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Glazed Lemon Zucchini Bread by

This makes one loaf. Use a cheese grater to grate the zucchini. Be sure to dry the zucchini after it has been grated so it is NOT super watery. You can also use all-purpose flour instead of cake flour, but we prefer cake flour. If using a glass pan, you may need to cook 15-25 minutes longer. Bottled lemon juice works just as well as juice directly from the lemon. Can also be made in smaller loaf pans. You can divide batter into 4 and place in greased 6 x 2 1/2 pans (Bake for 35-40 minutes) Can also be made as muffins Bake for 25-30 minutes makes about 15-16 muffins. ĘC For high altitude bake at 375 for 55 minutes.


2 eggs

1 1/3 C sugar

1/2 C canola oil

1/2 C buttermilk (1/2 Tbs. vinegar in milk for sub.)

1 lemon, both zest and juice( use 2 Tbs juice reserve rest for glaze)

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 9x5loaf 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.
(If using a glass pan, you may need to cook 15-25 minutes longer.)

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.

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