Oh my gosh. I’m sitting in a coffee shop right now eating a really bland, boring chocolate chip scone and I really wish I could trade it in for this bread. Looks amazing! I bet the lemon glaze is great on this!
I made this with pecans (we have pecan trees) and lime glaze instead and it was fabulous!
This time of year, don’t leave the car windows open when shopping or you will have zucchini on the seats when you return! LOL Thanx foer another great recipe!
i am totally about to board the zucchini train. Tara over at Seven Spoons made a lovely chocolate zucchini bread and now this one – I can’t resist any longer! Plus, i have a recipe for zucchini cornbread, so maybe it’ll be zucchini bread weekend for me!
Oh I really really want that book! I keep stalking Amazon to see if it’s dropped in price at all. I keep hearing such good things about it.
Anyway thanks for this recipe, we have an allotment and the zucchini (or courgettes as we call them) have pretty much exploded all over the place so I’m trying to find uses for them before they turn into triffids and destroy us all.
i’ve been needing a new way to use all this zucchini my grandpa and his garden are giving me and this would be the perfect dessert for a dinner party i’m hosting this week (it’s my first one so i’m nervous). do you have a recommendations on how to serve this for company. you know, dress it up a bit? thanks.
I love the idea of zucchini with a lemon glaze, and the crispiness of the sugared topping totally lit a light bulb over my head: Zucchini-Lemon-Poppyseed Muffins! I can’t wait till my next CSA load of zucchini to test out the recipe that’s blooming in my brain…
Came across this recipe on pinterest last night as I was looking for new ways to use my loads of garden zuchinni….my loaves are in the oven as I type this! Easy recipe….and surely delicious! Can’t wait to sink my teeth into a piece!! Thanks!!
this is the best zucchini bread i have EVER had! I made it immediately. I replaced the cup of olive oil for 1/4 cup olive oil and 3/4 cup apple sauce just to lighten it up a bit. SO good! I image I will making this during the holidays. With all the spices it is a very holiday-y bread. LOVED IT
This cake is fantastic – I saw the recipe on David Lebovitz blog a while ago but the thought of zucchini and olive oil didn`t sound too tempting at first but then I gave it a try and it turned out to be a surprise and it`s now one of my favorites cakes. I also tried switching some of the olive oil for walnut oil (about 0,50ml) and some of the sugar for soft brown sugar and it turned out great. So yeah – do make this cake!
One question: Do you drain off most of the liquid from the grated zucchini before measuring as in most zucchini baked goods? I did make this wonderful cake and needed 2 fairly large zucchini to measure 2 1/2 cups after draining liquid. Great recipe especially with the olive oil. i also have an orange marmalade cake using olive oil that is fantastic.
Hi Dorie, I grated onto a cutting board and then measured the zucchini, which I guess essentially was draining. The zucchini measurement isn’t so important here, a range will work. It will also vary depending on your grated and how fine/thick your shreds are. Orange marmalade cake sounds wonderful!
I’m a big lover of all things zucchini and have often been tempted to squeeze in one or two more cups of the stuff into my breads and cakes. Amazingly, they hardly suffer for it at all, though the texture is a little moister. Love the lemon glaze!
I’m new to your site and I thought I’d say that I really, really love it. I’ve been following the “food blog world” for quite some time, and I can’t believe I’ve overlooked this blog! It’s a new favorite and I have had a lot of fun browsing your archives. Lots of inspiration from them!
I made this last night and it turned out delicious! I made the substitution of lime juice instead of lemon in the frosting (what I had on hand) and I am really happy with the results. My coworkers (especially the zucchini-hater) who had some were all very impressed. Yum!
delicious! a few changes I made: adding chocolate chips and leaving out walnuts (one of my colleagues is nut-free) which promptly sank, will make note to coat w/flour first… and about a teaspoon of ice water to the glaze, when I mixed up mine it was practically a frosting-like texture, so I added a bit of water to loosen it up. Tip: to get glaze on the bottom, lay a piece of parchment paper on top of your cooling rack. First glaze the top, let rest for a couple of minutes before flipping the loaf over (onto the parchment paper) for the bottom, then re-flipping to recoat the top. Works well!
I just got around to making this (overwhelmed with zucchini this week), and W-O-W!!!!!!!! I think this might be the first time I have ever been EXCITED about zucchini bread. The smell of the olive oil while the mixing was happening was almost intoxicating in itself. The only substitution I made was to trade the nutmeg for freshly ground cardamom, and to add cardamom to the glaze as well. Delicious. Thank you!!
Hi Nancy- I make this recipe very often and have never had a problem. I’m not sure what happened. Did your cake tester come out clean when you checked it? It makes sense that you would need to bake it longer if it was a bundt, but maybe your oven temperature is off?
Maybe that’s it. I bought one of those electric ceramic cook top ranges about a year ago and many things come out wrong. The flavor and the topping is delicious. I just can’t serve it to company. I’ll try this recipe again in some loaf pans.
I love this recipe! Every year when zucchini bat craziness rolls around (where everyone you know with a garden is trying to give them away,) the first thing I think of is this bread! I usually make it in loaf pans, but I think next I will use a bundt pan, as there should be more surface area to soak up all that delicious lemon glaze. The glaze is my favorite part!