Lemon Zucchini Bread
A moist, tender zucchini loaf brightened with lemon zest and juice, finished with an optional lemon glaze. Easy to make and perfect for breakfast or snacking.
Ingredients
Batter
- 240 g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine salt
- 1 tsp ground cinnamon optional
- 150 g granulated sugar
- 50 g brown sugar , packed
- 2 large eggs room temperature
- 120 ml vegetable oil (or melted coconut oil)
- 60 ml plain Greek yogurt or sour cream
- Zest of 2 lemons and 3 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini about 2 medium
- 1 tsp pure vanilla extract
Lemon Glaze (optional)
- 120 g powdered sugar , sifted
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan. Grate zucchini and squeeze out excess water if very wet.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
- Beat sugars with eggs, then add oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
- Stir dry ingredients into wet until just combined. Fold in grated zucchini. Pour into loaf pan and smooth the top.
- Bake 50–60 minutes until a toothpick comes out with a few moist crumbs. Cool in pan 10–15 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled loaf and let set before slicing.
Notes
- If using frozen zucchini, thaw and squeeze out as much water as possible.
- For muffins, bake at 350°F for 18–22 minutes.
- Store wrapped at room temperature for 2–3 days or freeze sliced for longer storage.
Nutrition
Calories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gSodium: 180mgSugar: 15g
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