Zucchini Bread With Lemon Glaze

Zucchini and lemon together

make a great flavour.

I grew zucchini for the first time this year.

I assumed that it grew on a vine,

 like pumpkins or cucumbers.

I was wrong.

 It grows from the 

middle of a large plant.

I revised this recipe in 2025 to

add cinnamon and brown sugar.

I prefer the smaller size zucchinis to 

 bake with because the larger ones

 have more seeds. If you use large ones,

slice it in half and scoop out seeds 

and insides.

This large recipe yields 2 loaves

Ingredients

3 cups flour

1 tsp baking soda

1/2 tsp baking powder

2 tsp lemon zest

1 tbsp cinnamon

1 tsp salt

2 cups grated zucchini, 

1/2 cup chopped walnuts (optional)

1 cup vegetable oil

6oz (3/4 cup) Greek Yogurt or buttermilk

1 tbsp lemon juice

1 cups granulated sugar

1 cup brown sugar

3 eggs

1 tsp lemon or vanilla extract

 

Preheat oven to 350deg. F

Grease or line with parchment paper,

2 loaf pans.

In a large bowl, whisk together flour,
 baking soda, baking powder, cinnamon and salt. 
Add in lemon zest, walnuts and the shredded zucchini.

In another bowl with an electric beater,

 mix together the vegetable oil, 

yogurt, (or the buttermilk),

 lemon juice and sugars. 

Once combined, add in eggs, one at a time

 and the lemon or vanilla extract.

Add the wet ingredients to 

the dry ingredients and

divide between the two loaf pans.

.

Bake for 55-60 minutes, 

(depending on your oven and your pan, 

dark pans and glass pans, 

 cook the contents more 

quickly than light pans).

or until a toothpick inserted

 in the middle comes out clean.

Allow to cool 10-20 minutes

 before removing from the pan.

Cool complete before adding glaze

Lemon Glaze

1 cup icing sugar/powdered sugar

2 tbsp milk

1/2 tsp lemon extract or lemon juice.

Add more milk if too thick,

or more sugar if too thin. 

Decorate with sprinkled 

lemon rind on the top.

Enjoy!!

💚💚💚