This Lemon Zucchini Bread combines the refreshing zing of lemon with the subtle sweetness and moisture of zucchini, creating a light yet satisfying quick bread.
Packed with Greek yogurt for protein, shredded zucchini for fiber, and heart-healthy vegetable oil, it’s a guilt-free treat.
Perfect for breakfast, snack, or dessert, this easy-to-make loaf is naturally moist, flavorful, and ideal for everyday cooking or meal prep.
Lemon Zucchini Bread
Equipment
- 2 × 8 ½” × 4 ½” loaf pans
- Mixing bowls (large and medium)
- Measuring Cups and Spoons
- Whisk or Electric Mixer
- Spatula
- Grater (for zucchini and lemon zest)
- Cooling Rack
- Small bowl for glaze
Ingredients
Bread:
- 1 cup vegetable oil or canola oil
- 6 oz Greek yogurt lemon or vanilla flavor
- 1 Tbsp fresh lemon juice
- 3 large eggs
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- 2 tsp lemon zest
- 1 tsp salt
- 2 cups grated zucchini about 1 large zucchini
- 1 tsp vanilla extract
Lemon Glaze:
- 1 cup powdered sugar
- 1 –2 Tbsp fresh lemon juice
Optional Topping:
- 2 Tbsp lemon zest
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease two 8 ½” × 4 ½” loaf pans with baking spray or line with parchment paper to prevent sticking. This ensures your loaves release easily and retain their shape after baking.
- Mix the wet ingredients: In a large mixing bowl, combine the vegetable oil, Greek yogurt, lemon juice, and sugar. Whisk until the mixture is smooth and creamy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This creates a light, airy base for your bread.
- Combine the dry ingredients: In a separate medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir in the lemon zest, which adds a bright, fragrant flavor. Sifting ensures there are no lumps and gives the bread a soft, tender crumb.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture. Stir just until everything is combined, being careful not to overmix. Overmixing can make the bread dense, while gentle folding keeps it light and fluffy.
- Add zucchini and vanilla: Fold in the grated zucchini and vanilla extract until evenly distributed. The zucchini adds moisture and fiber, giving the bread a soft texture and subtle natural sweetness.
- Divide batter and bake: Pour the batter evenly into the prepared loaf pans. Smooth the tops with a spatula to ensure even baking. Place the pans in the preheated oven and bake for 55–60 minutes. Check doneness by inserting a toothpick or cake tester into the center—it should come out clean or with just a few crumbs.
- Cool the loaves: Allow the bread to cool in the pans for 10–20 minutes. Then carefully remove the loaves and transfer them to a cooling rack. This prevents sogginess on the bottom and allows the bread to firm up for slicing.
- Prepare the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency as needed by adding a bit more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
- Glaze and top: While the bread is still slightly warm, drizzle the glaze over the loaves, letting it naturally drip down the sides. Optionally, sprinkle extra lemon zest on top for a vibrant, citrusy finish that enhances both flavor and presentation.
- Serve and enjoy: Slice the bread once the glaze has set slightly. Serve as a breakfast treat, a mid-day snack, or a light dessert. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Notes
- Use fresh zucchini for the best moisture and flavor. Grate it finely for an even texture.
- Greek yogurt not only adds protein but also keeps the bread tender and moist. Full-fat or low-fat works well.
- Adjust the lemon zest and juice to taste—more zest adds fragrance, while more juice gives tanginess.
- Avoid overmixing the batter once the dry ingredients are added; this keeps the bread light and prevents it from becoming dense.
- The glaze is optional but adds a sweet, citrusy finish. You can skip it for a less sweet, everyday version.
Chef’s Secrets: Tips For Perfect Bread
Achieving a tender, moist loaf starts with properly preparing the ingredients.
Make sure your zucchini is freshly grated and evenly distributed to avoid pockets of excess moisture.
Room-temperature eggs blend more smoothly with the oil and yogurt, creating a consistent batter.
For a brighter lemon flavor, zest the lemon before juicing it, and add the zest directly into the dry ingredients to evenly infuse the bread with aroma.
Baking in the center of a preheated oven ensures even cooking, while rotating the pans halfway through can prevent uneven browning.
Serving Suggestions: How To Enjoy
Lemon Zucchini Bread is versatile and pairs beautifully with a variety of accompaniments.
Serve warm with a pat of butter or a drizzle of honey for breakfast.
For a more indulgent snack or dessert, pair slices with a dollop of Greek yogurt or lightly sweetened whipped cream.
It also complements fresh fruit like berries or sliced peaches.
For a fun twist, you can toast slices lightly and enjoy them as a tangy, sweet base for nut butter or ricotta cheese.
Storage Tips: Keep Bread Fresh Longer
To maintain its soft texture, store the bread in an airtight container at room temperature for up to 3 days.
For longer storage, wrap tightly in plastic wrap or foil and refrigerate for up to a week.
You can also freeze individual slices or whole loaves: wrap them in plastic, then place in a freezer-safe bag for up to 3 months.
Thaw overnight in the refrigerator or warm gently in a low oven before serving.
Avoid storing in a humid environment, which can make the bread soggy.
Frequently Asked Questions
1. Can I use regular yogurt instead of Greek yogurt?
Yes! Regular yogurt works, though Greek yogurt adds extra protein and a thicker consistency.
If using regular yogurt, reduce any added liquid slightly to maintain the correct batter texture.
2. Do I need to peel the zucchini?
No need to peel it. The skin is thin, tender, and adds extra fiber.
Just ensure it’s finely grated to blend smoothly into the batter.
3. Can I make this bread dairy-free?
Absolutely! Substitute Greek yogurt with a plant-based yogurt like almond or coconut, and choose a dairy-free butter or oil.
The texture will remain moist and tender.
4. How can I make it more lemony?
Increase the lemon zest to 3 teaspoons or add an extra 1–2 teaspoons of lemon juice.
You can also brush the top with additional fresh lemon juice before glazing for an intensified citrus flavor.
5. Can I bake this as a single large loaf?
Yes, though baking time will increase. Bake at 350°F (175°C) for 65–75 minutes or until a toothpick comes out clean.
Keep an eye on the top—cover loosely with foil if it browns too quickly.
