Comments on: Lemon Zucchini Bread Recipe {Moist, Tangy & Sweet}

By: Dana Sodergren

Dana Sodergren — Mon, 10 Jul 2023 20:40:50 +0000

Delicious and easy. I added lemon zest to the glaze and had yellow zucchini so did not peel.

By: Barbara Schieving

Barbara Schieving — Tue, 16 Aug 2016 13:26:52 +0000

In reply to Katya. Thanks Katya - glad you enjoyed the bread. Thanks for sharing you changes.

By: Katya

Katya — Mon, 15 Aug 2016 14:59:31 +0000

I made this last night, following your recipe with a few small changes (included below) and was quite pleased with the result. I would make it again. This is definitely a recipe for people who like zucchini and don’t mind being aware of it in their food; people who are quite sensitive to textures or don’t like the idea of zucchini in baking might be turned off. It does not taste vegetable or strongly of zucchini (to me), but this is definitely a ZUCCHINI bread.

Ingredient substitution: I used non-fat plain yogourt instead of sour cream, which I didn’t have.

Other recipe adjustments: I added 2 tsp of lemon extract for more lemon taste and cut the sugar to only 1/2 cup total. I did not peel my zucchini before shredding, so there are many green bits in my cake!

I was concerned about how thick the batter was when the zucchini was mixed in. It was very stiff and needed to be pressed into shape and smoothed into my pans, but it baked up nicely into a moist, zucchini-heavy bread. I made two mini loaves and a 7 inch cake; baking time for these was around 38 minutes at 350F.

The result was a dense, lightly sweet and lightly lemoned loaf that my family think is perfect to have with a cup of coffee in the afternoon. We didn’t add a glaze, but a glaze would definitely help take this from ‘sweet afternoon snack’ to ‘dessert’ (as would, I’m sure, using the full 1 cup of sugar).

Thank you for the recipe! I hope my comments/substitutions can be helpful to other readers. 🙂

By: Barbara Schieving

Barbara Schieving — Sun, 05 Jun 2016 20:26:29 +0000

In reply to Darleen. Great idea!

By: Darleen

Darleen — Sun, 05 Jun 2016 19:59:27 +0000

I used yellow summer squash and then did not need to peel them! I grow both colors in my garden and use them interchangeably and together to have more variety.

By: Barbara Schieving

Barbara Schieving — Sun, 26 Apr 2015 00:10:12 +0000

In reply to Samantha.

Hi Samantha – I did a little bit of research and stumbled on this article http://projects.nytimes.com/qa/events/thanksgiving-help-line/question/8484. It has some good suggestions that I think would work in this recipe. I haven’t tried it, but brown sugar would probably work in this recipe.

By: Samantha

Samantha — Sat, 25 Apr 2015 23:34:45 +0000

What would you recommend to make this loaf dairy-free? I am trying to avoid dairy and I’d need to sub out the sour cream.

Also, I don’t use white sugar–what are your thoughts on using brown sugar in this recipe?

thanks!

By: Barbara Schieving

Barbara Schieving — Mon, 11 Aug 2014 23:13:28 +0000

In reply to IDA. I love the mini loafs. I bought my mini loaf pans on Amazon. I added a link to the pans at the bottom of the post. Hope you enjoy the bread.

By: IDA

IDA — Mon, 11 Aug 2014 20:25:15 +0000

Made 4 of these breads today the kitchen smells wonderfil. Little disappointed they didn’t come out higher. Ised 9×5 pans need to look for 5×3. Still looks good.

By: Barbara Schieving

Barbara Schieving — Mon, 19 May 2014 23:48:11 +0000

In reply to Elena.

Hi Elena – sorry your loaves sunk. Loaves will sink if they’re under cooked; if there was too much moisture in your zucchini; or if you made substitutions in the recipe. I’d really need more info to know.