Description

This lemon zucchini bread is soft, moist, and bursting with fresh lemon flavor. It’s a simple way to sneak some veggies into a sweet treat. Perfect for breakfast, a snack, or even dessert!

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup plain Greek yogurt (or sour cream)
2 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini, moisture squeezed out)

Optional Glaze:

1/2 cup powdered sugar
1-2 tablespoons lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk sugar, eggs, oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
Gradually stir in the dry ingredients until just combined.
Fold in the grated zucchini until evenly mixed.
Pour batter into the prepared loaf pan and spread evenly.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
If using glaze, mix powdered sugar and lemon juice in a small bowl and drizzle over cooled bread.

Notes

Make sure to squeeze out as much moisture as possible from the zucchini to avoid soggy bread.
You can substitute sour cream for Greek yogurt.
Bread stores well in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 17g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg