Lemon Zucchini Bread

There’s something truly delightful about slicing into a warm loaf of lemon zucchini bread, the aroma of citrus and fresh baked goods wafting through the house. This moist and flavorful bread is simple to make, taking just about an hour to bake. It stands out thanks to the perfect balance of zesty lemons and sweet zucchini, creating a unique dish that’s sure to impress.

This recipe is perfect for anyone looking for a tasty treat to enjoy with a cup of tea or as a delightful snack. It’s ideal for gatherings or as a homemade gift. You can make it ahead of time; just be sure to store it properly for maximum freshness!

Why You’ll Love This Recipe

• The combination of lemon and zucchini provides a refreshing, vibrant flavor.
• A moist crumb thanks to the Greek yogurt and zucchini.
• Easy to make with straightforward steps and minimal equipment.
• Perfectly sweetened, striking a balance that’s not overpowering.

What You’ll Need

Here’s what you’ll need to get started on this delicious loaf.

For the 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

For the Glaze

• 1 cup powdered sugar
• 1-2 Tbsp lemon juice
• 2 Tbsp lemon zest

Greek yogurt can be substituted with sour cream.

Substitutions & Swaps

• Canola oil can be replaced with vegetable oil.
• Greek yogurt can use sour cream instead.
• Fresh lemon zest can be substituted with lemon extract.
• All-purpose flour may be swapped for a gluten-free blend.

How to Make It

Follow these simple steps to create your lemon zucchini bread.

Preheat the Oven

Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray.

Cream the Ingredients

In a large bowl, cream together oil, Greek yogurt, lemon juice, and sugar. Once combined, add in eggs, one at a time, beating well after each addition.

Sift the Dry Ingredients

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add in lemon zest, and stir together.

Combine Mixtures

Add dry ingredients into wet ingredients, mixing just until combined.

Add Zucchini and Vanilla

Add in grated zucchini and vanilla extract, and stir until fully incorporated.

Divide and Bake

Once combined, divide batter evenly between the two bread pans. Bake for 55-60 minutes, or until a cake tester comes out clean.

Cool

Allow to cool for at least 10-20 minutes before removing from the pan and placing on a cooling rack.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, you can freeze for up to 3 months.
Reheat: Microwave for 20-30 seconds per slice.

Tips for Best Results

• Ensure the zucchini is well grated for even distribution.
• Do not overmix to maintain a light texture.
• Use fresh lemon juice and zest for an enhanced flavor twist.
• Let the bread cool completely before glazing for better adherence.

Serving Suggestions

• Serve warm for breakfast alongside butter.
• Pair with a cup of tea or coffee in the afternoon.
• Great for potlucks or as a lunchbox treat.