• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Binky's Culinary Carnival
  • Recipes
    • Food Preservation
    • Venison &Game
    • Main Dishes
    • Desserts
    • Appetizers
  • What’s for dinner?
    • Venison & Game
    • Poultry
    • Pork
    • Seafood and Fish
    • Beef
  • Food Preservation
    • Water bath canning
    • Pressure canning
    • Freezing
    • Drying etc.
  • Contact
    • Work with me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Work with Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dessert » Lemon Zucchini Bread

    Lemon Zucchini Bread

    Posted on March 12, 2019 By Beth Neels

    566 shares
    Jump to Recipe Jump to Video Print Recipe
    Lemon zucchini bread Pinterest image
    Lemon Zucchini Bread Pinterest Pin with text overlay

    This Lemon Zucchini Bread is so moist, yet the crust is perfectly crunchy! It can be made with fresh or frozen grated zucchini!

    whole lemon zucchini bread drizzled with lemon glaze

    During the summer, when there are a plethora of zucchini in the garden, I grate up large batches and freeze them until winter, so that I can make a few zucchini breads when it’s cold out! It gives me the perfect excuse to turn the oven on!

    Quick breads are a super way to enjoy the summers’ bounty in the middle of winter! They make a perfect snack when the kids get home from school, a great dessert or an easy breakfast on the run!

    lemon zucchini bread on green plate

    The other reason I love making zucchini quick breads is that it is the only way that my 18 year old will eat zucchini! If it is hidden, he doesn’t even realize that it is there!

    If I were to add some sauteed zucchini to his plate, hell would free over before he would eat it! I kid you not! I honestly don’t know what happened to him! The minute I handed him the spoon, as a toddler, he would push veges off of his plate, stating he did not “like it”!! Frustrating at best, for his foodie mother! 🙂

    close up of loaf lemon zucchini bread

    Not to be deterred, I resort to hiding veges, and I’m not afraid to admit it!

    The origins of quick breads

    sliced lemon zucchini bread

    It is not precisely known when quick breads were developed. It is believed that quick breads came into fashion in the mid 1800’s, during the Civil War. The need for bread to feed the hungry troups, coupled with the new found chemical leavening agents, namely baking soda and baking powder, precipitated the development of quick breads.

    Can You freeze lemon zucchini bread?

    close up of a slice of lemon zucchini bread

    Yes. You can freeze Lemon Zucchini Bread. As a rule of thumb quick breads freeze very well for a few months. The only thing that is notable, is that the crust will lose much of it’s crunchiness! So if you are after that crispy crust, make it fresh!

    How to make it

    1. Spray bread pans with non stick spray, or grease and flour.
    2. Measure and mix dry ingredients.
    3. Grate lemon rind.
    4. Use 3 eggs
    5. I used 4 cups of zucchini, because it loses so much volume when you freeze it. If you are using freshly grated zucchini, cut that down to 2 cups. If you are using frozen, you will definitely want to squeeze the water out of the zucchini.
    6. Measure sugar.Grated cheese. Chopped green onion, Drained zucchini. Eggs. Milk. Baking mix in bowl.
    7. Mix eggs, oil to mixer bowl.
    8. Add sugar.
    9. Mix until light and frothy.
    10. Add vanilla and lemon. Mix.
    11. Add lemon zest and zucchini.
    12. Mix in.
    13. Add in flour mixture in 3 additions. Mix until just incorporated.
    14. Fill bread pans.
    Whipped sugar, light and fluffy stage. Vanilla and lemon added to wet ingredients. Lemon and zucchini added to wet ingredients. Mixed batter. Dry ingredients added to wet ingredients. Bread pans filled with batter.

    Bake 45 minutes to 1 hour at 350°F. Let cool for 10-15 minutes. Then remove from bread pans.

    lemon zucchini breads in baking pans without glaze

    More quick Breads

    • Blueberry Banana Quick Bread
    • Black Forest – Chocolate Quick Bread
    • Orange Cranberry Pumpkin Quick Bread
    • Zucchini, Green Onion Cheesy Quick Bread
    • Peach Bread with Caramel Glaze
    Slices of lemon zucchini bread on green platter

    That is how easy it is to make Lemon Zucchini Quick Bread, any time of the year! Thank you so much for stopping by!

    Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

    Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!

    [mc4wp_form id=”6498″]

    Tools I Use to Make Lemon Zucchini Bread

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • Kitchenaid Mixer
    • Bread Pan
    • Spatula

    Enjoy! And have fun cooking!

    Xoxo,

    Binky’s Signature
    Lemon zucchini bread sliced on green tray.

    Lemon Zucchini Bread

    This Lemon Zucchini Bread is so moist, yet the crust is perfectly crunchy! Lemon Zucchini Bread can be made with fresh or frozen grated zucchini!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    4.91 from 10 votes
    Print Pin Rate
    Course: Bread, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 20 slices
    Calories: 205kcal
    Author: Beth Neels
    Cost: $4

    Ingredients

    Dry ingredients

    • 3 1/2 cups all-purpose flour
    • 2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp Salt

    Wet ingredients

    • 2 cups Sugar
    • 3 eggs
    • 1 cup oil
    • 1 Tbsp fresh lemon juice
    • 1 1/2 tsp pure vanilla extract
    • 4 cups frozen grated zucchini, or use only 2 cups fresh grated zucchini
    • lemon zest from one lemon, plus more for garnish

    For Glaze

    • 1 cup powdered sugar
    • 3-4 tsp lemon juice, fresh or bottled

    Instructions

    • Preheat oven to 350°F. Grease 2 bread pans.
    • Measure and mix dry ingredients.
      3 1/2 cups all-purpose flour, 2 tsp baking soda, 1 tsp baking powder, 1 tsp Salt
    • Grate lemon zest.
      lemon zest from one lemon, plus more for garnish
    • Break eggs into bowl.
      3 eggs
    • Drain frozen zucchini, squeeze out excess liquid. No need to drain fresh zucchini.
      4 cups frozen grated zucchini, or use only 2 cups fresh grated zucchini
    • Measure sugar.
      2 cups Sugar
    • Beat eggs with oil to incorporate.
      1 cup oil
    • Add sugar. Beat until light and fluffy.
    • Add lemon juice and vanilla.
      1 Tbsp fresh lemon juice, 1 1/2 tsp pure vanilla extract
    • Next mix in lemon zest and zucchini.
    • Add in flour mixture, in 3 additions, Just mixing to moisten.
    • Fill bread pans 2/3 full. Bake 45 minutes to 1 hour, until golden and knife inserted in center comes out clean.
    • Cool in pans for about 15 minutes. Then loosen bread from edges of pan with knife,and continue to cool on wire rack.
    • Mix powdered sugar and lemon juice until smooth with no remaining lumps. Glaze breads once they have fully cooled.
      1 cup powdered sugar, 3-4 tsp lemon juice, fresh or bottled
    • Can be frozen for a few months. Wrap in plastic wrap and then in freezer paper.
    mixer- KitchenAid
    spatula, baking
    Bread Pan
    Bread Pan- mini
    grater, microplane
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    General Baking Tips:
    Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
    Always measure liquid ingredients with liquid measuring cup
    Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
    Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
    Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

    Nutrition

    Calories: 205kcal | Carbohydrates: 43g | Protein: 3g | Fat: 2g | Cholesterol: 24mg | Sodium: 254mg | Potassium: 122mg | Sugar: 26g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1.3mg
    Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

    Originally Published 2/1/19

    « Air Fryer Meatballs – from fresh / frozen
    M&M Cookie bars »
    566 shares

    Reader Interactions

    Comments

    1. Heidi H.

      September 19, 2022 at 2:47 pm

      4 stars
      It’s in the oven. I’m sure it will be delicious. My only “complaint” is that the directions were a bit sketchy. Sugar is a “dry” ingredient, so when I saw it was supposed to go with the wet ingredients–but was already whisked into the dry–I worried a bit. Probably won’t be as “fluffy” but will taste fine. (So, the instructions should be edited.)

      Reply
      • Beth Neels

        September 28, 2022 at 4:41 pm

        I’m terribly sorry for that. It slipped past our editors. It’s changed now. Thanks for letting us know.

        Reply
    2. Martha

      September 10, 2022 at 7:45 am

      5 stars
      I made this recipe as muffins and they are delicious! I got 17 muffins, and they baked for 28 minutes. I’ll definitely make this again!

      Reply
      • Beth Neels

        September 10, 2022 at 10:54 am

        We love this bread. Muffins sound like a great idea. I may make some today! Thanks Martha.

        Reply
    3. Cass

      June 02, 2022 at 2:27 pm

      Do you need to squeeze out the water from the frozen zucchini? Before adding it in.

      Reply
      • Beth Neels

        June 03, 2022 at 3:34 pm

        If it is fresh you shouldn’t have to. If it is frozen you will definitely want to squeeze it out. Thanks for checking out the recipe Cass!

        Reply
    4. [email protected]

      March 15, 2019 at 1:38 pm

      5 stars
      I love all quick breads and your lemon zucchini bread looks delectable and delicious! I especially love the texture and the outside looks ‘crunchy”!

      Reply
      • Binky

        March 15, 2019 at 2:12 pm

        Absolutely my favorite part of this bread is that the crust is nice and crunchy! Thank you Elaine!

        Reply
    5. Laura

      March 14, 2019 at 7:15 am

      5 stars
      This bread will work great with a morning coffee and is a fantastic combination of lemon and zucchini flavors. And even though I really enjoy the crunchy crust, I think being able to freeze the bread (even if loosing a bit of that crunchiness) is a great option to have!

      Reply
      • Binky

        March 14, 2019 at 9:33 am

        It does make it easy to just pull it out of the freezer when my son comes home for a visit! Thank you Laura!

        Reply
    6. Brian Jones

      March 14, 2019 at 3:49 am

      That looks superb, courgette is going back on our growing list this year so definitely saving this for later!

      Reply
      • Binky

        March 14, 2019 at 9:32 am

        You end up with so much, it is hard to use up! This is great for extending your season! Thanks Brian!

        Reply
    7. Corina Blum

      March 13, 2019 at 5:13 pm

      5 stars
      I am always trying to find ways of getting my children to eat more vegetables and this zucchini bread sounds delicious, especially as it’s got lemon in too!

      Reply
      • Binky

        March 13, 2019 at 6:29 pm

        We love it! They will too! Thank you Corina!!

        Reply
    8. Susan

      March 13, 2019 at 11:52 am

      5 stars
      Wish I had a slice to go with my coffee right now! Saving this recipe! What a great way to use my summer zucchini harvest

      Reply
      • Binky

        March 13, 2019 at 4:13 pm

        Oh, yes, it is awesome with the morning coffee! And perfect for using up that excess zucchini! Thanks so much Susan!

        Reply
    9. Patty

      March 13, 2019 at 9:40 am

      5 stars
      I have never thought of making zucchini bread, I bet it makes them so moist, and paired with lemon I know my husband and son will love it, can’t wait to try!

      Reply
      • Binky

        March 13, 2019 at 4:13 pm

        It is super good Patty! I’m sure they will love it! Thanks, my friend!

        Reply
    10. Gloria

      March 12, 2019 at 3:57 pm

      5 stars
      I love sweet breads like this. Perfect for snacks. Great to take along to a pot luck. My favourite way to start the day with my morning coffee.

      Reply
      • Binky

        March 12, 2019 at 4:32 pm

        They are very versatile! I prefer them for breakfast, as well! Thank you Gloria!

        Reply
    11. Kelly Anthony

      March 12, 2019 at 3:05 pm

      5 stars
      This lemon zucchini bread will be a great way for me to sneak some veggies in my kids diets for breakfast. Love it!

      Reply
      • Binky

        March 12, 2019 at 3:18 pm

        Oh, even my 18 year old will not eat anything he sees green in will eat this bread! No problem with your kids, for sure! 🙂 Thanks Kelly!

        Reply
    12. Hayley | The Simple Supper

      March 12, 2019 at 2:59 pm

      Another awesome recipe Binky! I’m growing zucchini this summer so I’m going to need lots of ways to use it up. I will definitely be making this bread a ton.

      Reply
      • Binky

        March 12, 2019 at 3:19 pm

        Thank you so much Hayley! If you are growing zucchini, you can grate it in your food processor and freeze it! The breads come out great after the zucchini is drained!

        Reply
    13. Karen

      March 12, 2019 at 2:01 pm

      I have never thought to add lemon to my zucchini bread but it’s such a great flavor combo. I’m sure it really freshens up the bread. Perfect for spring!

      Reply
      • Binky

        March 12, 2019 at 3:20 pm

        It really is delicious and the lemon makes the bread so fresh tasting! Thank you Karen!

        Reply
    14. Anita

      March 12, 2019 at 1:46 pm

      5 stars
      I have tried chocolate zucchini cake/bread before, but not lemon bread. Yours looks amazingly delicious. Will definitely give it a try when I get some fresh lemons on my next grocery trip. Thanks for sharing. 🙂

      Reply
      • Binky

        March 12, 2019 at 1:56 pm

        It is so delicious! I like Chocolate and zucchini too but this is so fresh tasting! Thanks Anita! Let me know how you like it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

    Subscribe to our newsletter so you don't miss a recipe

    Popular

    • Air Fryer Hot Pockets | Homemade – Frozen
    • How to Dry Cranberries
    • Homemade Cranberry Vinegar
    • Smoked Meatballs

    TRENDING RECIPES

    • Hildabrötchen Shortbread Cookie with Jam
    • Haselnussmakronen, German Hazelnut macaroons
    • Santa Claus Cut Out Cookie Recipe
    • Gugelhupf – Kugelhopf
    • 125+ Edible Gifts – Fun for Any Season!
    • Ischler – Austrian Shortbread, Chocolate & Apricot
    • How to Make Vanilla Sugar {Vanillin Zucker}
    • Jam Filled Cookies
    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

    Subscribe to our newsletter so you don't miss a recipe

    Popular

    • Smoked Meatloaf
    • Roast Wild Duck
    • Blue Hubbard Squash Recipe
    • Canning Apple Pie Filling

    TRENDING RECIPES

    • Hildabrötchen Shortbread Cookie with Jam
    • Haselnussmakronen, German Hazelnut macaroons
    • Santa Claus Cut Out Cookie Recipe
    • Gugelhupf – Kugelhopf
    • 125+ Edible Gifts – Fun for Any Season!
    • Ischler – Austrian Shortbread, Chocolate & Apricot
    • How to Make Vanilla Sugar {Vanillin Zucker}
    • Jam Filled Cookies

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Media Kit

    Newsletter

    • Sign Up! for emails and updates
    • Check out my Amazon Store!

    Contact

    • Contact
    • Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2014-2022 Binky's Culinary Carnival