Description
This Lemon Zucchini Bread is a moist, flavorful quick bread made with grated zucchini, tangy Greek yogurt, and bright lemon zest and juice. It features a tender crumb enhanced by a lemon glaze topping for an irresistible citrus finish. Perfect for breakfast, snack, or dessert, this easy-to-make bread combines the freshness of zucchini with the tang of lemon for a delightful treat.
Ingredients
Units
Scale
Bread
- 1 cup canola or vegetable oil
- 6 oz Greek yogurt, lemon or vanilla flavor
- 1 tablespoon lemon juice
- 3 large eggs
- 2 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons lemon zest
- 1 teaspoon salt
- 2 cups grated zucchini (about 1 large zucchini)
- 1 teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Topping (Optional)
- 2 tablespoons lemon zest
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8 1/2″ x 4 1/2″ bread pans with baking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the canola or vegetable oil, Greek yogurt, lemon juice, and sugar. Cream these together well. Then, add the eggs one at a time, beating thoroughly after each addition for a smooth mixture.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir in the lemon zest to evenly distribute the citrus flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated to avoid overmixing which can make the bread dense.
- Add Zucchini and Vanilla: Fold in the grated zucchini and vanilla extract gently until evenly combined in the batter.
- Fill Pans and Bake: Divide the batter evenly between the two prepared bread pans. Bake in the preheated oven for 55 to 60 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Cool the Bread: Allow the breads to cool in the pans for 10 to 20 minutes. Then, remove them from the pans and transfer to a wire cooling rack to cool completely.
- Prepare Lemon Glaze: In a small bowl, mix the powdered sugar with 1 to 2 tablespoons of lemon juice until smooth and pourable.
- Glaze the Bread: With the bread on the cooling rack, pour the lemon glaze evenly over the loaves so it drips down the sides giving a flavorful citrus finish.
- Add Optional Topping: Sprinkle the remaining lemon zest over the glaze for added color, texture, and fresh lemon aroma.
- Serve and Enjoy: Slice the bread into 16 pieces and serve. Enjoy this moist, tangy, and lightly sweetened lemon zucchini bread as a delightful treat anytime.
Notes
- Using Greek yogurt adds moisture and tang, but you can substitute with plain yogurt if preferred.
- Grate zucchini finely and gently squeeze out excess moisture if it feels very wet to avoid soggy bread.
- For more intense lemon flavor, add additional lemon zest to the batter or increase lemon juice in the glaze.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This bread also freezes well; wrap tightly and freeze up to 3 months. Thaw before serving.
- Ensure not to overmix the batter after adding dry ingredients to keep the bread tender.
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
