Lemon Zucchini Bread with Lemon Glaze, D-f, Vegan opt., G-f opt.

With zucchini season in full swing I happened upon a unique recipe using zucchini: Lemon Zucchini Bread from Nancy Creative. The recipe sounded out of this world. Taking zucchini bread, which is great by itself, and marrying it to lemon? Yes! Lemon makes everything better, you know. I took the original recipe and opted to make a dairy-free version using coconut oil and almond milk. I also reduced the sugar in the glaze just because reducing sugar intake always seems like a good idea, don’t you think?

Lemon Zucchini  Bread D-f, V options

I even have made the recipe vegan a few times, replacing the eggs with chia-eggs. Honestly, I love the vegan version better than the egg-full version. I had an eggless twelve months starting back in the fall of 2012. Now that I will occasionally eat eggs, I can detect eggs in baked goods a mile away. My tastebuds never picked up on it before. It’s so interesting how tastebuds change.

Vegan Lemon Zucchini Loaf

Regardless, this lemon zucchini bread is an amazing, fluffy delight…with or without eggs. This bread works great as a breakfast, as a snack, as a side to a delightful lunch, as a dessert, or however you would like.

Lemon Zucchini Bread D-f, V options

The lemon zucchini bread by itself is great. I could eat it all day. In fact I want to, but that might not be such a good idea. It does have some redeeming qualities like coconut oil and vegetables in it, though, right? Be that as it may, when you pair the lemon zucchini bread with the lemon glaze, the clouds part and the rays of sunshine stream forth in victory! Okay. Maybe a little too dramatic, but wow-zah! The lemon glaze gives a sensational zing to the bread that keeps people coming back for more. I have to limit the kids to one piece each or the bread doesn’t even last 24 hours. Lemon Zucchini  Bread D-f, V options

I also tried a gluten-free, egg-free, and dairy-free version that was fine by using the gluten-free flour mix from Costco. If you can’t have gluten, it’s the way to go, but I do prefer the whole wheat flour version. You may have to bake the loaf a little longer.

Lemon Zucchini Bread with Lemon Glaze, D-f, Vegan opt. G-f opt.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Yield: 1 loaf

Lemon Zucchini Bread with Lemon Glaze, D-f, Vegan opt. G-f opt.


    For the Loaf
  • 2 eggs or 2 chia eggs (2 T chia seed with 6 T water)
  • 2/3 cup evaporated cane juice or sugar
  • 1/2 cup coconut oil, softened
  • 1/2 almond milk or milk of choice
  • 1 cup shredded zucchini
  • zest of 1 lemon
  • 3 T lemon juice
  • 2 cups whole wheat flour, or g-f flour blend of choice
  • 2 t baking powder
  • 1/2 t salt
  • For the Glaze
  • 1/3-1/2 cup powdered sugar
  • 1 to 2 T lemon juice


  1. If you are using chia egg, stir water and chia seeds together, and let gel for a few minutes.
  2. Preheat oven to 350 degrees.
  3. Grease a 9"×5" loaf pan.
  4. Cream sugar and coconut oil in a large mixing bowl.
  5. Add eggs or "chia eggs" to mixing bowl with milk, zucchini, zest, and lemon juice, and then mix until combined. The coconut oil may clump a bit because of the cooler ingredients, but this is normal and it will melt during baking process.
  6. In a medium bowl mix flour, baking powder and salt.
  7. Add dry ingredients to wet ingredients, and mix until just combined.
  8. Pour batter into loaf pan, and bake 45-50 minutes, or until a toothpick comes out of the center clean.
  9. While loaf is cooling, place powdered sugar in a small bowl, and mix in lemon juice teaspoon by teaspoon until your glaze is pourable.
  10. Pour glaze on cooled bread loaf.
  11. Let glaze solidify, slice bread, and devour!

Need other zucchini inspiration?

Zucchini Recipe Round Up

SHARING AT SOME OF THESE GREAT LINK PARTIES. Featured at Allergy-free Wednesday.


  1. Linda says

    Thanks for the inspiration! Today’s a perfect day to make a new recipe with my sons. They love lemon, so this is a natural. With all that acid in the batter, I plan to add a little baking soda for extra rise…that should help counteract the heavier GF flour, I hope.

    • Stephanie says

      I followed the recipe exactly and my loaf was extremely oily and heavy.. It smells wonderful but I dabbed all of the oil off of it as I could.. Any suggestions on cutting out half of the coconut oil? Would I need to counteract with anything? Never made a sweet zucchini loaf before..

      • says

        Hi Stephanie. What kind of flour did you use? If you cut some of the oil out, you shouldn’t need to add anything else. Sometimes the recipe just needs the coconut oil reduced. Thanks for sharing, and I hope that helps!

      • says

        I used half ghee and half coconut oil and cut it by maybe a teaspoon. Mine was divine – not too oily at all. Did have to lengthen cooking time by about ten min. My daughter said she felt it was a little too soft/dense for her, but I eat gluten free all the time and she doesn’t. I loved the texture. i used homemade cashew milk for mine, gluten-free flour, and “chia eggs”. LOVE THIS RECIPE. Might play with it some more.

        • says

          Hi Leslie. Sounds like you have some great substitutions! So glad you love the recipe! Thank you so much for sharing how you’ve modified it. I’m about to get my hands on some zucchini and make it soon again. I LOVE the lemon!!

  2. says

    Visiting from Super Saturday link party. That loaf looks so delicious, I adore lemon and must try baking with courgette sometime soon. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!

  3. says

    Your Lemon Zucchini Bread with Lemon Glaze looks fabulous, we would really enjoy it. Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend. Come Back Soon! Miz Helen

    • says

      Hi Melissa. I haven’t tried this recipe with almond flour. I don’t know the substitutions you’d have to do. I am sorry. I hope you can find something that works, though.

  4. says

    Sonja, this bread looks absolutely divine… so moist! Love how you used the coconut oil and almond milk. So happy you shared this lemon and zucchini action with us at the Show Stopper party this week!

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *