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Black Friday 2018

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This Lemon Zucchini Loaf is Light, Luscious, and Lovely

15 min Serves 10

Lemon Zucchini Loaf

Ingredients

For the Loaf:

  • 2 cups all purpose flour
  • 1 and 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup coconut oil, melted
  • 2 eggs
  • 1/3 cup milk
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, drained and squeezed
  • 2 tablespoons lemon zest

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Directions

1

Preheat oven to 350 degrees. Grease a loaf pan and set aside.

2

In a bowl, mix together the flour, baking powder, and salt. Set aside.

3

In a separate, larger mixing bowl, whisk together coconut oil, sugar, milk, eggs, vanilla, and lemon juice.

4

Add flour mixture and mix until just combined. Mix in zucchini and lemon zest. (Try not to over mix.)

5

Pour batter into the loaf pan.

6

Place in the oven and bake for 45-50 minutes. A toothpick inserted should come out clean when done. Let cool on a rack.

7

For the glaze, whisk powdered sugar with lemon juice and drizzle over the top of loaf. Slice to serve.

26 Comments

This Lemon Zucchini Loaf is Light, Luscious, and Lovely

Have fresh zucchini on hand?

Consider making this DELICIOUS Lemon Zucchini Loaf. When you’re in the mood for some homemade baking, this lemony bread is crazy YUM! It has shredded zucchini inside and a lemon glaze that adds just the right amount of sweetness.


Eating low carb?! We’ve got a Keto version here!


Easy and Simple

Although the baking time is 45-50 minutes, the hands-on process of making the batter is very simple and doesn’t require a ton of time.

Ingredients for the baked lemon zucchini loaf

I shredded zucchini with a boxed cheese grater and pressed it against a strainer to get some of the water out. The lemon zest and juice add such nice fresh flavor to this loaf!

Pouring the lemon zucchini loaf batter into a baking pan


Lemon Zucchini Loaf

Soft and moist bread the entire family will LOVE!

Ingredients

For the Loaf:

  • 2 cups all purpose flour
  • 1 and 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup coconut oil, melted
  • 2 eggs
  • 1/3 cup milk
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, drained and squeezed
  • 2 tablespoons lemon zest

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Directions

1

Preheat oven to 350 degrees. Grease a loaf pan and set aside.

2

In a bowl, mix together the flour, baking powder, and salt. Set aside.

3

In a separate, larger mixing bowl, whisk together coconut oil, sugar, milk, eggs, vanilla, and lemon juice.

4

Add flour mixture and mix until just combined. Mix in zucchini and lemon zest. (Try not to over mix.)

5

Pour batter into the loaf pan.

6

Place in the oven and bake for 45-50 minutes. A toothpick inserted should come out clean when done. Let cool on a rack.

7

For the glaze, whisk powdered sugar with lemon juice and drizzle over the top of loaf. Slice to serve.

Additional Notes

Recipe adapted from MomOnTimeOut.com


Sliced, glazed, baked lemon zucchini loaf

Lemon + zucchini = perfect match

My kids were excited to come home from school and enjoy a piece of this soft and yummy bread! It’s a delicious and easy to make treat the whole family will love! If you’re lucky enough to have some end of summer zucchini on hand from the garden, this is a fun way to use it!


Written by Lina for Hip2Save. Lina is a proud mom of 2 kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.


Join The Discussion

Comments 26

  1. Babymair

    Lina, thx so much 4 this recipe. It looks so good. And any thing that looks like dessert my family will eat .lol. keep up the good work and God bless.

  2. Amber

    I love your site but every time I go on it now after about 1 minute or 1 click I am getting amazon spam and my Apple iPhone telling me I have a virus . Please have this looked into . It’s been about a month and it’s gotten worse

    • Amber (Hip2Save Sidekick)

      SO very sorry for the issues! We are working on getting these blocked ASAP as those are not something we want on our site! If this happens again, be sure to send an email over to collin@hip2save.com with any details you are seeing including screenshots and ad links. Thank you SO much!

  3. Paisley

    This version of zucchini bread looks very yummy! Thanks for posting….will definitely be trying it!

    • Lina D (Hip2Save Sidekick)

      Oh awesome! I know you’ll enjoy 😉THANKS!

  4. Lisa

    Oh I was hoping it was low carb:) Looks delicious tho Lina. May have to try for a family gathering. Thank you for the recipe.

    • Lina D (Hip2Save Sidekick)

      Hi Lisa – Maybe stay connected to Hip2Keto.com for a possible low carb Keto version coming soon! 👏

      • Terry

        That was gonna be my question, have you ketofied it yet 😊

        • Mel

          it has! I just saw it on hip2keto. Can’t wait to make it this weekend!

  5. Mom411

    Thanks! I have a zucchini that I need to use!

    • Lina D (Hip2Save Sidekick)

      Perfect!

  6. sue

    Yeah! Would love 2 c that!!!

  7. countrygal

    Do you think I could use olive oil in place of the coconut oil?
    This looks soooo good.

    • Lina D (Hip2Save Sidekick)

      Yes, I’ve seen that used for that idea! Share with us how it tastes 🙂

    • STLady

      i would substitute a vegetable/conola/grapeseed. olive oil may leave a savory or bitter taste.

  8. Hub City Girl

    I love a good zucchini recipe. The glaze especially looks amazing!!

    • Lina D (Hip2Save Sidekick)

      Thanks so much! YUM!

  9. hellfiregainz

    Thank you. I tripled the recipe and have 3 loaves in the oven. I used freshly harvested zucchini from my garden and freshly harvested blueberries that we picked this morning.

    • Lina D (Hip2Save Sidekick)

      WOW! Sounds amazing! <3

  10. countrygal

    Do you think you can freeze this without the icing? I would add the icing after it thawed. Have company coming later next week and want to make this ahead of time, got alot to do and would like this to be done.

  11. Olga

    Tastes like heaven! Little too sweet for me even though I only used 3/4 cup of sugar. Next time I’ll use 1/2 cup. Thank you for the quick and easy recipe, perfect for a busy mom of 2 🙂

  12. Stacy

    I think I need to make this ASAP! Thanks! Can I sub whole wheat flour for regular flour? Do you add more liquid? I always forget but wanted to make it a tiny bit healthier if I could. It looks amazing Lina! 🤤

    • Amymae1100

      I usually sub half wheat with half all purpose and I’ve never had an issue with it. Infact, the pain zucchini bread I make I do that and everybody loves it (they have no idea theta half wheat flour and half the sugar 😉 That’s how I’m going to try making this one 2!

  13. Lindsey

    Do you think almond milk would work in this recipe? I am dairy free right now…

    • Lina D (Hip2Save Sidekick)

      Yes should work great. Thanks!

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