Description
Lemon Zucchini Bread is a delightful summer treat that combines the refreshing zest of lemon with the moist texture of zucchini, creating a light and fluffy loaf. Perfect for breakfast, brunch, or as a guilt-free snack, this recipe features a simple lemon glaze that adds an irresistible sweetness. Easy to prepare with common ingredients, this bread fills your kitchen with a warm, inviting aroma as it bakes. Enjoy it plain, with cream cheese, or even as French toast—this versatile loaf is sure to brighten your day!
Ingredients
Scale
- 1½ cups grated zucchini (lightly squeezed)
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ⅓ cup plain Greek yogurt (or applesauce)
- 2 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- Optional: ½ tsp lemon zest or ¼ tsp vanilla
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs and mix in sugar, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
- Combine the dry ingredients with the wet mixture gently until just mixed; avoid overmixing.
- Fold in grated zucchini until evenly distributed.
- Pour the batter into the prepared pan and bake for about 50–55 minutes or until a toothpick comes out clean.
- Cool in the pan briefly before transferring to a wire rack; drizzle with glaze if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg