Moist and flavorful Lemon Zucchini Bread is one of our favorite quick bread recipes during the summer months! Enjoy it for dessert, as a snack, or even for breakfast or brunch.

Lemon Zucchini Bread with two slices cut away.

The lemon zucchini combination in this Lemon Zucchini Bread is just downright delicious! It’s so much better than anything you could buy at a store, and it’s easy to make, too.

How to Make Lemon Zucchini Bread:

  • Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
  • In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In another bowl, combine sugar and lemon zest and stir well. 
A mixing bowl with sifted dry ingredients to make lemon zucchini bread, next to another photo of a bowl with sugar and lemon zest.
  • Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined. Fold the zucchini into the batter and pour the batter into the prepared loaf pan. 
Eggs, lemon juice and oil mixed in a bowl next to another photo of dry ingredients and shredded zucchini added to the batter.
  • Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
  • While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the bread. Slice and serve.
Lemon zucchini bread batter added to a loaf pan, next to another photo of glaze being drizzled over the baked loaf.

Freezing Instructions:

Allow to cool completely, wrap in plastic wrap and store in a freezer safe container for 2-3 months. Thaw on countertop (or for a few seconds on defrost in the microwave).



Lemon Zucchini Bread is one of our favorite quick bread recipes during the summer months! This super flavorful and moist bread tastes great for dessert, as a snack, or even for breakfast or brunch. |
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Save Recipe


  • 1 1/2 cups all-purpose flour (or half white whole wheat flour)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup granulated sugar
  • Zest of 1 large lemon
  • 2 large eggs
  • 1/2 cup oil (vegetable or canola oil)
  • 1 1/2 teaspoons fresh lemon juice
  • 1 cup grated zucchini* (unpeeled)



  • Preheat oven to 350 degrees F. Grease and flour a 8 x 4 inch loaf pan. Set aside.
  • In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
  • In another bowl, combine sugar and lemon zest and stir well. 
  • Add eggs, oil, and lemon juice and stir until smooth. Stir in the dry ingredients until combined. 
  • Fold the zucchini into the batter and pour the batter into the prepared loaf pan. 
  • Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. 
  • Allow to rest in the pan for 10 minutes before removing the loaf onto a wire cooling rack to cool completely.
  • While the bread is cooling, make the glaze by combining the powdered sugar and lemon juice in a small bowl until smooth. 
  • Drizzle the glaze over the bread. Slice and serve.


Zucchini: If the shredded zucchini seems extra wet, gather it an paper towels and squeeze it out over the sink.
Freezing Instructions: Allow to cool completely, wrap in plastic wrap and store in a freezer safe container for 2-3 months. Thaw on countertop (or for a few seconds on defrost in the microwave).


Calories: 239kcalCarbohydrates: 35gProtein: 2gFat: 10gCholesterol: 27mgSodium: 161mgPotassium: 74mgSugar: 22gVitamin A: 60IUVitamin C: 2.7mgCalcium: 17mgIron: 0.9mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe July 2017. Updated April 2021 with process photos and improved instructions.

This post contains affiliate links.

Related Posts

Share Recipe


About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

4.90 from 338 votes (232 ratings without comment)

Leave A Comment

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

Recipe Rating


  1. 5 stars
    Was so surprised by the ease of the recipe and the taste. I can’t believe that this wasn’t from a bakery with the flavor and how well this came out! I will definitely be making this again and bringing it to friends 🩷

  2. 5 stars
    This is an incredible recipe! I used unbleached flour, avocado oil, organic zucchini and lemon, and I added about half teaspoon of vanilla. The glaze had a beautiful floral flavor. It was super moist and very lemony!!! A huge hit!!!

  3. 5 stars
    This is a great, easy recipe. I double it every time & freeze one of the loaves. I like a little more tang so I increase the lemon juice but it’s great “as is” per the recipe.

