I’m not a huge fan of typical zucchini bread that is scented with fall spices. Don’t get me wrong, I’ll gobble it up if it’s nearby, I mean it does have sugar in it, but I’m the kind of gal that doesn’t (usually) enjoy soup or cinnamon/nutmeg/cloves/allspice-laced treats in hot weather. Maybe I had soup for lunch yesterday, and made a big pot of Suzie’s soup last week, and some mouth-watering gingersnaps that same day. But still, I (usually) prefer summery foods in the summer and fall-ish foods in the fall.
This zucchini bread? 100% summer! Nice and tart and sweet and you can’t even taste the zucchini, it just adds moisture and some pretty green flecks. If you peeled them first, I bet you picky eaters wouldn’t even guess there were any veggies in it. Not that the zucchini makes this health food by any means, but it is a very summery, tasty way to use up this proliferous summer squash. It’s so soft and tender, it’s pretty much like eating lemon loaf cake! Thank you, NancyCreative, for this wonderful recipe!
Lemon-Zucchini Loaf with Lemon Glaze
Printable recipe
Printable recipe with picture
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
2/3 cup granulated sugar
1/2 cup buttermilk
Zest of 1 lemon
Juice of 1 lemon (or 2 Tablespoons lemon juice)
1 ½ cups shredded zucchini
Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside. In large bowl, blend flour, baking powder, and salt; set aside. In medium bowl, beat 2 eggs well, then add oil and sugar, blending well. Add the buttermilk, lemon zest & juice, and blend everything well. Fold in zucchini and stir until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over-mix. Pour batter into prepared loaf pan and bake for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. Once the loaf is cool, make the glaze…
Lemon Glaze
1 cup powdered sugar
Juice of 1 lemon (or 2 tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.
Recipe source: very slightly tweaked from NancyCreative
Veronica's Cornucopia 
I’ve never made zucchini bread, I’ve tasted it and if it’s not too sweet, I actually like it. Derek loves this and banana bread. Adding the lemon does sound nice and summery. I mainly stick to summer dishes in the summer too but, sometimes that crazy craving will happen and I make something like soup or a pot roast :)
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Mmm–this is definitely a different spin on zucchini bread than anything I’ve seen! And totally more summer-friendly, you’re right. And I’m with you and Suzie on the occasional crazy craving that pushes you to make a stew on the hottest day (!?). Sometimes the tastebuds can get a little dictatorial. =)
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I have a mild aversion to cloves and nutmeg, so I’m really pleased to see an alternative zucchini recipe!
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I love that plate! That bread looks like it would be perfect with an afternoon cup of coffee… mmmmmm!
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Looks so pretty! Love your photos. I don’t like zucchini but since you say you can’t really taste it, I could do this. Yum to the lemon glaze!
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This zucchini bread looks fantastic :D
I admit, I am always hesitant to try it but look at your results!
Cheers
Choc Chip Uru
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You find the coolest recipes at times. Thanks so much, I am immediately pinning this one. Your photo really pops!!
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It is pretty much summer year round here so this is a great recipe for me. We also have an abundance of lemons! I hope you are having a great week.
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that is too funny that you don’t like zucchini bread with fall spices… tomorrow i’m posting chocolate zucchini muffins that i like because of the fall spices. :) but i love this version… especially because of the lemon glaze :)
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V . . . that looks so good! Love it. Hey, I keep meaning to ask you how your blood sugars have been? Hope you are well!
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Been pretty good–last a1c was 6.8, which means an average of 148 over the last three months. Would like to get it a bit lower but not too bad.
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that looks just delightful! i love the addition of lemon!
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I just couldn’t resist trying this…it looked so yummy and summery! I didn’t make the glaze as I had left over cinnamon roll frosting, and just added lemon juice to it…I wouldn’t dare say I could i improve the recipe…I really wouldn’t dare to say it, but the cream cheese with lemon, is just such a delicious and light combination!
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You make me smile! I definitely would agree–a cream cheese glaze would make this even better! That’s such a great idea. Yum. Glad you liked it!
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Yum–I love how substantial yet summery this is. Great use of Zucchini!!
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