lemon-zucchini bread [#1]

have you ever baked with shredded zucchini before? because the first time that I did, I was shocked how much it transforms into a flour-like substance. it is the perfect way to turn your dessert [brownies, bread, etc.] into a healthier version of itself. it also provides an intriguing texture and a moist, sweet quality.

and this is probably the best time to make zucchini-filled recipes! if anyone has a garden, or knows someone who does, you know that zucchinis grow insanely quick leaving you [or them] with almost too many zucchinis to even know what to do with. reason being, summertime is zucchini season! so they are also summer fresh and wonderful.

when baking with zucchini, you want to make sure that the shredded zucchini is free of all of it's excess liquid. shred the zucchini using either a grater or a food processor, which is what I used and is much easier, but both work just fine. set the zucchini in a colander to allow the liquid to drain out while you are assembling the rest of the bread batter. once it is ready to use, pat and/or squeeze out any remaining liquid using a clean towel or paper towels.

lemon-zucchini bread

yields: 1 loaf/8-10 slices prep time: 25 minutes bake time: 55-65 minutes


1 ½ cup all-purpose flour

½ tsp. baking soda

½ tsp. baking powder

1 tsp. kosher salt

½ cup white sugar

½ cup brown sugar*

½ cup vegetable oil

½ cup unsweetened applesauce*

1 tsp. vanilla extract

1 large egg, room temperature

2 Tbsp. lemon juice

1 tsp. vanilla extract

1 ½ cup shredded zucchini, drained & squeezed dry [2 small zucchinis]

1 Tbsp. lemon zest

lemon glaze

1 ½ Tbsp. lemon juice***

1 tsp. lemon zest

1 cup powdered sugar


Preheat the oven to 350° and lightly grease a bread loaf pan.

Sift the flour, baking soda and baking powder into a large bowl. Whisk in the salt and nutmeg.

*if you don’t have a sifter, you don’t need to sift the dry ingredients – it just makes everything lighter and mix together better

In a bottom of a stand mixer, beat together the white sugar, brown sugar, veg oil, applesauce, vanilla extract, egg and lemon juice.

Slowly beat in the dry flour mixture until everything is fully incorporated.

Stir in the dry shredded zucchini and 1 T lemon zest and mix until well combined.

Transfer the batter into the prepared bread loaf pan and bake for 55-65 minutes, or until a toothpick comes out clean.

*make sure you are sticking your toothpick deep into the bread! I thought my first loaf was done and didn’t realize until after it had cooled that it was not… :(

In a small bowl, whisk together the lemon glaze ingredients and set aside.

Once the loaf has cooled, pour the glaze over the top and sprinkle with additional lemon zest.


*If you don’t have brown sugar on hand, you can always do 1 full cup of white sugar. I just think that the brown sugar gives a little depth to the bread!

**Again, you don’t have to use applesauce if you don’t have it or don’t want to. It is just a great and healthier substitute for egg, oil and butter when baking. Make sure to use unsweetened applesauce though, or reduce the sugar amounts if you are going to use sweetened – too much sugar may make the bread too sweet and may change the texture of the bread!

***If the glaze is too thin it will just kind of seep into the bread and/or roll off the sides instead of sticking.


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