  4. 5 stars
    Love this recipe! I used yellow zucchini squash since I have so many in my garden…works well with the lemon flavor and color. I also reduced the sugar amount in the glaze to about 1 1/4 cup. Bread was moist and tasty.

  5. 5 stars
    This loaf is light and has lots of flavour. Don’t be skimpy with the lemon–it adds a zing to the zucchini.

  6. 3 stars
    Followed recipe exactly except made muffins instead of a loaf. I drained the squash to be sure it wouldn’t be too wet. But overall just a kind of dry, bland zucchini bread. Probably won’t make again.

    1. 4 stars
      Loved this recipe! The only thing I might change a bit is to add a little more sugar and a bit more lemon juice to the bread. I also just ground up the zucchini so it added moisture to the bread. Thanks for this recipe! I will definitely use it again!

  7. 5 stars
    I made a double batch and baked in 5 small loaf pans. Turned out perfect. This made it possible to give a loaf to friends and family.
    Very pleased with results.

  8. 5 stars
    Absolutely delicious recipe!!! Perfectly moist in the center and holds together well. My family and I are in love with this bread! Thank you for sharing!

  9. 4 stars
    I followed this recipe exactly as published. I thought it was dry and not real sweet before the glaze. Once the glaze was added, it did improve the flavor.

  10. 1 star
    Something isn’t right with this recipe. My “batter” turned into dough. I’m an experienced baker, I triple checked my measurements and something is missing.

    1. Sorry to hear about the issue with the recipe. Factors could include ingredient quality, overmixing, or varying moisture content in zucchinis. Please share more about your dough’s consistency and how the bread turned out after baking, so I can offer more specific advice. Thanks!

  11. 5 stars
    This was amazing! I will be making it again. I may try to bake them into donut or muffin pans. It is nice to have a way to use up zucchini!

  12. 5 stars
    Delicious! When I cut into my zucchini it was actually a green squash 🙁 so I used blueberries instead and it was fabulous! I did use more lemon juice, probably 1 1/2 tablespoons. Flavor was spectacular and texture was divine. Thank-you!!

  13. 5 stars
    Loved this bread. I tweaked it. I used all the same measurements and ingredients.
    I doubled the recipe using my long loaf pan.
    I omitted the oil all together. I tossed my two lemons in the already dirty food processor. Turning the lemons into pulp. It measured a cup = to the oil. Other than the eggs this is low-fat. A easy peasy healthy tasty swap.
    Thanks for sharing this recipe. My new favorite.

  14. 5 stars
    Delicious! When I have extra zucchini’s from the garden this will be my new go-to recipe. It is moist and has great flavor. When making the glaze, I had to add an extra 2 teaspoons of lemon juice. Perhaps my powdered sugar was extra dry lol. I also added a 1/2 teaspoon of lemon zest into the glaze to enhance the lemon flavor. Can’t taste the zucchini at all. I did notice the video calls for an extra egg yolk that isn’t my reflective in the written recipe.

  15. I just made this today, I thought I would try a different recipe but I found it a bit dry (still good) I think the 1/2 cup of vegetable oil wasn’t enough I should have increased the amount. It only made one loaf.

  16. 5 stars
    With an abundance of zucchini, I needed a recipe that I wasn’t bored with. Made this lemon bread in a 5×7 baking dish (approximately) and it turned out wonderful. I didn’t even use the glaze, as it was delicious without it. Thank you. I WILL be using this recipe again.

  17. 5 stars
    Very nice. I made it vegan with flax eggs, and substituted 1/2 cup of oat flour, and reduced the sugar to 1/2 cup.

  18. I made this this morning and made in to 12 muffins instead of bread. They turned out amazingly delicious! I even iced them! Will be a regular treat! Thank you for sharing this recipe!

