Lemon Zucchini Bread

Lemon Zucchini Bread

I love lemon anything. I also happen to have zucchini in my house all the time, since I have a few kids that will only eat it stuffed into this zucchini chocolate bread! But to be honest, I, the momma, needed a change! I found a great recipe for this lemon zucchini bread by Mandy’s Recipe Box blog, and made a few changes to suit my tastes and it turned out perfectly delicious- so moist and the glaze was amazing, so don’t leave that part off when you make it!

Lemon Zucchini Bread

Seriously. We all fight over the end-cut. Just look at this:

Lemon Zucchini Bread

So good!

Here are my changes to an already good recipe:

  • Cut the oil from 1/2 cup to 1/4 cup, substituting applesauce
  • Replaced the sour cream with healthier yogurt
  • Added 1/2 teaspoon of salt, as I find kosher salt needs a bit more for taste
  • Added a bit of cooking time – mine took 55 minutes

Lemon Zucchini Bread


3/4 cup sugar
2 Tbsp lemon zest
1/4 cup canola oil
1/4 cup applesauce
2 whole eggs
1/4 cup vanilla or plain yogurt
1 1/2 Tbsp fresh lemon juice
1 cup finely shredded zucchini
1 1/2 cup flour
2 tsp baking powder
1 tsp kosher salt

For the glaze:
1/3 cup powdered sugar
1 Tbsp. fresh lemon juice


  • Preheat your oven to 350*, and spray a loaf pan with non-stick spray. Set aside.
  • In a large bowl, and using a large spoon, mix the sugar, zest, oil, applesauce, eggs, yogurt and juice until combined and there are no lumps (about 1 minute). This is your wet mixture.
  • In a separate bowl, whisk together the flour, baking powder and salt. Add this to the wet mixture. Stir until combined.
  • Using a scraper, pour this into your prepared pan and bake for 55-60 minutes at 350*.
  • Remove from the oven and cool in the pan for 5 minutes. Stand it on it’s side in the pan for another 5 minutes (this is my trick that works great!) Sliding your knife around the edges, remove the loaf from the pan and place on a cooling rack.
  • Make the glaze: In a small bowl whisk the sugar and juice until combined and without clumps (if it’s too thick you can add more lemon juice).
  • Spread over the top of the bread while it cools, and let it set. Serve by cutting into slices when ready!

Lemon Zucchini Bread

Enjoy! *this is definitely a new favorite*!

6 thoughts on “Lemon Zucchini Bread

  1. Miz Helen

    I just pinned this recipe so I can have a slice of this delicious bread real soon! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a great weekend and come back to see us real soon!
    Miz Helen

  2. makesbakesanddecor

    I love anything with lemon in it! This sounds delicious 🙂
    Lianne | Makes, Bakes and Decor

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