Lemon Zucchini Bread

While I'm sure this bread is perfectly delicious on its own, the couple of changes I made took this to stand out memorable! First, don't beat the zucchini with the oil, sugar and egg. Just add it to that mixture, then stir in the flour mixture till blended. I used a full tablespoon of lemon zest, and added 1/2 tsp. of vanilla. Once the bread was done, I let it cool in the pan 10 minutes. Meanwhile, I made a glaze of 1/2 cup granulated sugar and 1/4 cup lemon juice. I heated it till boiling to dissolve the sugar, then removed it from the heat. I removed the bread from the pan and brushed on the glaze, continuing to reapply it as it was absorbed. (Didn't poke holes in the top as I didn't want HOLES in the top!) This glaze made a beautiful, shiny top, and infused the bread with both moisture and incredibly delicious lemon zing! Outstanding.

We loved this recipe. I made a few changes, because I wanted to make it super guilt free. Used whole wheat flour in place of white, instead of the oil and white sugar, I used 1/4 cup honey (gave it a wonderful, homey smell and taste), 1/4 brown sugar (a little less...I don't like it too sweet) and added chopped pecans. I have also tried adding 1 1/2 cups shredded carrot, which also turned out great. Fool-proof, delicious and easy to make substitutions. I love it! Thank you for sharing!

Just as wonderful the second time I made it! Should have followed my own advice & doubled the recipe.Because I love lemon and cinnamon, I added 2 tablespoons of lemon juice and 1 tablespoon of cinnamon. Thanks REBECITA: a winner!

This is a great recipe, I have added lemon zest to my zucchini bread for years. The only changes I did make was to substitute the oil with applesauce and add a quarter cup of chopped walnuts. Still very delicious, moist and much less fattening!! Thanks Rebecita.

I loved this! I made it as muffins, some mini (cooked 10-12 minutes) and some regular sized (cooked 20-22 minutes) In some of them I added pecans and craisins, some I used glaze on and some not, and added 3/4 cup grated carrot to the recipe once when I made it, substituted 1/2 oil and 1/2 applesauce once....good any way you make it!

This bread turned out soo good!! It's one of the best I've had, but I did put a little more zucchini in the second batch, and it has a much better flavor!!!!!

AWESOME! What a great idea adding lemon zest. My hubby and I agree that this is the best zucchini bread we've ever had. I added a little vanilla and chopped walnuts to the batter, then made a lemon glaze to pour over the bread as soon as it came out of the oven. Out of this world!

I love this recipe. I added shredded carrot and also 1/4 tsp. of cayenne pepper to make the bread subtly spicy. Also substituted applesauce and whole wheat flour. This got rave reviews at a party I brought it to, thanks!

This is definitely a keeper! I like alot of cinnamon so I used 2 teaspoons instead of 1. I also used about 4 teaspoons of lemon zest and 2 Tbsp of lemon juice. I thought this was a perfect combination and will make this often. Great recipe!

My grandmother always used to make zucchini breads and I love the lemony flavor of this one! I used half brown sugar and half white and added 1/2 tsp. of vanilla to the batter. I also followed the advice of naples34102 and did a lemon glaze: 1/2 c. white sugar, 1/4 c. of lemon juice heated until just boiling to dissolve the sugar and then take it off the heat. I made two of these - one for us and one to give to a new neighbor.

Love the cirus twist! Added 1 cup chopped walnuts, and the zest of one large lemon. (easier to measure when using a handheld grater) perfect summer breakfast compliment for my usual coffee

This was a very tasty zuchinni bread. The lemon did add a nice flavor. Even my 4 year old liked it, and he doesn't like anything. I followed the recipe as directed.

This is THE BEST zucchini i've ever had! I did some modifications and doubled the recipe for two loaves as one just isn't enought! I put in 2 tablespoons of lemon juice and i also zested a whole lemon (not sure how much zest that equates) and i also used the glaze that another reviewer used and it was absolutly HEAVEN!!!! I also didn't sift the flour, used the whole wheat flour instead, baked both loaves together for about 20 minutes longer then the stated time and they came out soooo delicious and moist and wonderfully heavy like a pound cake, it was just PERFECT!! I can't wait to make these again!

