Lemon-Zucchini Loaf with Lemon Glaze

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I baked this loaf late one evening, sleepily mixing the glaze while the loaf was cooling. A little later, yawning while I drenched the loaf with the lemon glaze, I was hoping, after this late night baking session, that this creation of mine would taste good when I tried it the next day!

In the morning, when I took a bite of it, the words “a moist, lemony delight” floated through my mind (they really did!), and that seems to be the best way to describe this Lemon-Zucchini Loaf! It has a nice lemon flavor and the zucchini gives it a rich, moist texture. The glaze enhances the lemon flavor, too, so be sure to add the glaze!

This loaf is fairly healthy compared to other treats…it’s made with unbleached flour, canola oil, lemon juice and zest, zucchini, and buttermilk. It’s perfect for serving at a spring or summer breakfast or brunch.

LEMON-ZUCCHINI LOAF WITH LEMON GLAZE by NancyCreative

Makes one 9×5″ loaf

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

LEMON GLAZE

  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

This Lemon-Zucchini Loaf is great way to use the zucchini from your garden this summer! Do you have a favorite zucchini recipe?

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265 thoughts on “Lemon-Zucchini Loaf with Lemon Glaze”

  3. I would LOVE a slice or three of this right now! It looks fantastically yummy!!!!! Thanks for sharing and tempting me. I just got up and I’m now seeing this and I feel slightly tortured.

    Reply

  5. I bought zucchini to make chocolate chip zucchini bread this week, but I think I will make this now instead. This looks delicious! Thank you for sharing :)

    Reply

  6. This was amazing! Like the reader above, I didn’t have buttermilk so I used 2% milk with 1.5 tbsp white vinegar. I also didn’t have canola oil so I had to use vegetable oil but this was sooooo good. I will certainly be making this again soon. Thanks for posting it!

    Reply

    • Just out of curiosity…why the white vinegar?? I never have buttermilk on hand, so it’s nice to know I can use that with milk!!

      Reply

      • Hi Stacy, I guess the vinegar and milk mixture is often used as a buttermilk substitute because the vinegar gives the milk that sour, tart taste. I’ve also read that you can use lemon juice in place of vinegar in the milk (use same amount as you would of vinegar).

  7. I cook a lot of zucchini recipes. Too any to list as favorites, giggle. But this looks divine. thank you for sharing xo

    Reply

  8. Pingback: Pinterest Interests | Over The Big Moon

    • Hi Judy, You can use regular all-purpose flour instead of unbleached all-purpose flour, but do not use self-rising flour in this…that has extra rising ingredients mixed in it, so no telling what it would end up like! :)

      Reply

  12. I saw this recipe and just had to make it. I veganized it with the eggs and milk. I used unsweetened almond milk and added vinegar to make the butter milk and used egg replacer.
    I just put it in the oven and it looked like i could eat the batter it was so pretty:)
    I will let you know how it will turn out when we eat it for dinner….thanks for the recipe

    Reply

  13. I made this as you directed. It was very good and the best part is that it isn’t too sugary tasting. While it is sweet, the sweetness is slight!

    Reply

  14. Oh my this was goooooooood!! Just made it and it is delish! Definitely going to look around your site for my yumminess. I used the milk & vinegar trick because I had no buttermilk and it was perfect.

    Reply

  15. Hello, I’m thrilled to have found you!
    This lemon zucchini loaf looks heavenly. I have gotten so tired of the heavy, dark, zucchini loaf that everyone makes. I’m excited to try this recipe of yours! It looks lovely with the green specks, but if it ever warms up, I always plant yellow zucchini. It won’t have the pretty specks but I bet it’ll be pretty too. Actually, no one will even believe it’s zucchini loaf!
    Thank you for sharing!

    Reply

    • I planted yellow zucchini and used it in this recipe and you can’t even tell there is zucchini in there! It is moist and yummy! I’ve made the recipe twice and people are already asking me where I found the recipe!

      Reply

  16. This looks heavenly. Too bad I’m trying to lose weight! Do you think egg white would work instead of whole eggs? Would I have to double it so that it’s 4 egg whites instead of 2 eggs? Thanks for the recipe, hopefully I’ll be making this soon! Oh, also would regular flour work?