  19. Besides being easy, this Lemon Zucchini Bread recipe is so light, tender and mouthwatering DELICIOUS! I doubled it so I could give two away. Of the two I kept, I froze one thinking it would stop me from grabbing a slice…or 2..🙄. WARNING!…It slices beautiful frozen and IS JUST AS DELECTABLE!! I’m definitely growing zucchini this year!

    1. What I MEANT was…when I double the recipe, I bake it in 4 small loaf pans. THATS how I can share the 2 extras with my neighbors 😉

  20. 5 stars
    I made this cake and received rave reviews. Thank you for sharing it I’ll continue to make it ,it’s delicious

  21. 5 stars
    Followed to a “t”. It was super easy and tastes great! (I made this when I was tired, too…so I’m very pleased).

  22. 5 stars
    So good! I’m NOT a good baker but this came out beautifully. I impressed even myself, ha ha. Very easy, mega delicious. Great texture and crumb and bright flavors.

  23. Lemon zucchini bread was freaking awesome!!!… I even added just a bit more lemon juice in bread and glaze to add a bit more zestuness many compliments!!!
    Many had never heard of it before.

    1. 5 stars
      Really easy to make and foolproof. Used 1/4 cup less sugar and it was still delicious. So happy that I didn’t have to peel or strain the zucchini. Thank you for the recipe! Family loved it.

  24. I love that this recipe can use part whole wheat flour. I had a 60/40 blend, so I used that and it came out fine! I also didn’t have fresh lemon, so I used 1 Tbsp of the bottled lemon juice in place of zest and juice. Same in the icing. It turned out well.

  25. 5 stars
    This was my first time making lemon zucchini bread and it turned out great! I left the glaze on the side for those who couldn’t or didn’t want it and was told it tasted great with and without it. I only made one loaf but am making a few more as I have lots of zucchini!

  26. 5 stars
    Delicious. 2nd time making this and can’t wait for it to get out of the oven. Kitchen smells so good. Thanks so much for a great recipe!

  27. 5 stars
    This bread is downright delicious!
    I made it today using organic whole wheat pastry flour and raw cane turbinado sugar. I did not add the glaze. It was just sweet enough and had a wonderful texture. I plan to use this as my go-to snack bread recipe for the rest of the summer season.

  28. 2 stars
    I bake a lot.. I should have realized that this recipe would not turn out good. It tastes too savory. The addition of vanilla might have helped. Maybe just not our taste. Shannon DeNoon

  29. 5 stars
    I still don’t understand why people write reviews on recipes they haven’t made!
    I actually loved this recipe. Turned out perfect without any substitutions. Microwave your lemon to get the most from the juice. Grate for zest before cutting and juicing. Add lemon juice to 1/2 cup powdered sugar and add the sugar to get the consistency you desire. Thank you for the recipe. A new twist on an old goodie. Excellent

  30. 5 stars
    I tried the recipe last year and it was fantastic. Doing it again this year. I’m making two so I can freeze a loaf for later.

    1. You can–I would flash freeze it first before placing it in a container, with a pieces of wax or parchment draped on top, to keep the glaze from sticking.

  31. Used the 1/2 cup canola oil but I tasted it so for me it’s too much oil. Also I love lemon and always add extra but still wasn’t lemony enough. Sorry but I Would not make this again

  32. 5 stars
    This is absolutely the best lemon loaf I’ve tried, and I’ve tried many! The addition of the zucchini makes it so moist and a wee bit healthier! I made it exactly by the recipe the first time, but thought I’d try I switching 1/4 cup of the oil for a snack size of unsweetened applesauce. Still came out beautifully moist!
    This recipe is definitely a keeper!!

  33. 5 stars
    Delicious! I used half the sugar and subbed out half the oil for unsweetened applesauce and it turned out just perfect with the glaze. There’ll definitely be a next time, which is when I’ll try out the half whole wheat flour option (didn’t have any today).

    Mine had difficulty baking, but that’s a me problem since I have to use a countertop oven. It did get this really great crispy crust on top though!

