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Luscious Lemon Zucchini Bread

Luscious Lemon Zucchini Bread for a Bright, Fresh Bite

This Luscious Lemon Zucchini Bread is a delightful way to enjoy veggies in a sweet, moist loaf, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All Purpose Flour Can substitute with gluten-free flour blend
  • 2 teaspoons Baking Powder
  • 1 te teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons Finely Grated Lemon Zest Use unwaxed lemons
  • 3 large Eggs (room temperature) Can substitute with flax eggs for vegan option
  • 1 cup Granulated Sugar Can use brown sugar for added moisture
  • 1/2 cup Light Brown Sugar (packed)
  • 1/2 cup Neutral Oil Can use canola, vegetable, or light olive oil
  • 1 cup Plain Greek Yogurt Can substitute with sour cream or applesauce
  • 1/4 cup Fresh Lemon Juice
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Finely Shredded Zucchini (lightly packed) Yellow squash can work too
For the Glaze
  • 1 cup Powdered Sugar (sifted)
  • 2 tablespoons Fresh Lemon Juice (for glaze)
  • 1 tablespoon Lemon Zest (for glaze) Optional
  • 1 pinch Salt (for glaze)

Equipment

  • loaf pan
  • box grater
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step 1: Preheat and Prepare the Pan
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
Step 2: Prepare the Zucchini
  1. Rinse and grate the zucchini, then pat it dry with a clean towel.
Step 3: Mix the Dry Ingredients
  1. Whisk together flour, baking powder, baking soda, and fine sea salt. Rub lemon zest into the mixture.
Step 4: Combine the Wet Ingredients
  1. Whisk eggs, then add both sugars until thickened. Mix in oil, yogurt, lemon juice, and vanilla extract until smooth.
Step 5: Mix Wet and Dry Ingredients
  1. Gently fold dry ingredients into wet ingredients in two additions, then fold in zucchini.
Step 6: Pour and Prepare to Bake
  1. Pour the batter into the prepared loaf pan and smooth the top.
Step 7: Bake to Perfection
  1. Bake for 45 to 55 minutes until a toothpick inserted comes out with a few moist crumbs.
Step 8: Cool in the Pan
  1. Let it cool in the pan for 10-15 minutes on a wire rack.
Step 9: Prepare the Glaze
  1. Whisk together powdered sugar and lemon juice until the glaze is smooth.
Step 10: Glaze and Serve
  1. Drizzle the glaze over the cooled bread and let it set before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure the grated zucchini is well-dried and avoid overmixing the batter for the best texture.

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