The Great Zucchini

The next time you’re at the store…buy zucchini. And lemon. Just buy now and ask questions later. You’ll thank me. Promise. I’ll wait while you go to the store.


You’re back? Okay, you wanna know why I told you to buy zucchini and lemon?

Booya. That’s why. What is it? Only the greatest thing your taste buds will experience this week. Or month. Or year. Or lifetime. AKA Lemon-Zucchini Loaf with Lemon Glaze.

This stuff is out of this world amazing. Actually, when it came out of the oven and I glazed it, I took a bite and moaned with delight. No, that’s not an exaggeration, thank you. I brought some out to my husband (who was reading on the couch) and declared that it was one of the best things I’ve ever given to my taste buds. And no, that’s not an exaggeration either. I still haven’t thought up anything better.

I originally found this recipe on…wait, wait, I’ll let you guess.

Pinterest? Yep. How did you know? Only because that’s my board with the most pins. 153 pins, baby. I’m not ashamed. Pinterest has greatly improved my meal selection. Here’s the original pin:

Soon afterwards my sister commented on my pin:

And then I went ahead, made the bread, and the pin changed to this:

This recipe comes from Nancy over at Nancy Creative. She created this delight while she was sleepy one night. Good grief. The only thing I do well when I’m like that is … uhh … sleep. Of course I sang her praises after I made this bread and tasted it. And then I replied to my sister on pinterest. And then I figured she might not see that reply, so I went ahead and messaged her on facebook (one hand on the keyboard; the other holding the bread) and gave her empty promises to make this bread for her if she came and visited me.

You see all the energy I have expended regarding this bread?

It’s worth it, I tell you.

I asked Nancy if I could share the recipe with you lovely people and she kindly agreed. That way you can join me in my weight gain eating pleasure. If you like zucchini bread and lemon…you will love this.

Please do me a favor and eat a piece while it’s hot from the oven. I’ll be listening for your delighted moan.

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Lemon-Zucchini Loaf with Lemon Glaze via

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 1 loaf

Lemon-Zucchini Loaf with Lemon Glaze via

"A moist, lemony delight" straight from Nancy at Can I give it 11 out of 10 stars?


  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar
  • 1/2 cup buttermilk
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)
  • Zest of 1 lemon
  • 1 cup grated zucchini
  • Glaze:
  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)


  1. Blend flour, baking powder, and salt in a large bowl.
  2. In medium bowl, combine remaining ingredients and blend well.
  3. Add wet mixture to the dry ingredients and blend everything together, being careful not to overmix.
  4. Pour batter into greased 9×5? loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean.
  5. In small bowl, mix powdered sugar and lemon juice until blended.
  6. Drizzle glaze over loaf. Let glaze set, then serve.

Sometimes I link up at these parties: Between Naps on the PorchSarahndipitiesA Pinch of JoySew Much AdoClip with PurposeMad in CraftsThe Graphics FairyApron Thrift GirlSinging Three Little BirdsThe House in the RosesKeeping it SimpleSkip to My LouIt’s So Very Cheri, Cornerstone ConfessionsWe are THAT FamilySomeday CraftsSew Much AdoThe Brambleberry CottageA Glimpse InsideBeyond the Picket FenceHouse of HepworthsFireflies and JellybeansThe Shabby Creek CottageSomewhat Simple, Serenity Now




  1. Christa says:

    Mmm…good idea. I just stocked up on zucchini today. Planning to grate and freeze it so I can make this recipe all year long. 😉

  2. Mmm…. looks yummy! I really like zucchini bread although I have never had it with any kind of lemon addition. Aldi usually has both ingredients pretty cheap so I need to pick some up and try this sometime! We never eat zucchini unless it is bread, either -ha!

  3. NancyC says:

    Christa, thanks so much for giving this recipe a 5-star rating and for doing such a great post on it! I wish I could say it was low-calorie, too! 🙂

  4. Rebekah says:

    I made this same recipe last week! Unfortunately I made it fat-free/sugar-free and wasn’t super impressed with the results. 🙁
    But I do plan to make it again in all of it’s sugary glory and I’m positive I’ll have much better results.
    Yours looks delish!

  5. Tanya says:


    This looks so good, and it’s always nice to sneak a few extra veggies into the kids diet too. Tanya 🙂

  6. Kathy says:

    We’ve got a lot of zucchini coming our way from the garden this year. Usually make regular zucchini bread but this sounds amazing. I’m going to pin it and save it to try out in a month or so. Yum! I’d love for you to link this up to Titus 2 Tuesday on Cornerstone Confessions tomorrow. This is great!

    Clicking over from a Pinch of Joy.


  7. I found your blog from the Mad in Crafts Link party post. This recipe looks (and sounds) like it’s straight from heaven! Can’t wait to try it…just need to get some buttermilk. TFS!

  8. Christa says:

    it is super amazing! I cheated for the buttermilk…just added a little vinegar to milk and let it sit for 5-10 minutes. voila!

  9. Congratulations!! You are featured this week on Busy Monday at A Pinch of Joy! I hope you will stop by Sunday afternoon and grab a Featured Button from the Button Box on the sidebar. Can’t wait to see what other projects you’ve been working on — hope you will link again soon!

  10. Diana says:

    Yep, it’s delicious! And I actually liked it better cooled–didn’t taste as “squashy” 🙂 I had to make mine dairy-free, and I’ll post the modifications I used on Monday. It’s a great way to use up zucchini and lemons, for sure–thanks! 🙂

  11. Marcia Standiford says:

    Oh my yummy goodness! Incredibly moist and delicious! I put in two cups of grated zucchini because we have a bumper crop and who doesn’t love zucchini. Thanks for sharing your recipe. 🙂

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