Description
This luscious lemon zucchini bread is a delightful combination of citrusy zest and moist zucchini, topped with a tangy lemon glaze. Perfect for breakfast or as a snack, this bread is sure to brighten your day!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- zest of 1 lemon
- 2 large eggs
- ½ cup vegetable oil
- ½ cup plain Greek yogurt or sour cream
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1½ cups finely grated zucchini (excess moisture squeezed out)
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 teaspoons lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a large bowl, combine the sugar and lemon zest. Add eggs, oil, Greek yogurt, lemon juice, and vanilla extract. Whisk until smooth.
- Add zucchini and dry ingredients: Stir in the grated zucchini. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Pour the batter into the loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with lemon glaze if desired.
Notes
- Be sure to squeeze out the zucchini’s excess liquid to avoid a soggy loaf.
- The lemon glaze adds a bright, tangy finish but is optional.
- This bread freezes well—wrap tightly and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
