Description
Bright and refreshing, this lemon zucchini bread combines fresh citrus flavor with moist zucchini for a perfect summer loaf.
Ingredients
1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
2 large eggs
1/2 cup vegetable oil
3/4 cup granulated sugar
1/4 cup plain Greek yogurt or sour cream
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
For the lemon glaze:
1/2 cup powdered sugar
1–2 tablespoons fresh lemon juice
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the eggs, oil, sugar, yogurt, lemon zest, lemon juice, and vanilla until smooth.
3. Stir in the grated zucchini.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
5. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
9. Once the bread is cool, whisk together the powdered sugar and lemon juice to make the glaze, then drizzle over the top.
Notes
For more intense lemon flavor, add a little extra lemon zest to the batter or glaze.
Be sure to squeeze excess moisture from the zucchini to keep the loaf from getting soggy.
Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg