Lemon Zucchini Bread

introduction

Lemon Zucchini Bread is a delightful treat that perfectly combines the freshness of lemon with the moisture of zucchini. It’s an easy recipe that anyone can make, and it’s perfect for breakfast or as a snack. Zucchini adds a subtle flavor while keeping the bread tender, making it a favorite among many.

why make this recipe

This recipe is not only tasty but also a great way to use zucchini, especially during the summer when gardens are overflowing. The addition of Greek yogurt contributes to a moist texture, while the lemon zest and juice provide a refreshing burst of flavor. Plus, it’s easy to make and requires simple ingredients that you might already have at home. For another quick bread option, you might want to check out this 10-minute garlic bread recipe.

how to make Lemon Zucchini Bread

To start making Lemon Zucchini Bread, you will need the following ingredients:

Ingredients:

• 1 cup canola or vegetable oil
• 6 oz Greek yogurt
• 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
• 1 cup powdered sugar
• 1-2 Tbsp lemon juice (for glazing)
• 2 Tbsp lemon zest (for glazing)

Directions:

1. Preheat your oven to 350 degrees F and coat two 8 1/2″ x 4 1/2″ bread pans with baking spray.
2. In a large bowl, cream together the oil, Greek yogurt, lemon juice, and sugar until well combined. Next, add the eggs one at a time, beating well after each addition.
3. In another bowl, sift together the flour, baking powder, baking soda, and salt. Add in the lemon zest and mix them.
4. Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Then, fold in the grated zucchini and vanilla extract.
5. Divide the batter evenly between the two bread pans.
6. Bake for 55-60 minutes, or until a cake tester or toothpick comes out clean.
7. Allow to cool for at least 10-20 minutes before removing from the pan and placing on a cooling rack.

how to serve Lemon Zucchini Bread

Lemon Zucchini Bread is delicious on its own, but you can enhance it by adding a lemon glaze. To make the glaze, mix the powdered sugar with the lemon juice and zest until you reach your desired consistency. Drizzle this over the cooled bread for an extra touch of sweetness.

how to store Lemon Zucchini Bread

To keep your Lemon Zucchini Bread fresh, store it in an airtight container at room temperature for about 3-4 days. If you want to keep it for a longer period, consider wrapping it tightly in plastic wrap and placing it in the freezer, where it can last up to 3 months.

tips to make Lemon Zucchini Bread

• Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. This will help prevent the bread from becoming soggy.
• Use fresh lemons for the best flavor—zest and juice them just before using.
• If you enjoy a nuttier flavor, you can add walnuts or pecans to the batter.

variation

For a slightly different twist, you can replace some of the all-purpose flour with whole wheat flour. This will add a nutty flavor and a bit more fiber to your bread.

FAQs

Can I use frozen zucchini?
Yes, you can use frozen zucchini! Make sure to thaw and drain it well before using it in the recipe.

Can I omit the Greek yogurt?
If you don’t have Greek yogurt, you can substitute it with sour cream or even applesauce for a different flavor.

Is it necessary to add lemon zest?
While you can make the bread without lemon zest, it adds a wonderful aromatic quality and enhances the lemon flavor in the bread.

Lemon Zucchini Bread

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 2 loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

A delightful treat combining lemon and zucchini for a moist and flavorful bread.

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Ingredients

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• 1 cup canola or vegetable oil
• 6 oz Greek yogurt
• 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
• 1 cup powdered sugar
• 1–2 Tbsp lemon juice (for glazing)
• 2 Tbsp lemon zest (for glazing)

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Instructions

1. Preheat your oven to 350°F and coat two 8 1/2″ x 4 1/2″ bread pans with baking spray.
2. Cream together the oil, Greek yogurt, lemon juice, and sugar until well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Sift together the flour, baking powder, baking soda, and salt in another bowl.
5. Add in the lemon zest and mix them.
6. Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
7. Fold in the grated zucchini and vanilla extract.
8. Divide the batter evenly between the two bread pans.
9. Bake for 55-60 minutes, or until a cake tester comes out clean.
10. Cool for at least 10-20 minutes before removing from the pan.

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Notes

To enhance flavor, drizzle with lemon glaze made from powdered sugar, lemon juice, and zest.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 60mg