Too much zucchini! The bread was too dense! I was too lazy to dig up my old bread recipe and tried this one. All three times I did and the bread did not rise. The taste was good but it was like a dense brick. I found my old recipe and it calls for 1 c of zucchini only. I tried that and it came out perfect.

We have a family of 10 people and its a great treat for everyone. I followed the recipe exactly and it was delicious!

This was pretty good. We liked the combination of the cinnamon/lemon flavors. I was a little shy on lemon zest, so I added 1/4 t. lemon extract. The biggest negative I see with this recipe is the baking time and temp. At 325 degrees, my loaf was not even close to being done after 45 minutes. I had to bake this at least another 15-20 minutes. I would recommend baking this at 350 degrees and begin checking at around 45 minutes. If I were to make this again, I’d add some chopped pecans or walnuts – didn’t seem right not to have that little bit of crunch.

A different take on your usual zucchini bread has several things going for it. First, the flavor is superb. The lemon is subtle, but you know it's there. Secondly, it's delightfully moist. I used 1/2 cup sugar and 1/4 cup Splenda, as I'm always trying to cut down on sugar content. Used only 1/2 tsp cinnamon and 1/2 tsp vanilla. I found that mine needed about 55 minutes to be completely baked through. It's true that this doesn't rise a whole lot during the baking process. The picture is an accurate portrayal of what you can expect. Not a huge loaf, but as the saying goes, "Good things come in small packages." Unusual and fabulous!

Spectacular!!! I added 2 cups of zucchini and used 1/2 cup of brown sugar, as well as, a 1/4 cup of applesauce & 1/4 cup of extra virgin olive oil instead of the 1/2 cup of veggie oil. I also used an extra tsp of cinnamon and substituted the white flour for whole wheat. What a beautiful loaf this is! This is one to be used for many years to come! Thanks Rebecita! **UPDATE** I also tried using the zest from an orange and its wonderful!!

We thought this was very tasty. I baked mine in a bundt cake pan; it only made a short bundt cake, but this was the test batch anyway. For anyone who is wondering, double this recipe for a regular bundt cake or tube pan. I made some substitutions: I exchanged 1/4c. of oil for 1/4c. applesauce (used oil for the other 1/4c. to make a full 1/2c.). I put around 1.5 tsps of cinnamon, and I put however much zest a large lemon produces in it, minus a tiny bit that I used to make a glaze. I took the advice of reviewer naples34102 and made a glaze of simple syrup & lemon juice & zest and basted my cake in it after I popped it out of the pan. While mine did not make a shiny glaze like I was hoping for, what it did do was make a delicious tart layer of goodness on the outside of the bread! I will certainly make this again experimenting with carrots, apples, raisins, nuts, and orange-lime-grapefruit zests/juices/glazes! Thank you for an excellent zucchini recipe that is easy to love!

Excellent recipe, the bread came out super moist and delicious and I made it exactly as the recipe stated!

Tasty. I used lime zest instead of lemon on accident (sneaky yellow limes). Still quite good.

I made a couple of changes to this recipe that still tasted pretty good. Rather than using 3/4 sugar, I used 3/8 cup of the Splenda sugar blend for baking. I also added 1/2 pint of blueberries. I added the blueberries last, and lighted coated them with flour so they wouldn't all sink to the bottom.

Moist and delicious! I will definitely be making this again. I did have to bake it a good bit longer and turn up the heat a bit, but the end result was wonderful.

My family loves this bread! After reading the reviews, I changed a few things. We doubled the recipe to make 2 loaves. I used the zest of one whole lemon and added the juice of the lemon to the wet ingredients before mixing. I also used half oil & half applesauce to cut the fat. I did npt have any cinnamon, so substituted vanilla. Two wonderful additions were dried cranberries and walnuts - yum! I also threw in about 1/4 cup of ground flax seed to increase the healthiness. After the loaves came out of the oven, I drizzled them with a lemon juice/sugar glaze to give them that little extra touch. Delish!!!

I'm so glad I decided to make this! I wasn't sure if I would like lemon and zucchini together but it turned out really good.I decided to add blueberries to mine and I'm glad I did because they were delicious in this.The blueberries went really well with the zucchini and lemon.I used applesauce in place of half the oil and it still turned out very moist.I sprinked a little brown sugar on my three mini loaves before baking and my husband loved that.He kept asking me what I put on the top.I'll definately be keeping this recipe!

This was really good, next time I'll add slighty more cinnamon, but it's my new staple zucchini bread recipe.

This is one of my favorite zucchini recipes

I've made this a couple of times and everyone loves it. The only variance I make to the recipe is to glaze the bread with a combo of 6 Tbls powdered sugar and the juice of one lemon while the bread is still warm. Wonderful!!

The lemon adds a nice freshness to the moist bread!

This is the best zucchini bread I have ever had. The only changes I made was to use 1/4 cup white sugar and 1/2 cup brown sugar and I used half all-purpose and half whole wheat flour. It is excellent, thanks!

This recipe was fabulous! I did use a whole tablespoon of lemon and I glazed it lightly. It made it a little more dessert like. Without the glaze I think you could serve it for brunch! Since I'm using my zucchini surplus I made 4 of these. For 2 I added fresh blueberries (liberally) and it was even better!

Excellent recipe! I've been making zucchini bread for many years and this is by far the best. I doubled the recipe and added chopped nuts. I'm making several copies of the recipe to pass around. Thanks for sharing.

Lemon and zucchini, now you are talking! This bread is INCREDIBLE!!! I have added 2x as much zest but kept all other ingredients the same. I also use a cheese cloth to squeeze the extra moisture from the zucchini just after grading it. EVERYONE who has it wants the recipe! I make this bread when zucchinis are flooding the farmer's market in the summer. Also, it freezes wonderfully so you can have it later! YUMMY!

Very easy to make and the best zucchini bread I have ever tasted!

This bread came out beautifully! Wonderful lemon essence that gives this bread an extra little surprise when they bite into it! I got rave reviews! Delish! THANKS! Will use this bread as a staple in my house! TOTAL Keeper! :D

Great recipe! I would recommend this recipe to anyone looking to make a tasty zucchini bread.

This is the BEST zucchini bread I've ever had! Like the other reviewers, I added more lemon zest and the juice of one lemon. It's very moist and light. Perfect way to use up the extra zucchini from the garden (and actually the ONLY way I can get my kids to eat it!) THANKS!

This is delicious bread! My co-workers raved about it when I brought some in. The only substitute I made was 1/4 cup applesauce for 1/4 cup oil. I'm sure that wouldn't cause too much of a difference in taste. This will be my go-to recipe for Zucchini Bread!

Made it a couple of times, it's so good!!! I put a little more zucchini (like a little more than 2 cups) and a lot more lemon (the zest of 2 or 3 lemons... I really like lemony things ;) ) and a little bit of lemon juice... I omitted the cinnamon. My mom loves this!

My grandchildren LOVED this -- even AFTER their Poppie told them that there was zucchini in it! It is very light and flavorful. I made it with half Splenda and half sugar because of dietary restrictions but it is still great! The second time I used lime juice and zest instead of lemon and it was absolutely amazing! Thanks for the great recipe!

makes an excellent and moist loaf of bread. everybody who tried it liked it! Didn't have lemon zest, so used real lemon juice and a tsp of rind. Also added 2tsp vanilla just for fun. Lemon flavor was a bit understated still though. thanks for this new recipe!

Best zucchini bread I have made. I didn't have lemon zest for several of the batches so I used a Tbl lemon juice.

I grow zucchini in my backyard so this is a fantastic way to use it! I made it a lot healthier by using egg substitute, substituting the oil with organic applesauce, and using organic whole wheat flour and sugar, and adding walnuts. The nuts and whole wheat give it a nutty flavor so you don't need all that oil. This healthier version has gotten rave reviews.