  34. 5 stars
    Easy recipe! Love the natural ingredients. Tastes great and has a beautiful look! I have some family that cannot have gluten and will try it next with gluten free flour.

  35. I have celiac disease so I must eat gluten free. I was surprised how tasty this came out using gluten free flour!
    Even my gluten eating friends enjoyed this! Thanks for a delicious recipe!

    1. Hi! I love this recipe but I was recently diagnosed with Celiac as well! What kind of GF flour blend did you use? I’ve tried a couple and this turned out too spongey/generally weird in texture

  36. 4 stars
    Tasty and a nice break from traditional zucchini bread. I wish I hadn’t squeezed some of the extra liquid out of the zucchini. I had never heard of that before and won’t do it again. Bread was drier than I expected. I doubled the recipe and I wish I would have doubled the lemon zest too. I will definitely make again with these changes.

  37. This was the best zucchini bread recipe I have ever made. Never even bothered with the glaze. The lemon flavor was so much tastier than the usual spice versions. Saving for the future!

  38. 5 stars
    I used 2 cups of flour and added some buttermilk to get the right consistency, Came out great! Left it in for an hour.

  39. 5 stars
    😁Delicious! Used avocado oil extra lemon juice and 1cup whole wheat half cup white flour. Awesome recipe had to make second one today

  40. I happen to have a large egg with a double yolk. Should I just use this one or use yet another egg that is doubled yolk. I know this sounds weird but my latest purchase from a farm, this is what you get.

  41. 5 stars
    Mind blowing deliciousness!! This is now a family favorite! My grandma loves lemon bread. I took her a loaf and she said that it’s better than anything she has ever bought in the store! Thank you so much for this recipe!

  42. 5 stars
    Absolutely delicious!! Used a 9” circle cake pan instead. An instant family favourite, will definitely make again 😀

  43. 5 stars
    Occasionally I miss an ingredient, this time it was the oil. After I realized my error I looked up what oil does for a recipe ….it keeps breads from drying out was one of the benefits I read. Well the bread was fantastic w/o oil. I had added blueberries and I think the blueberries added enough moisture. Will make this again…..w/o the oil 🙂

  44. This is a go to healthy cake during the season of “Incoming!!!!!” I sub gluten free flour, monk fruit for sweetener, avocado oil, and extra lemon juice. It is so good~Thanks!

    1. Oh, and I doubled and baked in a bundt pan and poked holes for the lemon drizzle icing to seep into cake (made it thinner with less sugar/more lemon juice) Just shows how versatile and never fail this basic recipe is!

  45. Well hello y’all !! I’ve been making this .. well back in the 70 s an it has always been a big hit with Everybody !! This is one of the best ” cakes” I have ever made .. A friend always had more than he ever needed from the garden so he brought me a car full and said ” do something with this .. so I did .. and omg .. it was just wonderfull !! I tried it every way you wanted to eat it .. but this was by far the best.. y all out there really need to try it .. it’s really .. really good .. thank you for bring it back.. Christy

  46. 5 stars
    I enjoy lemon in a good recipe and this one hits the spot! A delicious quick bread and very moist. I made it into muffins, yum yum 😋

  47. Loved this recipe. I used yellow zucchini in it and doubled the recipe. I also substituted apple sauce for some of the oil and stevia for part of the sugar. Bread turned out great every time I have made it.

  48. 5 stars
    I just made this and ate 2 pieces as soon as I frosted it. Made the recipe exactly as written. It’s very good and a nice change from my traditional zucchini bread.

  49. 1 star
    I am not sure where these good reviews are coming from. I made it exactly as the recipe stated and it came out bland and inedible despite the good texture. Straight in the trash!

  50. 5 stars
    Delicious and moist … I used 4 tablespoons of lemon juice for the glaze because it was too thick but I did not need all of it. Next time I will use 1/2 cup powdered sugar and 2 Tablespoons lemon.

  51. 5 stars
    I love this bread! I substituted low fat plain greek yogurt instead of the oil (to lower the fat and increase the protein)…so good!

  52. Just wondering if you have to squeeze out the moisture from the zucchini first before mixing all together.

  53. 5 stars
    This recipe turned out so yummy!!! I am a lemon fanatic so I added more just because and I am in love. My family and the office loved it! So moist and delicious. I made one loaf initially and it did not last an hour in my house so I made three more the same night. Every time I get fresh zucchini out of the garden I will be making this again and again. I wish I had two more hands to give it four thumbs up.

  54. 5 stars
    I couldn’t wait to try it as the smell was like fresh doughnuts in my kitchen! The bread was moist and yummy and this is one that I will make again.

  55. I have made this recipe twice now. Like some of the comments above, I noticed the glaze thick the first time and used less powdered sugar the second time around. I also made sure to zest the lemon before juicing it. I think this added more taste to the cake since I probably got more zest. The second time I made them as muffins (350 for 9-12 min) and added blueberries. They were delicious!

    1. Made it and actually added more lemon juice.
      It was wonderful and it was shared with lots of friends who All loved it .
      Thank you

  56. 4 stars
    Made this recipe a few times. However this time I got busy and wasn’t able to drizzle the glaze on top when it was warm….so it didn’t look as pretty as the first few times I made it. It didn’t affect the taste….still beautiful moist bread. We love the lemony flavour, nice change from plain zucchini bread, and this time of the year when the garden just keeps on giving us zucchini’s it’s welcomed.

  57. 2 stars
    I carefully followed this recipe and am sorry to report being very disappointed with the results and will not be making it again. The lack of flavor, no distinct lemon or zucchini flavor wasn’t what I was hopping for.

  58. 3 stars
    I baked it for the full 50 minutes and it came out nice and moist. I also added a handful of chopped walnuts. My disappointment, tho, is there is no distinct lemon or zucchini flavor. Sadly I will not make this one again.

  59. 5 stars
    I made this last night and it was a hit! Sooo yummy and so easy! I doubled it and sliced up the extra to give to some elderly friends quarantining alone. They loved it and some want the recipe!

  60. 5 stars
    Yes, orange would be delicious, so is the lemon & zucchini. My partner, whose been absent minded lately, came to me the next day to comment. He said it’s moist & tasty and I should make again. Also, it was fun to create!

  61. I am going to make it today one question how do u prepare the zucchini do u grate it. Leave skin on or off ?

    1. I grate it with the skin on. If it’s an extra big/wet zucchini you may want to squeeze it out a little with paper towels before adding it. Enjoy!

  62. 5 stars
    My daughter shared this recipe with me. It took longer to cook then the directions. It t urned out delicious but the glaze with 4 tsp. of lemon juice was too dry. No way would it drizzle so I added more lemon juice and maybe got it a bit too lemony. Next time will start with lemon juice and add powdered sugar until the consistency I want. Might try 1/2 whole wheat flour to make it more nutritious. Lemon make it sooo good.

  63. 4 stars
    I used more than 1 tsp of lemon juice…I squeezed 1/2 lemon, so maybe 2 tsp? I didn’t think just 1 tsp would give it enough lemon flavor. I also didn’t make the glaze as I’m trying to drastically reduce our sugar consumption. The bread was just fine without the glaze!

  64. I doubled the recipe and used 2 cups all purpose flour and 1 cup white whole wheat and, while the bread was still good, I could barely taste the lemon in it. I may try it again with just all purpose to see if that was really the issue but if you plan on using any wheat flour, be sure to add extra lemon zest/juice!

