Frequently asked questions
Cut it into thick slices and it’s extremely irresistible. I’m a huge chocolate person, but this is my favorite variation on zucchini bread (though this Chocolate Zucchini Bread is an extremely close second).
Zucchini Lemon zest and juice All-purpose flour Unsalted butter Neutral oil Granulated sugar and powdered sugar Eggs Vanilla extract Baking powder and baking soda Salt
Zest your lemon first before juicing it. Lemons are difficult to grate once they’re juiced, so don’t forget the zest. A microplane grater makes quick work of it; it’s a handheld grater with small sharp holes that’s easier to use and clean than a box grater. Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly. Don’t overmix! This is extremely crucial when making a zucchini bread. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
Wait until the bread is cool prior to icing. Otherwise, the icing will melt into the bread. Use a fork! A fork makes the best drizzly lines: with a spoon it’s a bit too chunky. Use less if desired. You can make a half recipe of the icing if you’d like to cut the sugar.
Try Lemon Bread, Lemon Blueberry Bread or Lemon Blueberry Muffins. Go for Grandma’s Lemon Bars or Lemon Cake. Make classic Lemon Curd or whiz up a Lemon Smoothie. Mix up Lemon Ricotta Pancakes or Lemon Butter Sauce.
5 from 5 reviews
1 ½ tablespoons lemon zest (2 large lemons) 1 ¼ cups granulated sugar ¼ cup unsalted butter, melted ⅓ cup neutral oil 2 large eggs 1 teaspoon vanilla extract 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 tablespoon fresh squeezed lemon juice 2 cups [280 g] all-purpose flour 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
Lemon Glaze
1 cup powdered sugar 2 tablespoons fresh squeezed lemon juice
