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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.

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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

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