This was great. I did not want to use so much oil so used half the oil and added unsweetened apple sauce. Also, use Agave nectar instead of sugar and used half while flour and half whole wheat flour. Really enjoyed this dish!!

Yum!

One of the best Z-breads we've ever made, and so simple! Light, not dense or doughy, holds together for toast, hint of lemon, just wonderful. I didn't have enough white sugar so 1/2 was brown sugar. Gave it a beautiful color. I also added 1/4 t.pumpkin pie spice because we love it. I would have put pecans in it but since my 11 yr. old daughter was making it, and said no, I didn't push it. :) This might be the only Z-bread recipe we use this summer! Thanks!

A yummy zucchini bread recipe! I really enjoyed the citrusy component of the cake - so different from the recipes I've made before. I followed the addition Naples used too: dissolved sugar into lemon juice and used it as a glaze for the top...an extra pop of flavor that was quite a special touch!

Great! I printed this recipe off a couple years ago and I always make it this time of year. I substitute butter for the veg. oil and it turns out great. You can also add in some other spices that are typical 'pumpkin' spices.

My family and I loved it! We grow zucchini in our garden every year and always end up with tons of them. We all love zucchini bread so I love to try new recipes. I have to say this is probably one of my favorites so far. I also used honey in mine and the juice from one of the lemons, plus increased the zest amount. It added such a fresh, summer taste to it. By far one of the most most I've ever had! Thank you for sharing!

Amazing!!!! I substituted applesauce for the oil and added 1/8 cup of poppy seeds!!!! Yummy!

Great to use up all that zucchini - I made several mini loaves and they were all gone before I could freeze them.

Yum! A very simple addition, but adds a pleasant surprise!

Great bread! Needs to add lots more lemon cuz what I added didn't give much taste. This bread was very very moist and kept very well! Definetly add walnuts! :) they taste great!

This was a good recipe. I will use it again.

I love this bread. I have tried several different variations on zucchini bread. The lemon is delicious. I added a lemon glaze top to add a little more lemon. Everyone loved it.

This is delicious and I can't wait to make it again! It is very moist and taste great when made with garden fresh zucchini. I added a teaspoon of lemon juice to add flavor. Thank you for this wonderful recipe!

very yummy. I added more zucchini, and also baked it for about 7 minutes longer. Delicious.

Yum, so good! Hubby liked it too. Made as directed. Love the lemon flavor, what a great addition. Next time I'll make two loaves to help use up my abundant garden zuchini! Thanks for sharing!

I followed naples34102 review, but added zest of one smaller lemon, along with vanilla extract. Folded zucchini in at the end, instead of the beginning. Gotta say, love the lemon flavor!! Keeper recipe!!

Wow! I really did think that I had the best recipe ever.. until I tried this one! I did what Naples suggested in a previous post and made the simple syrup what I brushed on until it was all absorbed. My husband LOVED this recipe and shared it at work~ And they loved it! Do yourself a favor and try this recipe. The addition of fresh lemon brings out a freshness in this bread that can't be beat!

Delish! I recommend adding more lemon zest and/or a tbsp of lemon juice if you want more of a lemon taste. As is, it's just a hint. Same goes for the cinnamon. And zucchini for that matter! I added walnuts and that gave it a nice crunch and increased the nutrition. Yum! To those who had to cook it a lot longer/shorter....check your oven temperature.

This is wonderful! I added 2 tbl lemon rind and about the same of juice. My son didn't want to try it but when he had a taste of mine he ended up having 3 slices, saying it was the best zucchini loaf he'd ever had! Will be making more this weekend!

Just Delicious

EXCELLENT!!! LOOK NO FURTHER THIS IS THE ONE! I substituted half the flour with whole wheat flour and added 2tbs water. Also, reduced sugar to 1/2 cup and sustituted some oil using 1/4 c veg oil and 1/4 of greek yogurt....read other reviews and highly recommend a lemon glaze on top(1/2c granulated sugar and 1/4 cup fresh lemon juice bring to a boil to dissolve sugar then remove from heat)

Delicious, added extra flavor 2TBSP lemon zest, 1TBSP fresh lemon juice, half whole wheat flour and instead of sugar 1/2 Splenda and 1/2 Agave Nectar. I baked 1 small loaf and rest muffins to which I added poppy seeds. Muffins baked 20 minutes, loaf baked 45 minutes. My husband said these are the best and no sugar. thanks for recipe.

This was excellent! I also added 1 extra tsp of cinnamon, a couple drops of vanilla, 2 tsp fresh lemon juice, and topped it with a glaze of powdered sugar/lemon juice. Even with the extra lemon, the lemony-flavor was pretty subtle. Next time I will probably use even more lemon. Thanks for the recipe!!

I tripled the recipe, added 2 more eggs, used half peanut oil and half applesauce, 1/3 white sugar with 2/3 brown sugar. The 12 muffins came out of the oven about 15 minutes ago, 2 mini loaf pans should be ready in about 2 minutes. and 2 regular loaf pans in about 20 more minutes. I did drop the oven temperature to 350 degrees because I have the convection turned on. Just finished a very moist, scrumptious muffin. This recipe is a keeper. My mother usually glazes her zucchini bread but this one definitely does not need it!

This is a very simple recipe and can be altered easily. I use 2 cups of zucchini instead of 1.5, substitute whole wheat flour for the white, and use organic brown sugar. No matter which substitutions I have made, it always turns out great. Thanks for the recipe. I plan to keep this one.

I did half applesauce, half oil, other than that I followed the directions exactly. This was delicious and moist! I will DEFINITELY make again (especially I have a lemon tree and an overabundance of zucchini!). I did end up cooking it a bit longer than suggested, but I just watched it and waited til the top looked brown and did the toothpick test.

Loved this recipe, my 2 year old did too. I am about to bring it to the nursing home for my grandparents!!! They will love this. I made mini loves instead of one big one, so they could be brought to family/friends. Each batch makes 3 mini loves.I also added about 1/2 tsp. of apple pie spice . tastes great!! YUM YUM!!

I wish I could review this without rating, because I made alterations which probably contributed to the taste. I used whole wheat flour, splenda, & applesauce rather than oil. It tastes strongly of the ww flour, sadly. Everyone besides me ate it and liked it.

Geat flavor!

Completely delicious. Like others, I substituted applesauce instead of the oil. I also added a little nutmeg and vanilla extract. It turned out moist and full of flavor!

This recipe was great! Love the Lemon. It Definitely helps to squeeze the zucchini out in a towel to drain excess water.

Next time I will add more lemon juice. I will be making it again.

Something just wasn't right with the flavor. I think it was the cinnamon and extra lemon extract.

Very good, I will make it again. Always be sure to drain zucchini, there is so much water in it.

I made this with double the lemon zest and poured a lemon glaze over it while it was cooling. It came out delicious and very lemony, which is what I was aiming for(next time I may even omit the cinnamon). Thanks for this recipe- this is my new absolute favorite zucchini bread!

This was just ok for me. The lemon is good in it and it is moist, we just prefer our own zucchini recipe that I always use. Just wanted to try something different. I made it exactly like the recipe said. It's a little bland. Won't try again.

Very Delicious. i made it for my family for breakfast and they all loved it. made one loaf with oil the other with apple sauce and everyone agreed the one with apple sauce was better and more moist. i didn't have and lemon zest so i splashed in some lemon juice and the bread was fantastic. will make again.

This recipe makes a frangrant, moist, delicious bread. I do not claim to be a baker, but recipes like this make it easy. I did fold in 2 cups of grated zucchini after I blended the egg/sugar mixture as well as 1 cup chopped walnuts. The only problem I had was with the cooking time. I had to bake mine @ 325 for 55 to 58 minutes, it was not done at 45 minutes. I will definately make this again. Thanks!

