemon glaze!
Rocky Mountain Woman
Wow! What a great way to turn an old standby into something quite spectacular!
i just love that glaze dripping off the bread. i LOVE any baked goods with lemon or zucchini. it’s genius to combine the two!
Delish! Love the comb of zucchini and lemon.
Zucchini and lemon were just meant to be! I love the the lemony glaze on top!
Then lemon glaze looks amazing drizzling down the sides:) Delicious!
In the recipe directions you state to combine all the dry ingredients including baking powder but in your list of ingredients there is no baking powder. Is there supposed to be baking powder in it? If so, how much? Thanks.
Hi Kristina – sorry, no there isn’t any baking powder in the recipe. I’ve corrected the recipe. Thanks for letting me know. Hope you enjoy it.
I have only made chocolate chip zucchini bread. This sound delicious. Thanks.