The Cookalong Podcast

Your Cooking Companion

Lemon Zucchini Bread

Main photograph of prepared recipe.

The brightness of lemon instead of the traditional cinnamon. Sweet, moist, and zesty (pun intended), this is a very yummy way to use that zucchini.

On mobile? Click "Listen in browser".

Difficulty Level



Needed Items


  • Prep 10 min
    Mixing 5 min
    Baking 50 min
    TOTAL: 65 min


  • 1 1/2 cups all-purpose flour
    1/2 tsp baking soda
    1/4 tsp baking powder
    1/4 tsp salt
    3/4 cup sugar
    1 cup finely shredded unpeeled zucchini (about 6 ounces of whole zucchini)
    1/4 cup vegetable oil
    1 egg
    2 Tbsp lemon juice
    2 Tbsp lemon zest

    Glaze (can be doubled or eliminated, if desired):
    1/2 cup powdered sugar
    1 Tbsp lemon juice
    1 tsp lemon zest

Number of Servings

  • 12 slices


  • Food processor with fine shredding blade OR grated (box or plane)
    Zester (or that same grater)
    Citrus juicer or reamer, or use your hands!
    2 medium bowls
    Loaf pan
    Cooking spray


  • Spray loaf pan with cooking spray
    Preheat oven to 350°

Additional Notes

We don’t have any notes yet for this receipe, but check back… you never know!