Description
This Lemon Zucchini Bread is soft, bright, and moist thanks to fresh lemon juice, zest, and shredded zucchini. It’s the perfect balance of sweet and tangy, with a sneaky veggie boost! Quick to make and freezer-friendly, it’s great for breakfast, snack time, or dessert.
Ingredients
Scale
- 1½ cups grated zucchini (with moisture gently squeezed out)
- 2 large eggs
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- ½ cup Greek yogurt (or sour cream)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- Combine Wet and Dry: Gently fold the dry mixture into the wet mixture just until combined—do not overmix.
- Fold in Zucchini: Gently stir in the shredded zucchini until evenly distributed.
- Bake: Pour the batter into the prepared pan. Smooth the top and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Optional Glaze: Cool in the pan for 10 minutes, then transfer to a wire rack. For extra flavor, drizzle with lemon glaze (mix ½ cup powdered sugar + 1–2 tbsp lemon juice).
Notes
To prevent soggy bread, make sure to blot excess moisture from the shredded zucchini. Add blueberries, poppy seeds, or a few chocolate chips for fun twists. Store wrapped at room temp for 2–3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg