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Lemon Zucchini Bread

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A delightful loaf that combines the sweetness of zucchini with the tang of lemon, resulting in a moist and fluffy bread that brightens any day.

Ingredients

Scale
  • 1 cup canola or vegetable oil
  • 6 oz Greek yogurt
  • 1 Tbsp lemon juice
  • 3 large eggs
  • 2 cups granulated sugar
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp lemon zest
  • 1 tsp salt
  • 2 cups grated zucchini (about 1 large zucchini)
  • 1 tsp vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 1–2 Tbsp lemon juice (for glaze)
  • 2 Tbsp lemon zest (for glaze)

Instructions

  1. Preheat the oven to 350°F, and generously coat your two loaf pans with baking spray.
  2. Combine the oil, Greek yogurt, lemon juice, and sugar in a large mixing bowl using an electric mixer until well blended.
  3. Add the eggs one at a time, beating well after each addition.
  4. Sift together the flour, baking soda, baking powder, salt, and stir in the lemon zest in a separate bowl.
  5. Fold the dry ingredients into the wet mixture gradually.
  6. Fold in the grated zucchini and vanilla extract until well distributed.
  7. Divide the batter evenly between the prepared loaf pans.
  8. Bake in the preheated oven for about 55-60 minutes or until a toothpick comes out clean.
  9. Allow cooling for 10-20 minutes in the pans, then remove and place on a cooling rack.
  10. For the glaze, whisk together the powdered sugar, lemon juice, and additional lemon zest until smooth, then drizzle over the cooled loaves.

Notes

This recipe can be made a day in advance for deeper flavors. Consider adding nuts for crunch or swapping ingredients for variation.

Nutrition

Keywords: zucchini bread, lemon bread, healthy baking, quick bread, dessert

Find it online: https://oliviatable.com/lemon-zucchini-bread/