Lemon Zucchini Bread

Lemon Zucchini Bread

Sneaking vegetables into dessert is devious, yet brilliant. If you have suspicious eaters, you can peel the zucchini first to avoid green, vegetable-looking flecks in the bread.

Lemon Zucchini Bread


  • 1-1/2 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 cup zucchini finely shredded
  • 1/4 cup oil
  • 1 egg
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest


  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest


  1. Preheat oven to 350F.

  2. In a medium mixing bowl, combine flour, baking soda, baking powder, salt.

  3. In a separate bowl, combine sugar, zucchini, oil, egg, lemon juice and zest.

  4. Add dry ingredients to wet, and stir just until combined. Pour batter into greased loaf pan.

  5. Bake for 50-55 minutes, or until golden brown. Remove from oven and cool completely. 

  6. Combine glaze ingredients and drizzle over bread. Sprinkle with extra zest.

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