Lemon Zucchini Bread Recipe | Yummly

Lemon Zucchini Bread

SHUGARY SWEETS(15)
melissa c.: "Delicious! Lemon flavor is there without being to…" Read More
12Ingredients
75Minutes
250Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
  • 4 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 2/3 cup unsalted butter (melted)
  • 2 lemons (zested)
  • 1/2 cup lemon juice (about 2 largelemons)
  • 4 large eggs
  • 1 cup powdered sugar
  • 1 lemon
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    250Calories
    Sodium10% DV250mg
    Fat11% DV7g
    Protein8% DV4g
    Carbs14% DV43g
    Fiber8% DV2g
    Calories250Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol60mg20%
    Sodium250mg10%
    Potassium105mg3%
    Protein4g8%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate43g14%
    Dietary Fiber2g8%
    Sugars22g44%
    Vitamin A6%
    Vitamin C30%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(15)

    melissa c. a month ago
    Delicious! Lemon flavor is there without being too strong, sweetness is there but it’s still a bread and not a cake. The only change I made is that I increased the amount of zucchini to 2 3/4 cup because I shredded too much, and it still turned out perfect. I made 1 regular sized loaf and 4 mini loaves. The mini loaves baked for 40 minutes and the regular loaf baked for 65 minutes, until toothpick came out clean. My son, boyfriend, and coworkers loved it!
    Aimee Davis 2 months ago
    Added a bit more lemon zest and juice for a stronger lemon flavor. Delicious!
    Toriyanna Wallace 5 months ago
    Turned out great..100% recommended! Taste healthy but the deliciousness covers it up!
    Denise 6 months ago
    I followed recipe but made 4 mini loaves and 5 cupcakes. I baked all for 20-25 minutes. All in all, the bread is good; however, I agree that it is not as lemony as I would like. Very dense and moist bread.
    Carla G. 6 months ago
    Pretty darn good! As with most of us here, we seem to tinker with recipes. Some of my alterations are because of missing or low amounts of items because of covid and I will note the changes. That all aside. This was nice and moist. Beautiful density. I added a bit more lemon juice since I ended up having about 1/8 c extra from squeezing lemons and didn't want to waste. I love lemon so... no problem. Also added extra zucchini since I goofed up a food delivery and ended up with zucchini coming out if my ears and needed to use it up. Added an extra 1/2 cup. Instead of all white sugar since I am running low I did a mix of white and brown sugar. I also did not make the glaze since I am out of powdered sugar. It was of course less sweet but I still loved it. So did the family. The recipe by the author is a really easy one to tinker a bit with so long as you have enough flour eggs baking soda and salt. I am sure you could use oil instead of butter ( but butter tastes better) or reduce butter or oil by 1/3 and still have a good quickbread. Winner!
    Amanda B. 6 months ago
    it turned out great! I made 5 small mini loaves, baked for 45 minutes. would add a little more lemon to the bread and make a double batch of glaze next time
    Anita 9 months ago
    Not really lemony enough. I took it out of the oven after 45 min, wish I took it out even sooner because it got a bit dry.
    Kathrin B. a year ago
    Excellent but skipped the crumble
    Natalie Popovic 2 years ago
    great tasting and super moist.
    Debbie Crawford 2 years ago
    such a great recipe! i made a gluten-free version with 2c Bob's 1for1 baking flour, 1c sorghum flour, 1/2 oat flour, 1/4c coconut flour and 1/4c almond meal. so good my partner couldn't tell it was gf. i used 1/2 the mix in 12muffin tins and made a loaf with the other half. cant wait to make again!
    April Doten 2 years ago
    Perfect! I tried 1/2 the batch in a 9” loaf pan (baked 50 min) and the other 1/2 in 12-cup muffin on (baked for 20 min)
    Graham 2 years ago
    So good! I made them into muffins and mini-muffins and just cut the cooking time down to 20 mins for muffins and 10-12 mins for mini muffins!!! I also added a little carbonated lemon to the lemon juice in the glaze and it adds an extra little pop!!!
    Alyssa 2 years ago
    Delicious! 10/10 will make again
    Melissa M. 2 years ago
    Not nearly as lemony as i thought... i would definitely increase the amount of zest and the amount of lemon juice next time. the cake was really moist and it was probably done just after the 45 min mark in my oven.
    Diane D. 2 years ago
    Wonderful! This is very good zucchini bread. I didn’t change a thing although it only took about 50 minutes to cook.

    PlanShop