Go Back

Easy Lemon Zucchini Bread

A delightful quick bread that combines the bright flavors of lemon with moist zucchini, perfect for breakfast, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour (or gluten-free blend)
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cups granulated sugar
Wet Ingredients
  • 0.25 cups vegetable oil (or melted coconut oil)
  • 1 large egg
  • 0.5 cups Greek yogurt (or sour cream)
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 cup grated zucchini (drained of excess moisture)
Glaze
  • 0.5 cups powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Method
 

Prep Zucchini & Oven
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Grate the zucchini and place it in a clean towel, squeezing out excess moisture.
Mix Dry Ingredients
  1. In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well combined.
Combine Wet Ingredients
  1. In a separate bowl, mix the sugar, oil, and egg. Add the yogurt, lemon zest, and lemon juice, whisking until smooth. Fold in the drained zucchini.
Make Batter & Bake
  1. Pour the wet ingredients into the dry ingredients and mix until just combined.
  2. Pour the batter into the prepared loaf pan and bake for 45-50 minutes. Check for doneness with a toothpick.
Cool & Glaze
  1. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  2. Prepare the glaze by whisking together the powdered sugar, lemon juice, and zest. Drizzle over the cooled bread.

Notes

Store in an airtight container. Refrigerate for up to a week or freeze for up to 3 months.