lemon zuchinni bread recipe

Written ByJenny Smyth Posted on
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The Best lemon zuchinni bread recipe

I’m so excited to share this lemon zucchini bread recipe with you all. As a busy mom of two, I’m always on the lookout for delicious and healthy recipes that my family will love.

This one is a total winner – not only is it packed with nutritious ingredients like zucchini and lemon, but it’s also incredibly easy to make. My kids can’t get enough of the sweet and tangy flavor, and I love that it’s perfect for breakfast or as a snack.

The best part? It’s ridiculously moist and tender, thanks to the magic of using Greek yogurt instead of traditional butter or oil.

I’ve made this recipe countless times for my family, and it’s always a hit. Whether you’re serving it at a holiday gathering or just need a tasty treat for a weeknight dinner, this lemon zucchini bread is sure to impress.

Plus, it freezes beautifully, so you can whip up a batch on the weekend and enjoy it all week long. I could go on and on about how much I adore this recipe, but let’s get to the good stuff – the recipe itself!

So grab your apron and let’s get baking.

Lemon Zucchini Bread

4.6 from 910 votes

A moist and tangy lemon zucchini bread perfect for breakfast or a snack. This recipe is a great way to use up summer zucchini.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 10Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp lemon zest
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 cup grated zucchini
1 tsp vanilla extract

For the Lemon Glaze

1 cup powdered sugar
2 tbsp lemon juice

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×5 inch loaf pan.
Set aside.
3In a large mixing bowl, combine flour, baking soda, baking powder, salt, and lemon zest.
4Mix well to ensure all ingredients are evenly distributed.
5In a separate bowl, whisk together granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
6The mixture should be smooth and creamy.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Be careful not to overmix.
9Fold in the grated zucchini and vanilla extract.
10The batter will be thick.
11Pour the batter into the prepared loaf pan and smooth the top with a spatula.
12Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
13The top should be golden brown.
14Allow the bread to cool in the pan for 10 minutes.
15Then, remove it from the pan and let it cool completely on a wire rack.
16While the bread is cooling, prepare the lemon glaze.
17In a small bowl, whisk together powdered sugar and lemon juice until smooth.
18If the glaze is too thick, add more lemon juice one teaspoon at a time.
19Once the bread is completely cool, drizzle the lemon glaze over the top.
20Allow the glaze to set for a few minutes before slicing and serving.

🔧Equipment

Mixing bowl
Loaf pan
Oven
Grater
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 30mg🧂Sodium: 200mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 3g

📝Notes

Tips: For a healthier option, substitute half of the all-purpose flour with whole wheat flour. You can also add nuts or chocolate chips for extra texture and flavor.

This lemon zucchini bread is always a good idea for any occasion – whether you’re hosting a party or just need a quick breakfast solution. My family loves it when we have leftover slices for lunch or as an after-school snack.

The best part? It keeps beautifully in an airtight container at room temperature for up to three days or freezes for up to two months.

Simply thaw overnight in the fridge or reheat in the toaster oven before serving.

❓ Frequently Asked Questions About Lemon Zucchini Bread

Q: What type of flour should I use in this recipe?

I recommend using unbleached all-purpose flour for the best results.

Q: Can I substitute other types of milk in this recipe?

Yes, you can use almond milk or another non-dairy milk if you prefer.

Q: How do I ensure my zucchini bread is fully cooked?

To check if your bread is done, insert a toothpick into the center of the loaf – if it comes out clean, it’s ready!

Q: Can I add nuts or seeds to this recipe?

Absolutely – chopped walnuts or chia seeds would be delicious additions.

Q: Do I need to adjust the baking time if I’m using a convection oven?

No adjustments needed – just bake as directed in your regular oven.

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