Instead of 1/2 cup of oil, I used 1/4 cup oil and 1/4 cup apple sauce. As others recommended, I added 1 tbsp of lemon juice, 1/2 teaspoon of vanilla and 1/4 cup chopped walnuts. Also, I modified the sugar to 1/4 cup brown sugar and 1/2 cup white sugar. This zucchini bread came out moist and delicious with a nice hint of lemon!

Followed the recipe exactly but did put a lemon glaze over it after it was done. It was wonderful. My 10 year old daughter made a second loaf that we took to a party. Everyone commented on how good it was and they all loved the lemon in it! Thanks

The perfect recipe, comes out so moist, I did not change anything wanted to try it as it, & was very pleased, it came out perfect, didn't last too long, happy it's summer & the zucchini are in abundance because I will be doubling this on the next go!. Thanks for a great recipe

Good and very moist. I tried the lemon glaze suggested by another reviewer(thinking it would be an extra special goodness treat that way), but my hubby said that was the only part he DIDN'T like (and he likes lemon). Otherwise, he said this was the best zucchini bread he EVER had. I personally think I would've liked a little more zucchini and less cinn, but that's not a complaint by any means (also adding more zuch might make the batter too moist).

I would actually give this recipe only two stars if it weren't for my boyfriend who is really enjoying the loaf. For me, it was too heavy on the oil and not enough sweetness or lemon. But that's just my taste. The loaf turned out well according to recipe, it's just not for me!

This was an interesting twist on zucchini bread, but I was expecting it to be more sweet and lemony, I guess like a lemon cake. I did add quite a bit more lemon juice and zest than the recipe called for, but still, a little bland. I used the lemon glaze, which I thought was the best part. I think I would add more sugar if I were going to make this recipe again. My coworkers seemed to really like it though, so perhaps it's just me and my sweet tooth.

At the urging of so many reviewers, I added the juice of a large lemon. I also used half white sugar, half brown. Although I really liked the taste, I LOVED the texture.

This is easy , moist and YUMMY! The lemon adds a real nice flavor. I used 1 teaspoon of lemon extract instead of the other suggested.

Very easy, good bread. I took other's suggestions and used applesauce in place of oil, added extra cinnamon, and used 1 cup squash and 1 cup chopped apples. Very tasty.

The lemon makes a nice change and went well with the yellow flecks from the summer squash that I used. I did find myself wishing for some walnuts, though.

Made this exactly and wow! I didn't expect it to be so perfectly lemony! Not overly sweet. I love it!

Delicious! I used half whole wheat pastry flour and half all purpose. I also used a little lemon juice in place of some of the zest. What a hit with my lemon loving family!

ehh, nothing special...

I made two different zucchini breads this being the second I tried. My husband ate some of the first and declared it delicious and then had some of this one. This one was fantastic! I've made it several times already this week and it disappears quickly. I've never been a lemon fan but I really like this too. Thanks!

I used the rind from a whole orange as I didn't have a lemon. I subbed whole wheat flour for a third of the white flour and applesauce for half the oil. I did add 1/2 tsp of allspice.I baked this for at least a half hour longer than the recipe stated, but then I was baking 2 loaves. While the loaf raised nicely and tasted very good, I didn't think this anything new or different.

Alright, I'm giving this four stars only because I felt it to be on the doughy side. "Not your Mother's Pumpkin Bread" still blows the pants off this recipe, But, I did like the lemony taste.

This is just the right combination of flavors. I always make this recipe with the abundance of zucchini during the summer. I cut the oil in half and use applesauce. The glaze on top adds a nice tartness to the bread. I have given this as gifts and everyone is always surprised to hear what it is, but they love it.

Great easy recipe. I made a low fat version using 1/2 cup unsweetened applesauce to replace the oil. I also used 1/4 cup white sugar and 1/4 cup brown sugar to replace the 3/4 cup white sugar. I calculated calorie count and 1 slice (remember serves 12) is 103 calories. It made 24 mini muffins, 2 muffins per serving.