Description
A delightful lemon zucchini bread that combines zesty lemon and moist grated zucchini for a comforting treat.
Ingredients
Scale
- 1 cup canola or vegetable oil
- 6 oz Greek yogurt
- 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
- 1 cup powdered sugar
- 1–2 Tbsp lemon juice (for glaze)
- 2 Tbsp lemon zest (for glaze)
Instructions
- Preheat the oven to 350 degrees and coat two 8 1/2″ x 4 1/2″ bread pans with baking spray.
- Cream together the oil, Greek yogurt, lemon juice, and sugar. Once combined, add in the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Add the lemon zest and stir the dry ingredients together.
- Fold the dry mixture into the wet ingredients, mixing just until combined.
- Add in the grated zucchini and vanilla extract, and stir until evenly distributed.
- Divide the batter evenly between the two prepared bread pans.
- Bake for 55-60 minutes, or until a cake tester comes out clean from the center.
- Allow the bread to cool for at least 10-20 minutes before removing from the pan and placing on a cooling rack.
- Prepare the glaze by combining the powdered sugar, 1-2 Tbsp lemon juice, and 2 Tbsp zest. Drizzle over the cooled bread for a refreshing finish.
Notes
For a sweeter glaze, adjust powdered sugar as needed. Ensure grated zucchini is well-drained for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg