Lemon Zucchini Bread (Printable Version)
Moist, tender bread with bright lemon flavor and hidden zucchini, finished with a sweet citrus glaze for perfect balance.
# Ingredients:
→ Bread
01 -
1½ cups grated zucchini, lightly squeezed
02 -
2 cups all-purpose flour
03 -
1 tsp baking powder
04 -
½ tsp baking soda
05 -
½ tsp salt
06 -
¾ cup sugar
07 -
2 large eggs
08 -
½ cup vegetable oil or melted coconut oil
09 -
⅓ cup plain Greek yogurt or applesauce
10 -
2 tbsp lemon zest
11 -
3 tbsp fresh lemon juice
12 -
1 tsp vanilla extract
→ Lemon Glaze
13 -
1 cup powdered sugar
14 -
2-3 tbsp lemon juice
15 -
½ tsp lemon zest or ¼ tsp vanilla (optional)
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
02 -
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
03 -
In another bowl, beat eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
04 -
Add dry ingredients to wet, stirring just until combined. Do not overmix.
05 -
Fold in shredded zucchini gently.
06 -
Pour batter into the prepared loaf pan and smooth the top.
07 -
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
08 -
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
09 -
While the bread cools, whisk glaze ingredients until smooth.
10 -
Drizzle glaze over the cooled bread, slice, and serve.
# Notes:
01 -
This bread is a delicious way to use surplus zucchini from your garden.
02 -
For best results, don't skip squeezing excess moisture from the zucchini.
03 -
The bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.