Zucchini are one of the most underrated vegetables in the garden. They are huge producers and only get a nod or recognition for it!!!

But, I’ve found a recipe that does what Marinara Sauce did for the tomato and what Buffalo Wings and Bleu Cheese did for celery! Glazed Lemon Zucchini Bread is THE BEST loaf bread I have ever eaten! It is super moist  and delicate and lemony! It elevated the humble zucchini to super star status… a position long overdue! If you make one thing with a zucchini this summer, this has to be it…


Glazed Lemon Zucchini Bread-slices and



This recipe was a breeze to make. I always say that I am not much of a baker, but after a few years of blogging and baking I no longer can say that. I guess I am an average baker! But, this recipe makes me look like a pastry chef… yes, it IS that good!


Glazed Lemon Zucchini Bread-whole


5 from 1 vote


Print Recipe


  • 2 cups cake flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 1/3 cup sugar
  • 2 TBS fresh squeezed lemon juice
  • 1/2 cup buttermilk I used buttermilk cultures mixed with water
  • zest of 1 large lemon
  • 1 cup grated zucchini
  • 1 1/4 cup confectioner’s sugar
  • 3 TBS fresh squeezed lemon juice
  • 1 TBS milk


  • Preheat oven to 350 degrees.
  • Mix flour, salt and baking powder in a bowl. Set aside. In the largest bowl of a mixer, add eggs and beat. Add canola oil, sugar, 2 TBS lemon juice, buttermilk and lemon zest. Beat until well incorporated. Fold in the zucchini with a spoon.
  • Add the dry ingredients to the wet ingredients in thirds, mixing to incorporate the dry ingredients. Mix until just blended. Do not over beat.
  • Pour the batter in a 9 x 5 loaf pan that has been well greased.
  • Bake for 40-45 minutes.
  • Meanwhile, make the glaze. Mix together confectioner’s sugar, 3 TBS lemon juice and milk. Set aside.
  • When the lemon zucchini loaf bread is done, remove it from the oven and set it on a wire rack for 15 minutes. Turn the bread out of the pan and continue to let cool on the wire rack.
  • Drizzle the glaze over the top of the bread while it is still warm.
Glazed Lemon Zucchini Bread-adding


I found this recipe in Pinterest and the original source is LIL’ LUNA. Check out her great blog and the original recipe!

If you make one new loaf bread this year… THIS SHOULD BE IT!


Glazed Lemon Zucchini Bread-slices and



Here is another of my favorite recipes using zucchini…  ZUCCHINI CHOCOLATE CHIP BREAD.


Zucchini Chocolate Chip Bread Title Page - BLOG


Remember to Pin it to your Pinterest recipe or food board! Hover over any image above to bring up the “Pin It” button!


Title Page, Glazed Lemon Zucchini Bread



I’m partying at: FOODIE FRIDAY

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Recipe Rating


  1. Oooh that looks so yummy! I am going to have to give it a try. Love the new look of your blog! The page loads so much faster now. Hope all is well and that Chris is recovering from his surgery.

  2. Sound yummy. I will have to wait until our summer, when our zuccinni’s are plentiful.
    Hugs Kay

  3. That sounds delicious, I have zucchini that need to be used up right now. Can’t wait o give this a try.

  4. Last week I made a double batch of zucchini bread to share with our neighbors. The next time I make it, I’m going to try your version. My recipe creates a dark crumb and I like how yours is light and looks like cake. Thanks for sharing your recipe!

  5. nan, odessa, DE says:

    Can I use regular Gold Medal flour?
    Hate to buy cake flour for one bread. How do I measure this flour to equal the cake flour?
    Thank you!

    1. Hi Nan, I guess you could use regular flour. It will make the bread more dense. Did you know that you can make cake flour? Here’s how you can make cake flour from regular flour. Measure out the flour you need for a recipe. For every cup of flour, take out 2 TBS of flour and put it back where you keep your flour. Put the flour in a sifter over a large bowl. For every 2 TBS of flour you removed add 2 TBS cornstarch to the flour in the sifter. Now sift and sift and sift… at least 4 times so the cornstarch will be completely mixed with the regular flour…. and now you have cake flour. Give this a try! Hope this helps and you make the Glazed Lemon Zucchini Bread!!!!

