Description
This Lemon Zucchini Bread combines the moist texture of grated zucchini with the bright, fresh flavors of lemon, creating a wonderfully tender and flavorful loaf. Enhanced with Greek yogurt for richness and topped with a zesty lemon glaze, this bread is perfect for a delightful snack or breakfast treat.
Ingredients
Units
Scale
Bread
- 1 cup canola or vegetable oil
- 6 oz Greek yogurt, lemon or vanilla
- 1 Tbsp lemon juice
- 3 eggs
- 2 cups 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
Lemon Glaze
- 1 cup powdered sugar
- 1-2 Tbsp lemon juice
Topping (Optional)
- 2 Tbsp lemon zest
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and coat two 8 1/2″ x 4 1/2″ bread pans with baking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, cream together the canola or vegetable oil, Greek yogurt, lemon juice, and sugar until combined. Then add the eggs one at a time, beating well after each addition to fully incorporate.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Stir in the lemon zest to evenly distribute the citrus flavor.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can make the bread tough.
- Add Zucchini and Vanilla: Fold in the grated zucchini and vanilla extract gently until the batter is uniform, ensuring moisture and aroma throughout the bread.
- Fill Pans and Bake: Divide the batter evenly between the prepared bread pans. Bake for 55-60 minutes, or until a cake tester inserted into the center comes out clean, signaling the bread is done.
- Cool the Bread: Allow the loaves to cool in the pans for 10-20 minutes, then remove them and place on a cooling rack to cool completely before glazing.
- Prepare Lemon Glaze: In a small bowl, mix powdered sugar with 1 to 2 tablespoons of lemon juice until smooth and well combined to create a drizzle-able glaze.
- Glaze the Bread: Pour the lemon glaze evenly over the cooled bread while it sits on the cooling rack, allowing excess glaze to drip off.
- Add Optional Topping: Sprinkle the additional lemon zest over the glaze for a pop of color and intensified lemon aroma.
- Serve: Slice and enjoy this moist, flavorful lemon zucchini bread as a delightful snack or breakfast companion.
Notes
- For best texture, use fresh zucchini and grate it finely.
- Make sure not to overmix the batter after adding flour to keep the bread tender.
- The glaze can be adjusted to your preferred consistency by varying the amount of lemon juice.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Using lemon or vanilla-flavored Greek yogurt enhances the lemon flavor, but plain Greek yogurt can be used as well.
Nutrition
- Serving Size: 1 slice (approx. 1/16th of loaf)
- Calories: 280
- Sugar: 18g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 50mg
