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Lemon Zucchini Bread

A bright and delicious loaf that combines the refreshing taste of lemon with moist zucchini, perfect for celebrating summer.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the bread
  • 1.5 cups grated zucchini (lightly squeezed) Use medium-sized zucchini for better texture.
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cups sugar
  • 2 large eggs
  • 0.5 cups vegetable oil (or melted coconut oil)
  • 0.33 cups plain Greek yogurt (or applesauce) Can substitute with other yogurts.
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
For the glaze
  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice Adjust consistency as needed.
  • 0.5 tsp lemon zest (optional)
  • 0.25 tsp vanilla (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Add the dry ingredients to the wet mixture and stir carefully just until combined.
  5. Fold in the grated zucchini gently.
  6. Pour the batter into the prepared loaf pan and smooth it out.
Baking
  1. Bake for about 50–55 minutes or until a toothpick inserted in the center comes out clean.
  2. Let it cool in the pan for 10–15 minutes before transferring it to a wire rack.
Glazing
  1. In a small bowl, whisk together the powdered sugar and 2–3 tablespoons of lemon juice until smooth.
  2. Drizzle the glaze over the cooled bread before slicing.

Notes

Store in an airtight container at room temperature for up to three days, or refrigerate for about a week. Can be frozen for up to three months.