      1. I made this using your cake flour instructions and it turned out great. It looked exactly like the pictures, light and delicious. It was the hit of my dinner party and I will definitely make it again.

        1. Oh, I’m so happy to hear that Susan. How nice of you to let me know!

  6. nan, odessa, DE says:


    Looking forward to your blog on Mckenzie childs dinnerwear!!!!!!!

  7. Hi Yvonne, We love zucchini breads and this one looks so light and moist! It also seems like one that could be packed to take along for a picnic treat. I can’t see the pin button on the last photo when I hover but I found a way to pin to my “yum” board because I will definitely be making this! Linda

      1. This is because there is a minimum pixel size set in the pin settings. 🙂 I can alter it, if needed. But, as Yvonne mentioned, the larger images should pin just fine.

      2. Yvonne, I have a “pin it” button on my browser and I used it to pin the last photo so your lettering will show on my board. It is such a great photo with a pretty font! Linda

  8. I made the Chocolate Chip Zucchini Bread last weekend and loved it. Can’t wait to try this one too!

  9. I just pinned this recipe and can’t wait to try it…Thanks for sharing!

  10. I have never been a big fan of Zuchinni bread, but lemon flavors make me salivate every time. Oh that glaze looks just wonderful 🙂

  11. Oh wow! My kiddos have some weird dietary issues so it’s hard to find something they can eat — but they could actually have this. Can’t wait to try it!

  12. Hi Yvonne,
    Your Glazed Lemon Zucchini Bread looks so moist and delicious, I really NEED a slice of this bread!
    I love your new site, it looks awesome, I will have fun exploring. Have a great weekend and thanks so much for this fantastic recipe!
    Miz Helen

  13. Pam Iaquinta says:

    The “hover over” to pin doesn’t seem to work for me. Would love to pin the lemon zuch bread recipe. 🙁

  14. Rattlebridge Farm--Foodie Friday says:

    Your lemon zucchini bread looks moist and delicious! I’m pinning to the Consuming Passions board. Have a lovely weekend!

  15. Did someone say lemon? Oh dear, I’m in trouble again. 🙂
    This looks yummy. Must try.

  16. Oh my gosh Yvonne!…you have made two of my favorite things in one delectable recipe….The bread look amazing!!
    Another one of your great recipes that I am adding to my recipe book!

  17. this looks fabulous and I really enjoy your blog. I would like to pass on a great zucchini recipe which we love when it is summertime here.
    grate some zucchini and squeeze out excess moisture. Saute gently in some olive oil along with a some crushed garlic, pinch of chilli flakes and zest of lemon for around 5 mins. Remove from heat and crumble in some feta and torn basil leaves and leave till feta softened season as desired and serve as a side dish or pile on some nice bread. other additions such as replacing basil with other herbs or nuts such as pine nuts

  18. Yvonne, Your bread looks melt in your mouth moist & delicious! That’s how I prefer to eat zucchini, in loaf form 🙂

  19. Looks amazing!
    I think I”m going to have to give this a try :0)
    Thanks for sharing, Yvonne.
    Have a great day,

  20. This Lemon Zucchini bread was just delicious! My husband declared it his new all time favorite! Thank you for the tip on how to make cake flour, I did not know that, I used bread flour, and it was delicious, but now I want to make it again with cake flour. 🙂
    This time of year I am always looking for ways to make zucchini.

  21. Anna Mink says:

    Does this recipe only yield one loaf?

  22. Sandy Newell says:

    This was absolutely amazing. I make regular zucchini bread and one of my neighbours love it, but made this lemon glazed version this past weekend and everyone who tasted it loved it. It was light and fluffy, even though I used all purpose flour. I took one loaf to a friend who entertained us for dinner on Saturday and enjoyed the 2nd loaf with the same neighbour who loves the regular zucchini bread, along with some other friends. This recipe is a keeper for sure. I will try the chocolate chip one next.

  23. Leigh Ann Wood says:

    I was wondering exactly what are “buttermilk cultures” that you add water to? Are buttermilk cultures something you can keep on hand, do you buy them or make them, are they dry? I googled it and it still does not quite make sense to me what they are : /
    Thank you

  24. Just a comment of appreciation. Thank you for putting your picture along side your comments. I don’t want to miss anything you add to the post via comments about a readers question/comment. It makes it so much easier to find your additional hints/comments. Thanks. I’m a new follower via email notification and it’s the first thing I read in the morning.

  25. Linda Bonskowski says:

    I cannot eat gluten, so I made this recipe with gluten-free flour from Authentic Foods. It turned out fabulous, and so good no one would ever guess it was gluten free!! I have made it at least 3 times and each time it’s perfect. Once I even tried a “chocolate” version. Still moist and almost as good, but I still prefer the lemon version. This recipe will be one of my all-time favorites!

  26. Nancy at Lake Stevens says:

    I love lemon bread and cannot wait to try this recipe. When I make lemon bread and before I drizzle on the glaze I take a wooden skewer and poke holes all over the top of the bread. The glaze will go in the holes and make the bread even more moist.

  27. I recently made your lemon zucchini bread and my husband said it was definitely a keeper. I made the cake flour like you said and it turned out delicious and very moist. I now have about 2 extra pounds on my waist! You may have to put a warning on this bread! LOL!!!!! I pinned it to my Pinterest board—Pass the Bread Please.

  28. Your cake does look professional. 🙂 I pinned it. I like the idea of it being moist cake without the fat. Love zucchini.

  29. Thanks so much for this recipe – it really should be called Glazed Lemon Zucchini Cake because it has such a fine texture. This “bread” is so good – light, delicate and so lemony! We loved it! Thanks for your beautiful website as well. Also enjoyed your article about why the Bible is difficult to understand. Keep up the good work!

  30. Made this last night and oh my goodness! One of the best zucchini recipes I’ve made. Thank you for sharing.

  31. I have this in the oven right now!!! Can’t wait! I had to use bread flour, (wish I had read the comments first, but it looked so good, I had to just wing it!) I also used olive oil, because we don’t use Canola oil. I’ll let you know how it turns out! I have enough zuccini left over, so I can make another one, using your recipe for cake flour if needed,, I’ll freeze it in portions, (FoodSaver to seal in), but it smells wonderful……Thank you for this recipe!!!

  32. My husband said, “Please make this again for our fish fry this weekend.”. He even suggested that I could make it a day ahead as it keeps very well. I am gluten free so he had to eat the whole loaf himself over the week. Smile…he really loved it.

    1. Judy, try using rice flour and then you can enjoy it too! My husband needs to be gluten free as well, and I substitute rice flour for many great recipes. He loves it!

  33. Hi Yvonne! I made this bread last night and it is Fabulous! Thank you for sharing. My husband has already eaten half of it!

  34. What I use to substitute eggs in the glazed lemon zucchini bread recipe? My son is allergic.

  35. Judy Marcero says:

    I made this and it’s absolutely delicious. Thank you. I will be making this often. It’s a hit!

  36. I’ve made this and it is just as delicious as Yvonne says it is!

  37. Debbie Gardiner says:

    I made this and it is FABULOUS! Could I double the recipe and bake it in a Bundt pan instead?

    1. Hi Debbie, I’m so glad you like the bread. I wouldn’t double the recipe. For some reason bakes things don’t double well.

  38. Bernadette says:

    Can’t wait to try this recipe!! Thanks Yvonne.

  39. Nancy Ashley says:

    Zucchini Bread is one of our favorites but this sounds heavenly!! It looks even better they way you have it served on that blue plate. Just divine! I will be making soon due to always having an abundance of zucchini. I don’t know about this recipe but my regular recipe freezes wonderfully well. I enjoy your site so much and it is always such a treat to see what you have for us next! I get so many great ideas from you if I just had a big ole’ farmhouse to decorate. I seem to always end up scaling it down to suit my smaller home though. Please keep the great ideas coming!!!

  40. Marge lombarski says:

    This was an outsting recipe

  41. All of your recipes look so good, Yvonne! I am especially going to try the Glazed Lemon Zucchini Bread. You are too modest. I believe you are a great cook!

  42. Joanne Sheppard says:

    Definitely going to make these zucchini recipes. They sound yummy. Also berry cobbler in a jar. Looks delicious

    1. YUM! I’ve made the Glazed Lemon Zucchini Bread for years and it is so so good!

  43. 5 stars
    Love everything that is stone gable.
    We always have tons of zucchini in our garden.
    Looking forward to making the Rolled Zucchini Ribbon Salad. Thank you!