Description
This Lemon Zucchini Bread recipe is a simple, flavorful twist on a classic. With a tangy lemon glaze, it’s the perfect light, moist, and easy dessert for any occasion.
Ingredients
Scale
- 1 cup canola or vegetable oil
- 6 oz Greek yogurt (lemon or vanilla)
- 1 Tbsp lemon juice
- 3 eggs
- 2 cups sugar
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp lemon zest
- 1 tsp salt
- 2 cups grated zucchini (about 1 large zucchini)
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 1–2 Tbsp lemon juice (for glaze)
- 2 Tbsp lemon zest (optional topping)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8 1/2″ x 4 1/2″ bread pans by greasing them with baking spray or lining them with parchment paper.
- In a large mixing bowl, combine the oil, Greek yogurt, lemon juice, and sugar. Mix until well incorporated.
- Add the eggs one at a time, mixing well after each addition to ensure the batter is smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the lemon zest for a burst of citrus flavor.
- Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in dense bread.
- Fold in the grated zucchini and vanilla extract. The zucchini should be well distributed throughout the batter.
- Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
- Bake for 55-60 minutes, or until a cake tester or toothpick inserted into the center of the bread comes out clean. Allow the bread to cool for at least 10-20 minutes before removing it from the pans.
- While the bread is cooling, prepare the glaze by mixing the powdered sugar and lemon juice together until smooth. Drizzle the glaze over the warm bread.
- Optional—sprinkle some extra lemon zest over the top of the glaze for an extra burst of citrus flavor.
Notes
- If your zucchini is particularly watery, squeeze out some of the excess moisture with a clean towel before adding it to the batter.
- To check for doneness, insert a toothpick or cake tester into the center. If it comes out clean, the bread is done.
- For a dairy-free version, use a dairy-free yogurt and oil.
- Be careful when grating zucchini, especially towards the end to avoid cutting your fingers.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg