Lemon Zucchini Bread

There’s nothing quite like the aroma of freshly baked Lemon Zucchini Bread wafting through your kitchen, inviting everyone to gather around. This moist, tangy loaf combines the subtle richness of zucchini with vibrant lemon notes, creating a delightful treat that takes just about 75 minutes from start to finish. The secret to its success lies in the balance of flavors and textures, making each slice irresistible.

This recipe is perfect for anyone looking to add a little sunshine to their day. Whether you’re preparing a cozy afternoon snack or a homemade gift for a friend, this bread is sure to impress. It’s great enjoyed fresh but also keeps well, so you can make it ahead of time.

Why You’ll Love This Recipe

• The use of Greek yogurt adds an extra layer of moisture.
• Zucchini makes it a secretly healthy treat, adding nutrients without overpowering flavors.
• The tangy lemon glaze enhances the bread’s citrusy spirit.
• It’s easy to whip up in under an hour of baking time.

What You’ll Need

Gather these ingredients to create your Lemon Zucchini Bread masterpiece.

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, fresh squeezed
• 2 Tbsp lemon zest

Greek yogurt can be replaced with sour cream if desired.

Substitutions & Swaps

• Canola oil can be substituted with vegetable oil.
• Use plain yogurt instead of Greek for a lighter variant.
• Fresh lemon juice can be replaced with bottled lemon juice.
• Adjust sugar levels based on your sweetness preference.

How to Make It

Start by carefully following these steps to create your delicious bread.

Preheat

Preheat your oven to 350 degrees Fahrenheit and prepare two 8 1/2" x 4 1/2" bread pans by coating them with baking spray.

Cream

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

Sift

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the lemon zest to incorporate.

Combine

Add the dry ingredients to the wet ingredients and mix just until everything is combined. Do not overmix, as this can lead to a dense loaf.

Fold

Gently fold in the grated zucchini and vanilla extract into the batter until well distributed.

Divide

Once combined, divide the batter evenly between the two prepared bread pans.

Bake

Bake in the preheated oven for 55-60 minutes or until a cake tester comes out clean in the center.

Cool

Allow the breads to cool in the pans for 10-20 minutes before removing them and placing on a cooling rack to cool completely.

How to Store It

Fridge: Keeps for up to 5 days in an airtight container.
Freezer: Yes, wrap tightly in plastic wrap for up to 3 months.
Reheat: Microwave for 15-20 seconds or warm in the oven at 350 degrees for 10 minutes.

Tips for Best Results

• Use fresh, finely grated zucchini for maximum moisture and flavor.
• Don’t skip the lemon zest; it intensifies the citrus aroma.
• Let the bread cool completely before glazing for better adherence.
• Consider a light sprinkle of coarse sea salt on top for a touch of contrast.

Serving Suggestions

• Enjoy with a cup of tea for a lovely afternoon break.
• Serve as a unique dessert at a summer picnic.
• Pair with fresh berries for a tasty breakfast option.