    Reply

    • I think using 4 egg whites would work–it’s definitely worth a try! Yes, you can use all-purpose white flour instead of unbleached–but do not use self-rising flour (someone had asked me about that earlier). Let me know how the egg whites work out for you, Alexis!

      Reply

    • They don’t need to be overipe–if you buy the zucchini from the store or farmer’s market, they should be ripe enough to use the same day if you want!

      Reply

  19. Pingback: Lemon Zucchini Bread with Lemon Glaze « annashortcakes

  20. I’ve been craving this since I pinned it a few weeks ago… Gonna make it tomorrow when the kids come home for Mothers Day weekend <3
    Can't wait :D

    Reply

  22. I just made this today. It is one of the best things that has ever entered my mouth. Seriously. So moist. So lemony. Delicious. I made a double recipe because I’m taking 1 loaf to our church picnic today. So glad I doubled it – otherwise I might only end up donating a few pieces to the picnic. ;)
    Planning to blog about it this week!

    Reply

  23. Pingback: The Great Zucchini « Brown Sugar Toast

  24. The beautiful thing about Zucchini, if not already mentioned, is that you can shred it and then freeze it in pre-measured portions! Can’t wait to try this one!

    Reply

  25. I just stopped in to tell you what a wonderful recipe this is. Made two loaves, devoured one and took one to a friend for Mother’s day. This is just flat out delicious. I blogged about it and credited you. Thanks for posting the recipe.

    Reply

  26. Pingback: The Magic Tree House » Blog Archive » Weekly Update (5/13/12 – 5/20/12)

  27. Pingback: Lemon Zucchini Bread « Idiot's Kitchen

  28. I made this recipe today and it was fantastic! Do you mind if I reprint for my blog with my modifications, as long as I credit you and link back? Great recipe!

    Reply

  29. So three questions:
    I have yellow summer squash on hand…do you think this could work? I’d also like to try making muffins rather than a loaf – thoughts/suggestions? And finally, how do you think whole wheat pastry flour would work in this?
    Recipe sounds divine!

    Reply

    • I think you could substitute whole wheat flour, Audrey–your loaf would have a more wheaty taste, which is what you may be wanting. You could also try 1 cup of whole wheat with 1 cup of unbleached or white whole wheat flour, too, for a lighter wheat taste. I’ve never substituted yellow squash for zucchini before in a recipe like this, so not sure how that would be, but I think it’s definitely worth a try! Let me know how it turns out for you!

      Reply

  32. I can’t believe how good this was! It was even better because I used our own home grown zuchini. Just wish I knew how to calculate the calories per slice.

    Reply

  34. Pingback: Yellow Squash Bread with Meyer Lemon Glaze « CSA for Three

  36. I’m going to make this today! My co-worker/friend is leaving her job on Friday and this will make the perfect going away gift for her and treats for us. :-)
    I’ve printed copies and credited your site here.

    Reply

  37. Was digging around on Pinterest for a recipe for a cool breakfast to take to my Garden Club on Saturday morning. This is perfect! Also taking a big platter of mixed fresh fruit. Thanks Nancy …Kate

    Reply

    • I’m sure it would…not sure how many muffins it would make, but I’d fill the muffin cups about 3/4 full. The baking time might be anywhere from 15 to 20 minutes…you’ll just have to keep your eye on them. Let me know if you try the muffins out!

      Reply

  39. I just made this tonight and could not wait till morning to try it!!! We loved it!! I made a few changes be cause i thought i didnt have lemon juice so i used lime juice. Then when i got the salt from the cupboard there was my lemon juice (my son used it last night and put in the wrong place, he now knows if you take it out of the fridge put it back in the fridge) I didnt use the zest either. In my glaze i used the lemon juice. So i called it lemon lime zucchini bread and it turned out fantastic!
    Great recipe! Thank you for sharing!!

    Reply

  40. Years ago I had a recipe called confetti bread…same ingred as this or close to it and it also called for grated carrot…… It was so good.and pretty too with the yellow,green and orange. I believe I got that recipe through an avon small cook book for breads and muffins at one time and could never find it again. I was so happy when I saw this….I can’t wait to make it! Thanks for sharin :)

    Reply

  43. i found this on interest and couldn’t wait until tomorrow to make it so it is currently 9pm and this is baking in my oven! i had to force myself not to eat the batter :D thanks for such a lovely recipe!

    Reply

  45. OK its in the oven and this is what I did to it….used stevia in the raw for the sugar/used coconut oil for the canola oil (what is a canola anyway?) and always use bragg apple cider vinegar for my buttermilk maker. Smells wonderful and cant wait to taste it. Me too was tired of the brown zucchini bread so thank you for sharing and perhaps I wil put some coconut in the batter next time…

    Reply

    • You’ll have to let me know how your loaf turned out, Patricia! I like the idea of using coconut oil (not sure what a canola is either!) And using stevia is a great idea, too!

      Reply

  46. This bread was delicious thinking of adding either blueberries and/or poppy seeds to the next batch. Can’t wait to see how it turns out.

    Reply

  47. I made these today into muffins (bake at 350 for 22 minutes). I subbed 0% Greek Yogurt for buttermilk and use 1 cup of whole wheat flour and 1 cup of AP flour. Turned out GREAT! It will take a lot of will-power to not eat several of them. :) Thanks for the great recipe. :)

    Reply

  48. OMG!!! We are having a bake sale next week and this is what I’m making. It looks so good I can’t wait to make it.

    Reply

  49. I’m making this today for the guy I’ve been seeing – hoping to get to his heart through his stomach, if you know what I mean! I’ve been reading the comments, and I’m sooooo excited! All positive, delicious feedback. Thanks so much for the recipe!

    Reply

  50. Just made this, it is wonderful. I like that it uses less sugar than most quick bread recipes I’ve seen. This will be made time and again! Thank you!

    Reply

  51. I’m gonna try it! Looks great! I make my own Buttermilk. I just add one tablespoon of vinegar to 1 cup of milk and let stand for few mintues. Same thing!

    Reply

  53. Wish your “PRINT” had a print version. I just copied 19 pages of comments. UGH !! Did I do something wrong ? Too hard to copy recipes.
    I’m committed to make this now ! :-)

    Reply

    • Hi Connie–just wanted you to know I was able to add a “print friendly” button to all my posts. It will print out the whole post, which could be anywhere from 1-4 pages, but none of the comments. Hope that helps!

      Reply

  55. I just started getting one zucchini a day from my garden so I am trying all kinds of new recipes. I think this might a great recipe to have once I get more than that a day!

    Reply

  59. Have you ever made this and put it in the freezer for later? I am going to a family wedding next week and thought I would make some things to take with us.

    Reply

    • I’m sure freezing it would be okay, although I’m not sure how would the glaze would be after defrosting. If freezing for future use, you could add the glaze later. Any suggestions or comments welcome.

      Reply

      • That’s a good point about the glaze–instead of glazing it and then freezing the loaf, it’s probably best to glaze it after it thaws. Has anyone tried this?

  60. Pingback: Lemon Zuchini Bread, improvised. | J'Amy Rewind

  61. Nancy, I just wanted to stop by and thank you for this great recipe! The zucchini loaf turns out so moist and lovely! I have made it a few times and it has become one of my favorite quick-to-make desserts. Delicious!

    Reply

  62. Pingback: Day 2 – Lemon Zucchini Bread « The Next Thing

  63. Pingback: My Gotta Tries: What Should Be On Our Menu – Cozycakes Cottage

  65. Oh my gosh…I just made a double batch of this bread. It is amazing! Don’t be afraid of the lemon. I used plenty & it came through wonderfully! My husband couldn’t wait for the glaze to set. He cut right into it warm. Thank you, thank you, thank you! I usually run out of ideas of what to use my zucchini for. This will be made weekly!

    Reply

  66. I just made this and it was fantastic! I decided to get a little creative and made them in a muffin tin instead and baked for 20 minutes. I think I might try them again and add blue berries!

    Reply

  67. I’ve been waiting since April when I pinned this recipe… finally I just picked my first yellow zucchini today! I was watching it carefully knowing where it was going. OMGoodness! I am blown away by this zucchini bread. It is so light ~ texture AND taste-wise. I cut the sugar down almost in half and didn’t drizzle the glaze on. I love it love it love it! Should I make it for guests I’ll drizzle the glaze ’cause I know that’ll send it over the moon. I’ll never ever look at one of those heavy, dark brown spicy zucchini loafs again! Thank you so so much!

    Reply

  69. This bread is simply amazing! I have made it twice in 2 weeks now. Everyone that has tried it has loved it. Thank you so much for this recipe. I am growing zucchini in my backyard and I’m always looking for wonderful zucchini recipes. This one is by far my favorite! I did post on my blog about it and linked back to your page. :)

    Reply

  70. Hi there!
    I’m really excited to make this recipe but I just had a question about the milk+vinegar substitution for buttermilk. What measurement combination should I use? A few comments here vary a bit, I’m wondering what measurements would work best??
    Thank you very much!!

    Reply

    • Hi Nicole,
      Here’s what you can substitute for the 1/2 cup of buttermilk: use 1/2 Tablespoon of vinegar or lemon juice plus enough skim, low fat, or whole milk to fill a 1/2 cup measuring cup. Stir, then let stand for 5 minutes. Hope that helps you out! :)

      Reply

  71. This is soooo amazing I didn’t have buttermilk and wasn’t go to buy it so I used yogurt and it was just fine. I enjoyed it because it looked so summery in comparison to the dark boring ones. So easy to make and take for those who think baking in the summer is such a chore…

    Reply

    • Glad you liked it, Bethany! Some other readers have mentioned they’ve used yogurt in it, too, so it’s good to know that works as a substitute!

      Reply

  72. Do you think you could freeze this loaf and then add the glaze before serving? I am doing pre-baking for the fall right now and this sounds amazing would like to make up some for later since I have a ton of zucchini from my garden.

    Reply

    • Yes, Jennifer, you should be able to freeze it like any other quick bread. And like you said, add the glaze before serving when the loaf is thawed out…the glaze will look much better that way!

      Reply

  73. Pingback: From the Garden: Lemon Zucchini Bread « The Long-Winded Librarian

  74. A family member gave me a huge zucchini out of her garden and I saw this on Pinterest. I made 4 batches of it the other night and it was a hit! I even gave some away and have had many requests for the recipe. Thanks so much for sharing! I sitll have some zucchini left so I may just have to do a repeat this week…after I go buy some more lemons.

    Reply

  75. Pingback: Things on Thursday- Ten Things to do with Zuchini | Mommyinthemountains

  76. this was delish! next time I think ill add an extra lemon to really give it a punch… the flavor was a little subtle for my taste. made a few mindful changes…used plain greek yogurt instead of buttermilk, egg whites only, half unbleached/half whole wheat flour, half sugar/half splenda, and half oil/half unsweetened applesauce. so moist, and as close as you can get to guilt-free without sacrificing taste or texture. thanks for this keeper!

    Reply

  77. Excellent recipe, taste is amazing! I doubled the batch and made two loaves, my over: 60 minutes to perfection. Thanks for a great alternative to the plain and the chocolate loaf!

    Reply

      • Blueberry lemon bread is always fantastic, and we had leftover zucchini from a dinner I made, so blueberry-lemon zucchini bread is in the oven right now! thank you for this awesome recipe!

  79. This just came out of the oven. I made a few substitutions and can not wait to cut into this. I sub’d the flour with a gluten free flour blend and the buttermilk with coconut milk creamer & vinegar. It smells amazing. Thanks so much for sharing this recipe!!

    Reply

  80. I am making this TONIGHT and I cannot wait. Lemon is a fave of mine, and of the girls I work with too, so they’ll be getting a special treat as well! Thank you soooo much for the recipe!

    Reply

  82. Pingback: Lemon-Zucchini Bread « Sweet Little Details

  84. Making this tonight! I have all the ingredients except the buttermilk. I will get on the way home. Oooo the house is going to smell so good! Sharing with my neighbors . . . thanks for this wonderful recipie!

    Reply

  85. We are actually having a bake-off right now with this bread! Mine is just about done…I’m noticing ours all are taking closer to an hour to bake, but I think it’s going to taste amazing! Thank you!

    Reply

  86. My niece posted this recipe yesterday on facebook and it went viral…in a tiny way, but still….I made it, my niece, sister-in-law, and a friend made it and others asked for the recipe! It was delicious. I didn’t have buttermilk so used yogurt instead. I also added more lemon juice to the glaze. Mine had to bake an hour. It was sooooo good!

    Reply

  88. Found on Pinterest – it’s in the oven right now. Taking it as a hostess gift tonight to a dinner party! Can’t wait to give it a try!!

    Reply

  90. Pingback: Zucchini Overload!

  91. I made this yesterday and am in love with this bread. It is summery, lemony, goodness in bread form. Thank you so much!

    Reply

  92. I pull out about 2-3 cups of zucchini (once shredded) a day out of my garden. I made these Friday, in muffin form.. I just shortened baking time to 25 minutes. I made a double batch, had a few friends over, and they disappeared. I wasn’t quite sure of the measurement for “rind of 1 lemon” we had some tiny lemons, so when I doubled the recipe, I just used about a tablespoon. I also have to adjust for my altitude, as I am in the mountains. They were heavenly!! We are going on a big family camp out this weekend, so I am making more muffins, and these were moved straight to the top of the list of what kinds I need to take…..
    I just found this site, and I am now eyeing your Maple oatmeal muffins also.
    Had to bookmark. Thank you for posting such great recipes. :D

    Reply

    • You’re welcome, Tanya! Several other readers have told me they’ve made muffins with this recipe, too–I’m glad to hear you and your friends liked them so much! Thanks for your comment, and I hope you find many more recipes you like here! :)

      Reply

  93. Thank you for this recipe. It was amazing and easy to make. Everyone in the house that likes lemon gobbled it right up. My two youngest kids aren’t lemon fans but that didn’t worry me because that left more for the rest of us. Yummy!

    Reply

  96. I just shared your recipe on my Facebook cooking page, Mrs. Maraszek’s Cooking Camps. I teach young children the ‘lost art’ of preparing food, and serve it up with lots of enthusiasm for hospitality. I liked this recipe so much, that I made it two days in a row!! I love prompting the kids to share from their gardens…..<3

    Reply

  97. Pingback: Lemon Zucchini Bread | Peonies & Pinstripes

  98. Funny, for some strange reason my pantry seems pretty empty, I was even out of oil, but I was craving this after being so sick of chocolate zucchini recipes. I substituted some greek yogurt in place of the oil and buttermilk. Turned out great. And the glaze added that extra touch. Will make this one again for sure!

    Reply

  100. I just have to tell you that I LOVE this recipe. Thank you. I have mounds of zucchini but was sick of the regular bread. This is delish!

    Reply

  101. Made this tonight with yellow summer squash instead of zucchini. I had one cut from dinner already so decided to use the extras.I didn’t have real lemons so no zest but I added an extra tbsp of lemon juice. It was amazing! I also made mine in a cake pan instead of a loaf (I don’t have a loaf pan) and used cream cheese frosting thinned to a glaze….super yum!!

    Reply

  102. Pingback: {the good life} | {bliss}

  103. Pingback: Isabelle Lafrance Photography » Blog Archive » Harvest time recipes

    • Hi Sarah, it works best if the zucchini is shredded in this recipe, but if you could shred your chopped or sliced zucchini–maybe with a food processor?–that could work. Not sure if you will need to let it thaw out a little before you try that.

      Reply

    • Just make sure that you drain the zucchini after it thaws. I grate it and freeze it to use in the winter. I usually put more than the recipe calls for in the ziplock bag when I freeze them because you loose some of the volume when you freeze it and thaw it. Make sense?

      Reply

  105. I just made this tonight after coming across it a bunch of times on pinterest. I doubled the recipe because of an over abundance of zucchini and an under abundance of recipe ideas to use it all up with :)
    I substituted a 6oz container of vanilla chobani yogurt for the cup of oil. I read somewhere that 3/4c greek yogurt is a suitable substitution for 1c cannola oil. I’m assuming I should have used plain, but I figured the vanilla flavor would make up for some of the sugar that I omitted?? haha (the doubled recipe called for 1 1/3 c sugar, and I only had 1c on hand.)
    I also substituted almond milk/white vinegar for the buttermilk.
    I used white flour…but would prefer wheat flour next time I think.
    The bread came out dense and spongy. I’m not a baker, but I think I can attribute the sponginess to the substitutions, and also because I had to pause in the middle of the mixing process to wait for the hubs to bring home a few of the ingredients.
    Even still, it is absoultely delicious….and I like it better than the traditional dark zucchini bread everyone always makes.
    Oh…and the lemon glaze is so delicious. I added the full amount of juice from one lemon and it’s lemony and perfect!
    Thanks! :)

    Reply

  108. I would like to see this in a GFCF (gluten free / casein free) version! Looks and sounds fantastic! But I can’t eat it – Yet.

    Reply

  109. This looks delicious. Just one Q — do you squeeze/drain your shredded zucchini? Some recipes call for that, and I was not sure how yours is (the ones I’ve seen that do not drain mention not to drain).

    Reply

  110. This recipe looks great! I love making zucchini bread and with my zucchini harvest this year it looks like I’ll be making a lot of it! I have a quick question. I’ve been wondering for quite some time now, if I don’t have buttermilk or vinegar to make buttermilk, can I just use regular milk in recipes? I realize it would change the flavor, but is that the only difference?

    Reply

    • I’m sure you could do that, Miranda. It probably will affect the taste some. A lot of other people have told me they’ve substituted plain yogurt for the buttermilk and have been happy with the results. If you have any cream of tartar powder, you could add just under a teaspoon of that to your 1/2 cup of milk, too. Let me know how you like it if you just use regular milk!

      Reply

    • I’m sure you could do that, Miranda. It probably will affect the taste some. A lot of other people have told me they’ve substituted plain yogurt for the buttermilk and have been happy with the results. If you have any cream of tartar powder, you could add just under a teaspoon of that to your 1/2 cup of milk, too. Let me know how you like it if you just use regular milk.

      Reply

  111. This brought back memories when my Mother use to make it every fall. She never used glaze on it but it sounds yummy. I’m going to make it this weekend and fill my kitchen with the aroma of yesteryears! Thank you.

    Reply

  112. Pingback: Lemon Zucchini Loaf with Lemon Glaze « Kathy's Cookbook

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  114. i just made this gluten free. With 1 tsp xanthum gum and a rice/tapioca/ potato starch mix. I just came out of the oven and I snitched a tiny bit off the top. It was SOOO good. I also used lime rind and lime juice instead of lemon. It’s going to be hard to wait for it to cool and glaze

    Reply

  115. Pingback: Healthy breakfasts on the go | Our Food Adventures

  116. I am constantly trying to adapt delicious new recipes to a gluten and sugar free version. Today I replaced the sugar with xylitol, I relaced the flour with Bob’s Red Mill Gluten Free All Purpose flour and added 3 tsp of xantham gum ( I doubled this recipe) I also used 1/2 unsweetened applesauce for the oil. The xylitol I placed in a food processor and pureed it until it resembled powder sugar!:) I will let you know the final results. I am just so excited about a lemon bread that I had to post NOW!

    Reply

  117. I have 2 zucchinis in the fridge that a friend gave me and the powdered buttermilk mix that I found on the baking section of the store. do you think the lemon juice you get in a bottle would work? No zest but the juice.

    Reply

  119. Made this once. Ate almost the entire loaf. Made it again. Family got to try it and loved it. Making it for the 3rd time this week and this time added blueberries. Thank you for an simple and delicious recipe!!!

    Reply

  121. Just made this loaf with yellow zucchini from my garden – WOW. So good! In place of the buttermilk I used some homemade kefir. This is a moist loaf that I will have to keep refrigerated, but I don’t think it will last long anyway. This will be lovely in the morning with some coffee, but it was great warm & sticky just before bed, too!

    Reply

  127. Pingback: Pinterest Love: Lemon Zucchini Loaf With Lemon GlazeHotCouponWorld.com

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  130. Pinned this on Pinterest a long time ago because I’m a lemon lover & zuccini fanatic! Two of my favs in one dessert! Lol! I finally made these for an Italian themed dinner at our Couples Bible Study last fall…they were a HUGE hit! I actually used a mini loaf pan (like a muffin pan), since me & regular sized loaf pans have a love/hate relationship, & they came out so cute!! I’m more of a savory cook & don’t really succeed at baking, so I rarely try dessert recipies. Not only was this a fairly easy recipe, but you were right…little, moist, lemony delights! The only “change” made besides doing mini loaves…I used a little lemon zest in the glaze too, to make it a little more lemony, of course! ;-) Thanks for the keeper!

    Reply

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