Yesterday we spent a good two hours pulling weeds and picking veggies. We must have had ample sun and rain while we were gone. Because, we couldn’t get over the amount of zucchini we had ready to eat. So much so, I wasn’t even
sure how we were going to eat it all. I’m now contemplating opening a little vegetable stand next to my mailbox.
Kidding, not kidding. Two of the zucchini’s tipped the scales at over 2 pounds each. They looked like something that would have taken home a blue ribbon at the state fair. The next question was, what am I going to make with all this zucchini?!?! First idea that came to mind was Zucchini Bread. One of my favorites, next to Lemon Bread.
Ahhhhh, I got an idea… combine my two faves. And just like that, MAGIC happened.



  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup canola oil
  • 1 1/3 cup sugar
  • 2 tablespoons fresh lemon juice
  • Zest of one lemon
  • 1 cup grated zucchini
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • zest of 1 lemon


  1. Use a cheese grater to grate your zucchini. Once grated use a paper towel and soak up moisture...otherwise it will be watery and you don’t want the extra water in this recipe. Set bowl of zucchini aside.
  2. Combine flour, baking powder and salt in a medium bowl and set aside.
  3. In a large bowl, beat eggs on low speed. Add oil and sugar until well blended.
  4. Next add lemon juice, buttermilk, lemon zest and mix altogether.
  5. Gently fold in zucchini.
  6. Add dry mixture to wet ingredients and blend together until well combined.
  7. Poor batter into a greased + floured 9 x 5 loaf pan. This mixture can be divided into smaller loaf pans or even made into muffins.
  8. Bake on middle rack at 350° for 45 to 50 minutes. Check for doneness at 40 minutes, making sure toothpick
  9. comes out clean.Temperatures in ovens vary. For instance it baked for 55 minutes in my oven.
  10. In a measuring cup, mix powdered sugar + lemon juice. Add lemon zest and with a fork, stir well. Making sure all is well dissolved. Set aside until bread is done baking.
  11. When ready, remove bread from oven. Immediately pierce loaf with a wooden bamboo skewer. making holes all over bread.
  12. Spoon glaze onto bread, allowing it to seep into the holes and soak through.
  13. *Allow glaze to set up and bread to cool completely before slicing.

OH. Mm. GEEEEE. You guys. THIS is amazing. So good, that we broke the rules and sliced it before it cooled.
So delicious and moist. It’s the perfect summer time dessert or breakfast treat. After we each snuck a piece.
I wrapped it in plastic wrap and then foil and refrigerated it for a few hours. Personally, I love it chilled.
It’s just so summery and light. This will definitely will be in my summer rotation. If you LOVE lemon. or even if you
don’t, TRY THIS. I’m not yelling at you. Ha! I’m just getting my point across. It’s THAT GOOD!


0 0 votes
Article Rating

June 27, 2016



Notify of

Inline Feedbacks
View all comments

This sounds delicious! Thanks for sharing. How much buttermilk do you add?

Landyn Hutchinson
Reply to  Melissa

I can’t believe I forgot that when I first posted. SO SORRY. Geez! 1/2 cup Xx


It’s amazing! I love zucchini bread as is, and the lemon takes it to a whole new level. Thanks for sharing!!

Landyn Hutchinson
Reply to  Katie

Anytime I can add lemon, I DO! ! So happy you enjoyed it! Xx


So delish!!! Thank you! Made it tonight and went ahead and doubled the recipe. Glad I did!! 😋

Landyn Hutchinson
Reply to  Lacey

right?! I always do. So glad you made it! Xx

Marcy Skehan

We love zucchini bread over here!! And lemon! Quick question, i make my zucchini bread w whole wheat flour…what do you think about that? Lol thanks!

this just in

this Just in

Sort by:




Landyn's Favorites


Landyn's Favorites

Would love your thoughts, please comment.x