  65. 5 stars
    When you start running out of ideas on how to use the glut of zukes – THIS CAKE is the answer! I will probably need more zucchinis! 😉 I think this lasted 3 days in our house and it’s just me and the Geek. (oops) It’s on the menu again today and will no doubt become a staple go-to for a quick mix cake that is totally delicious and good for you. (Confession: I ate it guilt-free as I told myself I was eating my vegetable intake for the day! Hey, it’s all good! I ate ‘other’ vegies too! lol)

  66. Hi! So excited to try this recipe. Unfortunately I only have an 8×4 glass loaf pan. Which would be better….the 9×5 metal loaf pan or reduced temperature in the glass pan?

  67. 5 stars
    I’ve made this a few times now and it’s become one of my favourite breakfast/snack foods. Easy to make, fluffy and delicious. Really good to bring to picnics. I use 6tsp of lemon juice for the glaze to achieve the consistency I wanted. I also rub the sugar with the lemon first to get that extra lemon flavour (with the lemon still whole and intact, then when you’re done, you can zest the lemon). Thank you so much for the recipe!

  68. I’ve made this recipe 4 times now! I found it on a WW YouTube channel and made it WW friendly by using unsweetened applesauce instead of oil, and monk fruit sweetener instead of sugar. I love this bread!! Just tried same recipe with muffins, can’t wait to try them!

  69. 5 stars
    I used what I had in the pantry. Coconut oil and coconut sugar. I used half whole wheat flour and Meyers Lemons. This recipe was a hit. Thank you for such a versatile recipe. Even at high altitude …just took a little longer to bake.

  70. 5 stars
    Made with King Arthur measure for measure gluten-free flour – and it is delicious. (I would not skip the glaze.) The moisture in the zucchini is exactly what is needed to counteract the slightly powdery texture one sometimes gets with GF baking (I did not squeeze the liquid out of the zucchini.)

    1. My daughter just started gluten free . Where you say Measure for measure do you mean it’s the same amount of King Arthur As you would with Regular flour ? Thank

  71. so many zucchini recipes say to pat the zucchini to get out extra moisture. I never realized how moist it is. Do you recommend to use as is?

    1. If it’s a really moist zucchini (garden zucchini are usually more wet inside then store-bought), then yes I would squeeze it out first.

  72. 4 stars
    Made this for my family and they all enjoyed it, I did not have it myself as it went fast. Made as written but omitted the the glaze on top…… most likely the reason for the 4 stars!

  73. 5 stars
    Used GF flour and added 2 additional tsps of lemon juice for the glaze. It is absolutely delicious! Definitely a keeper. Will be making more and freezing since I have so many zucchini from the garden! Thanks for the recipe!!

  74. 5 stars
    This recipe is a keeper! I’ve made it twice and goods I’m taking it to our family reunion. My husband lives lemon and he gives it 2 thumbs up!

    1. I made it as muffins exactly as directed.
      Made 15 muffins-probably more servings than I would have gotten from a loaf-and baked faster too-only 25 min. Pretty, delicious, and tasted “summery”! Will definitely make these again.

  75. Made this gluten free and dairy free for co-workers.
    Replaced the flour with Bob’s Red Mill Gluten Free Flour mix – same quantity
    Pureed the zuchinni in blender.
    This was so delicious – it got raves at work.

    1. I haven’t tested it with gluten-free flour but I think it would work great! I’d love to hear if you try it.

  76. This was delicious! I didn’t even put in the eggs, and cut the sugar down to one cup. I made mine in a mini muffin pan, and no glaze. Still Fabulous!

  77. 5 stars
    OMG, so good! This beats all the other lemon zucchini breads/cakes out there. Am I supposed to squeeze out the water in zucchini? I did, and it was awesome. Gave some to a couple of friends, they loved it too!!

  78. 5 stars
    hello1 I love this recipe, but I was wondering if you could swap sugar for maple syrup or honey?

  79. 5 stars
    Super good and super easy. I love anything with lemon. I just used the juice from an entire lemon in the glaze and it was perfect.

