Lemon Zucchini Bread

introduction

Lemon Zucchini Bread is a delightful twist on traditional quick bread, blending the fresh taste of zucchini with a zesty lemon flavor. It’s moist, sweet, and perfect for breakfast or as a snack. This recipe is simple and easy to follow, making it perfect for bakers of all levels. To complement this delicious bread, you might also enjoy making quick garlic bread for a delightful pairing.

why make this recipe

This Lemon Zucchini Bread is a fantastic way to use up an abundance of zucchini, especially during the summer months. The lemon adds a brightness that balances the sweetness, making it enjoyable for all. It’s also a great way to sneak in some vegetables into your diet without sacrificing flavor.

how to make Lemon Zucchini Bread

Making Lemon Zucchini Bread is quite straightforward. Here are the ingredients you will need:

Ingredients:

• 1 cup canola or vegetable oil
• 6 oz Greek yogurt
• Lemon or vanilla extract
• 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 glaze)
• 2 Tbsp lemon zest (for glaze)

Directions:

1. Preheat your oven to 350 degrees Fahrenheit 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.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Then, add the lemon zest and stir it together.
5. Gradually add the dry ingredients to the wet mixture and mix just until combined.
6. Fold in the grated zucchini and vanilla extract.
7. Divide the batter evenly between the two prepared bread pans.
8. Bake in the preheated oven for 55-60 minutes or until a cake tester comes out clean.
9. Allow the bread to cool for 10-20 minutes before removing from the pan and placing it on a cooling rack.

how to serve Lemon Zucchini Bread

This delicious bread can be served warm or at room temperature. You can enjoy it plain or with a light glaze made from powdered sugar and lemon juice for extra sweetness.

how to store Lemon Zucchini Bread

To store Lemon Zucchini Bread, wrap it in plastic wrap or aluminum foil once it’s completely cool. It can be kept at room temperature for up to three days or in the refrigerator for about a week. For longer storage, consider freezing it.

tips to make Lemon Zucchini Bread

• Ensure you do not overmix the batter, as this could lead to dense bread.
• If your zucchini has a lot of moisture, consider squeezing it out before adding it to the batter.
• Experiment with different add-ins like nuts or chocolate chips for a unique twist!

variation

If you’re looking to add a different flavor, you might substitute orange zest for lemon zest or mix in some nuts for added crunch.

FAQs

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

How can I make this recipe healthier?
You can substitute some of the sugar with a sugar alternative or use whole wheat flour instead of all-purpose flour.

What can I do if my bread sinks in the middle?
This can happen if the batter is too dense or if it’s not baked long enough. Make sure your baking powder and baking soda are fresh and allow it to bake until a tester comes out clean.

Lemon Zucchini Bread

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 16 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

A delightful twist on traditional quick bread, blending fresh zucchini with zesty lemon for a moist and sweet treat, perfect for breakfast or a snack.

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Ingredients

Scale 1x2x3x

• 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 glaze)
• 2 Tbsp lemon zest (for glaze)

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Instructions

1. Preheat your oven to 350 degrees Fahrenheit 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. Beat in the eggs one at a time, mixing well after each addition.
4. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Add the lemon zest and stir together.
5. Gradually add the dry ingredients to the wet mixture and mix just until combined.
6. Fold in the grated zucchini and vanilla extract.
7. Divide the batter evenly between the two prepared bread pans.
8. Bake in the preheated oven for 55-60 minutes or until a cake tester comes out clean.
9. Allow the bread to cool for 10-20 minutes before removing from the pan and placing it on a cooling rack.

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Notes

Store the bread wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days or refrigerate for about a week. It can also be frozen for longer storage. Do not overmix the batter and consider squeezing out excess moisture from zucchini if needed.

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Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 22g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg