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  • Writer's pictureThe Farmer's Wife

Lemon Zucchini Bread


  • 1 ¼ cups white sugar

  • 1 cup vegetable oil

  • 3 large eggs eggs

  • 2 teaspoons lemon zest

  • ¼ cup fresh lemon juice

  • 1 ¾ cups grated zucchini

  • 2 cups all-purpose flour

  • ¼ teaspoon baking powder

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 cup chopped walnuts

  • ⅓ cup confectioners' sugar for decoration


  • Step 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

  • Step 2In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.

  • Step 3In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.

  • Step 4Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.

  • Step 5Sprinkle top with sifted confectioners' sugar and cut into bars.

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1 Comment

Megan Press
Megan Press
Sep 05, 2022

After reading a zillion reviews on allrecipes, I made a few modifications. I reduced the oil to 1/3 cup and used 2/3 cup Greek plain yogurt so there was zero “oily” taste. I also reduced the sugar to 1 cup and the cooking time to 35 minutes in a Bundt pan. Next time probably even less time needed. It turned out perfectly.

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