  80. 5 stars
    My first bread without a box! It was amazingly awesome. I’m so happy I found your site and that it turned out so good. I did make a change because I had no white sugar so I used brown sugar. I plan on making more for the holidays.

  81. 4 stars
    Next time I’ll half the powder sugar in the glaze! The one I made isn’t as “glazy” as yours! It’s almost like icing!

  82. 5 stars
    Made this tonight! Abi’s ultra wonderful! Would you happen to have the nutritional info for the recipe? Thanks for posting!

  83. 4 stars
    I made these with applesauce instead of egg. really great. A little goey buy omg. SOOOOO GOOD!! I also used more lemon juice than it asked for and didnt put on the frosting.

  84. 5 stars
    Hi I made the Zucchini lemon bread, and can not stop eating it. I did have to take out the egg yolks, so I just used 2 egg whites, and I used Gluten Free flour. Its called 1 to 1 flour. I shall be making it often! Thanks for the delicious recipe.

    Thanks so much Judy!

  85. Made this as a birthday gift for a dear friend. She said it it was delicious and want s the recipe. I made it again tonight to take to a meeting in the morning. Think I will get similar favorable reviews.

  86. 5 stars
    Made this per the recipe and it is amazing. Not too sweet just right. Will be making it again. Thank you for sharing.

  87. 4 stars
    this recipe is easy to put together. I’m really not a Baker but is came out great.i didn’t have a 8×4pan so i made mini loaves..delish

  88. 5 stars
    This bread is delicious! I was always really hesitant to try out zucchini breads; because I never really thought they would be that great. I’ve had sort of an abundance of zucchini and summer squash this year though, and decided to give it a shot. This bread made me wish I’d taken the jump a lot sooner. I’ve made it so many times this summer with zucchini and/or summer squash. It’s been a huge hit with anybody who’s tried it. I’ve also made it as a coffee cake with fresh blueberries or black berries in the center and a streusel topping. Thank you so much for posting this recipe. I’ve seriously made it at least once a week since the first time I tried it out.

  89. 5 stars
    I’m trying to get my girls to eat more fruits and veggies, but sometimes I have to hide them. I made these with coconut sugar and coconut oil. I skipped the glaze so they wouldn’t be too sugary (although I’m dying to add it! I LOVE lemon glaze!) These are still super yummy!

  90. 5 stars
    Oh my gosh this is so delicious! I used coconut oil instead of vegetable or canola. A great substitute. Big hit!

  91. 5 stars
    Thank you Lauren,
    Delicious Lemon Zucchini Bread! I used coconut oil, and 1/4 cup brown sugar plus 1/2 cup granulated sugar because I ran out sugar. Excellent texture, taste, and appearance!

    1. I’m sure that would work fine, but I couldn’t say what the bake time would be as I haven’t tested it. I’d love to hear if you try it 🙂

  92. 5 stars
    Just made and it’s so good!!!!!! Easy recipe with a moist delicious taste! Excited to try more of your recipes!

    1. Thanks Lana! I’m so happy you enjoyed it, and I hope some of my other recipes peak your interest too 🙂

  93. 5 stars
    Thank you for this recipe. My 4 year old loves it so much I have already made it 3 times. It is so easy to make and so delicious.

  94. 5 stars
    I made this loaf for my daughter and it was a hit with both my kids. I’m making it again to bring to my son at university and I’m sending the recipe to my mother. It is so delicious and moist, but most of all easy to make that I’ll be sure to make it again and again.

  95. 5 stars
    So happy to find it. Love both zucchini and lemons ( who doesn’t) but putting it together has never occurred to me. Thank you so much !

  96. 5 stars
    I made this gluten, dairy and soy free for me and my girls. It’s delish
    Sustitutes were King Arthur gf flour, vanilla almond milk and coconut oil.

  97. Zucchini is huge these days! I would love to make this for the family and the kids won’t even notice that this bread has zucchini in it! Brilliant! Thanks for the lovely recipe!