Description
This Lemon Zucchini Bread is a delightful combination of flavors, with the brightness of lemon complementing the moistness of shredded zucchini. Topped with a tangy lemon glaze, this easy quick bread is perfect for any time of day.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (excess moisture squeezed out)
Optional Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a large bowl, whisk sugar and eggs until fluffy. Add oil, yogurt, lemon juice, zest, and vanilla. Mix until smooth.
- Blend zucchini: Stir in shredded zucchini.
- Combine mixtures: Gradually fold dry ingredients into wet until just combined.
- Bake: Pour batter into pan and bake for 50-55 minutes. Cool in pan, then transfer to a rack.
- Add glaze: Optional – whisk powdered sugar and lemon juice, drizzle over bread.
Notes
- For added texture, fold in 1/2 cup chopped nuts or poppy seeds.
- Store leftovers wrapped tightly at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 19g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
