Glazed Lemon Zucchini Bread

Greetings from Minnesota!  I am so excited to be visiting once again this month from My Kitchen Escapades and grateful that my three favorite sisters continue to let me poke my big nose in their business.
As a momma to six kiddos, I always have at least one little hand “helping” me in the kitchen but this past week, my four year old was too cute for words while she helped me make some Key Lime cupcakes for St Patrick’s Day.  (The same four year old who thought it was “Patrick Day” and just couldn’t figure out how he and his best friend SpongeBob fit in with all the green festivities!)

I’m not quite sure why she insisted on wearing safety goggles to apply the green sprinkles, but who was I to argue?  You never know when a rogue green sprinkle might jump up off the cupcake and attack :)

While my little cutie was working so hard on her cupcakes, I was digging in my freezer for some yeast and came upon two packages of frozen, shredded zucchini from my garden last summer.  Jackpot!  I completely forgot that I froze some leftover shredded zucchini after my massive zucchini baking day.

I knew instantly what recipe I wanted to try with my two frozen gems of zucchini because this recipe has been quietly calling my name all winter long.  The results were delicious!  I love zucchini in breads and muffins because they add the perfect amount of moistness and heft without tasting like zucchini.  I made a double batch since I had enough zucchini to do so and both loaves were gone within the first day.  In my book, that means the family loved it :)
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Glazed Lemon Zucchini Bread

recipe adapted from Nancy Creative

(makes 1 loaf)

2 eggs

1 1/3 C sugar

1/2 C canola oil

1/2 C buttermilk

1 lemon, both zest and juice

1 C grated zucchini

2 C cake flour

2 tsp baking powder

1/2 tsp salt


1 C powdered sugar

1 Tb lemon juice

2 Tb milk

1.  In a large bowl, beat together the eggs and sugar until light in color.  Add the oil, lemon juice and zest, buttermilk and zucchini.  Add the flour, baking powder and salt and blend together just until blended.  Do not over mix.

2.  Pour batter into a greased 9×5 loaf pan.  Bake in a preheated 350 degree oven for 45 minutes until a toothpick inserted in the center comes out with no raw batter on it.

3.  Mix together the glaze and while the loaf is still warm, pour on the glaze.  I used a wire rack over a cookie sheet so I could scoop up the glaze that fell off and reapply it.  Bread is best if it is wrapped and rests overnight before serving.

We are sharing this with: Living Well Spending LessLamberts LatelyWhat’s Cooking LoveTatertots And JelloWhipperberrySunny Simple , The Country Cook, Mandy’s Recipe Book,  Inside BruCrew Life,


  1. What a fabulous idea! We love lemon loaf and zucchini loaf, so why not combine the two? Thanks for sharing at Simple Supper Tuesday.

  2. We tried this today and we really enjoyed it. We’re trying to see if cooking the sugar mix a little let’s the icing lose the grit. It’s so very yummy even if you don’t do this though!

  3. Is this batter supposed to be on the thin side? I suppose I may have miscounted the flour, but I don’t think so….

    • Hi Lea. It should be a cake batter like consistency. If it is runnier than that, you may have too much liquid and need to add some flour.

  4. I am in Brasil and I had to make substitute for the cake flour and for the buttermilk . I used the mixing of regular flour with corn startch and yogurt and milk, and it came out delícious, perfect. I loved it.!

  5. phyllis jimerson says:

    I made this last night. The batter is thinner than normal cake batter and all of my ingredients were exact. This has a different texture than normal zucchini bread since cake flour is used instead of regular flour. It has a fluffier’ different but good. Thanks for sharing.

    • Thanks for your input Phyllis! Glad you like it and hope you will come back and try our other recipes as well.

  6. How full should the pan be? My loaf pan is about 3/4ths full, so I’m wondering how much it rises, my loaf pans are 8 1/2 x 4 1/2 – so they are a bit smaller.

    • You may need to scoop some out into muffins since your pans are smaller. I would try it since 3/4 full is pretty standard, but make sure to put a pan underneath in case they spill. Hope that helps a little and that they turn out perfect!

  7. I’m curious if you happen to have all of the nutrition facts for this??

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